Easy Red Velvet Sheet Cake is a party-sized crowd pleaser. Moist and tender old fashioned red velvet cake with cream cheese frosting, all made from scratch.
This no-fuss sheet cake recipe is just as moist and delicious as Red Velvet Layer Cake, without the extra work. Whether for a birthday cake or a weekend dessert, these Cake Recipes are just what you need.
RED VELVET SHEET CAKE
An old fashioned Red Velvet Cake brings joy to any dessert table. The cheery, bright red color makes it the perfect cake for holidays like Christmas and Valentines’ Day. Even with your eyes closed, one bite of the melt-in-your-mouth tangy, moist cake will have you smiling from ear to ear.
This Red Velvet Sheet Cake is incredibly moist and fluffy, with just a hint of cocoa flavor and the perfect amount of cream cheese frosting to cake ratio. The best part is whether you have a baking addiction or you just dabble, you probably have everything you need on hand to make this easy cake.
Like Chocolate Texas Sheet Cake, this Red Velvet Cake is great for potlucks, summer cookouts, or parties. Simply frost with Cream Cheese Frosting, or add sprinkles or heart-shaped candies to make it extra special. For more chocolate flavor, top with mini chocolate chips or a Chocolate Ganache drizzle. Classic Buttercream Frosting would also taste great on this cake!
Tips for Red Velvet Sheet Cake
- Part of the red color comes from the combination of acidic buttermilk and sour cream plus the cocoa powder. You don’t want to swap just plain milk or your cake will be duller and darker.
- If you don’t have buttermilk, use ½ cup whole milk plus ½ tablespoon white vinegar or lemon juice. Allow to sit 5-10 minutes before adding to the cake batter.
- This Red Velvet Sheet Cake is baked in a 9×13 pan, but you can also use a regular sheet pan or jelly roll pan. Reduce the cooking time to 15-20 minutes, checking at 15 minutes to ensure it doesn’t overcook.
- This recipe uses gel food coloring because you need less of it than liquid food coloring. If you use liquid food coloring, use a full bottle.
- If you don’t want to use red food coloring, check out the beet puree substitute below for an all natural Red Velvet Sheet Cake. While it won’t be as vibrant, it will still be a beautiful red color.
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VARIATIONS ON RED VELVET SHEET CAKE
- Coffee: Just a like a chocolate cake, you can add a tablespoon of espresso powder or instant coffee to bring out the chocolate flavor.
- Nuts: Fold in a ½ cup of chopped pecans or walnuts to the cake batter or use the nuts as a garnish to the frosting.
- Chocolate Chips: Add a ½ cup of semisweet chocolate chips, dark chocolate chips, or white chocolate chips to your cake batter. You can also sprinkle the mini chocolate chips over the frosting.
- Vanilla: Make a Red Velvet Vanilla Sheet Cake by simply leaving the cocoa powder out of the dry ingredients and increasing the flour to 2 ¾ cups.
- Cake Mix: Substitute all the dry ingredients with 1 box red velvet mix and 1 box white chocolate instant pudding. Use the same amount of eggs, buttermilk, and vanilla. Replace the butter with ⅓ cup vegetable oil and use ½ cup sour cream.
Red Velvet Cake with Beets (no food coloring)
- Scrub 10 ounces red beets really well.
- Wrap beets in parchment paper and microwave 8-10 minutes, until tender.
- Cool beets before peeling and chopping.
- Add beets and 2 tablespoons fresh lemon juice to a food processor and process until smooth.
- Prepare cake batter as usual, using only ¼ cup sour cream.
- Gently fold in 1 cup beet puree after the flour mixture is added.
- Bake cake according to recipe card.
EASY, CLASSIC CAKES FOR ANY OCCASION
HOW TO STORE RED VELVET SHEET CAKE
- Serve: If frosted, your Red Velvet Sheet Cake will need to be refrigerated after no more than 2 hours room temperature. Unfrosted, the sheet cake can be at room temperature for up to 3 days.
- Store: Cover cake pan with plastic wrap and refrigerate Red Velvet Sheet Cake for up to 1 week. Bring to room temperature to serve for best taste.
- Freeze: Freeze a frosted or unfrosted Red Velvet Sheet Cake for up to 3 months. Cover pan tightly with plastic wrap and aluminum foil to store. Thaw overnight in the refrigerator before bringing to room temperature to serve.
- Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- Sift the flour, cocoa powder and baking soda into a large bowl and add the baking soda to it.
- In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
- Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just combined with no dry streaks.
- Pour into baking pan, spread evenly and bake for 30-35 minutes or until a toothpick comes out clean
- Let cool completely before frosting.