This red velvet sheet cake is soft, fluffy, and topped with a swoopable layer of classic cream cheese frosting. It’s the kind of cake that feels special but still easy enough to make on a weeknight — and it feeds a crowd without any fuss.
Red velvet has a way of feeling both nostalgic and celebratory at the same time. It’s not quite chocolate, not quite vanilla, and somehow manages to land right in the middle as its own thing entirely.
This sheet cake version leans into what I love most about red velvet: a light, tender crumb, just a touch of cocoa for depth, and a tangy, not-too-sweet cream cheese frosting that pulls everything together. It’s simple, reliable, and perfect for potlucks, birthdays, holidays — or those “I just want cake in the fridge” kinds of weeks.
Why You’ll Love This Red Velvet Sheet Cake
- Light and fluffy texture. This cake bakes up soft and tender, not dense or heavy.
- Balanced cocoa flavor. Just enough chocolate to give depth without turning it into a chocolate cake.
- Easy, no-fuss format. One pan, no layers, no stacking, no stress.
- Classic cream cheese frosting. Tangy, smooth, and perfect for spreading or swirling on top.
- Endlessly customizable. Dress it up for Valentine’s Day, birthdays, or keep it simple and everyday.
Key Ingredients
- Buttermilk – Buttermilk gives this cake its signature tang and helps keep the crumb soft and tender. If you’re curious about swaps, I have a full guide on buttermilk substitutes for baking that walks through easy alternatives.
- Natural cocoa powder – This recipe uses natural (not Dutch-process) cocoa powder, which reacts with the baking soda and vinegar to help the cake rise properly.
- Vegetable oil – Oil keeps the cake moist for days and gives you that fluffy, soft texture that works especially well in a sheet cake.
- Cream cheese – This is what gives the frosting that classic tangy contrast to the sweet cake. Full-fat cream cheese will give you the smoothest, most stable results.
How to Make This Red Velvet Sheet Cake
Get prepped first.
Preheat your oven to 350°F and prepare a 9×13-inch pan. Lining it with parchment gives you the option to lift the cake out later for cleaner slices, but a thorough greasing works just fine if you’re serving straight from the pan.
Whisk the dry ingredients.
Combine the flour, cocoa powder, baking soda, and salt in a medium bowl. This small step helps distribute the cocoa and leavening evenly, which means better rise and more consistent flavor throughout the cake.
Build the base.
In a large bowl, beat the eggs, sugar, and oil until the mixture looks smooth and slightly glossy. You’re not looking for volume here — just a cohesive, well-emulsified batter that will bake up tender.
Add the liquids.
Mix in the buttermilk and vanilla until the batter is smooth. Don’t worry if it looks thin at this stage. That looser texture is what gives you a lighter, fluffier crumb in the finished cake.
Bring it together gently.
Add the dry ingredients in two additions, mixing on low speed just until you stop seeing streaks of flour. Over-mixing here is the easiest way to lose that soft, delicate texture.
Finish with color and lift.
Stir in the red food coloring and vinegar. The color will deepen as you mix, and the vinegar works behind the scenes with the baking soda to help the cake rise without adding any noticeable tang.
Bake and check early.
Spread the batter evenly in the pan and bake until the center looks set and a toothpick comes out clean. Start checking a few minutes early. Sheet cakes can go from perfect to over-baked faster than you’d think.
Frost once fully cool.
Beat the cream cheese and butter until completely smooth, then add the vanilla, salt, and confectioners’ sugar a little at a time. You want a frosting that’s soft and swoopable, not stiff. Once the cake is cool, spread it generously over the top.
Tips for Success
- Use softened and room-temperature ingredients. Letting the eggs, buttermilk, cream cheese, and butter sit out for a bit helps everything blend more smoothly. You’ll get a more even batter and a frosting that spreads without little lumps of cream cheese.
- Stick with natural cocoa powder. This recipe relies on baking soda and vinegar for lift, and natural cocoa plays nicely with both. If you swap in Dutch-process cocoa, the cake may not rise quite as well and the flavor balance will shift.
- Don’t rush the cooling. It’s tempting to frost while the cake is still slightly warm, but that’s the fastest way to end up with a slippery, melty mess. Letting it cool completely gives you clean swoops and neat slices.
- Adjust the color to your liking. Some brands of food coloring are more intense than others. Start with the listed amount, then add a little more if you want a deeper red. The color will also darken slightly as the cake bakes.
Variations and Serving Ideas
- Make it festive: Top with heart-shaped sprinkles, pink sanding sugar, or a light dusting of cocoa powder for a subtle, elegant finish.
- Turn it into a dessert board: Slice the cake into small squares and serve alongside chocolate truffles or chocolate-dipped strawberries for a simple but impressive spread.
- Flavor twist: Add ¼ teaspoon almond extract to the frosting for a bakery-style flavor boost.
- Prefer a layered cake? If you’re looking for a more traditional, bakery-style option, my classic red velvet layer cake is perfect for birthdays and special occasions when you want something a little more dressed up.
How to Store
Refrigerator: Store covered in the refrigerator for up to 4 days. Let slices come to room temperature before serving for the best texture.
Freezer: The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
Red Velvet, Made for Sharing
This red velvet sheet cake is one of those recipes that feels special without being complicated — the kind you can make for a holiday, a birthday, or just because you want something soft, sweet, and irresistible. If you give it a try, I’d love to hear how you dressed it up (or kept it simple).
More Easy Sheet Cakes to Try
Red Velvet Sheet Cake
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 3 tablespoons (16 g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 2 to 3 teaspoons red gel food coloring, adjust to preference
For the cream cheese frosting:
- 8 ounces (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 to 3 ½ cups (330 to 385 g) confectioners’ sugar, sifted
- pinch salt
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper if desired.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the eggs, sugar, and oil with an electric mixer on medium speed until well combined and slightly lightened, about 2 minutes.
- Mix in the buttermilk and vanilla until smooth.
- Reduce the mixer speed to low and add the flour mixture in two portions, mixing just until incorporated.
- Stir in the vinegar and red food coloring until evenly distributed.
- Pour the batter into the prepared pan and spread evenly. Bake 28 to 34 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan on a wire rack.
To make the frosting:
- Beat the cream cheese and butter together until smooth and creamy. Mix in the vanilla and salt.
- Gradually add the confectioners’ sugar, about ½ cup at a time, beating until smooth and spreadable.
- Spread the frosting evenly over the cooled cake. Slice and serve.
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Notes
- Cocoa powder: This recipe is written for natural cocoa powder, not Dutch-process. Using Dutch-process may affect the rise and flavor balance.
- Color: Food coloring strength varies by brand. Start with the listed amount and add more if you prefer a deeper red.
- Storage and make-ahead: The frosted cake can be made a day in advance and stored covered in the refrigerator up to 4 days. Let slices come to room temperature before serving for the best texture.
- Freezing: Freeze the unfrosted cake, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before frosting.
