Description
A moist, tangy, and vibrant red velvet sheet cake with cream cheese frosting, designed for easy celebration baking and crowd-pleasing results.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons natural unsweetened cocoa powder
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (360ml) buttermilk
- 2 tablespoons red gel food coloring
- 16 oz (450g) full-fat block cream cheese, softened
- ½ cup (1 stick / 113g) unsalted butter, softened
- 4 cups (480g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, optionally lining the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Beat in the eggs one at a time, then add the vegetable oil and vanilla extract. Mix until combined.
- Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in three parts, starting and ending with dry ingredients. Mix just until flour disappears.
- Add the red food coloring and mix on low until the batter is evenly colored.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- While the cake cools, beat the cream cheese and softened butter together until smooth.
- Add the sifted confectioners’ sugar, vanilla, and salt. Beat on low until incorporated, then increase speed to high and beat for 2-3 minutes until fluffy.
- Spread the frosting over the completely cooled cake using an offset spatula.
- Refrigerate for at least 30 minutes before slicing to allow the frosting to set.
Notes
Ensure all ingredients are at room temperature for best results. Use natural cocoa powder, not Dutch-processed, for the traditional tang and color reaction. Gel food coloring is recommended over liquid to prevent thinning the batter. The cake stays moist for up to 5 days when stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 350
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 60
- Fiber: 1
- Protein: 5
Keywords: red velvet cake, sheet cake, southern baking, cream cheese frosting, celebration cake, moist cake, easy dessert