Red Velvet Sheet Cake

Erin Indahl-Fink

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings 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

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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