Moist Red Velvet Sheet Cake with Buttermilk

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 made super moist with buttermilk.

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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!

What do I need to make red velvet cake from scratch?

Here’s a quick reference checklist of the ingredients you’ll need for the cake:

• All-purpose flour – I used regular, unbleached all-purpose flour. You can also use cake flour in this recipe.
• Unsweetened Cocoa powder – this will give the cake its signature mild chocolate flavor.
• Salt – necessary for balancing the flavor and sweetness of the cake. Don’t leave this out.
• Baking Soda – a necessary leavening for getting the cake to rise while baking.
• Granulated Sugar – a traditional sweetener for most cakes.
• Buttermilk – ideal for making this cake super moist.
• Vegetable oil – vegetable oil is key to keeping this cake moist after baking.
• Eggs – another necessary leavening. Eggs will also help keep the cake slices together and hold their shape.
• Vanilla extract – ideal for superior flavor.
• Red food coloring – don’t skimp on the red food coloring. You will need to use a full 1 oz. bottle.

Here’s what you’ll need to make the cream cheese frosting:

• Cream cheese – you’ll need one 8 oz package or container of cream cheese for making the frosting.
• Butter – feel free to use salted or unsalted butter.
• Vanilla – this is necessary for flavoring the frosting.
• Powdered Sugar – the powdered sugar is the key ingredient to making an ultra-smooth cream cheese frosting.

How do I make a red velvet 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 (not butter) and eggs. 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.

What size pan do I use to make a sheet cake?

When making a sheet cake, you’ll need a 15″ x 10″ x 1″ pan. This is often referred to as a jelly roll 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.

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!

What is the best frosting for red velvet cake?

Cream cheese frosting is the most traditional frosting to top a red velvet cake. You could also use a buttercream or even a chocolate frosting, however, cream cheese is considered to be the most complimentary to the cake.

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. Make sure the cake is completely cool before adding the frosting.

What toppings are good for red velvet cake?

Red velvet cake is traditionally topped with cream cheese frosting. On top of the frosting, you can add sprinkles, mini pearl sprinkles, mini chocolate chips or extra red velvet crumbs from the cake.

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!

Additionally, adding Christmas sprinkles would be a great topping for a holiday themed dessert.

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:

• Red Velvet Cake Parfaits
• Chocolate Peanut Butter Cake
• Carrot Cake Sheet Cake
• Banana Cake with Cream Cheese Frosting
• Carrot Bundt Cake
• Red Velvet OREO Poke Cake
• Buttermilk Chocolate Cake
• Very Cherry Cupcakes
• Pumpkin Sheet Cake
• Red Velvet Donuts with Cream Cheese Frosting
• Coconut Cream Poke Cake
• Pumpkin Caramel Cream Cheese Poke Cake

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Moist Red Velvet Sheet Cake with Buttermilk

Erin Indahl-Fink

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 20 large cake squares

Calories 377 kcal

Equipment

• Stand Mixer I use and love my KitchenAid Stand Mixer for making cakes!
• 15 x 10 Cake Pan Ideal for making any type of sheet cake!

Ingredients

  

1x2x3x

• 3 cup all-purpose flour
• 1 Tablespoon unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2/3 cup vegetable oil
• 2 1/4 cup granulated sugar
• 3 eggs
• 1 (1 oz. bottle) red food coloring
• 1 1/2 teaspoon vanilla extract

Cream Cheese Frosting:

• 1/2 cup butter room temperature (1 stick)
• 1 (8 oz. pkg.) cream cheese room temperature (1 block)
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• Optional: pearl sprinkles or other seasonal or birthday sprinkles

Instructions

 

• 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.

Notes

Storage: Cake can be left at room temperature, but be sure to refrigerate overnight. For best results, store the cake covered or in an airtight container, in the refrigerator. Kept refrigerated it will keep for up to 5 days.

Be sure to reference my post for How to Make Cream Cheese Frosting for the best techniques and pro tips.

Nutrition

Serving: 1squareCalories: 377kcalCarbohydrates: 62gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 206mgPotassium: 61mgFiber: 1gSugar: 47gVitamin A: 208IUCalcium: 30mgIron: 1mg

Keyword red velvet cake recipe, red velvet sheet cake, easy red velvet cake recipe

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