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Red Velvet Sheet Cake

Red Velvet Sheet Cake

Red Velvet Sheet Cake baked in a 9x13 inch pan and frosted with cream cheese frosting.
Course Dessert
Cuisine American
Keyword Red Velvet
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12
Author Anna
Cost 5


  • 2 ¼ cups cake flour (252 grams)
  • 2 tablespoons unsweetened cocoa powder, natural (20 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened (114 grams)
  • 1 ½ cups sugar (300 grams)
  • 2 large eggs room temperature
  • 2 ounces red food coloring
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature

Cream Cheese Frosting

  • 12 oz softened cream cheese see note
  • 6 oz unsalted butter salted (unsalted okay, too)
  • 4 ½ to 5 cups powdered sugar sifted after measuring (around 1 ¼ pound)**
  • ¾ teaspoon vanilla extract
  • Pinch of salt if using unsalted butter


  • Preheat oven to 350°. Have ready a 9x13 inch pan. Grease bottom and sides or spray with cooking spray.
  • Whisk together flour, cocoa powder, baking soda and salt. If your cake flour and cocoa powder are particularly lumpy, you may want to sift the mixture. Set aside.
  • With an electric mixer, beat the butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla.
  • With a heavy duty scraper, stir flour mixture into creamed mixture alternately with the buttermilk. When flour is blended in, beat with the electric mixer for about 1 minute or until batter is smooth.
  • Transfer batter to the pan and spread evenly.
  • Bake for 25 to 30 minutes or until cake springs back when touched. Let cool completely, then frost with cream cheese icing.
  • To make the frosting, soften both the butter and cream cheese. Add 1 cup of the sugar and stir until mixed, then beat with an electric mixer. Gradually add remaining sugar, beating and scraping sides of bowl until smooth and fluffy. Beat in the vanilla. Spread over cooled cake and pipe frosting around the sides with a star tip.


This makes enough frosting to cover top and pipe around edges. If you skip piping around the edges, you can use 8 oz cream cheese, 4 oz softened butter, 3 to 3 ½ cups powdered sugar and ½ teaspoon vanilla. If you don't like very sweet cream cheese icing, taste test the icing after the first to cups of confectioners' sugar and stop adding sugar if you think it's sweet enough.