Red Velvet Sheet Cake is the perfect crowd-pleaser—moist, tender, and swirled with that signature deep red hue. This recipe delivers bakery-quality results with simple pantry staples and a creamy cream cheese icing that seals the deal. It’s easy enough for weeknights but special enough for birthdays and holidays.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 12
- Difficulty: Easy
- Cuisine: American
Why You’ll Love This Red Velvet Sheet Cake
- Fluffy, velvety crumb with just a hint of cocoa—rich but not chocolate-heavy.
- One-bowl batter and a single 9×13 pan mean minimal cleanup.
- The tangy cream cheese icing balances the cake’s sweetness perfectly.
- Ideal for birthdays, potlucks, or Sunday dessert—feeds a crowd with zero stress.
Ingredient Notes & Substitutions
- Cake flour: Essential for a tender, fine-textured crumb—don’t substitute all-purpose flour unless you’re in a pinch (and even then, results will be denser).
- Buttermilk: Adds moisture and tang; if you don’t have it, mix 1 cup milk with 1 tablespoon vinegar and let sit 5 minutes.
- Vegetable oil: Keeps the cake moist; canola or another neutral oil works just as well.
- Red food dye: Use liquid dye (not gel) for the classic red hue—2 oz is about 4 tablespoons.
- Cream cheese: Must be full-fat and softened for smooth, lump-free icing.
How to Make It
Start by preheating your oven to 350°F and lining a 9×13-inch pan with parchment paper. Whisk together the dry ingredients—cake flour, cocoa powder, baking soda, and salt—then set them aside. In a large bowl, combine the wet ingredients: vanilla, buttermilk, eggs, and oil. Stir in the sugar, then add vinegar and red food dye until the batter turns a vibrant red.
Gradually fold in the dry ingredients just until combined—don’t overmix. Finally, stir in the hot water; the batter will look thin, but that’s normal. Pour it into your prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
For the icing, beat softened butter and cream cheese until fluffy, then add salt, almond extract (if using), and vanilla. Gradually mix in powdered sugar until smooth and spreadable. Once the cake is cool, spread or pipe the icing over the top.
Tips for Best Results
- Use room-temperature eggs and buttermilk for even mixing.
- Don’t skip lining the pan—parchment paper ensures easy removal.
- Whisk dry ingredients well to prevent cocoa or baking soda clumps.
- Add powdered sugar gradually to control icing thickness.
- Let the cake cool completely before frosting to avoid melting the icing.
- Hot water is key—it activates the cocoa and helps create a light texture.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten and makes the cake tough. Stir only until ingredients are combined.
- Using cold cream cheese: It won’t blend smoothly and leaves lumps. Always soften it at room temperature first.
- Underbaking the center: Ovens vary—always test with a toothpick at 40 minutes to be sure.
- Skipping the hot water: It may seem odd, but it’s crucial for the right texture and crumb.
How to Store & Make Ahead
- Room temperature: Store covered for up to 2 days—the icing contains dairy, so this is only safe in a cool kitchen.
- Fridge: Keep in an airtight container for up to 5 days; bring to room temperature before serving for best texture.
- Freezer: Freeze unfrosted cake (wrapped tightly) for up to 3 months; thaw overnight in fridge, then frost. Frosted cake can be frozen for up to 2 months—thaw in fridge before serving.
Frequently Asked Questions
Can I make this cake without food coloring?
Yes, but it won’t be red velvet—it’ll be a light cocoa buttermilk cake. The dye is what gives red velvet its iconic look.
Why is my batter so thin?
That’s normal! The hot water makes it runny, but it bakes up into a perfectly tender cake. Don’t add extra flour.
Can I use a different pan size?
This recipe is calibrated for a 9×13-inch sheet pan. Using a different size may change bake time and texture—stick to 9×13 for best results.
Is almond extract necessary in the icing?
No—it’s optional and adds subtle depth. You can skip it or use all vanilla if preferred.
Can I make this cake ahead of time?
Absolutely. Bake it a day ahead, cool completely, and frost the day of serving. The flavors even meld nicely overnight.
This Red Velvet Sheet Cake is as reliable as it is beautiful—perfect for celebrations or just because. Whip it up, frost it with that dreamy cream cheese icing, and watch it disappear. You’ll be glad you baked this classic favorite.
PrintRed Velvet Sheet Cake
A moist, tender Red Velvet Sheet Cake with classic cream cheese icing—easy to make, feeds a crowd, and perfect for any celebration.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups cake flour 200 grams
- 1 ⅔ cups granulated sugar 333 grams
- 1 ½ tablespoons cocoa powder 12 grams
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 eggs
- 1 ⅓ cup vegetable oil or neutral oil
- 1 teaspoon white vinegar
- 2 oz red food dye
- ¼ cup hot water
- 1 stick butter 113 g or 1/2 cup
- 1 stick cream cheese 226 g or 1 cup
- ¼ teaspoon salt
- ½ teaspoon almond extract optional
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
- 3-4 cups powdered sugar depending on how stiff you want the icing
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9×13 inch cake pan with parchment paper. Set aside.
- Combine the cake flour, cocoa powder, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside.
- In a large mixing bowl, add the vanilla, buttermilk, eggs and oil and stir until combined.
- Add in the sugar and mix until combined.
- Add in the vinegar and food dye and stir until evenly incorporated.
- Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined.
- Once combined, add the hot water. The batter will be very thin.
- Pour the batter into lined cake pan and bake for about 40 minutes at 350°F (ovens vary so test with a toothpick in the center and remove when it comes out clean).
- In the base of a stand mixer or large bowl with a hand mixer, add softened butter and cream cheese.
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes).
- Add salt, almond extract (if using), and vanilla. Whip until combined.
- On low speed, add the powdered sugar ½ cup at a time.
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes).
- Spread or pipe icing over the cooled cake.
Notes
Always test doneness with a toothpick—ovens vary and 40 minutes is a guideline.
Let cake cool completely before frosting to prevent melting.
Use full-fat cream cheese for best icing texture.
Store frosted cake in the refrigerator due to dairy in the icing.
