Red Velvet Sheet Cake

Name: Red Velvet Sheet Cake
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 25 min
Yield: 1 serving
Ingredients: 2½ cups cake flour; 1 teaspoon kosher salt; ¼ cup cocoa powder; 1½ cups granulated sugar; ½ cup 1 stick unsalted butter, softened to room temperature; 1 cup vegetable oil; 2 large eggs; 1 tablespoon pure vanilla extract; Red gel paste food coloring; 1 cup buttermilk; 1½ teaspoons baking soda; 2 teaspoons white distilled vinegar; ¾ cup 1½ sticks unsalted butter, softened to room temperature; 4 ounces cream cheese; 3 cups powdered sugar; 1 tablespoon pure vanilla extract; fresh raspberries and blueberries

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
45 mins
Total Time
1 hr 25 mins
Calories
272 kcal
Course
Cake
Cuisine
American

Red Velvet Sheet Cake

Iris Warren

Report

This Red Velvet Sheet Cake is tangy, moist, and topped with a cream cheese frosting - a guaranteed crowd pleaser. Ready in just a few easy steps, this homemade sheet cake recipe can easily serve a gathering of 24 or more!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

For the Cake

2½ cups cake flour
1 teaspoon kosher salt
¼ cup cocoa powder
1½ cups granulated sugar
½ cup 1 stick unsalted butter, softened to room temperature
1 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla extract
Red gel paste food coloring adjust to your liking - see note below
1 cup buttermilk
1½ teaspoons baking soda
2 teaspoons white distilled vinegar

For the Frosting

¾ cup 1½ sticks unsalted butter, softened to room temperature
4 ounces cream cheese softened to room temperature
3 cups powdered sugar
1 tablespoon pure vanilla extract
fresh raspberries and blueberries and star sprinkles, optional garnish

Add to Shopping List

Instructions

For the cake: Preheat oven to 350° F and lightly spray an 18" x 12" rimmed sheet pan with nonstick spray.
In a medium bowl, whisk the flour, salt, and cocoa powder to combine.
In the bowl of a stand mixer, fitted with a paddle attachment, beat the sugar and butter on medium speed for 2-3 minutes, or until light and fluffy. Scrape down sides of bowl as needed.
With mixer on low speed, slowly drizzle in the vegetable oil, followed by the eggs, one at a time. Then add the vanilla and mix again.
Add food coloring (see notes) and mix just to combine.
With mixer on low speed, add ⅓ of the flour mixture, then ½ of the buttermilk, another ⅓ of the flour, the last ½ of the buttermilk, and finally the last ⅓ of the flour.
In a small bowl, whisk together the baking soda and vinegar. Add to the batter and then beat for 10 seconds, just to combine.
Transfer batter to the prepared pan and spread into a smooth layer. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out just barely clean. Do not over bake.
Place pan on a wire rack and allow it to cool completely before frosting.
For the frosting: Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well combined.
With mixer on low speed, slowly add powdered sugar and then the vanilla.
Scrape down sides of bowl and then turn the mixer to medium speed. Beat until frosting is light and fluffy, about 2 minutes.
Spread frosting (use as little or as much as you like) over cooled cake and garnish with fresh berries if desired.
Enjoy immediately or place in refrigerator until ready to serve. Store any leftovers in an airtight container in the fridge for up to 4 days. (I actually prefer to eat this cake at least slightly chilled.)

Notes

Red food coloring: I like to use gel food coloring because it's more concentrated, which means I can use less of it than liquid food coloring. I use Americolor #119 Red Red - start out with about 2 teaspoons and add more if you want a brighter red color. For a "dark red" color, similar to my photos, I recommend using about 2 teaspoons. For a "bright red" color, I recommend using about 3 teaspoons. Know that the red color will become a bit muted once the cake is baked, so I recommend adding a little more gel food coloring to the batter than anticipated. If you use liquid food coloring, you will need to use more.

Nutrition Information

Show Details

Serving 1 Calories 272kcal (14%) Carbohydrates 39g (13%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Cholesterol 22mg (7%) Sodium 177mg (7%) Sugar 27g (54%)