Red Velvet Sheet Cake
Moist and tender red velvet cake with the perfect light chocolate flavor, baked in a 9x13 pan for feeding a crowd and paired with tangy cream cheese buttercream to make it extra irresistible.
Servings 24 slices
Equipment
Ingredients
Red Velvet Sheet Cake
- 2 Cups (212g) sifted cake flour
- 3 Tbsp (18g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup (113g) unsalted butter, room temperature
- 1 1/2 Cups (300g) granulated sugar
- 1/2 Cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 tsp distilled white vinegar
- 2 tsp red food coloring* gel or liquid
- 1 Cup (240ml) buttermilk, room temperature* DIY recipe in notes
Cream Cheese Buttercream*
- 1/2 Cup (113g) unsalted butter, room temperature
- 8 Oz cream cheese, room temperature brick-style, not the spreadable kind
- 4 Cups (480g) powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt, or to taste
Garnish (Optional)
- 1/4 Cup freeze-dried strawberries
Instructions
Make the Red Velvet Cake
- Preheat the oven to 325°F (163ºC). Prepare a 9×13 metal baking pan by spraying the sides with baking spray and lining the bottom with parchment paper.
- In a medium bowl, whisk together the sifted cake flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), cream the butter on high for two minutes, then add the vegetable oil and sugar. Cream together on medium-high until pale and fluffy, about 2 minutes. Scrape down the bowl and paddle. Turn the mixer to low and add the eggs one at a time. Once the eggs are incorporated, add the vanilla and white vinegar and mix on low for another 30 seconds. Scrape down the bowl and paddle once more.
- Mix the red food coloring into the buttermilk. With the mixer on low speed, alternate adding the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Mix only until the ingredients start to come together, then whisk the batter by hand a few times to make sure there are no large lumps.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. Allow the cake to cool completely before frosting, either in the pan or gently invert it onto a cooling rack or serving plate to cool.
Make the Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until light, fluffy, and uniform (no lumps), about 5 minutes. Turn the mixer to low and add the powdered sugar a few cups at a time, mixing thoroughly after each addition. Add the vanilla and salt, mixing on low for another 30 seconds.
Assembly
- Once the red velvet sheet cake has cooled completely, frost with the cream cheese buttercream. To create the look pictured, add all of the buttercream to the cake surface and use an angled spatula to create rustic texture, then sprinkle the edges with freeze-dried strawberry pieces.
Notes
*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. Keep in mind that since store bought cake flour weighs less than homemade cake flour, 2 cups of homemade cake flour will weigh closer to 236g instead of 212g.
*DIY Buttermilk Recipe: Add 1 Tbsp white vinegar into a mason jar or measuring cup. Add one cup (240ml) whole milk and let sit for at least 15 minutes before using in a recipe.
*Red Food Coloring: I recommend using any brand of red food coloring that is concentrated and flavorless. In the past I have used AmeriColor Super Red for this recipe but with the US ban on Red 3 I have since switched to Enco Naturals which doesn't contain Red 3 or Red 40. If you are using natural food color, you may need to add up to 1 tsp more than the recipe calls for if you want a deep red.
*Cream Cheese Buttercream: this recipe makes just enough to frost the top of the sheet cake as pictured. For additional decoration and/or to have enough to frost the sides, I recommend doubling the frosting portion of the recipe.
9×13 Baking Dish: I used a metal pan for this sheet cake, but a ceramic or glass baking dish will work just fine if you add 10-15 minutes to the baking time.
Make Ahead Tips:
- The red velvet sheet cake can be made ahead and stored at room temperature in the pan covered with plastic wrap, for up to two days. Alternatively, you can cover tightly with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The Cream Cheese Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
- The frosted sheet cake can be stored at room temperature, covered with plastic wrap or aluminum foil, for up to five days.