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

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.

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.