Red Velvet is more than just a chocolate cake with food coloring; it is a unique culinary phenomenon defined by its tangy flavor and “velvety” crumb. This Red Velvet Sheet Cake takes all the elegance of the layered version and simplifies it into a convenient, easy-to-slice format. Perfect for potlucks, birthdays, or holiday parties, this cake delivers that iconic buttermilk tang and subtle cocoa notes, topped with a thick, luscious layer of cream cheese frosting.
Why This Recipe Works
- The Vinegar-Buttermilk Reaction: The combination of vinegar and buttermilk isn’t just for flavor; it reacts with the cocoa powder to keep the proteins in the flour tender, creating the signature “velvet” texture.
- Sheet Cake Convenience: No stacking or crumb-coating required. The sheet cake format ensures an even distribution of frosting in every bite and makes it much easier to transport.
- Balanced Flavor: Unlike some overly sweet cakes, the slight tang of the cream cheese frosting perfectly offsets the mild cocoa and sugar in the cake base.
- Visual Appeal: The striking contrast between the deep crimson cake and the snowy white frosting makes this a centerpiece dessert for any occasion.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 25–30 Minutes
- Total Time: 50 Minutes
- Yield: 20–24 Servings
- Difficulty: Easy
Ingredients
- For the Cake:
- 2 ½ cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cocoa Powder (Unsweetened)
- 1 cup Buttermilk, room temperature
- 2 Large Eggs, room temperature
- 1 ½ cups Vegetable Oil
- 1 tsp White Distilled Vinegar
- 1 tsp Vanilla Extract
- 1–2 oz Red Food Coloring (depending on desired intensity)
- For the Cream Cheese Frosting:
- 16 oz Cream Cheese, softened
- 1 cup Unsalted Butter, softened
- 4 cups Powdered Sugar
- 1 tsp Vanilla Extract
- A pinch of Salt
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease and flour an 18×13 inch rimmed baking sheet (jelly roll pan) or a 9×13 inch baking pan for a thicker cake.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In a separate bowl, whisk the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
- The Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can make the cake tough.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool completely in the pan. Cream cheese frosting will melt if the cake is even slightly warm.
- Frost: Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Spread in a thick, even layer over the cooled cake.
Conclusion
This Red Velvet Sheet Cake is the ultimate solution for entertaining. It offers the sophisticated flavor of a gourmet bakery cake with the simplicity of a home-style tray bake. Whether you are celebrating Valentine’s Day, Christmas, or a simple family gathering, the moist crumb and tangy frosting make it a perennial favorite that never goes out of style.
(FAQ)
Q: Can I make this without food coloring?
A: Yes! It will be a “Cocoa Buttermilk Cake.” It will have a light brown/tan color but the exact same delicious flavor.
Q: Why is my frosting runny?
A: This usually happens if the butter or cream cheese was too soft (melted) or if you over-beat the mixture after adding the sugar. Chill the frosting in the fridge for 30 minutes to firm it up before spreading.
Q: Can I use natural food coloring?
A: You can use beet powder or liquid, but keep in mind the color will be more of a “rusty” red rather than the vibrant crimson achieved with gel colors.
