What is cake?the cake. The one that evokes memories of grandma’s kitchen, the kind that makes everyone’s eyes light up when it’s brought to the table. I’m talking about a Red Velvet Sheet Cake Recipe. It’s not as intimidating as a layer cake, but it packs just as much delicious, moist, slightly tangy, chocolatey goodness. If you love the idea of a classic red velvet cake but shudder at the thought of perfectly stacking layers and frosting everything just so, then this is your new best friend. It’s the red velvet experience, simplified, and oh-so-satisfying. You know, a bit like if chocolate cake and vanilla cake had a baby and then that baby got dressed up for a fancy party.
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What is a red velvet sheet cake?
What is the meaning of “what exactlyis a red velvet sheet cake? Think of it as a deconstructed red velvet layer cake, but in the best possible way. It’s essentially a moist, tender cake with a subtle cocoa flavor and a vibrant red hue (thanks to a little food coloring – don’t be scared, it’s part of the fun!). The sheet cake format makes it incredibly easy to bake and frost because it’s all done in one pan! No fussy layering here. It gets its unique flavor from a combination of buttermilk, cocoa powder, and vinegar, which react together to create a slightly tangy, incredibly moist crumb. And let’s not forget the Cream Cheese Frosting! It’s the perfect complement to the cake’s subtle chocolate notes, adding a rich, creamy tang that ties everything together beautifully. It’s essentially the red velvet experience, simplified, and oh-so-satisfying.
Why you will love this recipe?
Oh, where do I even begin? There are a million reasons to fall head-over-heels for this Red Velvet Sheet Cake Recipe. First and foremost, let’s talk flavor. The combination of the subtle cocoa, the tang from the buttermilk, and that velvety smooth cream cheese frosting? It’s a symphony in your mouth! I always get asked for the recipe when I bring this cake somewhere, and people are always surprised by how easily it all comes together.
The beauty of this recipe lies in its simplicity. Is it easier to make a red velvet cake? No fussy layering, no perfectly smooth frosting required. Just mix, bake, and slather on the goodness!
What is the best recipe for Red Velvet Sheet Cake? What are some pantry staples you can whip up anytime you want.? How do I save money by going to the grocery store?
And let’s not forget the versatility! What are some great birthday cake ideas? Can you get creative with the decorations? Is this recipe similar to my Chocolate Sheet Cake recipe?
What I love about this Red Velvet Sheet Cake Recipe is how reliably delicious it is. I’ve made it countless times and it always turns out perfectly moist, tender, and flavorful. Is this a crowd pleaser? My family absolutely loves it, and my kids beg me to make it for every special occasion (and they begged me too). Sometimes even when there’s no occasion at all!
How do I make a Red Velvet Sheet Cake?
Quick Overview
Let’s get down to the nitty gritty! How do I make a Red Velvet Sheet Cake? I’m going to start by whisking together the dry ingredients, then combining the wet ingredients. Mix them together (don’t overmix)! ), pour into a sheet pan, and bake until toothpick comes out clean. While the cake cools, you’ll whip up a cream cheese frosting. Once the cake is completely cool, frost it generously and enjoy! What is the magic of a cake?
Ingredients
For the Main Batter: What are some of the
* 2 cups all-purpose flour: Don’t pack it in! Use a spoon to fluff it up before measuring.
* 2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
* 1 teaspoon baking soda: For that perfect rise and airy texture.
* 1 teaspoon baking powder: Works with the baking soda to create a light and fluffy cake.
* 1 teaspoon salt: Enhances the other flavors and balances the sweetness.
* 2 tablespoons cocoa powder: Unsweetened cocoa powder gives the cake its signature chocolatey flavor.
* 1 cup buttermilk: The tang from the buttermilk is key to the Red Velvet flavor!
* 1 cup vegetable oil: Keeps the cake super moist.
* 2 large eggs: Adds richness and structure to the cake.
* 2 teaspoons vanilla extract: Enhances the other flavors and adds a touch of warmth.
* 1 ounce red food coloring: Gel food coloring will give you the most vibrant color.
* 1 teaspoon white vinegar: Reacts with the baking soda to create a light and fluffy texture.
* 1 cup hot coffee: This helps to bloom the cocoa powder and intensify the chocolate flavor.
For the Frosting:
* 8 ounces of cream cheese, softened: Make sure it’s hardened, or you’ll end up with lumpy frosting! * 1 cup (2 sticks) unsalted butter, softened: How do you make a smooth frosting? Adds sweetness and structure to the frosting. * 2 teaspoons vanilla extract: What is the best way to add sweetness to a frosting?
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan. If you have a pan, line it with parchment paper, leaving an overhang on the sides, for easy removal. I always do this – it’s a lifesaver!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cocoa. Set aside. Make sure everything is well combined to avoid any pockets of baking soda or cocoa powder.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and red food. Set aside. Whisk until everything is well combined and the food coloring is evenly distributed. Set aside.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. How do you make a tough cake? Stir in the vinegar and hot coffee. The batter will be thin, but that’s okay!
Step 5: Bake
What is the best way to spread the batter on a sheet pan? If a toothpick inserted in the center comes out clean, bake for 25-30 minutes. Start checking the cake around 25 minutes – ovens can vary!
Step 6: Cool Completely
How do I bake a cake before frosting? What is the best way to Frost a warm cake? I usually let it cool on a wire rack to speed up the process.
Step 7: Make the Frosting
While the cake is cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Add the vanilla extract and beat until light and fluffy.
Step 8: Frost the Cake
Once the cake is completely cool, frost it generously with the cream cheese frosting. Can you create swirls or a smooth finish?
Step 9: Slice & Serve
Slice the cake into squares and serve. This cake is delicious on its own, but you can also garnish it with fresh berries, chocolate shavings, or a dusting of cocoa powder. Enjoy!
What to Serve It With
This Red Velvet Sheet Cake Recipe is truly versatile, fitting right in at just about any occasion! It’s fantastic with a simple cup of coffee or tea. I love it as a sweet treat alongside a robust dark roast.
For a brunch gathering, this cake looks beautiful on a buffet table. You could even add some fresh berries or a dusting of powdered sugar for an extra touch of elegance. Serve it with mimosas or a sparkling cider for a festive touch.
As a dessert, this cake is the perfect ending to nasa’s meal. Serve with vanilla ice cream or whipped cream. What are some good pairings with a glass of dark liqueur?
What is a slice of this cake for? What is the best way to end a day? My family often eats this cake in the living room after dinner. My kids love it!
My family has a tradition of making this cake for all of our holiday gatherings. It’s always a hit, and it’s reminder of all the good times we’ve shared together. I hope this cake brings as much joy to your family as it has to mine!
How do I make a Red Velvet Sheet Cake?
Let’s talk tips! After making this Red Velvet Sheet Cake recipe countless times, I’ve learned a few tricks that will help you to make your own. How do I achieve cake perfection?
How do I make sure my buttermilk is cold? Cold buttermilk will react better with baking soda and vinegar, resulting in a lighter, fluffier flavor. I always keep a carton in the fridge!
Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, then stop. A few lumps are okay!
What is the best food coloring to use for a red color? Liquid food coloring can sometimes fade during baking. Gel food coloring will give you a true red velvet hue.
If you want to reduce the amount of food coloring, you can add a tablespoon of beet juice to the recipe. What is the best way to enhance the red color of beet juice?
Do not overbake the cake. Overbaking will result in a dry cake that will not rot. When the cake is done, remove it from the oven as soon as it is inserted with a toothpick. When inserted into the center comes out clean.
Let the cake cool completely before frosting. This is crucial! Frosting a warm cake will result in melty mess. I usually let it cool on a wire rack to speed up the process.
For the frosting, make sure your cream cheese and butter are softened. Softened cream cheese and butter will create a smooth, creamy frosting. If they’re not softened, you’ll end up with lumpy frosting.
If your frosting is too thick, add a tablespoon of milk or cream to thin it out. If it’s too thin, add a tablespoon of powdered sugar to thicken it up. I always taste the frosting and adjust it as needed.
Storing and Reheating Tips
If you have any leftover Red Velvet Sheet Cake Recipe (which is rare!), here are some tips for storing and reheating it:
At room temperature: You can store the cake at room temperature for up to 2 days. Cover it loosely with plastic wrap or store it in an airtight container.
In the refrigerator: For longer storage, you can store the cake in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from drying out.
In the freezer: You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. Thaw it overnight in the refrigerator before serving.
For the best results, I recommend frosting the cake right before serving. If you’re storing the cake for more than a day, you can store the frosting separately in the refrigerator and frost the cake when you’re ready to serve it.
Frequently Asked Questions
Final Thoughts
So, there you have it! My go-to Red Velvet Sheet Cake Recipe that never fails to impress. I truly believe this cake is special – not just because of its incredible flavor, but because of the memories it evokes. The warm, comforting aroma filling the kitchen, the smiles on everyone’s faces as they take their first bite – it’s pure magic! If you’re looking for a show-stopping dessert that’s surprisingly easy to make, this is it. And if you love this recipe, be sure to check out my other cake recipes for more delicious inspiration! Now go get that red velvet cake recipe out and bake it.
Happy baking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think, and don’t forget to rate the recipe! And if you try any variations, I’d love to hear about them!
How to Make a Stunning Red Velvet Sheet Cake in Just 7 Steps
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 3 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 cups buttermilk, at room temperature
- 1 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons red food coloring Adjust to desired hue
- 16 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 6 cups powdered sugar, sifted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 12x17-inch sheet pan, lining with parchment paper for easier clean-up.
- Mix together flour, cocoa powder, baking soda, and salt in a large bowl.
- In a separate bowl, cream butter and sugar using a mixer until light and fluffy.
- Add eggs one at a time to the butter mixture. Mix in vanilla extract.
- Alternate adding dry ingredients and buttermilk mixture until just combined. Mix in food coloring to desired shade.
- Spread batter evenly in the prepared pan. Bake for 25-30 minutes until a toothpick comes out clean.
- Cool cake completely before frosting. Mix cream cheese, butter, vanilla, and salt until creamy. Gradually beat in powdered sugar until fluffy.
- Frost cooled cake. Optionally chill before serving.
