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Home / Recipes
50 minutes
4.63 from 8 votes
14 Comments

Red Velvet Sheet Cake

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by: Joanna Cismaru
12.27.11
Updated: 05.14.20

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A simple red velvet sheet cake with white icing and raspberries. Totally delish!

Red Velvet Sheet Cake cut into squares topped with raspberries

On Christmas Eve we had dinner with my sister and her family. It was wonderful, especially seeing my nephew. Food was delicious as always. I was in charge of dessert so I decided to make this gorgeous red velvet sheet cake. I’ve never made red velvet cake before, only red velvet whoopie pies which were just wonderful. But I came across this red velvet sheet cake across Pioneer Woman’s website and I thought I’d try it. This cake turned out so gorgeous and so elegant looking. I was really impressed, especially with how easy it was to make. The icing was a different kind of icing than I usually make and I must say I really enjoyed it as well. The fresh raspberries add a little extra touch and made the cake that much better.

There’s a lot of sugar and butter in this cake, so it’s not a cake I’d make for no special occasion, but it was perfect for Christmas Eve.

You’ll need a sheet cake pan, I used just a regular baking pan, 18 in x 12 in, which you need to spray with nonstick baking spray. In a medium size bowl, mix together the buttermilk, eggs, vanilla, baking soda and salt together. Stir in the vinegar and set aside. In your mixer, cream the butter and sugar until fluffy. Add the flour and the buttermilk mixture and mix until mixed well. Add the cocoa and food coloring and mix for a couple more minutes, scraping the side of the bowl if necessary. Pour the batter into the baking pan and using a spatula even out the surface.

step shot of making Red Velvet Sheet Cake

Bake in a preheated 350 F degree oven for 20 minutes. You need to let the cake cool completely. Since it’s winter I put mine outside on the deck so that it cools faster. After it’s cooled you’ll need to place a large cutting board on top of the cake pan, and then you need to flip it over, the cake will nicely fall out. I didn’t have a cutting board big enough, so I just placed a parchment paper over the top of the cake pan then flipped it over. You will need to do this so that you can ice the cake.

Step shot of making Red Velvet Sheet Cake

While the cake was baking I made the icing. As I mentioned, this was an interesting icing, I’ve never made it this way before. In a saucepan add the milk and the flour and cook over medium low heat whisking continuously, until the mixture thickens. It needs to be really thick, basically until it becomes hard to whisk. At the end whisk in the vanilla extract. Let this cool.

Process shot of making Red Velvet Sheet Cake

In your mixer beat the sugar and butter together until it’s light and fluffy. Since you’re using granulated sugar for this you need to beat it for a long time, 5 to10 minutes. Add the flour/milk mixture to this and continue mixing for a couple more minutes. Spread the icing over the cake evenly, then cut the cake in squares. If you prefer, add a raspberry on top of each slice.

Finished Red Velvet Sheet Cake cut into squares and topped with raspberries

This cake was a total success and enjoyed by all.

Printable recipe:

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red velvet cake slices topped with fresh raspberries

Red Velvet Sheet Cake

4.63 from 8 votes
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Author: Joanna Cismaru
Serves: 24 slices
Print Pin Rate
A simple red velvet sheet cake with white icing and raspberries. Totally delish!

Ingredients

For the cake

  • 1 cup butter
  • 1 3/4 cup sugar
  • 2 1/2 cups cake flour
  • 1 1/4 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 1/2 tsp vinegar
  • 1 oz red food coloring liquid
  • 1 1/2 tsp cocoa powder

For the Icing

  • 5 tbsp all-purpose flour
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 cup butter
  • 1 cup granulated sugar
US Customary – Metric

Instructions

  • Preheat oven to 350 F degrees.
  • You’ll need a sheet cake pan, I used just a regular baking pan, 18 in x 12 in, which you need to spray with nonstick baking spray.
  • In a medium size bowl, mix together the buttermilk, eggs, vanilla, baking soda and salt together. Stir in the vinegar and set aside. In your mixer, cream the butter and sugar until fluffy. Add the flour and the buttermilk mixture and mix until mixed well. Add the cocoa and food coloring and mix for a couple more minutes, scraping the side of the bowl if necessary. Pour the batter into the baking pan and using a spatula even out the surface.
  • Bake for 20 minutes. You need to let the cake cool completely. After it’s cooled you’ll need to place a large cutting board on top of the cake pan, and then you need to flip it over, the cake will nicely fall out. I didn’t have a cutting board big enough, so I just placed a parchment paper over the top of the cake pan then flipped it over. You will need to do this so that you can ice the cake.
  • In a saucepan add the milk and the flour and cook over medium low heat whisking continuously, until the mixture thickens. It needs to be really thick, basically until it becomes hard to whisk. At the end whisk in the vanilla extract. Let this cool.
  • In your mixer beat the sugar and butter together until it’s light and fluffy. Since you’re using granulated sugar for this you need to beat it for a long time, 5 to 10 minutes. Add the flour/milk mixture to this and continue mixing for a couple more minutes. Spread the icing over the cake evenly, then cut the cake in squares. If you prefer, add a raspberry on top of each slice.

Nutrition Information:

Calories: 296kcal (15%)Carbohydrates: 35g (12%)Protein: 3g (6%)Fat: 17g (26%)Saturated Fat: 10g (63%)Cholesterol: 56mg (19%)Sodium: 196mg (9%)Potassium: 51mg (1%)Fiber: 1g (4%)Sugar: 24g (27%)Vitamin A: 525IU (11%)Calcium: 32mg (3%)Iron: 1mg (6%)
Course:cake, Dessert
Cuisine:American
Keyword:Red Velvet Sheet Cake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Enjoy!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Robin says

    February 18, 2021 at 12:39 pm

    5 stars
    Do you use unsalted butter

    Reply
    • Jo Cooks Team says

      February 18, 2021 at 1:01 pm

      Always!

      Reply
  2. Jena Henderson says

    December 12, 2020 at 7:49 pm

    5 stars
    I love this recipe. Can I use this recipe to make cupcakes?

    Reply
    • Joanna Cismaru says

      December 12, 2020 at 7:53 pm

      Yeah I don’t see why not!

      Reply
  3. anna says

    November 21, 2016 at 11:51 am

    5 stars
    red velvet is absolutely delicious with ermine frosting!

    Reply
  4. Karolin says

    February 13, 2014 at 11:58 pm

    I know it is very unlikely to receive an answer in time but I made batter, put it in the pan and baked it for 20 minutes but is still liquid in the middle 🙁 I just added some time now, I just hope that the edges don’t burn….

    Reply
    • jo says

      February 14, 2014 at 1:15 am

      I think 20 minutes is not nearly enough, the range is from 20-30 min depending on your oven.

      Reply
      • Bri says

        October 10, 2015 at 1:39 pm

        I have made her other sheet cake and it came out perfect both times in 20 minutes. I would suggest you always test the center to see if it is done.

      • Jo Bloggs says

        August 17, 2019 at 12:13 am

        Sorry.. totally confused, Jo. You say 20 mins is not nearly enough and the range is 45 – 70 min… but the recipe states 20 mins? Could you please clarify? Thanks.

      • jo says

        August 17, 2019 at 9:28 am

        Sorry, that answer was meant for another recipe, 20 minutes should be enough for the sheet cake, but check on it and do a toothpick test after 20 minutes and make sure it’s cooked in the center.

  5. Kool gal says

    March 29, 2012 at 9:45 pm

    these mini red velvet cakes are amazing!!
    the color is very beautiful!

    they are very popular and
    are great for having people over!

    Reply
  6. Dina says

    December 29, 2011 at 5:47 pm

    wow that is really red!

    Reply
  7. Karel says

    December 29, 2011 at 5:38 pm

    I’m curious what kind of food coloring you used. I don’t think I’ve ever seen a red velvet cake that was so vivid. This would be great for Valentine’s Day.

    Reply
    • jo says

      December 29, 2011 at 11:02 pm

      The brand name is called club house. Yes, it would be perfect for Valentine’s Day.

      Reply

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