Craving a show-stopping dessert that’s surprisingly simple to make? This Red Velvet Sheet Cake is your perfect introduction to delicious cake recipes for beginners. You’ll create a moist, vibrant cake with a creamy frosting that will impress everyone.
Key Ingredients & Substitutions:
- Buttermilk: Essential for that classic red velvet tang and tenderness. You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Cocoa Powder: Use unsweetened cocoa powder.
- Red Food Coloring: Liquid or gel works best. Gel will give a more intense color.
- Cream Cheese: Full-fat cream cheese is recommended for the best frosting texture.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder, unsweetened
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-2 tablespoons red food coloring (start with 1, add more for desired color)
For the Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 12-16
- Calories per serving: Approximately 350-400 (varies based on serving size)
- Tools Needed: 9×13 inch baking pan, large mixing bowls, electric mixer (handheld or stand), whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your cake will release easily, a helpful tip for all cake recipes for beginners.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Make sure there are no lumps, creating a smooth base for your red velvet cake.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring. Ensure the color is evenly distributed for that signature red hue.
4. Combine Wet and Dry
Pour the wet ingredient mixture into the dry ingredients. Mix on low speed with an electric mixer or by hand until just combined. Do not overmix; a few small lumps are okay.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cake
Allow the cake to cool in the pan on a wire rack for at least 15-20 minutes. Then, carefully invert it onto the wire rack to cool completely before frosting. This prevents the cake from breaking.
7. Prepare the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated. Mix in the vanilla extract last, ensuring a perfectly smooth and delicious frosting for your cake.
8. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can decorate it simply or add a few sprinkles. Slice and enjoy your homemade red velvet sheet cake!
Variation Ideas:
- Mini Cakes: Bake in muffin tins for individual servings. Adjust baking time.
- Chocolate Chips: Fold in ½ cup of mini chocolate chips into the batter for a chocolatey twist.
- Zest: Add 1 teaspoon of orange zest to the batter for a subtle citrus note.
Storage Instructions:
Store leftover red velvet sheet cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
Q: Can I make this cake without red food coloring?
A: Yes, you can omit the food coloring for a chocolate-flavored cake. It won’t have the classic red velvet look, but it will still be delicious.
Q: Why is my cake dry?
A: Overmixing the batter or overbaking the cake are common reasons for dryness. Follow the baking times closely and mix until just combined.
Q: Can I freeze red velvet cake?
A: Yes, you can freeze individual slices or the whole cake (unfrosted is best) wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw in the refrigerator.
Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to equal 1 cup. Let it sit for 5 minutes before using.
Q: My frosting is too runny. What should I do?
A: This usually happens if your butter or cream cheese is too warm. You can try adding a little more sifted powdered sugar, a tablespoon at a time, or refrigerating the frosting for 15-20 minutes to firm it up.
Q: Can I use oil instead of butter in the cake?
A: This recipe already uses vegetable oil, which contributes to the moist texture. Using only oil is perfect for this cake.