Red Velvet Sheet Cake
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This Red Velvet Sheet Cake is a vibrant showstopper, sure to brighten any occasion. With its striking red layers and irresistible cream cheese frosting, it promises to be the centerpiece of your dessert spread.
Red Velvet Sheet Cake With Cream Cheese Frosting
This Red Velvet Sheet Cake is my go-to when I want to dazzle my guests without spending all day in the kitchen. The vibrant, cocoa-infused red layers are not only visually stunning but also irresistibly moist, perfectly complementing the rich, creamy cream cheese frosting. It’s perfect for your holiday table and an absolute crowd pleaser.
Why You’ll Love This Red Velvet Sheet Cake
- Easy to Make: People will love how easy this Red Velvet Sheet Cake is to bake. It’s simple, even for those who don’t bake often.
- Looks Great: The bright red color of the cake with the white frosting is really pretty. It’s perfect for when you want to impress your friends and family.
- Perfect for Any Occasion: Whether it’s a birthday, a holiday, or just a casual get-together, this cake fits right in. It’s versatile enough for any event.
- Butter: Adds richness and moisture to the cake. If necessary, you can substitute with margarine.
- Sugar: Sweetens the cake and contributes to its tender texture.
- Cake Flour: Gives the cake a light, soft crumb. You can substitute with all-purpose flour, but the texture might be slightly denser.
- Salt: Enhances the overall flavor of the cake.
- Eggs: Provide structure and stability to the cake. In a pinch, you can use a commercial egg replacer.
- Buttermilk: Contributes to the cake’s moistness and tender crumb. Yogurt or a mixture of milk and a little vinegar can be used as a substitute.
- Vanilla Extract: Adds a classic, sweet flavor and overall enhances the flavor of the cake.
- Baking Soda: Acts as a leavening agent, making the cake rise. In its absence, you can use baking powder, but the texture might differ.
- Vinegar: Reacts with the baking soda to help the cake rise. Lemon juice is a good alternative.
- Red Food Coloring: Provides the signature red hue of the cake. For a natural alternative, use beet powder.
- Cocoa Powder: Adds a subtle chocolate flavor to the cake. You can use dark cocoa for a more intense chocolate taste.
- Unsalted Butter: Adds creaminess and structure to the frosting. You can use salted butter, but then omit the additional salt.
- Cream Cheese: Gives the frosting its characteristic tangy flavor. I prefer Philadelphia for cream cheese frostings or cheesecakes.
- Vanilla Extract: Enhances the frosting’s flavor. You can experiment with other extracts like lemon for a different taste.
- Salt: Balances the sweetness of the frosting.
- Powdered Sugar: Sweetens the frosting and gives it a smooth consistency.
Making this Red Velvet Sheet Cake is surprisingly easy. Here’s how you can whip this up:
Start by preheating your oven to 350℉. Then, grab your 11×17-inch cookie sheet and give it a quick spray with cooking spray.
In a medium bowl, mix together your buttermilk, eggs, vanilla, baking soda, and a little salt. Add in the vinegar – this will help your cake rise beautifully. Set this mixture aside; it’s going to add lots of moisture to your cake.
Now, in your mixer, cream together the butter and sugar until it’s light and fluffy. This is where the magic starts, as this step adds air to the batter, making your cake light.
Next, add the flour, cocoa powder and your buttermilk mixture to the creamed butter and sugar. Do this step gently; we don’t want to overmix. Overmixing can lead to a heavy cake, and we’re aiming for light and fluffy!
Here comes the fun part – add your red food coloring. Mix everything for a couple more minutes, ensuring everything is well combined and you get that beautiful red velvet color.
Pour the batter into your prepared baking sheet and smooth out the surface. Pop it into the oven and bake for 20 minutes. Patience is key – you’ll know it’s ready when a toothpick inserted comes out clean.
Let your cake cool completely in the baking sheet. Then, whip up your frosting by beating together cream cheese, butter, vanilla extract, salt, and powdered sugar until smooth. Spread this creamy frosting over your cooled cake.
Cut into squares and serve directly from the baking sheet. Now, if you want you can top the sheet cake with some raspberries or strawberries, and that’s all she wrote.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then cover it and keep it at room temperature for about 1 to 2 days. Frost it on the day you plan to serve it for the best taste and texture. For longer storage, I recommend refrigerating the cake.
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake’s texture might be a bit denser. Cake flour is finer and gives the cake a lighter crumb. If you’re substituting, use 1 cup plus 2 tablespoons of all-purpose flour for every cup of cake flour.
Is there a substitute for buttermilk?
If you don’t have buttermilk, you can easily make a substitute. Mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it sit for about 5 minutes before using.
My frosting seems too thin. How can I thicken it?
If your frosting is too runny, add more powdered sugar, a little at a time, until you reach the desired consistency. Make sure your cream cheese and butter aren’t too warm, as this can also cause a thinner frosting.
Expert Tips
- Bright Red Color: Use good red food coloring to get a bright red cake. I prefer to use a red gel color.
- Frosting the Cake: Wait until the cake is completely cool before you put on the frosting. This keeps the frosting from melting.
- Baking the Cake Evenly: Turn the baking sheet around in the oven halfway through baking. This helps the cake cook the same all over.
- Making the Cake Tastier: Add a little bit of espresso powder to the cocoa. It makes the chocolate taste even better, but the cake won’t taste like coffee.
- Getting the Frosting Right: If the frosting is too thick, add a little milk to make it smoother. If it’s too thin, put in more powdered sugar until it’s just how you like it.
Storage
Once the cake is frosted, it’s best to keep it in the refrigerator, where it will stay fresh for up to 5 days. Just make sure it’s covered well to keep the moisture in.
If you’re looking to store it for longer, this cake freezes beautifully. Simply wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight.
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Red Velvet Sheet Cake
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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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make The Cake
- Preheat your oven to 350℉ (175℃). Coat an 11×17-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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
