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5.0 from 3 votes

Red Velvet Sheet Cake

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!

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

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

Instructions

    Cup of Yum
  1. For the cake: Preheat oven to 350° F and lightly spray an 18" x 12" rimmed sheet pan with nonstick spray.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder to combine.
  3. 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.
  4. 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.
  5. Add food coloring (see notes) and mix just to combine.
  6. 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.
  7. In a small bowl, whisk together the baking soda and vinegar. Add to the batter and then beat for 10 seconds, just to combine.
  8. 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.
  9. Place pan on a wire rack and allow it to cool completely before frosting.
  10. 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.
  11. With mixer on low speed, slowly add powdered sugar and then the vanilla.
  12. Scrape down sides of bowl and then turn the mixer to medium speed. Beat until frosting is light and fluffy, about 2 minutes.
  13. Spread frosting (use as little or as much as you like) over cooled cake and garnish with fresh berries if desired.
  14. 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

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%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 272

% Daily Value*

Serving 1
Calories 272kcal 14%
Carbohydrates 39g 13%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Cholesterol 22mg 7%
Sodium 177mg 7%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.