Red Velvet Sheet Cake
Red Velvet Sheet Cake Recipe is light and fluffy. The rich cream cheese frosting makes this dessert so decadent.
Servings: 12
Calories: 569kcal
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!
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
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
