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Red Velvet Sheet Cake Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 24 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

ย 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350โ„‰ (175โ„ƒ). Coat an 11×17-inch baking sheet with cooking spray.
  2. Combine Wet Ingredients: In a medium-sized bowl, combine buttermilk, eggs, vanilla extract, baking soda, and salt. Stir well and incorporate vinegar. Set aside.
  3. Cream Butter and Sugar: In your mixer, cream the butter and sugar until light and fluffy.
  4. Combine Wet and Dry Ingredients: Add the buttermilk mixture, flour, and cocoa powder to the creamed mixture. Mix until just combined.
  5. Add Food Coloring: Add red food coloring to the batter and mix until fully incorporated, scraping down the sides of the bowl.
  6. 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.
  7. Prepare Frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Stir in vanilla extract and salt.
  8. Add Powdered Sugar: Gradually add powdered sugar, 1 cup at a time, beating well after each addition until smooth.
  9. Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the top.
  10. 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