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Red Velvet Sheet Cake

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A moist, tender Red Velvet Sheet Cake with classic cream cheese icing—easy to make, feeds a crowd, and perfect for any celebration.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350 degrees Fahrenheit and line a 9×13 inch cake pan with parchment paper. Set aside.
  2. Combine the cake flour, cocoa powder, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside.
  3. In a large mixing bowl, add the vanilla, buttermilk, eggs and oil and stir until combined.
  4. Add in the sugar and mix until combined.
  5. Add in the vinegar and food dye and stir until evenly incorporated.
  6. Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined.
  7. Once combined, add the hot water. The batter will be very thin.
  8. 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).
  9. In the base of a stand mixer or large bowl with a hand mixer, add softened butter and cream cheese.
  10. On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes).
  11. Add salt, almond extract (if using), and vanilla. Whip until combined.
  12. On low speed, add the powdered sugar ½ cup at a time.
  13. Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes).
  14. 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.

Find it online: https://pinchofwarmthbakes.com/red-velvet-sheet-cake/