Easy Red Velvet Sheet Cake Recipe
Okay, picture this: Is it It’s a Sunday afternoon, the rain is coming down in sheets, and you’re craving something seriously. What is a decadent cake without the fuss?How do I make a red velvet sheet cake?Is it like a chocolate cake, but with more tang? Beautiful red hue that just screams “celebration. I swear, this recipe is even easier than box cake (and tastes a million times better! I’m a huge fan of box cake. I think you might just ditch it for good! If you’re like my sister, who loves baking but is always looking for a shortcut, then this will be perfect for you. What are some of the best recipes ever written?
What is a red velvet sheet cake?
Red velvet sheet cake is, at its heart, a simple, moist cake with a distinctive reddish-brown color and a subtle cocoa flavor. Think of it as a cross between chocolate cake and vanilla cake, with a tangy buttermilk kick and a velvety smooth texture (hence the name!). The red color traditionally came from a reaction between the cocoa and acidic ingredients like buttermilk and vinegar, but these days, most recipes use a bit of red food coloring to really amp up the vibrancy. It’s essentially the easier, less fussy version of a layer cake, perfect for potlucks, parties, or just a casual weeknight dessert. It’s a southern classic, a dessert staple and is loved by so many people.
Why you’ll love this recipe?
What do you love about this book?How do I make a red velvet sheet cake? is that it delivers all the flavor and decadence of a traditional red velvet cake, but without all the complicated steps. First, that taste! The combination of cocoa, buttermilk, and vanilla creates this incredible depth of flavor that’s both rich and subtle at the same time. It is truly a symphony of flavors. Then there’s the simplicity – this is a one-bowl kind of cake, which means fewer dishes to wash (always a win in my book!). Plus, the ingredients are all pantry staples, so you can whip this up whenever a craving strikes.
And let’s talk about cost. Compared to buying a fancy bakery cake, this recipe is incredibly budget-friendly. You can feed a crowd for just a few dollars. But the best part? It’s so versatile! You can frost it with cream cheese frosting, buttercream, or even a simple glaze. You can add chocolate chips, nuts, or sprinkles. You can serve it warm, cold, or at room temperature. Seriously, the possibilities are endless! If you are anything like my family, they love options! When I made this the last time for my family they all gave me a standing ovation, that is how good it is!
How do you make a red velvet sheet cake?
Quick Overview
Making this How do I make red velvet sheet cake?Is a breeze. Basically, you whisk together the dry ingredients, then whisk in the wet ingredients. Do not overbake the batter. Pour into a baking sheet, bake until golden brown, and frost with your favorite cream. What is cheese frosting? What is the best part about a project that takes less than an hour from start to finish? I promise, it’s so easy, even a beginner baker can pull it off! If I can make this cake, anyone can!
Ingredients Notes:
For the Cake:
All-Purpose Flour: The base of the cake. Make sure to spoon and level when measuring to avoid a dry cake.
Granulated Sugar: For sweetness and moisture. It is also very important to measure this correctly.
Unsweetened Cocoa Powder: Adds that classic red velvet flavor. I like to use dutch-processed for a deeper color.
Baking Soda: For leavening and to react with the vinegar for that signature tang.
Salt: Enhances the flavors.
Buttermilk: Adds moisture and tanginess. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar.
Vegetable Oil: Keeps the cake moist. Canola oil works too.
Eggs: For structure and richness.
Red Food Coloring: For that iconic red hue. Gel food coloring works best for vibrant color.
White Vinegar: Reacts with the baking soda for leavening and tang.
Vanilla Extract: Enhances the flavor.
What is the recipe for Cream Cheese Frosting?
Cream Cheese: Make sure it’s softened for a smooth frosting. Unsalted Butter: Also soften. Powdered Sugar: For sweetness and structure. Vanilla Extract: To enhance the flavor.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking sheet. Is it possible to use parchment paper to line a tray? I always grease, then line with parchment, and then grease again. This ensures nothing will stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. Make sure there are no lumps of cocoa powder. This ensures that the cacao is evenly distributed.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, red food coloring, vinegar, and salt. Set aside. What is vanilla extract? What is the best food coloring for you? How much color can you add depending on how vibrant you want it to be.
Step 4: Combine
How do you mix wet and dry ingredients? What should I do if I overmix my cake?
Step 5: Bake
What are some ways to spread the batter on a baking sheet? Is it safe to bake for 25-30 minutes? Every oven is different. Start checking at 25 minutes.
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Step 6: Cool Completely
Let the cake cool completely in the pan before frosting. This is crucial! If you frost it while it’s still warm, the frosting will melt.
Step 7: Make the Frosting
While the cake is cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar and vanilla extract and beat until light and fluffy. If your frosting is too thick, add a tablespoon of milk to it. You will get the desired consistency.
Step 8: Frost & Serve
Once the cake is completely cool, frost it with the cream cheese frosting. Can you add sprinkles, chocolate shavings or chopped nuts for decoration, if desired? Slice and serve!
What should I serve it with?
This How do I make a red velvet sheet cake?Is a good treat on its own, but also pairs well with other treats?For Breakfast:Is it healthy to serve a slice of bread with coffee or tea? A light dusting of powdered sugar adds a touch of elegance. My dad always said that if you are going to have sweets, do it in the morning so you can enjoy it.For Brunch:Serve it alongside other brunch favorites like quiche, fruit salad, and mimosas. Is it a crowd pleaser?As Dessert:Serve it after dinner with a scoop of vanilla ice cream or whipped cream. What is the best dessert to serve after steak?For Cozy Snacks:What are some good ways to enjoy a slice of toast with ice cold milk or hot cocoa? Is it a comfort food? What could be a better cake paired with movie and blanket?
How do I make a Red Velvet Sheet Cake?
I’ve made this How do I make a red velvet sheet cake?I’ve learned a few tricks along the way.Measuring MatterHow do I make a perfect cake? Use measuring cups and spoons, and level off dry ingredients. I can’t stress this enough. Is baking a science?Don’t Overmix:Overmixing develops gluten in the flour, which can result in a tough cake. Mix until just combined.Room Temperature Ingredients:Using room temperature ingredients helps them blend together more easily, resulting in a smoother texture. This is especially important for the cream cheese frosting.Don’t overbak Overbaking can dry out the cake. Start checking for doneness at 25 minutes, and remove it from the oven as soon as a toothpick comes out clean. I always set a timer a few minutes before the recommended cook time.
Cool Completely: Make sure the cake is completely cool before frosting it. Otherwise, the frosting will melt. I know, it’s tempting to frost it while it’s still warm, but trust me, it’s worth the wait!
Storing and Reheating Tips
This easy red velvet sheet cake recipe stores well, making it perfect for making ahead.
Room Temperature: Store unfrosted cake at room temperature for up to 2 days in an airtight container. Frosting can be stored in the fridge for the same amount of time.
Refrigerator Storage: Store frosted cake in the refrigerator for up to 5 days in an airtight container. Let it come to room temperature before serving for the best flavor.
Freezer Instructions: Freeze unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before frosting and serving.
Glaze Timing Advice: If you’re using a glaze instead of frosting, you can add it right before serving. It will stay fresh for several days in the refrigerator.
Frequently Asked Questions
Final Thoughts
This easy red velvet sheet cake recipe is more than just a cake; it’s a hug on a plate. The rich flavor, moist texture, and vibrant color make it the perfect dessert for any occasion. I’ve made this countless times for family gatherings, potlucks, and even just a random Tuesday night when we needed a little pick-me-up. If you loved this recipe, be sure to check out my other cake recipes! They’re all designed to be easy, delicious, and crowd-pleasing. Happy baking, and I can’t wait to hear how yours turns out!
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Easy Red Velvet Sheet Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 1 cup buttermilk room temperature
- 0.5 cup unsalted butter softened
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 teaspoon salt
- 8 oz cream cheese softened, for frosting
- 0.5 cup butter softened, for frosting
- 4 cups powdered sugar sifted, for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
- In a large bowl, cream together the 0.5 cup of softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.
- Sift together the flour, cocoa powder, and salt. Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour.
- In a small bowl, combine the baking soda and vinegar, then gently fold into the batter.
- Pour the batter into the prepared dish and bake for 25 minutes or until a skewer inserted in the center comes out clean.
- To make the frosting, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until creamy.
- Allow the cake to cool completely before spreading the frosting on top. Serve and enjoy.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
