Red Velvet Sheet Cake Recipe

Amanda Powell | A Cookie Named Desire Updated

Fluffy, moist red velvet sheet cake with a velvety cream cheese frosting. This fun cake is perfect for a crowd on any occasion.

Red velvet is one of my favorite flavors. For the longest time, I would choose red velvet over just about anything else.

Red Velvet Sheet Cake Photo

Today, I’ve learned to give other flavors a chance, but red velvet remains my go-to, especially when it comes to cakes.

This red velvet sheet cake is great for sharing with a crowd.

It is perfect for a Valentine’s Day party, or whenever you have a crowd craving cake.

Red Velvet Sheet Cake Picture

What is Red Velvet Cake Made Of?

Traditional red velvet cake gets its red color from the acidic reaction the vinegar and buttermilk create to enhance the red hues in non-Dutch cocoa powder.

While most red velvet cake recipes still use buttermilk and vinegar, red food coloring or red velvet emulsion is used to exaggerate the red color.

Red Velvet Sheet Cake Image

How to Make Red Velvet Sheet Cake

There are a lot of methods to cake baking, but I favor the creaming method.

This is one of the most common methods of cake baking.

First, mix your dry ingredients together (except for the baking soda) and set aside.

Next, beat the butter and sugar together until light and fluffy.

Red Velvet Sheet Cake Pic

Now, beat the egg in until well incorporated.

Once that is finished, mix the wet ingredients, plus the baking soda to a small bowl.

Next, alternate between adding the flour and the wet ingredients into the butter mixture. Begin and end with the flour.

Finally, bake until a toothpick comes out clean, or with a few crumbs sticking to it.

When finished, slather your cake in a nice layer of frosting.

File 1 - Red Velvet Sheet Cake

These steps are more or less the steps you would take when making other cake - the main difference is that we add the baking soda in with the wet ingredients so it may react to the vinegar and buttermilk.

How Long to Bake Red Velvet Cake

This red velvet sheet cake typically takes between 30 - 35 minutes to bake.

File 2 - Red Velvet Sheet Cake

The best way to tell if the cake is finished is to insert a toothpick into the middle. When you remove the toothpick, it should have a few crumbs sticking to it.

If there is any batter sticking to the toothpick, it needs more time.

If the toothpick is completely clean, the cake is done, and may run the risk of being overbaked and dry.

If you do not have a toothpick, you can use a skewer. You can also use the touch method.

When you gently press on the top of the cake, it should spring back. If it doesn’t then the cake still needs more time in the oven.

File 3 - Red Velvet Sheet Cake

How to Store Your Sheet Cake

Typically, I keep my sheet cake in the pan and wrap the pan tightly, then leave it at room temperature.

It should keep for at least three days.

You can freeze your red velvet cake, however, I recommend removing it from the pan unfrosted.

Wrap the cake tightly and place in an airtight container before placing in the freezer.

If you want to wrap a frosted cake, keep in mind the frosting may get messy.

I still recommend removing the cake from the pan and wrapping it before placing in an airtight container.

I recommend placing the cake in the refrigerator for about an hour first to harden the frosting before wrapping.

Just be sure the frosting is covered so it doesn’t just dry out in the refrigerator.

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Red Velvet Sheet Cake Recipe

    16 Servings

Ingredients

For the Cake:
  • 3 cups All-Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1 cup Unsalted Butter, room temperature
  • 1 1/2 cups Granulated Sugar
  • 3 large Eggs, room temperature
  • 1 cup Buttermilk
  • 1/3 cup Sour Cream
  • 1 1/2 teaspoons White Vinegar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Red Food Coloring
For the Frosting:
  • 1/2 cup Unsalted Butter, room temperature
  • 8 ounces Cream Cheese, room temperature
  • 3 cups Powdered Sugar
  • 2-3 tablespoons Heavy Cream
  • 1 teaspoon Pure Vanilla Extract

Directions

  1. Preheat the oven to 350°F. Grease and flour a 9 x 13 baking pan.
  2. In a bowl, mix together the flour, cocoa powder, salt, and baking powder. Set aside.
  3. In a mixer beat the butter and sugar together until light and fluffy.
  4. Beat in the eggs until fully combined.
  5. In a separate bowl, mix together the buttermilk, sour cream, vinegar, baking soda, vanilla, and food coloring.
  6. Alternate between adding the flour mixture in three additions and the buttermilk mixture in two additions to the butter mixer. Mix each addition of flour and buttermilk well before adding the next.
  7. Pour the mixture into the prepared baking pan.
  8. Bake for 30 - 35 mins, or until a toothpick comes out with a few crumbs clinging to it.
  9. Allow to cool completely.
  10. Make the frosting while the cake cools.
  11. Beat the butter and cream cheese together until smooth.
  12. Beat in the powdered sugar one cup at a time until fully incorporated. The mixture may seem crumbly, that is normal.
  13. Drizzle in the heavy cream one tablespoon at a time until the mixture is your preferred texture.
  14. Mix in the salt and vanilla and mix well.
  15. Slather the top of your red velvet sheet cake with the frosting and serve.

 

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Published:
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Cooking Method:
Baked
Cuisine:
Frosting
Category:
Party Food
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Related Recipes:
Cake Recipes, Valentine's Day Recipes, Party Food Recipes, Easy Dessert Recipes, Dessert Recipes, Red Velvet Recipes, Chocolate Recipes, Baked Recipes, Baking Recipes, Frosting Recipes
Recipe Yields:
1 cake
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Amanda Powell
Recipe Yields: 1 cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 199
Calories 486

% Daily Value*
38%
Total Fat 25g
76%
  Saturated Fat 15g
10%
Sodium 229mg
20%
Total Carbohydrate 60g
1%
  Dietary Fiber 1g
  Sugars 41g
10%
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amanda Powell

About Amanda

Amanda is well known for her blog, A Cookie Named Desire. As she should be, because baking is her thing! We're so glad she's a Baking Fanatic!