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.
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.
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.
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.
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.
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.
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.
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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