Get the Recipe:
Red Velvet Sheet Cake
A light, fluffy red velvet sheet cake with a subtle cocoa flavor and tangy cream cheese frosting. Baked in a simple 9×13-inch pan, this easy one-pan cake is perfect for sharing at holidays, parties, or anytime you want a classic dessert that feels a little special.
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 9x13-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.
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