I’m such a sucker for red velvet anything.
The problem with that is that not all red velvet desserts are created equally. Some red velvet cakes are dry and tasteless and sad. Others are as tasty as they are pretty.
This red velvet sheet cake is the latter. It is moist and has great red velvet flavor. It is similar to a Texas sheet cake, and it has a lot of the same good qualities as that cake (easy to make, tender, and great flavor).
The cake is topped with a tangy cream cheese icing for that nice contrast of tangy and sweet. I use a little buttermilk in the frosting to up the tang, but you can use regular milk if you prefer.
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Red Velvet Sheet Cake
Red Velvet Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder*
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (1 oz.)
Cream Cheese Frosting
- 8 oz. cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 teaspoon vanilla
- 2 1/2-3 cups powdered sugar
- 1-3 tablespoons buttermilk
- Preheat oven to 350F. Grease a 15x10-inch rimmed baking pan. Set aside.
- Stir flour, sugar, baking soda, and salt together in a medium bowl. Set aside.
- In a heavy saucepan over low heat, combine butter, water, and cocoa powder. Bring to boil, stirring constantly.
- Remove from heat, and stir in eggs, buttermilk, vanilla, and food color.Stir until well-combined.
- Stir in flour mixture until combined.
- Pour batter into prepared pan.
- Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan to room temperature.
- To make the frosting, beat cream cheese, butter, and vanilla together until well-combined.
- Stir in powdered sugar and enough milk to make desired consistency.
- Frost cooled bars with cream cheese frosting.
- Chill any leftovers.
Adapted from BHG.