Delicious & Stunning Red Velvet Sheet Cake with Frosting – 1 Easy Recipe

Thank you for stopping by—I’m thrilled to share this crowd‑pleasing, Red Velvet Sheet Cake with Frosting with you! And hey, if you’d like more heartwarming recipes like this, don’t forget to subscribe for sweet updates delivered straight to your inbox.

Overview of Recipe Content

This Red Velvet Sheet Cake is perfect for birthdays, potlucks, cozy family gatherings—or any time you want a slice of pure joy. Readers will adore its tender crumb, subtle cocoa taste, and that gorgeous pop of red that pairs perfectly with cream cheese frosting. It’s rich without being heavy—and visually stunning!

What it tastes like

Buttery and tender with a hint of cocoa and a tang of buttermilk, balanced by silky-smooth, tangy-sweet frosting. It’s soft, moist, and melts in your mouth.

Health & seasonal notes

This isn’t a diet cake—but it celebrates togetherness! It’s great for holidays (Valentine’s, Christmas, birthdays), and your loved ones will appreciate the love baked right in.

Ingredient list

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• 2½ cups (312 g) all‑purpose flour
• 2 tbsp (15 g) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups (300 g) granulated sugar
• 1 cup (240 ml) vegetable oil
• 2 large eggs
• 1 cup (240 ml) buttermilk, at room temperature
• 2 tsp vanilla extract
• 2 tbsp red food coloring
• 1 tsp white vinegar

For the Frosting:

• 12 oz (340 g) cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 tsp vanilla extract

Tools needed

• 9×13″ baking pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups & spoons
• Spatula
• Cooling rack

Substitutions & additions

• Swap vegetable oil for melted coconut or canola oil.
• Buttermilk can be made by adding 1 tsp lemon juice or vinegar to milk.
• For a cocoa-richer cake, add an extra teaspoon of cocoa powder.
• Add white chocolate chips or sprinkles post‑frosting for flair.

How to Make Red Velvet Sheet Cake with Frosting

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1. Preheat & prep: Heat oven to 350 °F (175 °C). Grease and line your 9×13″ pan for easy serving.
2. Mix dry: In a bowl, whisk flour, cocoa, baking soda, and salt.
3. Combine wet: In another bowl, whisk sugar, oil, eggs until smooth. Stir in buttermilk, vanilla, red food coloring, and vinegar until vibrant.
4. Blend batter: Pour wet into dry, whisk until just combined—don’t overmix.
5. Bake: Spread evenly in pan. Bake ~25–30 min or until a toothpick comes out clean.
6. Cool completely: On a wire rack, let the cake cool in the pan.
7. Frosting time: Beat cream cheese and butter until fluffy. Add vanilla then powdered sugar, gradually beating until smooth.
8. Frost cake: Spread a thick, even coat over cooled cake. Slice and serve!

Tip: You might say, “I’m kicking myself for not having photographed that perfect cut!” But every slice is just as magical.

What to Serve with Red Velvet Sheet Cake

• Fresh berries (strawberries or raspberries add tart contrast)
• A dollop of whipped cream or crème fraîche
• Hot coffee or a frothy latte – the bitterness balances the sweetness
• A glass of cold milk or creamy hot chocolate for the kids

Tips for Making It Perfect

• Room temperature ingredients: Eggs and buttermilk mix beautifully when not cold.
• Don’t overmix: Keeps the crumb soft and tender.
• Test for doneness: Use a toothpick in the center; a few crumbs are ideal.
• Frost fully cooled cake: Warm cake melts frosting into a wet mess.

Storage Instructions

• Room temp: Store in an airtight container for 1–2 days.
• Refrigerate: Up to 4 days—bring to room temperature before serving.
• Freeze: Slice into portions, freeze up to 3 months. Thaw overnight in fridge.

General Information

Red velvet cake hails from the early 20th century and was popularized in Southern USA, especially due to its use of buttermilk and vinegar giving it that signature color and tang. This scaled-down sheet version offers the same charm with easier prep and more slices—perfect for larger gatherings!

Frequently Asked Questions

1. Can I substitute something for red food coloring?
Yes! Use beet or hibiscus powder for a natural hue—though color may be subtler.

2. How do I make this gluten‑free?
Use a 1:1 gluten‑free flour blend. Results may be denser—add an extra egg if needed.

3. Can I double the frosting?
Absolutely—extra is never a bad idea. Store leftovers for spreading on toast!

4. Can I use sour cream instead of buttermilk?
Yes—thin sour cream with a little milk to reach cup consistency.

5. Why vinegar?
It reacts with baking soda to help lift the cake and intensify the red hue.

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Conclusion

This Red Velvet Sheet Cake with Frosting is moist, tender, and showered with creamy frosting—a guaranteed crowd-pleaser. If you loved this one, you might also enjoy my Whipped Strawberry Butter Cake and Classic Chocolate Chunk Brownies from the blog. Thanks for baking with me—can’t wait to see your beautiful cake pics!

Interactive Elements

Please drop a review below and tell me how it turned out! Snap a photo, pin it on Pinterest @poulefrecipe, or tag me on Instagram—I adore seeing your creations. 💕

Nutritional Information

Here’s an approximate breakdown per slice (serves 12):

Calories	Carbs	Fat	Sugar	Protein
450 kcal	58 g	22 g	35 g	5 g

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