Red Velvet Sheet Cake

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Red Velvet Sheet Cake is where elegance meets indulgence in the most vibrant way. With its deep crimson base and luscious cream cheese frosting, this dessert is more than just eye candy—it’s a flavor experience that leaves a lasting impression. Each bite melts in your mouth, delivering the signature tangy-sweetness of red velvet perfectly paired with smooth, rich frosting.

Whether you’re baking for a celebration or simply treating yourself, this cake checks all the boxes. It’s easy enough for weeknight baking yet striking enough for special occasions. The soft, moist crumb and pop of color make it a standout on any dessert table, and those red sprinkles on top? Just the right touch of whimsy.

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Why You’ll Love This Red Velvet Sheet Cake

• Beautiful Presentation: The bold red color and thick white frosting make this a visually stunning treat.
• Crowd Pleaser: Its large size and rich flavor make it perfect for parties, potlucks, or holiday gatherings.
• Balance of Flavors: Slight cocoa undertones, a hint of vanilla, and the tang of buttermilk make this cake irresistibly complex.
• Easy to Slice & Serve: Sheet cakes are great for fuss-free serving—no fancy layers to manage.
• Make-Ahead Friendly: Bake it the day before and frost when ready—flavors develop beautifully overnight.

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Preparation Phase & Tools to Use

Before diving into the baking process, having the right tools on hand can make a noticeable difference in the ease and outcome of your Red Velvet Sheet Cake.

Essential Tools and Equipment:

• 9×13-Inch Sheet Pan: This is the ideal size for a traditional sheet cake—wide enough to allow even baking and easy slicing.
• Electric Mixer or Stand Mixer: Creaming butter and sugar until light and fluffy is key, and a mixer gets the job done quickly and evenly.
• Rubber Spatula: For scraping down the sides of your bowl and smoothing the batter into the pan.
• Wire Rack: Cooling the cake evenly prevents it from becoming soggy or overcooked on the bottom.
• Offset Spatula: Makes frosting the cake a breeze, especially in a sheet pan format.
• Parchment Paper: Lining the pan ensures your cake comes out cleanly without sticking.

Each of these tools plays a role in creating the smooth batter texture, uniform baking, and perfect frosting application that make this cake look and taste like a bakery-quality dessert.

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Preparation Tips

• Room Temperature Ingredients: Let butter, eggs, and buttermilk sit out before baking. This helps them blend more easily and results in a smoother batter.
• Don’t Overmix: Mix until just combined once you add the dry ingredients. Overmixing can lead to a dense, rubbery cake.
• Sift Your Dry Ingredients: This prevents lumps and helps evenly distribute the cocoa powder and leavening agents.
• Use Gel Food Coloring: For a rich, vibrant red that doesn’t water down the batter.
• Cool Completely Before Frosting: Cream cheese frosting will melt and slide off a warm cake—patience pays off here.

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Ingredients for This Red Velvet Sheet Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 cup buttermilk, room temperature
• 1 ½ tablespoons red gel food coloring

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Topping:

• Red velvet cake crumbs or red sprinkles for garnish

These ingredients come together to form a cake that’s moist, deeply flavored, and beautifully balanced. Be sure to use high-quality cocoa powder and real buttermilk for the best results.

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Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line it with parchment paper, leaving a little overhang on the sides for easy removal. This ensures your cake releases cleanly and doesn’t stick.

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Step 2: Mix Dry Ingredients

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk lightly to combine and set aside. This step ensures even distribution of leavening and flavor.

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Step 3: Cream Butter, Sugar, and Oil

In a large bowl (or the bowl of a stand mixer), cream the butter and sugar together until light and fluffy—about 2-3 minutes. Add the oil and continue to beat until fully incorporated and smooth.

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Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract, white vinegar, and red food coloring. Mix until evenly tinted and smooth.

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Step 5: Alternate Adding Buttermilk and Dry Mix

With the mixer on low speed, add the dry ingredients in three batches, alternating with the buttermilk (start and end with dry ingredients). Mix just until incorporated—don’t overwork the batter.

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Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Step 7: Make the Cream Cheese Frosting

Beat the cream cheese and butter together until fluffy and smooth. Gradually add the powdered sugar, followed by the vanilla extract and a pinch of salt. Continue beating until light and spreadable.

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Step 8: Frost and Decorate

Once the cake has fully cooled, use an offset spatula to spread the frosting evenly over the top. Garnish with red velvet crumbs or red sprinkles for a festive touch.

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Notes

• Use Room Temp Ingredients: This is especially important for cream cheese and butter in both the cake and the frosting. It ensures a smooth, lump-free texture.
• Customize the Garnish: Don’t limit yourself to red crumbs—try white chocolate shavings, heart sprinkles, or even edible gold flakes for a celebration twist.
• Chill Before Slicing: For cleaner, sharper edges when serving, refrigerate the frosted cake for 30–60 minutes before slicing.

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Watch Out for These Mistakes While Cooking

• Skipping the Vinegar: Red velvet cake traditionally includes vinegar to react with the baking soda and help develop its signature texture and flavor—don’t leave it out!
• Using Liquid Food Coloring: Gel coloring gives a richer color without thinning your batter. Liquid food coloring often produces a duller hue.
• Overbaking: Red velvet cake should be moist. Keep an eye on your bake time and start checking for doneness around the 30-minute mark.
• Frosting a Warm Cake: Always cool your cake completely before applying frosting. Otherwise, you’ll end up with a melted mess.
• Overmixing the Batter: Once you combine the wet and dry ingredients, stir just until combined. Overmixing leads to a dense, chewy texture instead of soft and fluffy.

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What to Serve With Red Velvet Sheet Cake?

A slice of red velvet sheet cake is indulgent on its own, but pairing it with complementary sides or drinks can take your dessert experience to the next level.

8 Recommendations

1. Fresh Berries
   Strawberries, raspberries, or blueberries add a refreshing contrast to the sweet richness of the cake.
2. Vanilla Ice Cream
   The cold creaminess of vanilla ice cream pairs beautifully with the tangy cream cheese frosting.
3. Espresso or Black Coffee
   The bitterness of a strong coffee balances out the sweetness and enhances the cocoa notes.
4. Chilled Milk
   A glass of cold milk is a timeless companion to any cake, red velvet included.
5. Sweet Dessert Wine
   Something like a ruby port or a sweet Riesling can complement the deep flavors of the cake.
6. Whipped Cream
   A dollop of lightly sweetened whipped cream makes for an airy addition without overwhelming the palate.
7. Mini Chocolate Chips
   Sprinkle on top of the frosting or serve on the side for added texture and a chocolatey punch.
8. Coconut Flakes
   Lightly toasted coconut adds crunch and a tropical twist that contrasts well with the cake’s classic profile.

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Storage Instructions

Red velvet sheet cake stores well, making it ideal for make-ahead prep or enjoying leftovers.

• Room Temperature: If unfrosted, the cake can be kept at room temperature in an airtight container for up to 2 days.
• Refrigerator: Once frosted with cream cheese frosting, store the cake in the fridge. Cover with plastic wrap or a lid to prevent it from drying out. It will stay fresh for 4–5 days.
• Freezer: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge before frosting and serving.

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Estimated Nutrition

Per Serving (1 of 16 slices)

• Calories: 410
• Total Fat: 21g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 220mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 38g
• Protein: 4g
• Serving Size: 1 slice (approx. 1/16 of cake)
• Diet: Vegetarian
• Category: Dessert

These values are approximate and can vary based on brands used and portion sizes.

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Frequently Asked Questions

1. Can I make this red velvet sheet cake in advance?

Yes! You can bake the cake a day or two in advance. Just wrap it tightly and store at room temperature. Frost the day you plan to serve for best freshness.

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2. What if I don’t have buttermilk?

No problem—mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using as a substitute.

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3. Can I turn this into cupcakes or a layer cake?

Absolutely. For cupcakes, reduce the baking time to 18–22 minutes. For a layer cake, divide the batter into two 9-inch round pans and adjust the bake time accordingly.

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4. Is the food coloring necessary?

While not essential to the flavor, the red coloring is what gives red velvet its iconic look. You can reduce or omit it, but the cake will be more of a soft cocoa shade.

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5. Can I use natural cocoa powder instead of Dutch-processed?

Yes. This recipe is balanced for natural unsweetened cocoa, which adds the subtle cocoa tang red velvet is known for.

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6. Why do you use vinegar in red velvet cake?

Vinegar reacts with baking soda and the cocoa powder to help with leavening and to deepen the red hue of the cake.

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7. How do I get smooth cream cheese frosting?

Make sure both the cream cheese and butter are softened to room temperature and sift the powdered sugar before mixing. Beat until fluffy and smooth.

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8. Can I add mix-ins like chocolate chips or nuts?

You can! Mini chocolate chips or chopped pecans add a fun twist, but be aware they may slightly alter the cake’s texture.

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Conclusion

Red Velvet Sheet Cake is a stunning classic that’s both visually impressive and incredibly satisfying to eat. With its rich red crumb, velvety texture, and cloud-like cream cheese frosting, it’s the kind of dessert that turns any moment into a celebration. Whether you’re baking it for a holiday, a potluck, or simply to brighten a weekend, it’s a reliable, delightful recipe to keep in your rotation. Versatile, easy to make, and always a showstopper—this cake never disappoints.

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