Red Velvet Sheet Cake

4.63 from 8 votes

Red Velvet Sheet Cake

This Red Velvet Sheet Cake is the epitome of easy yet scrumptious baking. Imagine a moist, tender cake with a rich cocoa flavor, tinted in the classic, deep red hue that gives it its name. It's baked in a convenient sheet pan, making the process fuss-free and perfect for any gathering. Topped with a smooth, creamy cream cheese frosting that melts in your mouth, this cake is a delightful treat

Prep Time30

Cook Time20

Cooling Time1

Total Time1 50

Course: Cake, Dessert

Cuisine: American

Keyword: Red Velvet Sheet Cake

Servings: slices

Calories: 328kcal

Author: Joanna Cismaru

Equipment

Ingredients

For the cake

1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1¼ teaspoon salt
1½ teaspoon vinegar
1 cup butter
1¾ cup sugar
2½ cups cake flour
1½ teaspoon cocoa powder
1 ounce red food coloring liquid

For the Frosting

½ cup unsalted butter
8 ounces cream cheese softened
1 teaspoon vanilla extract
¼ teaspooin salt
4 cups powdered sugar

US Customary - Metric

Instructions

Make The Cake

Preheat your oven to 350℉ (175℃). Coat an 11x17-inch baking sheet with cooking spray to prevent sticking.
In a medium-sized bowl, combine the buttermilk, eggs, vanilla extract, baking soda, and salt. Stir well and incorporate the vinegar. Set this mixture aside for later use.
In your mixer, begin by creaming the butter and sugar until the texture is light and fluffy. This process introduces air into the batter, essential for a soft cake.
Add the buttermilk mixture along with the flour and cocoa powder, and mix until well incorporated, but do not overmix.
Now, add the red food coloring to the batter. Continue mixing until the color is fully incorporated into the batter, making sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
Transfer the batter to the prepared baking sheet. Use a spatula to evenly spread the batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. It's crucial to allow the cake to cool completely before icing.

Make The Frosting

In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes. Stir in the vanilla extract and salt.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Ensure that the sugar is fully incorporated into the mixture before adding more. This gradual process helps to create a smooth frosting.

Frost The Cake

Once the cake has cooled, spread the frosting evenly over the top directly in the baking sheet.
Cut into squares and serve the cake from the baking sheet for easy enjoyment.

Notes

Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature before you start. This makes your cake and frosting smoother.
Food Coloring: Adjust the red food coloring to get the color you like. More color means a brighter red cake!
Gentle Mixing: Mix the batter just enough to combine the ingredients. Overmixing can make the cake too heavy.
Cool Before Frosting: Let the cake cool down completely in the pan before you add the frosting. This keeps the frosting from melting.
Storing the Cake: You can keep leftover cake in the fridge, covered, for up to 5 days.

Nutrition