Here’s how to make a classic Red Velvet Sheet Cake, perfect for any occasion. This straightforward sheet cake recipe delivers a moist, tender cake with that signature red hue and tangy cream cheese frosting. You’ll love how easy it is to create this impressive dessert.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for the best flavor and color.
- Buttermilk: Essential for tenderness and tang; if you don’t have it, combine milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Red Food Coloring: Liquid or gel food coloring works; gel gives a deeper red with less volume.
- Cream Cheese: Full-fat cream cheese is best for a rich, stable frosting.
Ingredients:
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 2 ounces red food coloring
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Servings: 15-20 slices
- Tools Needed: 13×9 inch baking pan, electric mixer, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan, or line it with parchment paper for easy removal. This ensures your red velvet sheet cake won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Make sure there are no lumps and all ingredients are evenly distributed for a consistent sheet cake.
3. Mix Wet Ingredients
In a separate medium bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Gradually beat in the buttermilk, vanilla extract, vinegar, and red food coloring.
4. Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. Scrape down the sides of the bowl to ensure everything is incorporated.
5. Bake the Cake
Pour the batter evenly into your prepared 13×9 inch pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. This will give you a perfectly cooked red velvet sheet cake.
6. Cool the Cake
Allow the cake to cool in the pan on a wire rack for at least 15 minutes before attempting to remove it. Once slightly cooled, invert it onto the rack to cool completely. Do not frost a warm cake.
7. Make the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the sifted powdered sugar, vanilla extract, and salt, mixing until light and fluffy.
8. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Cut your delicious red velvet sheet cake into squares and serve.
Variation Ideas:
- Chocolate Chips: Fold 1/2 cup of mini chocolate chips into the batter before baking for a chocolatey twist.
- Sprinkles: Decorate the frosted cake with colorful sprinkles for a festive look.
- Coconut Flakes: Top the frosting with toasted coconut flakes for added texture and flavor.
Storage Instructions:
Store leftover red velvet sheet cake in an airtight container in the refrigerator for up to 3-4 days. For best results, allow it to come to room temperature for about 20-30 minutes before serving.
Frequently Asked Questions (FAQ):
Can I make this red velvet sheet cake in advance?
Yes, you can bake the cake a day ahead and store it unfrosted at room temperature. Frost it just before serving.
What kind of food coloring should I use?
Gel food coloring provides a more vibrant color with less liquid, but liquid food coloring works too.
Why is buttermilk important for red velvet cake?
Buttermilk reacts with the baking soda, creating a tender crumb and contributing to the signature tang of red velvet sheet cake.
Can I use oil instead of butter?
While you can, butter provides a richer flavor and denser texture which is characteristic of this sheet cake recipe.
How do I prevent my cake from sticking to the pan?
Grease and flour the pan thoroughly, or line it with parchment paper that extends over the edges for easy lifting.
My frosting is too thin, what can I do?
Add more sifted powdered sugar a tablespoon at a time until it reaches your desired consistency.