While the towering layer cake version is famous, the Red Velvet Sheet Cake is the unsung hero of the dessert table. Offering the same iconic cocoa-vanilla flavor and vibrant crimson hue, this format is much easier to transport, slice, and serve to a large group. Whether it’s for a family reunion, an office party, or a holiday gathering, this cake delivers that signature “velvety” texture and tangy cream cheese frosting in every single bite.
Why This Recipe Works
- Chemical Reaction Crumb: The combination of vinegar, buttermilk, and baking soda creates a light, fluffy texture that is the hallmark of “Red Velvet.”
- Moisture Retention: Baking in a sheet pan allows for even heat distribution, preventing the edges from drying out while the center stays incredibly moist.
- The “Tangle” of Frosting: A sheet cake allows for a higher frosting-to-cake ratio in every slice, which is essential when dealing with a rich, tangy cream cheese icing.
- Simplified Assembly: No precarious stacking or crumb-coating required. Just bake, cool, and swirl the frosting right in the pan.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 30–35 Minutes
- Total Time: ~1 Hour (plus cooling)
- Yield: 20–24 Servings
- Difficulty: Easy
Ingredients
- For the Red Velvet Cake:
- 2 ½ cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 Tbsp Cocoa Powder (Unsweetened)
- 1 cup Vegetable Oil
- 1 cup Buttermilk, room temperature
- 2 Large Eggs, room temperature
- 1-2 Tbsp Red Food Coloring (Liquid or Gel)
- 1 tsp White Distilled Vinegar
- 1 tsp Vanilla Extract
- For the Cream Cheese Frosting:
- 16 oz (2 blocks) Cream Cheese, softened
- ½ cup (1 stick) Unsalted Butter, softened
- 4 cups Powdered Sugar
- 1 tsp Vanilla Extract
- A pinch of Salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan (or a larger 13×18 sheet pan for a thinner cake).
- The Mix: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- The Wet Ingredients: In a separate bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Combine: Gradually fold the wet ingredients into the dry ingredients until smooth. Be careful not to over-mix, which can make the cake tough.
- Bake: Pour into the pan and bake for 30–35 minutes (less if using a larger, shallower pan). A toothpick should come out clean. Cool completely in the pan.
- The Frosting: Beat the cream cheese and butter until very smooth. Add powdered sugar, vanilla, and salt, whipping until fluffy.
- Finish: Spread the frosting over the cooled cake. Sprinkle with extra red velvet crumbs (if you trimmed any edges) or pecans for a classic touch.
Conclusion
The Red Velvet Sheet Cake is proof that you don’t need height to have high impact. Its striking color and nostalgic flavor profile make it a perennial favorite. By using the sheet cake method, you take the stress out of the assembly while keeping all the decadence of the traditional recipe.
(FAQ)
Q: Can I make this without food coloring?
A: Red Velvet historically got its color from the reaction of raw cocoa with vinegar. Modern processed cocoa doesn’t react the same way, so the cake will be a light brownish-red. For that vibrant crimson look, coloring is necessary.
Q: Why do I need vinegar in a cake?
A: Vinegar reacts with the baking soda and buttermilk to provide a superior rise and that specific “tang” that differentiates Red Velvet from a standard chocolate cake.
Q: How do I store a sheet cake?
A: Because of the cream cheese frosting, this cake must be refrigerated. Cover it tightly with plastic wrap or a lid; it will stay moist for up to 4 days.
