Description
Indulge in the classic comfort of a Red Velvet Sheet Cake. This moist, tender cake, with its signature red hue and subtle cocoa flavor, is topped with a smooth, creamy cream cheese frosting. Perfect for gatherings, celebrations, or a delightful treat anytime.
Ingredients
Units
Scale
For the Cake:
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 1/2 teaspoon vinegar
- 1 cup butter
- 1 3/4 cup sugar
- 2 1/2 cups cake flour
- 1 1/2 teaspoon cocoa powder
- 1 ounce red food coloring liquid
For the Frosting:
- 1/2 cup unsalted butter
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Coat an 11×17-inch baking sheet with cooking spray.
- Combine Wet Ingredients: In a medium-sized bowl, combine buttermilk, eggs, vanilla extract, baking soda, and salt. Stir well and incorporate vinegar. Set aside.
- Cream Butter and Sugar: In your mixer, cream the butter and sugar until light and fluffy.
- Combine Wet and Dry Ingredients: Add the buttermilk mixture, flour, and cocoa powder to the creamed mixture. Mix until just combined.
- Add Food Coloring: Add red food coloring to the batter and mix until fully incorporated, scraping down the sides of the bowl.
- Bake Cake: Transfer batter to the prepared baking sheet and spread evenly. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare Frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Stir in vanilla extract and salt.
- Add Powdered Sugar: Gradually add powdered sugar, 1 cup at a time, beating well after each addition until smooth.
- Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the top.
- Serve: Cut into squares and serve directly from the baking sheet.
Notes
- Use room temperature eggs and cream cheese.
- Adjust food coloring for desired red hue.
- Mix batter gently to avoid a tough cake.
- Cool cake completely before frosting.
- Store leftover cake in the refrigerator, covered, for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
