Red Velvet Sheet Cake with Frosting Recipe

If you’re looking for a showstopper of a dessert that combines deep cocoa flavor, pillowy softness, and a crown of tangy, luscious cream cheese frosting, say hello to the Red Velvet Sheet Cake with Frosting. This bakery-worthy beauty is delightfully easy to make and guaranteed to bring a wow-factor to any gathering, from birthdays to simple weeknight treats. Whether you’re an experienced baker or trying something new, this classic Southern favorite is the kind of recipe that begs to be shared with family and friends.

Ingredients You’ll Need

What makes the Red Velvet Sheet Cake with Frosting extra special is how each simple ingredient brings a key flavor, texture, or color to the party. Here’s what you’ll need, along with helpful tips for success every step of the way.

• All-purpose flour: This forms the sturdy-yet-tender base of your cake, ensuring it stays fluffy but not crumbly.
• Unsweetened cocoa powder: Adds a hint of chocolatey richness that sets red velvet apart from plain cake.
• Baking soda: Gives the cake its lovely lift and soft, airy crumb.
• Salt: Just a touch to highlight the sweet and tangy notes of the cake and frosting.
• Granulated sugar: For sweetness and moisture, guaranteeing a soft and sumptuous bite every time.
• Vegetable oil: Provides unbeatable moisture and tenderness—no dry cake here!
• Eggs: The glue that binds everything together, delivering structure and extra richness.
• Buttermilk: This is the secret to red velvet’s subtle tang and irresistible softness—don’t skip it!
• Vanilla extract: A dash delivers depth and warmth, making both cake and frosting sing.
• Red food coloring: Of course! It brings that iconic, vibrant hue we associate with classic red velvet.
• White vinegar: Enhances the cake’s lightness and reacts with cocoa for just the right shade and texture.
• Cream cheese: The magic behind that irresistibly tangy, creamy frosting.
• Unsalted butter: Brings richness and a velvety mouthfeel to your frosting.
• Powdered sugar: Sifted, it ensures your frosting is perfectly smooth and fluffy.
• Pinch of salt (for frosting): Enhances all the sweet flavors and rounds everything out beautifully.

How to Make Red Velvet Sheet Cake with Frosting

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 175°C (350°F) so it’s nice and hot when your batter’s ready. Grease a 9×13-inch sheet pan and line it with parchment paper—this small step guarantees your Red Velvet Sheet Cake with Frosting will release effortlessly and look lovely straight out of the pan.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. The cocoa powder doesn’t seem like much, but it brings just enough depth to create that classic red velvet flavor and distinct color. Whisking everything well ensures an even rise and tender crumb.

Step 3: Combine Wet Ingredients

In a separate bowl, beat together the sugar and vegetable oil until fully combined. Add the eggs, one at a time, mixing after each addition. Next, stir in the buttermilk, vanilla, red food coloring, and white vinegar. Each ingredient has a starring role here: oil for moisture, buttermilk for tenderness, food coloring for drama, and vinegar for that signature soft, light texture.

Step 4: Make the Batter

Gradually mix the dry ingredients into the wet mixture, stirring just until a smooth, cohesive batter forms. Overmixing can make your cake tough, so keep a careful hand here. When everything is combined and vibrantly red, pour the batter into your prepared pan and use a spatula to spread it evenly to the corners.

Step 5: Bake

Slide the pan into the oven and bake for 28 to 32 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan—this is crucial to ensure your frosting stays dreamy and doesn’t melt.

Step 6: Make the Cream Cheese Frosting

While the cake cools, beat the cream cheese and softened butter in a large bowl until creamy and smooth. Slowly add the sifted powdered sugar, then the vanilla extract and a pinch of salt. Continue beating until your frosting is fluffy and easily spreadable, perfect for swooping across the cooled Red Velvet Sheet Cake with Frosting.

Step 7: Frost and Finish

Once your cake is cooled, pile all that luscious cream cheese frosting over the top and use a spatula to swirl it on thick. Admire those beautiful swoops—this sheet cake is as gorgeous as it is delicious.

How to Serve Red Velvet Sheet Cake with Frosting

Garnishes

A little garnish turns this cake into a bakery-worthy centerpiece. Try a sprinkle of red velvet cake crumbs on top (made by trimming and crumbling cake edges), a handful of fresh berries, or even a dusting of grated white chocolate. All three options complement the tangy cream cheese frosting and the ravishing red color.

Side Dishes

Pairing this classic dessert with a creamy scoop of vanilla or strawberry ice cream is always a hit. Or, for something lighter, serve with a bowl of fresh berries. The fruity brightness sets off the richness of the Red Velvet Sheet Cake with Frosting and creates a complete, satisfying dessert experience.

Creative Ways to Present

For a party or special occasion, cut the cake into bite-sized squares and top each with a swirl of frosting for easy finger food. Want to up the wow factor? Serve individual cake slices in pretty jars, layering cake cubes and frosting. Or try piping little frosting rosettes on each portion—simple details can make the Red Velvet Sheet Cake with Frosting extra memorable.

Make Ahead and Storage

Storing Leftovers

Red Velvet Sheet Cake with Frosting keeps beautifully for up to three days. Just cover the pan tightly with plastic wrap or transfer slices to an airtight container and store in the fridge. The flavors meld and get even better with a bit of time!

Freezing

You can freeze the frosted or unfrosted cake! Flash-freeze individual slices on a tray, then wrap them in plastic wrap and foil for up to two months. Thaw in the refrigerator overnight before enjoying—this trick means you can have a perfect piece of cake anytime a craving strikes.

Reheating

Prefer your cake room temperature? Let a slice sit out for 15–20 minutes after removing from the fridge. If you want just a bit of warmth, microwave individual (unfrosted) pieces for 10–15 seconds, then add your frosting after warming for best results.

FAQs

Can I use a different pan size for this recipe?

Yes! If you prefer a thicker cake, you can use a slightly smaller pan, but watch the baking time as it may take longer. For cupcakes or two 9-inch rounds, divide the batter accordingly and adjust timing.

What’s the best substitute for buttermilk?

If you don’t have buttermilk, simply stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for five minutes. This hack maintains the soft texture and tang that is essential for Red Velvet Sheet Cake with Frosting.

How do I get a really vibrant red color?

Gel food coloring gives an intense, bright shade without thinning out the cake batter. Start with one tablespoon and add more if you desire a deeper red.

Can I make the frosting ahead of time?

Absolutely! Prepare the cream cheese frosting and store it in an airtight container in the refrigerator for up to three days. Let it come to room temperature and re-whip for a few seconds before spreading on your sheet cake.

Is it possible to make Red Velvet Sheet Cake with Frosting gluten-free?

Yes, simply swap your favorite gluten-free all-purpose flour blend for the regular flour. Make sure to use a blend designed for 1:1 substitution for the best results.

Final Thoughts

There’s nothing quite as joyful as sharing a homemade Red Velvet Sheet Cake with Frosting with people you love. With its stunning appearance, decadent taste, and creamy finish, this cake will be your new go-to for celebrations big and small—so don’t wait! Grab your whisk and treat yourself to a little homemade magic today.

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