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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 Time
30 mins
Cook Time
30 mins
Cooling Time
1 hr
Total Time
1 hr 50 mins
Servings: 24 slices
Calories: 328 kcal
Course: Dessert , Cake
Cuisine: American

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

Instructions

Make The Cake
    Cup of Yum
  1. Preheat your oven to 350℉ (175℃). Coat an 11x17-inch baking sheet with cooking spray to prevent sticking.
  2. 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.
  3. 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.
  4. Add the buttermilk mixture along with the flour and cocoa powder, and mix until well incorporated, but do not overmix.
  5. 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.
  6. 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
  1. 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.
  2. 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
  1. Once the cake has cooled, spread the frosting evenly over the top directly in the baking sheet.
  2. 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

Serving 1serving Calories 328kcal (16%) Carbohydrates 45g (15%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 55mg (18%) Sodium 219mg (9%) Potassium 50mg (1%) Fiber 0.3g (1%) Sugar 35g (70%) Vitamin A 518IU (10%) Calcium 29mg (3%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 24slices

Amount Per Serving

Calories 328

% Daily Value*

Serving 1serving
Calories 328kcal 16%
Carbohydrates 45g 15%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 55mg 18%
Sodium 219mg 9%
Potassium 50mg 1%
Fiber 0.3g 1%
Sugar 35g 70%
Vitamin A 518IU 10%
Calcium 29mg 3%
Iron 0.2mg 1%

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