Red Velvet Sheet Cake

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Do you love our mom’s amazing red velvet cake? We’ve tried it in cupcake and layer cake forms, and now we’re sharing the sheet cake version, which is just as delicious! This tender cake with a hint of cocoa is topped with a delightful vanilla bean cream cheese icing.

Red Velvet Sheet Cake FAQ:

Wondering if you can use natural food coloring instead of red dye? Absolutely! Try beetroot powder for that red hue. We used 2 oz of liquid food dye to achieve the color.

Can you swap buttermilk with regular milk? Sure thing! Mix milk and vinegar or lemon juice. For each cup of buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough milk to make 1 cup. Let it sit a bit before using.

Can you freeze the cake? Yes, you can freeze unfrosted cupcakes in an airtight container for 2-3 months. Thaw them at room temperature before frosting.

How do you stop the cake from sinking in the middle? Avoid overmixing the batter and minimize opening the oven door during baking.

Tips for the Best Red Velvet Cake:

Make sure your eggs, buttermilk, and butter are at room temperature for smoother mixing.
Mix the batter gently after adding each ingredient to avoid a dense texture.
Choose high-quality cocoa powder for a rich flavor.
Let the cupcakes cool completely before frosting to avoid melting.

Red Velvet Sheet Cake

Prep Time 30 minutes
Cook Time 40 minutes
Cooling 1 hour
Course Dessert
Servings 12


  • – 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

**Cream Cheese Icing:**

  • – 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 desired stiffness


  • Preheat the oven to 350°F and line a 9×13 inch cake pan with parchment paper.
  • Combine cake flour, cocoa powder, baking soda, and salt in a bowl.
  • In a separate bowl, mix vanilla, buttermilk, eggs, and oil.
  • Add sugar, vinegar, and food dye, then mix.
  • Gradually add dry ingredients to wet ingredients, stirring until just combined.
  • Pour in hot water and mix.
  • Pour batter into the prepared pan and bake for about 40 minutes.
  • For the icing, beat butter and cream cheese until fluffy. Add salt, almond extract, and vanilla, then gradually add powdered sugar until fluffy.
  • Spread or pipe icing over the cooled cake. Enjoy!

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