Red Velvet Sheet Cake Recipe

This cake is the one I bring when I want to look like a responsible adult who bakes for neighbors — but it’s secretly my emergency chocolate-sugar hug in sheet form. It’s an easy red velvet sheet cake: big, slightly tender crumb, that faint cocoa whisper, and a tangy cream cheese frosting that makes everyone moan in the living room. It’s special because it’s forgiving, feeds a crowd, and looks way fancier than the five-minute effort it actually takes.

My husband refuses to be subtle about good food. The first time I made this, he ate three squares before dinner and then announced, “This is the new holiday.” Our kiddo decorated the top with leftover sprinkles like a tiny tornado and insisted it was for the dog (the dog was not consulted). Now it’s a staple for birthdays, emergency potlucks, and the nights I need comfort with a side of nostalgia. We call it “the red hug cake” and somehow that name stuck.

Kitchen Talk

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Okay, confession: I once tried to “healthify” this and swapped half the sugar for honey. It tasted like a breakfast loaf and was immediately vetoed by both the husband and the dog. I also learned that a blender for the batter is a fast lane to overmixing — mix gently, please. The cream cheese frosting is where I get messy and emotional: I’ve whipped it so soft it looked like clouds, and other times I chilled it into a block because I forgot about it. Both worked eventually; flakes of frosting are an acceptable decorating style in my house.

Shopping Tips

– Baking Basics: Pick all-purpose flour and a reliable baking powder/soda — old leaveners give flat results, so check dates.
– Fats & Oils: You can use a neutral oil or softened butter; oil gives more tender crumbs while butter adds flavor.
– Dairy: Buttermilk (or acidified milk) makes the cake tangy and tender — fresh is best, but a milk+vinegar trick works in a pinch.
– Eggs: Use room-temperature eggs if you can — they emulsify better and help the crumb rise evenly.
– Flavor Boosts: Good vanilla extract and a touch of cocoa powder are the quiet MVPs — don’t skip the cocoa, it’s part of the red velvet signature.

Prep Ahead Ideas

– Make the frosting a day ahead and refrigerate in an airtight container; bring to room temp and re-whip before spreading.
– You can bake the sheet cake a day early, wrap tightly in plastic, and frost the next day for fresher looking slices.
– If you want to freeze, cut into portions and freeze unfrosted; thaw in the fridge overnight and frost the next day.
– Store bowls of sprinkles or chopped nuts in small containers so decorating is a no-brainer when the cake comes out.

✔Time-Saving Tricks

– Use a stand mixer or hand mixer for the frosting to save arm power — it whips faster and fluffier.
– If you’re short on time, make the batter in one bowl: dry ingredients, whisk, then add wet and fold gently.
– Buy pre-measured cocoa or sift it ahead to avoid lumps — sifting is one less panic moment between mixing and baking.
– Don’t over-chill your frosting unless you plan to grate it later; room-temp frosting spreads like a dream.

✔Common Mistakes

– Overmixing the batter: I did this once and ended up with a tight crumb; if it looks glossy and elastic, stop mixing.
– Frosting too-warm cake: I frosted a cake straight from the oven once and turned the frosting into a sad, melty puddle — always cool first.
– Using expired leaveners: saved time and paid for it with a pancake-flat sheet — check dates.
– Skimping on salt: even sweet cakes need a little salt to sing; leave it out and it’ll taste bland.

What to Serve It With

– A simple cup of coffee or a milky latte — the bitter cut balances the sweet.
– Fresh berries or a quick berry compote for extra tang.
– Vanilla ice cream for the adults who want dessert after dessert.
– A crisp green salad if you’re pretending this is part of a balanced meal.

✔Tips & Mistakes

– Use room-temp ingredients for smoother batter and better rise.
– Don’t overload the pan — spread batter evenly to avoid thin edges.
– If your frosting splits, chill briefly and re-whip rather than adding more sugar.
– One-liner: tasted too flat? A pinch more salt fixes a lot.

✔Storage Tips

Wrap leftover cake tightly in plastic or keep in an airtight container in the fridge; frosted slices last a few days refrigerated. Unfrosted cake freezes well — thaw overnight in the fridge. Eating cold cake for breakfast? No shame; it’s an excellent decision and pairs surprisingly well with cold coffee.

✔Variations and Substitutions

– Oil vs. butter: oil gives a moister, softer crumb; butter gives more flavor. I flip between them depending on my mood.
– Buttermilk swap: mix milk with a splash of vinegar or lemon juice if you don’t have buttermilk. It’s not identical but it works.
– Cocoa: stick to unsweetened cocoa powder — and don’t double it unless you want more of a chocolate cake, not red velvet.
– Frosting swaps: cream cheese is classic, but a mascarpone or stabilized whipped cream will work if you want something lighter.

Frequently Asked Questions

Easy Red Velvet Sheet Cake Recipe

This tender red velvet sheet cake bakes up soft, cocoa-kissed, and brilliantly red. Top with tangy cream cheese frosting for an effortless crowd-pleaser.

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Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 2.33 cup all-purpose flour
• ▢ 1.65 cup granulated sugar
• ▢ 2.5 tbsp unsweetened cocoa powder
• ▢ 1 tsp baking soda
• ▢ 0.75 tsp fine salt
• ▢ 2 large eggs room temperature
• ▢ 1 cup buttermilk room temperature
• ▢ 0.7 cup neutral oil such as vegetable or canola
• ▢ 1.75 tsp vanilla extract
• ▢ 1.5 tbsp red liquid food coloring
• ▢ 1 tsp distilled white vinegar
• ▢ 8 oz cream cheese softened
• ▢ 0.5 cup unsalted butter softened
• ▢ 2.8 cup powdered sugar sifted if lumpy
• ▢ 1.5 tsp vanilla extract for frosting
• ▢ 0.125 tsp fine salt for frosting, a pinch
• ▢ 2 tbsp milk add more as needed for spreading

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment.
• Whisk flour, sugar, cocoa, baking soda, and 3/4 tsp salt in a large bowl.
• Beat eggs, buttermilk, oil, 1 3/4 tsp vanilla, and red food coloring in a second bowl until smooth.
• Pour the wet mixture into the dry ingredients. Mix just until no dry streaks remain.
• Stir in the vinegar to activate the baking soda. Immediately scrape batter into the pan.
• Bake 23–27 minutes, until a toothpick in the center comes out clean. Cool completely in the pan.
• Beat softened cream cheese and butter until fluffy, about 2 minutes.
• Gradually add powdered sugar, then 1 1/2 tsp vanilla and a pinch of salt. Mix until smooth.
• Stream in milk as needed to reach a creamy, spreadable frosting.
• Spread frosting over the cooled cake. Slice into squares and serve.

Notes

Variation: Add 1/2 cup toasted chopped pecans on top for crunch. Storage: Cover and refrigerate up to 4 days; bring to room temp before serving. For cleaner slices, chill the frosted cake 20 minutes before cutting.

This recipe is an original creation inspired by classic Easy Red Velvet Sheet Cake Recipe flavors. All ingredient ratios and instructions are independently developed.