Your new favorite Red Velvet Sheet Cake recipe!
This scrumptious Red Velvet Sheet Cake recipe will be your new favorite way to do cake! Topped with a thick, delicious layer of cream cheese frosting, this easy red velvet cake recipe is incredible!
Your new favorite Red Velvet Sheet Cake recipe!
Have you been in search of an easy red velvet cake recipe? Look no further! I’ve created this simple, delicious Red Velvet Sheet Cake recipe topped with my homemade cream cheese frosting for all of you red velvet lovers. I do love a great layer cake, however, assembling and frosting a layer cake can sometimes get a little tricky and often time consuming. This red velvet sheet cake is simple and just as delicious as a layer cake, without all of the fuss!
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Red velvet cake was one of those recipes I did not have growing up in rural South Dakota. My Grandma’s Best Chocolate Cake always took top billing (and for good reason – it’s incredible!!) I also have a soft spot for a really good yellow cake with chocolate frosting – my Buttermilk Cake with Chocolate Fudge Frosting always scratches that itch. Pie was pretty much always the dessert of choice for Thanksgiving, Christmas and Easter in my family. So red velvet was never really on the radar.
And then I tried Red Velvet Cake when I was in college. My world changed. Moist, delicious cake with a hint of chocolate topped with a decadent layer of cream cheese frosting. To say in my best Carrie Bradshaw voice, “Hello, lover!” (Sex and the City fans will definitely get that reference.) I then made it my mission to create a great red velvet cake recipe – it had to be moist (not dry, b/c dry cake is a massive disappointment) and the frosting had to be good quality, homemade cream cheese frosting. The recipe also had to be easy to make – because let’s face it, no one has time for a complicated recipe with 50 ingredients.
Here are the easy steps to making my Easy Red Velvet Sheet Cake recipe:
Step 1: Mix the Batter
The batter for this red velvet sheet cake recipe is pretty simple. You’ll start by combining sugar, vegetable oil (nope, not butter) and eggs. I’ve come to discover that while butter does have it’s perks, I’ve had such better luck with keeping cakes and cupcakes moist with oil and not butter.
Dry ingredients will then be alternated with the buttermilk/baking soda mixture into the wet ingredients. As you can see above, the batter will be silky smooth and slightly thick.
Pro-Tip: Don’t skimp on the red food coloring. You will need a full 1 oz. bottle. If you don’t use it all, you will have “pink” velvet cake, not red velvet cake.
Step 2: Pour the batter into a 15 x 10 x 1″ pan
All of the batter will fit into this pan – it will look full, but it shouldn’t bubble or spill over. Spread the batter out evenly with a spatula. Bake the cake at 350 degrees for 30-32 minutes or until a toothpick inserted into the center of the cake comes out clean and crumb-free.
Step 3: Let the Red Velvet Sheet cake cool to room temperature before frosting
Once the cake comes out of the oven, let it cool to room temperature. If you try to frost the cake while it is still hot/warm, the frosting will melt and you’ll have a mess on your hands.
Need an awesome cream cheese frosting recipe? Be sure to check out my post for How to Make Cream Cheese Frosting!
Step 4: Frost the Cake
Once you’ve whipped up your cream cheese frosting, spread over the entire top surface of the red velvet sheet cake. Feel free to top with pretty pearl sprinkles like I did (great for Valentine’s Day, btw!), or top with some fun rainbow sprinkles for a great birthday cake! This Red Velvet Cake recipe would also be awesome with some patriotic sprinkles for your July 4th cookout, too!
I love how the two different sizes of the pearl sprinkles add some nice shimmer to the cake. This would make for a great cake for a wedding shower, bridal party or something yummy for your sweetheart on Valentine’s day!
Once you slice up this gorgeous red velvet sheet cake, you’ll be in awe! The beautiful, vibrant cake below the smooth cream cheese frosting is the perfect contrast! Best of all, the flavor it spot on with the perfect level of moisture and richness.
I hope this easy red velvet cake recipe inspires you to enjoy a slice of dessert, and maybe even find a new love!
If you would like to try making this cake into a 3-Layer cake, I’ve also got a post over at Real Housemoms that gives you all the details. Check out my post here: 3-Layer Red Velvet Cake
If you loved this delicious red velvet sheet cake, then check out some of my other similar cake recipes:
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OXO Good Grips Non-Stick Pro Jelly Roll 10 x 15″ (Amazon link): This is the perfect pan for making sheet cakes and jelly rolls.
KitchenAid KSM150PSGR Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Imperial Grey (Amazon Link): This is the Kitchen Aid Stand mixer that I’ve had for longer than I’ve been married! If you don’t already have a Kitchen Aid mixer, get this one. You won’t regret it!
Here’s the recipe for my delicious and easy red velvet cake recipe:
- 3 c. all-purpose flour
- 1 Tbsp. unsweetened cocoa powder
- 1/2 tsp. salt
- 1 1/2 c. buttermilk
- 1 1/2 tsp. baking soda
- 2/3 c. vegetable oil
- 2 1/4 c. granulated sugar
- 3 eggs
- 1 oz. bottle, red food coloring
- 1 1/2 tsp. vanilla extract
Cream Cheese Frosting:
- 1/2 c. butter, room temperature (1 stick)
- 8 oz. cream cheese, room temperature (1 block)
- 2 tsp. vanilla
- 4 c. powdered sugar
- Optional: pearl sprinkles or other seasonal or birthday sprinkles
- Preheat oven to 350 degrees. Lightly spray a 15x10x1" jelly roll sheet pan with non-stick baking spray. Set aside.
- In a mixing bowl, sift together the dry ingredients: flour, cocoa powder and salt. Set aside.
- With a hand or stand mixer, combine the oil, granulated sugar and eggs. Add in the food coloring and vanilla. Mix until smooth.
- In a small bowl, stir together the buttermilk and baking soda. Stir together until the baking soda dissolves into the milk. Liquid will become frothy.
- With the mixer running, gradually add the dry ingredients, alternating with the buttermilk mixture to the batter in the main mixing bowl. Stop the mixer occasionally to scrape down the sides of the bowl.
- Pour the batter into the sheet pan, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
- For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
- Spread the frosting evenly over the top of the cooled sheet cake. Top with any sprinkles of your choosing, if desired.
Be sure to reference my post for How to Make Cream Cheese Frosting for the best techniques and pro tips.
Nutrition Information:Serving Size: 1 square
Amount Per Serving: Calories: 7138Total Fat: 160gSaturated Fat: 26gCholesterol: 42mgSodium: 5519mgCarbohydrates: 1371gSugar: 1030gProtein: 98g
Get the recipe and super easy directions for How to Make Cream Cheese Frosting here