A classic red velvet cake is an iconic dessert that is loved by many. With its striking red color and rich, sweet flavor, it's no wonder that red velvet cake is a favorite for special occasions and celebrations. Now, you can make this delicious cake even easier with this easy-to-follow recipe for Red Velvet Sheet Cake!
This Red Velvet Sheet Cake is the perfect dessert for any occasion, from birthday parties to holiday gatherings. The cake is made with a rich and moist red velvet cake base, topped with a creamy and decadent cream cheese frosting. The vibrant red color of the cake will be sure to make an impression. The combination of the sweetness of the cake and the tartness of the cream cheese frosting will be sure to please any crowd.
Ingredients for Red Velvet Sheet Cake
To make this Red Velvet Sheet Cake, you will need:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons red food coloring
- 1/2 teaspoon white vinegar
Instructions for Red Velvet Sheet Cake
Follow these instructions to make the Red Velvet Sheet Cake:
- Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, salt and cocoa powder. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Add the buttermilk, vanilla extract, red food coloring and vinegar. Beat until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool completely before frosting.
Cream Cheese Frosting for Red Velvet Sheet Cake
To make the cream cheese frosting for this Red Velvet Sheet Cake, you will need:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
To make the cream cheese frosting, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Add the vanilla extract and mix until combined. Spread the frosting over the cooled cake and serve.
Frequently Asked Questions
What can I use instead of red food coloring?
If you don't want to use red food coloring, you can use beet juice or raspberry juice in place of the food coloring. Both will give the cake a beautiful pink color.
Can I make this cake ahead of time?
Yes, you can make the cake up to 2 days in advance. Once the cake has cooled, wrap it tightly in plastic wrap and store it in the refrigerator until ready to frost.
How should I store the cake?
Store the cake in an airtight container in the refrigerator. The cake will stay fresh for up to 5 days.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then wrap in aluminum foil. The cake will stay fresh in the freezer for up to 3 months.
Can I use a different type of frosting?
Yes, you can use a different type of frosting if desired. Buttercream frosting, whipped cream frosting or ganache are all delicious options.
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