Delicious Red Velvet Sheet Cake

Red Velvet Sheet Cake is a stunning dessert that captures attention with its vibrant red color and delicious taste. This cake is soft, moist, and perfectly sweet, making it a delightful option for birthdays, holidays, or any celebration. It is famous for its unique flavor, combining a hint of chocolate with a slightly tangy cream cheese frosting.

Why Make This Recipe

There are many reasons to make Red Velvet Sheet Cake. First, it is an eye-catching dessert, ideal for sharing with friends and family. Second, this recipe is straightforward and easy to follow, making it perfect for beginner bakers. Lastly, the combination of flavors—sweetness from sugar, slight tang from buttermilk, and creaminess from the frosting—creates a delicious treat everyone will love.

How to Make Red Velvet Sheet Cake

To make a Red Velvet Sheet Cake, follow these simple steps:

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
1/3 cup cornstarch
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
3/4 cup warm water (100-110°F)
1/3 cup vegetable oil
3/4 teaspoon vanilla extract
3/4 teaspoon distilled white vinegar
1 1/2 tablespoons red food coloring (liquid, not gel)
8 ounces cream cheese (softened)
1/2 cup salted butter (softened)
1/2 teaspoon vanilla extract
1 1/2-2 cups powdered sugar

Directions:

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 13×18-inch baking sheet with butter or nonstick cooking spray, and line the bottom with parchment paper.
Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 1/3 cup of cornstarch, 1/3 cup of unsweetened cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Mix on low speed until well incorporated.
Add Wet Ingredients: Add 2 large eggs, 1 cup of buttermilk, 3/4 cup of warm water, 1/3 cup of vegetable oil, 3/4 teaspoon of vanilla extract, 3/4 teaspoon of distilled white vinegar, and 1 1/2 tablespoons of red food coloring. Beat on medium speed for about 2 minutes, or until the batter is smooth.
Pour the Batter: Pour the batter into the prepared baking sheet and spread it evenly.
Bake the Cake: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before frosting.
Make the Frosting: To prepare the frosting, beat the softened cream cheese and softened butter in a large bowl with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add 1/2 teaspoon of vanilla extract and mix until combined. Gradually beat in the powdered sugar, one cup at a time, until smooth.
Frost the Cake: Spread the frosting evenly over the cooled cake. Slice and serve.

How to Serve Red Velvet Sheet Cake

Serve your Red Velvet Sheet Cake at room temperature. You can cut it into squares or rectangles and place them on dessert plates. Garnish with fresh berries for added color and flavor, or sprinkle with a little extra powdered sugar if desired.

How to Store Red Velvet Sheet Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze the cake (without frosting) for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight.

Tips to Make Red Velvet Sheet Cake

Use Liquid Food Coloring: For the best color, use liquid red food coloring instead of gel.
Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for a smoother batter.
Don’t Overmix: Be careful not to overmix your batter; this can make your cake dense.

Variation

You can add chopped nuts or chocolate chips to the batter for an additional texture. Another fun twist is to layer the cake with other flavors of frosting, like vanilla or chocolate.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake a day in advance. Just make sure to store it properly.
Can I use a different frosting?
Absolutely! You can use vanilla buttercream or even a chocolate frosting if you prefer.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can make your own by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before use.

With this simple guide, you’ll be able to create a beautiful and delicious Red Velvet Sheet Cake that impresses everyone! Enjoy your baking!