Red Velvet Sheet Cake recipe is light and fluffy. The rich cream cheese frosting makes this dessert so decadent.
If you are craving red velvet desserts but don’t have time for all the layers of red velvet cake, make this easy sheet cake. It is really effortless, but you still get all the great flavor of red velvet.
If you love the flavor of red velvet, add Cheesecake Factory Red Velvet Cheesecake Recipe, Red Velvet Cupcakes and this Red Velvet Cake Recipe to your baking list.
Table of contents
What Makes Red Velvet Cake Taste Different?
Red Velvet has a distinct flavor that sets it apart from other types of cake. The buttermilk and cocoa powder give it a unique taste.
It has a mild chocolate flavor that can be slightly tangy.
What’s the Difference Between Red Velvet and Chocolate Cake?
Chocolate cake is made with chocolate and has a rich chocolate flavor. Whereas, Red Velvet only has a small amount of cocoa powder for a mild taste. It also contains red food coloring which gives it the gorgeous color.
A lot of people assume that Red Velvet is just chocolate cake with red food coloring but that is not the case. It is more like vanilla cake with a hint of chocolate flavor and red food coloring.
Ingredients
Cake
- Unsalted Butter. This needs to be softened at room temperature so it will be easier to combine.
- Buttermilk. Sit this out before using so it will come to room temperature. (What is Buttermilk)
- Vanilla Extract. Make sure to buy pure vanilla extract.
- Baking Soda. Find the Best Baking Soda Substitutes.
Frosting
- Cream Cheese. Softened at room temperature.
- Confectioners Sugar. Sift before using if it’s lumpy.
Find the complete ingredient list at the bottom of the page.
How to Make a Red Velvet Sheet Cake
Step 1. Preheat the oven and spray the baking dish.
Step 2. Cream together the softened butter and sugar with a handheld mixer or stand mixer until creamy. Add the eggs one at a time.
Step 3. Then add in the buttermilk and vanilla extract. Mix until combined. Add in the red food coloring and stir until the batter is a vibrant red color.
Step 4. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Combine the flour mixture thoroughly.
Step 5. Stir the dry ingredients into the wet ingredients until just combined. Be careful not to over mix the batter.
Step 6. Pour the batter evenly into the prepared pan. Bake for 18-20 minutes until a toothpick inserted into the cake comes out clean.
Step 7. Allow the cake to cool.
Step 8. In a large mixing bowl or bowl of a stand mixer, add cream cheese and beat with a handheld mixer or stand mixer until smooth. Add in butter and beat butter until smooth. You can also use a stand mixer with the paddle attachment. Gradually add powdered sugar and combine. Then add vanilla extract and combine.
Step 9. Frost the top of the cake with the cream cheese frosting. Cut, serve and enjoy!
Storage
Since the cake has cream cheese frosting, it needs to be refrigerated. Cover with foil or plastic wrap. If your pan has a lid, that can also be used. It will last up to a week for best taste and texture.
This cake can also be frozen up to 3 months. Wrap tightly in plastic wrap and again with heavy duty foil. When ready to serve, thaw in the fridge overnight.
Expert Tips
- Don’t substitute the buttermilk for plain milk. Buttermilk helps to give Red Velvet its unique flavor.
- Unsweetened Cocoa Powder. This type of cocoa is best for making red velvet.
- Allow to cool. The cake should be completely cool before adding the frosting.
More easy sheet cake recipes
- Texas Sheet Cake Recipe
- White Texas Sheet Cake
- Chocolate Depression Cake
- Easy Strawberry Sheet Cake Recipe
I can’t wait for you to try this Red Velvet Sheet Cake. Please leave a comment once you do.
Red Velvet Sheet Cake
Ingredients
FOR THE CAKE:
- 1 cup Unsalted Butter softened
- 1 3/4 cups Granulated Sugar
- 2 Large Eggs room temperature
- 1 cup Buttermilk room temperature
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/4 cup Unsweetened Cocoa Powder
- 2 Tablespoons Red Food Coloring
FOR THE FROSTING:
- 8 ounces Cream Cheese softened at room temperature
- 1/4 cup Unsalted Butter softened at room temperature
- 3 cups Confectioners Sugar
- 1/2 teaspoon Vanilla Extract
Instructions
For the Cake:
- Preheat the oven to 350 degrees F and spray a 13X18 half-sheet pan with a non-stick cooking spray and set aside.
- Cream together the softened butter and sugar with a hand held mixer or stand up mixer until creamy. Add the eggs in one at a time until combined. Then add in the buttermilk and vanilla extract. Mix until combined. Add in the red food coloring and stir until the batter is a vibrant red color.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients until just combined. Be careful not to over mix the batter.
- Pour the batter evenly into the baking pan. Bake for 18-20 minutes until a toothpick inserted into the cake comes out clean.
- Let the cake cool completely on a wire rack.
For the Frosting:
- In a large mixing bowl add cream cheese, and beat with a hand held mixer or stand up mixer until smooth. Add in butter and beat butter until smooth.
- Gradually add powdered sugar (1 cup at a time), mixing in between each addition, until combined.
- Add vanilla extract and mix until combined.
- Frosting the top of the cake with the cream cheese frosting. Cut, serve and enjoy!
