Red Velvet Sheet Cake With Cream Cheese Frosting
This Red Velvet Sheet Cake is my go-to when I want to dazzle my guests without spending all day in the kitchen. The vibrant, cocoa-infused red layers are not only visually stunning but also irresistibly moist, perfectly complementing the rich, creamy cream cheese frosting. It’s perfect for your holiday table and an absolute crowd pleaser.
Butter: Adds richness and moisture to the cake. If necessary, you can substitute with margarine. Sugar: Sweetens the cake and contributes to its tender texture. Cake Flour: Gives the cake a light, soft crumb. You can substitute with all-purpose flour, but the texture might be slightly denser. Salt: Enhances the overall flavor of the cake. Eggs: Provide structure and stability to the cake. In a pinch, you can use a commercial egg replacer. Buttermilk: Contributes to the cake’s moistness and tender crumb. Yogurt or a mixture of milk and a little vinegar can be used as a substitute. Vanilla Extract: Adds a classic, sweet flavor and overall enhances the flavor of the cake. Baking Soda: Acts as a leavening agent, making the cake rise. In its absence, you can use baking powder, but the texture might differ. Vinegar: Reacts with the baking soda to help the cake rise. Lemon juice is a good alternative. Red Food Coloring: Provides the signature red hue of the cake. For a natural alternative, use beet powder. Cocoa Powder: Adds a subtle chocolate flavor to the cake. You can use dark cocoa for a more intense chocolate taste.
Unsalted Butter: Adds creaminess and structure to the frosting. You can use salted butter, but then omit the additional salt. Cream Cheese: Gives the frosting its characteristic tangy flavor. I prefer Philadelphia for cream cheese frostings or cheesecakes. Vanilla Extract: Enhances the frosting’s flavor. You can experiment with other extracts like lemon for a different taste. Salt: Balances the sweetness of the frosting. Powdered Sugar: Sweetens the frosting and gives it a smooth consistency.
Making this Red Velvet Sheet Cake is surprisingly easy. Here’s how you can whip this up: Start by preheating your oven to 350℉. Then, grab your 11×17-inch cookie sheet and give it a quick spray with cooking spray. In a medium bowl, mix together your buttermilk, eggs, vanilla, baking soda, and a little salt. Add in the vinegar – this will help your cake rise beautifully. Set this mixture aside; it’s going to add lots of moisture to your cake. Now, in your mixer, cream together the butter and sugar until it’s light and fluffy. This is where the magic starts, as this step adds air to the batter, making your cake light. Next, add the flour, cocoa powder and your buttermilk mixture to the creamed butter and sugar. Do this step gently; we don’t want to overmix. Overmixing can lead to a heavy cake, and we’re aiming for light and fluffy! Here comes the fun part – add your red food coloring. Mix everything for a couple more minutes, ensuring everything is well combined and you get that beautiful red velvet color. Pour the batter into your prepared baking sheet and smooth out the surface. Pop it into the oven and bake for 20 minutes. Patience is key – you’ll know it’s ready when a toothpick inserted comes out clean. Let your cake cool completely in the baking sheet. Then, whip up your frosting by beating together cream cheese, butter, vanilla extract, salt, and powdered sugar until smooth. Spread this creamy frosting over your cooled cake. Cut into squares and serve directly from the baking sheet. Now, if you want you can top the sheet cake with some raspberries or strawberries, and that’s all she wrote.
Storage
Once the cake is frosted, it’s best to keep it in the refrigerator, where it will stay fresh for up to 5 days. Just make sure it’s covered well to keep the moisture in. If you’re looking to store it for longer, this cake freezes beautifully. Simply wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight.
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