Red velvet sheet cake recipe is light and fluffy. The rich cream cheese frosting makes this dessert so decadent.

Red velvet sheet cake cut into squares.
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Red velvet sheet cake recipe

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.

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 for Red velvet sheet cake.

Ingredients: 

FOR THE CAKE: 

  • Unsalted Butter (softened) 
  • Granulated Sugar 
  • Large Eggs (room temperature) 
  • Buttermilk (room temperature) 
  • Vanilla Extract
  • All Purpose Flour 
  • Salt 
  • Baking Soda 
  • Unsweetened Cocoa Powder 
  • Red Food Coloring 

FOR THE FROSTING: 

  • Cream Cheese (softened at room temperature) 
  • Unsalted Butter (softened at room temperature) 
  • Confectioners Sugar 
  • Vanilla Extract 

How to make a red velvet sheet cake:

For the Cake: 

  • Step 1. Preheat the oven to 350 degrees F and spray a 13X18 half-sheet pan with a non-stick cooking spray and set aside. 
  • Step 2. Cream together the softened butter and sugar with a hand held mixer or stand up mixer until creamy. 
  • Step 3. Add the eggs in one at a time until combined.  Then add in the buttermilk and vanilla extract.  Mix until combined.
  • Step 4. Add in the red food coloring and stir until the batter is a vibrant red color.
  • Step 5. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.  Combine the flour mixture thoroughly.
  • Step 6. Stir the dry ingredients into the wet ingredients until just combined.  Be careful not to over mix the batter. 
  • Step 7. Get out the prepared pan and pour the batter evenly into the cake pan.  Bake for 18-20 minutes until a toothpick inserted into the cake comes out clean.  
  • Step 8. Let the cake cool completely on a wire rack. 

For the Frosting: 

  • Step 1. 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. You can also use a stand mixer with the paddle attachment.
  • Step 2. Gradually add powdered sugar (1 cup at a time), mixing in between each addition, until combined.  
  • Step 3. Add vanilla extract and mix until combined.  
  • Step 4. Frosting the top of the cake with the cream cheese frosting.  Cut, serve and enjoy! 

How to decorate a Red Velvet Sheet cake:

Let the cake completely cool. Then spread the cream cheese frosting all over the top.

Smooth it so it is even all over and the entire cake is covered.

Red velvet sheet cake cut into squares.

How to store

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.

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.

Red velvet sheet cake cut into squares.

How long will red velvet sheet cake last?

If stored properly in the fridge, the cake will last up to 1 week.  

Red velvet sheet cake cut into squares.

Tips for red velvet sheet cake:

  • 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.
Red velvet sheet cake in pan with a portion cut.

This cake is so easy and luscious.

We love to make this simple sheet cake to satisfy that craving for red velvet flavor. It is so easy and never disappoints.

This sheet cake is just as delicious as the traditional layer style cake. You truly get all the flavor without the extra work.

Give it a try. It is a must try recipe and everyone will enjoy this decadent cake. Each bite is so moist and the cream cheese icing brings it all together.

Red velvet sheet cake cut into squares.

Print this moist red velvet sheet cake recipe:

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Red Velvet Sheet Cake

4.84 from 6 votes
Red velvet sheet cake recipe is light and fluffy. The rich cream cheese frosting makes this dessert so decadent.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Cuisine American
Course Dessert
Calories 569

Ingredients

FOR THE CAKE:

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!

Recipe Notes

Make sure that all ingredients are at room temperature before making the cake to make sure that all the ingredients are combined and smooth. 
Make sure that the cake is completely cooled before frosting the cake or the frosting may melt. 
Refrigerate the leftovers for up to 1 week.

Nutrition Facts

Calories 569kcal, Carbohydrates 78g, Protein 5g, Fat 28g, Saturated Fat 17g, Polyunsaturated Fat 1g, Monounsaturated Fat 7g, Trans Fat 1g, Cholesterol 99mg, Sodium 283mg, Potassium 119mg, Fiber 1g, Sugar 60g, Vitamin A 917IU, Calcium 57mg, Iron 1mg

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Red velvet sheet cake cut into squares.

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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 cake but don't have time for all the layers, make this easy sheet cake. It is really effortless but you still get all the great flavor of red velvet. #dessertsonadime #redvelvetsheetcake #redvelvet #sheetcake

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Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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