Red Velvet Sheet Cake
This Red Velvet Sheet Cake is the lightest, softest cake you’ll ever make! A classic family recipe adapted from my mother-in-law’s Mimère, this cake is made with butter instead of Crisco, a touch of oil for extra moisture, and buttermilk for a perfectly tender crumb. The rich cocoa flavor pairs beautifully with tangy cream cheese frosting, making it perfect for birthdays, holidays, or any time you need a crowd-pleasing dessert. Bakes up beautifully in a 9x13-inch pan or a half-sheet pan for easy serving!
Servings: 12 slices
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 9x13-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.