This Red Velvet Sheet Cake is the lightest, softest cake you’ll ever make! My mother-in-law knows I love to bake and share recipes, so she passed along one of her favorites from her Mimère’s collection. It was a classic—fluffy, tangy, with just the right hint of cocoa. I love a good family recipe, so I set out to tweak and modernize this classic while keeping the old-school charm that made it special. I swapped Crisco for butter, boosted the cocoa for a richer flavor, and added a touch of oil to keep things moist for days. The result? A soft, flavorful red velvet sheet cake that’s easy to make and impossible to resist.
So what is red velvet cake?
Red Velvet Cake is a classic Southern dessert known for its vibrant red color, soft texture, and subtle cocoa flavor. SO many people think it’s a chocolate cake, but traditionally it only has a hint of cocoa. They also typically have buttermilk and vinegar, which give it a signature tangy flavor and ultra-tender crumb. Traditionally, the red color came from a natural reaction between cocoa powder and acidic ingredients, but today, food coloring is used to enhance its iconic look. Paired with cream cheese frosting, it’s a timeless favorite for birthdays, holidays, and special occasions!
Recipe Tips
Baking Temperature & Time: For a perfectly moist, even bake, I recommend 325°F instead of 350°F. A lower temp helps prevent the cake from drying out, which is especially important for sheet cakes that bake faster than layer cakes. For a 9×13 cake bake for 40-50 minutes.
Butter vs. Crisco: The original recipe used Crisco, which made the cake light. Butter gives you better taste, but since it has water content, I added 2 tbsp of vegetable oil to balance out the texture and keep it soft.
The Right Cocoa Powder: Red velvet isn’t a full-on chocolate cake, but that little hint of cocoa is key. I just use natural cocoa powder for the classic flavor.
Getting That Perfect Red Color: this recipe using buttermilk and vinegar which will help brighten the cake so you only need about 1 teaspoon of red food dye. Liquid food coloring can thin out the batter, so I prefer gel food coloring like this one. A little goes a long way, and the color stays vibrant after baking.
How to Keep the Cake Moist
Red velvet can dry out fast if over baked. Here’s how to keep it soft:
✔️ Use buttermilk – it adds acidity and tenderness.
✔️ Add a little oil – 2 tbsp vegetable oil makes a difference!
✔️ Don’t over bake – remove the cake as soon as a toothpick comes out with a few moist crumbs.
Best Frosting for Red Velvet Cake
Red velvet traditionally has been paired with cream cheese frosting. I like cream cheese frosting but since this cake is super light, I wanted to create a lighter tasting cream cheese frosting. I also made it thicker so I could pipe flowers but feel free to thin it to a spreadable consistency. The light tangy sweetness is perfect against the rich cake.
- Use full-fat cream cheese for the best texture.
- Want to pipe decorations? Add ½ cup more powdered sugar for stability.
- I use these large piping tips and these disposable piping bags to get a smooth, professional finish.
How to get the flowered design on top
I piped 10-12 individual buttercream roses and let them set up in the freezer for 20 minutes. Then I spread a thin layer of frosting on top of the cake and gently placed the roses on top. Next I added the rest of the frosting to a piping bag and filled in with flowers, ruffles and other patterns to cover the entire cake.
Storage & Make-Ahead Tips
Make the cake ahead: Bake it, wrap it in plastic, and store at room temp for a day before frosting.
Freeze it: Wrap the un frosted cake tightly in plastic wrap, then store in a freezer bag for up to 2 months.
Storing leftovers: Keep frosted cake in an airtight container in the fridge for 5 days. Let it sit at room temp before serving.
This Red Velvet Sheet Cake has all the nostalgia of Mimère’s original recipe with just a few tweaks to make it even better. Whether you’re baking for a birthday, Valentine’s Day, or just because—it’s a guaranteed hit. If you try this recipe, leave a comment below and let me know what you think! And if you post a pic, tag me on Instagram so I can see your creation!
Red Velvet Sheet Cake
Ingredients
For the cake:
- ½ cup salted butter room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 2 tbsp vegetable oil
- 2 ¼ cups cake flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup buttermilk room temperature
- 1 tbsp white vinegar
- 1 tsp red food dye add extra for a more vibrant color, but remember it will get darker as it bakes!
For the frosting:
- 8 oz full fat cream cheese room temperature
- ½ cup salted butter room temperature
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1 tbsp heavy cream add more to get the desired consistency
Instructions
For the cake:
- Preheat your oven to 325°F and grease and flour a 9×13-inch baking pan (or line with parchment for easy removal)In the bowl of a stand mixer cream the butter and sugar together for 3-5 minutes until light and fluffy. Add in the vanilla extract, eggs and vegetable oil.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the dry mixture to the stand mixer and mix on low. Pour in the buttermilk and white vinegar and mix until just combined. Add in 1 teaspoon of red food dye and mix, adding in a little more at a time to reach desired color. The color will be brighter after it bakes! Pour batter into the prepared pan and smooth the top evenly.
- Bake at 325°F for 40-50 minutes until just baked through. Let cool completely before frosting.
For the frosting:
- Once the cake has completely cooled, beat the cream cheese and butter together until smooth. Slowly add powdered sugar, mixing until fluffy. Stir in vanilla (and heavy cream if needed for consistency). If piping, add to a piping bag and cut the end. Cut another piping bag and place whichever tip you'd like to use. Cut and serve! Store in the refrigerator for up to 5 days.