Red Velvet Sheet Cake
This Red Velvet Sheet Cake is a showstopper that combines velvety texture with a hint of cocoa and a luscious cream cheese frosting. Ready in just 45 minutes, it’s a fuss-free dessert that delivers big on flavor and elegance.
Ingredients
- 1 cup butter (softened)
- 1¾ cups granulated sugar
- 2 large eggs (at room temperature)
- 1 cup buttermilk (at room temperature)
- 3 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 2¼ cups cake flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 recipe Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.
- In the bowl of a stand mixer or in a medium bowl with a handheld electric mixer, cream the butter and sugar together for a few minutes until light and fluffy.
- Add the eggs, one at a time, followed by the buttermilk, food coloring, vanilla extract and vinegar.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt, then fold into the batter.
- Spread evenly in the prepared pan and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before frosting with Cream Cheese Frosting.
- Store in an airtight container in the refrigerator for up to 3 days.
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