Best Red Velvet Sheet Cake Recipe

RED VELVET CAKE

Move a rack in the oven to the middle position and preheat it to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" x 13" sheet pan. Set aside.
Sift the flour, cornstarch, cocoa powder, salt, and baking soda together into a medium size bowl. Set aside.
2 and ½ cups (300g) all-purpose flour, ½ cup (80g) cornstarch, 3 Tablespoons (18g) unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking soda
If you are using regular milk: add 1 Tablespoon of the distilled white vinegar to the milk and stir it around. Reserve the remaining 2 teaspoons of vinegar for the next step. If you are using buttermilk: skip this step and add the additional 2 teaspoons of vinegar in the next step.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy (approximately 2-3 minutes). Add the vegetable oil and beat again until completely incorporated. Add the egg yolks, vanilla extract, remaining vinegar, and food coloring and beat again on medium speed until everything is combined.
½ cup (113g) unsalted butter, 2 cups (400g) granulated sugar, ⅔ cup (160mL) oil, 4 large eggs, 1 Tablespoon vanilla extract, 1 Tablespoon + 2 teaspoons distilled white vinegar1, 2 teaspoons red food coloring2
Turn the mixer down to low speed and add the dry ingredients in three additions, alternating with half of the milk/buttermilk. Do not overmix batter, and stop after the last bit of dry ingredients is mostly incorporated. There may be some dry pockets remaining. This is ok.
1 cup (240mL) milk1
Whip the egg whites in a medium size bowl, either using a handheld mixer or a whisk, whisking vigorously by hand. Whip the egg whites until soft peaks form (see the photo in the post above if you're unsure what this looks like). This will take about 2-3 minutes.
Gently fold the whipped egg whites into the batter with a spatula by cutting your spatula down the middle of the batter, then gently scooping half of the batter over and on top of the other half of the batter. Turn the bowl ¼ of a turn and repeat until batter is silky and smooth. It will be slightly thick.
Pour the batter into the prepared pan, then bake for 38-42 minutes or until a toothpick or cake tester inserted in the center comes out mostly clean. If the cakes need a little longer, indicated by wet batter on the toothpick, bake for a minute longer and retesting, taking care not to overbake the cake as it will dry out. You may need to bake an additional minute, test, and rebake and retest until it is properly finished. Remove cake from oven and allow to cool in the pan completely on a wire rack before topping with frosting.

CREAM CHEESE FROSTING

In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth.
4 ounces (113g) full fat block cream cheese, ¼ cup (57g) unsalted butter
Turn the mixer speed down to low and slowly add the powdered sugar. Add the vanilla extract and salt and continue mixing until smooth.
1 and ¾ cups (210g) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
Use an offset spatula to spread the frosting over the top of the cake, then slice and serve. If you want the frosting to be a little sturdier, you can pop the cake in the refrigerator to make it easier to cut. Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days. Unfrosted cake may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Best Red Velvet Sheet Cake Recipe

Ingredients

RED VELVET CAKE

CREAM CHEESE FROSTING

Instructions

RED VELVET CAKE

CREAM CHEESE FROSTING

Notes

Nutrition Disclosure