Red Velvet Sheet Cake

Easy red velvet sheet cake recipe

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 289kcal

Author Kate @ I Heart Eating

Equipment

10x15-inch rimmed baking sheet

Ingredients

Red Velvet Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter
1 cup water
¼ cup unsweetened cocoa powder
2 large eggs
½ cup buttermilk
2 teaspoons vanilla extract
2 tablespoons red food coloring 1 ounce

Cream Cheese Frosting

8 ounces cream cheese softened
2 tablespoons butter softened
1 teaspoon vanilla
2 ½-3 cups powdered sugar
1-3 tablespoons buttermilk

US Customary - Metric

Instructions

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.
2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, ¼ teaspoon salt
In a heavy saucepan over low heat, combine butter, water, and cocoa powder. Bring to boil, stirring constantly.
1 cup butter, 1 cup water, ¼ cup unsweetened cocoa powder
Remove from heat, and stir in eggs, buttermilk, vanilla, and food color.Stir until well-combined.
2 large eggs, ½ cup buttermilk, 2 teaspoons vanilla extract, 2 tablespoons red food coloring
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.
8 ounces cream cheese, 2 tablespoons butter, 1 teaspoon vanilla
Stir in powdered sugar and enough milk to make desired consistency.
2 ½-3 cups powdered sugar, 1-3 tablespoons buttermilk
Frost cooled bars with cream cheese frosting.
Chill any leftovers.

Video

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Notes

Butter: I use salted butter in this recipe. If you use unsalted butter instead, increase the salt in the cake to 1/2 teaspoon and add a pinch or two of salt to the frosting.
Cocoa powder: I use regular unsweetened cocoa powder. I haven't tried Dutch-processed cocoa powder in this recipe.
Buttermilk: Regular or low-fat is ok. If you don't have buttermilk, you can make an easy substitute with this recipe.
Frosting: Whipped buttercream frosting or vanilla buttercream both go well with this cake.
Nutrition values are estimates.

Nutrition