Red Velvet Sheet Cake

There’s something undeniably magical about a Red Velvet Sheet Cake that draws you in. With its vibrant hue contrasting beautifully against the creamy white frosting, it’s not just a treat for the taste buds, but a feast for the eyes too. The moment you cut into it, the soft, moist layers beckon you to take that first delightful bite. The combination of a subtle cocoa flavor intertwined with buttery richness makes this cake an absolute standout. You’ll love its tender crumb, moist texture, and the perfect hint of tang from the buttermilk.

Thank you for reading this post, don't forget to subscribe!

My first experience with Red Velvet Sheet Cake was during a family gathering, where it quickly became the star of the dessert table. Everyone raved about it, and I knew I had to recreate it at home. This recipe has been fine-tuned to ensure that it’s not only easy to make but also budget-friendly—a true crowd-pleaser for birthdays, holidays, or even just an afternoon snack. Join me on this delightful baking journey and see for yourself why this Red Velvet Sheet Cake deserves a spot in your heart and kitchen.

Why You’ll Love This Recipe

• Simple & Quick: This cake comes together in about an hour, making it perfect for busy bakers.
• Irresistible Flavor: The balance of cocoa and buttermilk produces a taste that’s both rich and light.
• Eye-Catching Appeal: The striking red color topped with fluffy frosting is sure to impress.
• Flexible Serving: Perfect for celebrations, potlucks, or just a cozy dessert at home.
• Diet-Friendly Options: Easily adjustable for gluten-free or dairy-free diets with simple swaps.

Ingredients You’ll Need

• 2 cups all-purpose flour: This provides the structure of the cake. Ensure it’s sifted for a light texture.
• 2 cups granulated sugar: Sweetness is key; it also helps create a moist crumb.
• 1 teaspoon baking soda: This acts as a leavening agent, helping the cake rise.
• 1 teaspoon baking powder: Another leavening agent that works alongside baking soda.
• ⅓ cup unsweetened cocoa powder: There’s just a hint of cocoa flavor, which complements the vanilla beautifully.
• 1 teaspoon kosher salt: Balances the sweetness in the cake.
• 1 cup mayonnaise: This may sound unusual, but mayonnaise adds moisture and richness; it can be substituted with Greek yogurt if desired.
• 2 large eggs, room temperature: Bring them to room temperature for better mixing.
• 1 cup buttermilk, room temperature: Provides a nice tang and helps keep the cake moist.
• 2 teaspoons vanilla extract: Enhances flavor; use pure vanilla for the best results.
• 1 ounce red liquid food coloring: This is what gives Red Velvet its signature hue; adjust as desired.
• ½ cup hot water: Helps to intensify the cocoa flavor.
• 1 teaspoon white distilled vinegar: This adds a nice tang and reacts with baking soda for a fluffier cake.
• 1 cup whole milk: Needed for the frosting; helps create that perfect creamy texture.
• 5 tablespoons all-purpose flour: This is for the frosting, creating a light, fluffy structure.
• 1 cup unsalted butter, room temperature: Creams beautifully for the frosting, adding richness.
• 1 cup granulated sugar: Sweetens the frosting, creating a perfect creamy consistency.

How to Make Red Velvet Sheet Cake

1. Preheat the Oven: Set your oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray and line it with parchment paper if you want easy removal later.
2. Mix the Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ⅓ cup unsweetened cocoa powder, and 1 teaspoon kosher salt until well combined.
3. Prepare the Wet Ingredients: In a separate bowl, whisk together 1 cup mayonnaise, 2 large eggs, 1 cup buttermilk, 2 teaspoons vanilla extract, 1 ounce red liquid food coloring, ½ cup hot water, and 1 teaspoon white distilled vinegar until smooth and creamy.
4. Combine Mixtures: Gently fold the wet ingredients into the dry mixture, mixing until just combined—don’t over-mix; a few lumps are okay!
5. Pour the Batter: Transfer the batter to your prepared baking pan, smoothing the top with a spatula. Tap the pan a couple of times on the counter to release any air bubbles.
6. Bake: Place the pan in the preheated oven and bake for 38 to 43 minutes. It’s done when a toothpick inserted into the center comes out with a few crumbs but no wet batter.
7. Cool: Let the cake cool completely in the pan on a wire rack; this is crucial for proper frosting application.

Preparing the Frosting

8. Make the Base: In a medium saucepan over medium heat, whisk together 1 cup whole milk and 5 tablespoons all-purpose flour. Cook while whisking constantly for about 3 to 5 minutes, or until mixture is thickened like very thick pudding. Remove from heat and let it cool to room temperature.

9. Cream the Butter and Sugar: In a stand mixer with the paddle attachment, beat 1 cup unsalted butter and 1 cup granulated sugar on medium speed for 2 to 3 minutes until light and fluffy. Stop to scrape the bowl as needed.

10. Combine: Gradually add the cooled milk mixture to the butter and sugar, beating on medium-high speed for 2 to 3 minutes until the frosting is light and airy.

11. Final Touch: Switch to a whisk attachment and add 1 teaspoon vanilla extract, mixing on high for 7 to 8 minutes. The frosting will become smooth and creamy.

12. Frost the Cake: Once the cake is completely cool, spread the frosting evenly across the top, making it look beautiful and delicious.

Storing & Reheating

Keep any leftover Red Velvet Sheet Cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze the unfrosted cake for up to 3 months—just wrap it tightly in plastic wrap and foil. To enjoy later, thaw it in the fridge overnight and then frost it when ready. Note that textures may change slightly after freezing, so if you find it a bit dry, a light frosting touch will refresh it beautifully.

Chef’s Helpful Tips

• Avoiding Dryness: Be careful not to over-bake the cake; keep an eye on it during the last few minutes.
• Ingredient Temperature: Make sure your eggs and buttermilk are at room temperature for better blending; this helps create a tender crumb.
• Making Ahead: You can prepare the frosting a day in advance and store it in the fridge; just whip it back up to make it fluffy again.
• For Extra Red Color: If you want a deeper hue, feel free to increase the food coloring a bit—though you don’t want to get too heavy-handed, as it can affect flavor.
• Adjusting Sweetness: If you prefer a less sweet frosting, reduce the sugar slightly; the cake itself is sweet, so you can easily tone it down.

There’s a rich history behind Red Velvet cake, often associated with Southern baking, but it has a timeless allure that transcends generations. This cake is not just food; it’s a celebration of flavor and color, a dessert that brings joy and a touch of nostalgia. Feel free to experiment with variations, whether by adding a hint of nuts, a dash of different extracts, or even creative toppings. Enjoy every bite and share this delightful cake with those you love.

Recipe FAQs

Can I make this cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure to check that your other ingredients, like the buttermilk and food coloring, are gluten-free as well.

What type of cocoa powder should I use?

Unsweetened cocoa powder is recommended for this recipe as it adds a deep chocolate flavor without adding extra sweetness. Dutch-processed cocoa can also be used for a slightly different flavor profile, just remember it may alter the cake’s final color.

How can I make this cake in advance?

You can bake the cake a day or two ahead of time. Just store it wrapped in plastic wrap at room temperature. Frost the cake closer to serving time for the best texture and freshness.

Why is mayonnaise used in this recipe?

Mayonnaise may sound odd, but it helps improve the cake’s moisture and enriches its texture. The vinegar in mayonnaise also reacts with baking soda, leading to a lighter, fluffier cake. If you wish, you can substitute it with sour cream or Greek yogurt for a similar result.

Print