Red Velvet Sheet Cake is a soft cocoa-vanilla cake made with buttermilk, butter, eggs, and flour, baked in a single pan and topped with cream cheese frosting.
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This red velvet sheet cake recipe uses buttermilk for moisture and a classic cream cheese icing for balance.
It's easier than a layer cake but delivers the same flavor and texture, making it perfect for birthdays, gatherings, or weekend baking.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Buttermilk: Adds acidity and keeps the cake crumb tender.
- Unsalted butter: Provides richness and structure in the cake and stabilizes the cream cheese icing.
- Sugar: Sweetens the cake and helps create a soft texture.
- Eggs: Bind the batter and create structure.
- Flour: Provides structure for the cake.
- Cocoa powder: Adds mild chocolate flavor typical of red velvet cake.
- Baking soda: Reacts with buttermilk for lift.
- Apple cider vinegar: Enhances the red velvet flavor and supports the leavening reaction.
- Vanilla extract: Rounds out the flavor in both the cake and icing.
- Red food coloring: Gives the cake its signature red color.
- Cream cheese: Creates the tangy icing.
- Confectioners' sugar: Sweetens and thickens the icing.
- Salt: Balances the sweetness in both the cake and icing.
How to Make Red Velvet Sheet Cake
Note: Full instructions are provided in the recipe card below.
- Red Velvet Cake: Preheat oven to 340°F (170°C) and grease and line a 9×13-inch pan. In a small bowl, whisk the buttermilk, vanilla extract, and food coloring until combined; set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, salt, and sugar on medium speed until slightly lighter, about 3 minutes
- Add the eggs one at a time, mixing well after each addition. Sift the flour and cocoa powder into the mixer bowl and mix on low speed until partially combined.
- Pour in the buttermilk mixture and continue mixing on low speed until combined.
- In a small bowl, combine the baking soda and vinegar, then add to the batter while mixing on low. Mix just until smooth, then spread the batter evenly in the pan.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Cream cheese icing: In a stand mixer fitted with the paddle attachment, beat the butter and salt until pale and fluffy.
- Add the cream cheese, vanilla, and dry milk (if using) and mix until smooth.
- Add the confectioners' sugar in two additions, beating until creamy and spreadable.
Hint: Do not overmix after adding flour or the cake may become dense.
Storage, Make Ahead, & Freezing
Storage: Store covered in the refrigerator for up to 4 days.
Make Ahead: Cake can be baked 1 day in advance and frosted later.
Freezing: Freeze unfrosted cake tightly wrapped for up to 2 months.
Camila's Tips & Variations
- No buttermilk: Combine 115 g plain yogurt with 55 g water to replace 170 g buttermilk
- Frosting too soft: Chill the icing for 10-15 minutes before spreading.
- Cake sticks to the pan: Line the pan with parchment paper.
- Cake feels dense: Mix only until the flour is incorporated.
Frequently Asked Questions
Why did my red velvet cake turn brown
Too little food coloring causes dull color. Use gel coloring.
Why is my cream cheese frosting runny
Warm butter or cream cheese softens frosting. Chill briefly.
Why does red velvet cake use vinegar
Vinegar reacts with baking soda. This improves texture and rise.
Why add dry milk to cream cheese frosting
Dry milk improves structure and flavor. It helps stabilize the frosting.
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Recipe
Red Velvet Sheet Cake
Equipment
- 13x9-inch baking dish
Ingredients
Red Velvet Cake
- 250 g all-purpose flour
- 15 g unsweetened cocoa powder , such as Hershey
- ⅔ teaspoon baking soda (two ⅓ teaspoons)
- ¼ teaspoon kosher salt
- 400 g granulated sugar
- 170 ml buttermilk , room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon red extra food colour paste such as Sugarflair Colors
- 167 g unsalted butter , softened
- 4 large eggs , room temperature
- 1 teaspoon apple cider vinegar or white distilled vinegar
Cream Cheese Icing
- 100 g cream cheese (room temperature)
- 350 g confectioners' sugar , sifted
- 1 tablespoon dry whole milk such as Nido , optional
- 63 g unsalted butter , softened
- 1 teaspoon vanilla extract
- pinch kosher salt
Instructions
- Red Velvet Cake: Preheat oven to 340°F (170°C) and grease and line a 9×13-inch pan. In a small bowl, whisk the buttermilk, vanilla extract, and food coloring until combined; set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, salt, and sugar on medium speed until slightly lighter, about 3 minutes
- Add the eggs one at a time, mixing well after each addition. Sift the flour and cocoa powder into the mixer bowl and mix on low speed until partially combined.
- Pour in the buttermilk mixture and continue mixing on low speed until combined.
- In a small bowl, combine the baking soda and vinegar, then add to the batter while mixing on low. Mix just until smooth, then spread the batter evenly in the pan.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Cream Cheese Icing: In a stand mixer fitted with the paddle attachment, beat the butter and salt until pale and fluffy.
- Add the cream cheese, vanilla, and dry milk (if using) and mix until smooth.
- Add the confectioners' sugar in two additions, beating until creamy and spreadable.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
