Red Velvet Sheet Cake: A Timeless Classic for Every Celebration
Enjoy a tender crumb and silky frosting that turns any gathering into a celebration.
Few desserts evoke the same sense of festivity as red velvet sheet cake. With its velvety texture, brilliant crimson hue, and decadent frosting, this cake has cemented its place as a beloved centerpiece for birthdays, holidays, and any memorable gathering. The sheet cake format makes it practical for serving a crowd—with every slice delivering that signature balance of cocoa, vanilla, and creamy sweetness.
Table of Contents
- About Red Velvet Sheet Cake
- Why You’ll Love This Recipe
- Ingredients
- Step-by-Step Directions
- Tips and Tricks for Success
- Serving & Storage Suggestions
- Other Must-Try Sheet Cakes
- Frequently Asked Questions
About Red Velvet Sheet Cake
**Red velvet cake** traces its roots to the early 20th century, celebrated for its uniquely soft crumb and the subtle interplay of cocoa and vanilla. The addition of buttermilk and a touch of vinegar gives red velvet its trademark tang and irresistibly moist texture. When baked as a sheet cake instead of a traditional layered cake, this dessert becomes even more accessible, easy to frost, transport, and slice for any occasion.
Why You’ll Love This Recipe
- Perfect for a Crowd: The sheet cake format is ideal for gatherings, bake sales, and parties.
- Easy to Make: No need for fancy cake pans or fussy layering—this straightforward recipe delivers beautiful results every time.
- Classic Flavors: The harmonious blend of vanilla, cocoa, and buttermilk creates a tender crumb and subtle tanginess true to the original.
- Crowd-Pleasing Frosting: The silky-smooth, cooked flour frosting elevates every bite, standing out from heavier cream cheese frostings.
- Customizable: Go big with decorative toppings or keep it simple and elegant—this cake is as versatile as it is delicious.
Ingredients
Gather these ingredients for the most authentic and luscious red velvet sheet cake. Take note of a few key differences from standard chocolate cake—namely, the use of buttermilk and a generous pour of red food coloring.
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Optional topping: Fresh raspberries or seasonal berries add a visually striking and delicious finishing touch.
Step-by-Step Directions
Prepare the Cake
- Preheat your oven to 350ºF (175ºC). Generously coat an 18-by-12-inch sheet cake pan (or slightly smaller jelly roll pan) with nonstick baking spray. Be thorough, especially in the corners, to prevent sticking.
- Sift together the dry ingredients: Combine cake flour and salt in a bowl and set aside.
- Whisk the wet ingredients: In a separate medium bowl, blend buttermilk, vanilla extract, baking soda, and eggs. Add in vinegar and mix until combined.
- Make the red cocoa paste: In a small bowl, mix cocoa powder with red food coloring until it forms a smooth, vivid paste.
- Cream the shortening and sugar: Using a stand mixer or hand mixer, beat shortening with granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
- Alternate mixing dry & wet: Add a scoop of the flour mixture to the creamed sugar, mixing just until incorporated. Next, pour in some of the buttermilk mixture—continue alternating, ending with flour. Scrape down the sides as needed for even mixing.
- Add the red cocoa mixture: Pour the vibrant paste in, mixing until the batter is evenly colored. Scrape bowl to ensure thorough blending.
- Spread and bake: Pour your finished batter into the prepared pan. Use a large offset spatula or knife to smooth the surface. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool properly: Remove the cake from the oven and let it cool in the pan for 20 minutes. Carefully place a large cutting board over the pan and invert the cake onto it. Allow the cake to cool completely before frosting.
Prepare the Frosting
- Cook the base: In a small saucepan, whisk together flour and milk. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool to room temperature.
- Cream butter and sugar: Beat unsalted butter and granulated sugar together on high speed until truly fluffy and slightly pale in color.
- Add vanilla and thickened milk mixture: Gradually add the cooled flour-milk base and vanilla extract to the whipped butter and sugar. Continue beating until the mixture is smooth, light, and holds soft peaks.
- Frost the cake: Once the cake is completely cool, spread the frosting evenly over the top, using an offset spatula for a smooth finish.
Optional: Decorate with fresh raspberries, berries, or a dusting of cocoa powder for an eye-catching presentation.
Tips and Tricks for Success
- Accuracy matters: Use precise measurements, especially for flour and liquids, to ensure the right texture.
- Thorough mixing: After adding the red cocoa mixture, use a spatula to scrape the bowl to prevent streaks and ensure an even color throughout.
- Don’t overbake: Begin checking the cake at the 18-minute mark. Overbaked cake will lose its hallmark tenderness.
- Let frosting ingredients come to room temperature: This prevents curdling and produces the fluffiest, most even frosting.
- Chill if needed: If your frosting seems too soft, store it in the fridge for 10-15 minutes, then re-whip before applying.
- Slicing tip: Use a sharp serrated knife, wiped clean between cuts, for perfect squares—especially if serving to a crowd.
Serving & Storage Suggestions
- Serve at room temperature: The cake and frosting flavor are both at their best when not too cold.
- Make ahead: You can bake the cake a day ahead and frost it just before serving. Cover tightly and store in a cool area or refrigerate.
- Storage: Store leftovers covered in the refrigerator for up to 4-5 days. Bring slices to room temperature before enjoying for ideal texture.
- Freezing: Unfrosted cake squares can be wrapped and frozen for up to 2 months. Thaw overnight in the fridge and frost fresh.
What others are reading
Other Must-Try Sheet Cake Recipes
If you love the ease and shareable nature of sheet cakes, explore these delectable options for your next event:
- Chocolate Sheet Cake: Incredibly moist, rich, and topped with velvety icing—a perennial favorite for chocolate lovers.
- Pumpkin Sheet Cake: Cozy spices and pumpkin puree make this the ultimate fall treat.
- Pink Lemonade Sheet Cake: Bright, zesty, and perfect for summer celebrations.
- Lemon-Blueberry Sheet Cake: A fruity and fresh option bursting with berries.
- Orange-Vanilla Sheet Cake: This cake channels classic creamsicle flavors for a nostalgic twist.
- Chocolate Almond Sheet Cake: A nutty variation with a tender crumb.
- Strawberry and Cream Sheet Cake: Perfect when berries are in season, topped with dreamy cream cheese frosting.
- Lemon Poppy Seed Sheet Cake: For fans of all things citrus and slightly crunchy.
Each of these cakes is uniquely flavorful and crowd-friendly—ideal for various occasions throughout the year.
Frequently Asked Questions
What makes red velvet cake different from chocolate cake?
Red velvet cake contains much less cocoa powder than traditional chocolate cake, resulting in a subtle cocoa flavor rather than a dominant one. The addition of buttermilk, vinegar, and food coloring gives red velvet its distinct flavor, color, and texture.
Can I use food coloring alternatives?
While red food coloring is traditional, you can use natural alternatives like beet juice or natural food colorings, though the color will be less vivid. Some bakers appreciate the earthier note that beets impart.
Is the frosting the same as cream cheese frosting?
This recipe calls for a classic cooked flour frosting (also known as ‘ermine’ or ‘boiled milk’ frosting). It’s lighter and fluffier than cream cheese frosting and a staple for authentic red velvet cakes. However, cream cheese frosting can be substituted if preferred.
Can I make this cake gluten-free?
Yes, you may replace cake flour with a gluten-free baking blend designed for cakes. Be aware that texture may vary and experiment for best results.
How should I store leftover red velvet sheet cake?
Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to five days. For the best flavor and softness, enjoy at room temperature.
Can this recipe be halved or doubled?
This recipe is easily halved for a smaller pan or doubled for a large crowd. Adjust baking time accordingly—smaller cakes will bake more quickly, and larger cakes may need additional time.
Red Velvet Sheet Cake in Review
Red velvet sheet cake is more than a dessert; it’s a celebration on a platter. With its vivid appeal, irresistible flavor, and accessible sheet cake format, this classic treat becomes the star of any gathering. With this step-by-step guide, even beginner bakers can produce a show-stopping cake that brings joy to every slice—delivering nostalgia, comfort, and pure deliciousness in one bite.
More Desserts to Enjoy
- The Ultimate List of Best Fall Recipes
- Top Pumpkin Bars with Spiced Cream Cheese Frosting
- Pumpkin Spice Cupcakes
- Caramel Desserts for Sticky-Sweet Goodness
- Homemade Cream Cheese Frosting in 10 Minutes
- Homemade Confetti Birthday Cake
- 10-Minute Pumpkin Dip
References
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