Red Velvet Sheet Cake
47 min
|
easy
Recipe by Eunice
Introduction
A classic with Southern bakery roots, this red velvet sheet cake is plush and tangy from buttermilk with a whisper of cocoa, finished with silky cream cheese frosting and a tumble of fresh raspberries and blueberries.
Perfect as a summer dessert and a patriotic dessert for Memorial Day or the 4th of July, and flirty enough for Valentine's Day, it bakes easy in one pan, feeds a crowd, and travels like a champ.
Ingredients (24 servings)
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Cake Ingredients
- 2½ cups all-purpose flour all-purpose flour 0.69 lb
- 1½ cups granulated sugar granulated sugar
- 1 tsp baking soda baking soda 0.17 oz
- 1 tsp unsweetened cocoa powder unsweetened cocoa powder 0.09 oz
- ½ tsp salt salt
- 1½ cups vegetable oil vegetable oil
- 1 cup buttermilk, room temperature buttermilk 8 fl oz
- 2 large eggs, room temperature large eggs 2 ct
- 2 Tbsp red food coloring red food coloring 1 fl oz
- 1 tsp white vinegar white vinegar 0.17 fl oz
- 1½ tsp pure vanilla extract pure vanilla extract 1.5 tsp
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened cream cheese 8 oz
- 1 stick unsalted butter, softened unsalted butter 4 oz
- 3½ cups powdered sugar, sifted powdered sugar 15.43 oz
- 1½ tsp pure vanilla extract pure vanilla extract 1.5 tsp
- pinch salt salt
- 1-2 Tbsp heavy cream (for texture) heavy cream 0.75 fl oz
Toppings
- 1 cup fresh raspberries fresh raspberries 0.29 lb
- 1 cup fresh blueberries fresh blueberries 4 oz
How to Make Red Velvet Sheet Cake
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Prep the pan and oven
Heat the oven to 350 F and position a rack in the center.
Grease a metal 18x13 inch rimmed sheet pan, line it with parchment with a 1 inch overhang on the long sides, then lightly grease the parchment.
If using a dark nonstick pan, drop the oven to 325 F to prevent over-browning.
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Whisk the dry ingredients
In a large bowl whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined with no cocoa streaks.
-
Whisk the wet ingredients
In a separate large bowl whisk the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla until smooth and fully emulsified.
Make sure the buttermilk and eggs are room temperature so the batter stays silky and mixes fast.
-
Combine into batter
Pour the dry ingredients into the wet in two additions, whisking just until smooth after each addition and scraping the bowl well.
The batter will be thin and glossy, which is exactly what you want for a plush, even crumb.
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Pan, level, and bake
Pour the batter into the prepared sheet pan and smooth it into the corners with an offset spatula.
Tap the pan firmly on the counter 2 to 3 times to pop large air bubbles.
Bake 18 to 23 minutes until the top springs back lightly and a toothpick comes out with a few moist crumbs.
Rotate the pan once at the 12 minute mark for even baking.
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Cool completely
Set the pan on a wire rack and cool 15 minutes, then use the parchment overhang to lift the cake out and cool completely until no warmth remains.
Slide the cake back into the clean pan or onto a board and chill 20 minutes for easier frosting if your kitchen runs warm.
-
Make the cream cheese frosting
Beat the softened cream cheese and butter together on medium speed until totally smooth and creamy, about 2 to 3 minutes.
Gradually add the sifted powdered sugar on low, then beat in the vanilla and a pinch of salt until fluffy.
Add 1 to 2 tablespoons heavy cream a little at a time until the frosting is spreadable but holds soft peaks.
-
Frost the sheet cake
Spread a thin crumb coat of frosting over the cooled cake and chill 10 minutes, then add the remaining frosting and swoop it evenly from edge to edge.
Use long strokes with an offset spatula for a clean, professional finish.
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Top with berries and serve
Pat the raspberries and blueberries very dry and scatter over the frosted cake in an even layer or a fun pattern.
Slice with a hot, clean knife for sharp edges and serve.
Substitutions
- Buttermilk -> Milk plus acid or thinned yogurt
- Use 1 cup whole milk mixed with 1 tablespoon white vinegar or lemon juice, or 3/4 cup plain yogurt thinned with 1/4 cup water; you keep the tang that boosts the red hue and the tender crumb stays plush.
- Red food coloring -> Beet powder or red gel
- Swap 2 tablespoons liquid dye with 1 to 1.5 tablespoons beet powder or 2 teaspoons super red gel; beet brings a gentle earthy note and gel gives intense color with no extra liquid, both keeping the cake vibrant.
- Vegetable oil -> Neutral oil or part melted butter
- Use canola, grapeseed, or 1 cup oil plus 1/2 cup melted butter; butter adds richness and a slightly tighter crumb, while a splash of oil keeps it moist and soft.
Tips
- Use natural cocoa for the classic red
- Natural cocoa plays nicely with vinegar and buttermilk so the color stays punchy, while Dutch-process can mute the red and skew the chemistry.
- Measure flour like a pro
- Fluff, spoon, and level your flour or weigh it for accuracy, since too much flour makes a dry sheet cake and no one has time for that.
- Room temp is non-negotiable
- Cold eggs or buttermilk cause stubborn lumps and a broken emulsion, so bring them to room temp for a smooth batter and even lift.
- Keep it thin and do not overmix
- This batter should be pourable, and once the flour is in you stop when the streaks are gone to avoid a tough crumb.
- Chill briefly before frosting
- A cool cake gives you clean swoops and keeps the frosting from melting into crumbs, so pop it in the fridge for 15 to 20 minutes if needed.
- Dry those berries
- Rinse then pat the berries bone-dry on paper towels to keep the juices from streaking your white frosting.
- Line with a parchment sling
- That little overhang is your insurance policy for lifting the cake out in one piece and slicing clean bars.
Nutrition Facts *
| Energy | 619 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 33 | g |
| Carbohydrates | 75 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my cake more brown than red?
- You likely used Dutch-process cocoa or not enough coloring, or your baking soda is old and the acid-base balance is off; use natural cocoa, fresh baking soda, and either liquid red or a strong gel for a vivid color.
- How do I avoid a dense or gummy texture?
- Do not overmix after the flour goes in, make sure eggs and buttermilk are room temp, and bake just until a toothpick shows moist crumbs because overbaking dries and compacts the crumb.
- Can I bake this in a different pan?
- Yes, a 9x13 pan will be thicker and needs about 30 to 35 minutes, and cupcakes take about 16 to 18 minutes with the same batter yield.
- My cream cheese frosting is too soft; how can I fix it?
- Chill it 10 to 15 minutes, then beat again and add 2 to 4 tablespoons more powdered sugar as needed, or skip the extra cream and sift in 1 tablespoon cornstarch for extra body.
- How far ahead can I make this cake?
- Bake the cake up to 2 days ahead, wrap and refrigerate, and frost the day of serving, or freeze the unfrosted cake up to 2 months and thaw in the fridge overnight.
- How do I get perfectly clean slices?
- Chill the frosted cake 20 minutes, then slice with a hot knife wiped clean between cuts so the frosting stays crisp and the crumbs mind their business.
Serving Suggestions
Raspberry simple syrup brushed on the cooled cake adds a juicy whisper of berry that plays beautifully with the tangy frosting, and a sprinkle of cocoa nibs gives a snappy contrast without making it too sweet.
Serve with cold milk, an iced Americano, or a little pour of chilled Chambord for the grown-ups, and if you are feeling festive, arrange the berries in stripes or a checkerboard so every piece looks party-ready.
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