Best 3 Red Velvet Sheet Cake Recipes

Velvety, moist, and with an irresistibly rich red hue, red velvet sheet cake is a classic dessert that can make any gathering feel special. With its unique flavor and eye-catching appearance, this delightful cake is sure to steal the show at any party or potluck. Whether you are an experienced baker or a novice, the following article is your ultimate guide for finding the best recipe to bake a moist, tender, and perfectly red velvet sheet cake that will leave you and your friends and family wanting more.

Here are our top 3 tried and tested recipes!

RED-VELVET SHEET CAKE

Red-Velvet Sheet Cake image

With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter, sugar, eggs, and sour cream gives it an almost fudgy flavor. Swoops of tangy cream-cheese frosting offset the cake's richness, as well as its striking hue.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h15m

Yield Serves 10 to 12

Number Of Ingredients 14

Ingredients

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
1 tablespoon red food coloring
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
1 pound cream cheese, room temperature
1 stick unsalted butter, softened
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract or paste

Steps:

Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, food coloring, and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan; let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Frosting: Beat together cream cheese, butter, and confectioners' sugar on medium-high speed until smooth and fluffy, about 5 minutes. Beat in vanilla. Spread frosting over cake. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

RED VELVET CHEESECAKE SHEET CAKE

Red Velvet Cheesecake Sheet Cake image

A favorite recently discovered recipe. Guests, family, friends will love it! Seems fancy, but actually easy to make starting with store-bought cake mix and using staple ingredients usually already in the house. Because of the cheesecake filling, this cake must be kept refrigerated.

Provided by CMurphy76

Categories Desserts Cakes Red Velvet Cake Recipes

Time 1h45m

Yield 18

Number Of Ingredients 12

Ingredients

cooking spray
1 (18.25 ounce) box red velvet cake mix (such as Duncan Hines®)
1 ¼ water
⅓ cup vegetable oil
3 eggs
2 (8 ounce) packages cream cheese, softened, divided
⅔ cup white sugar
1 egg white
⅓ cup unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Blend cake mix, water, oil, and 3 eggs in a bowl using an electric mixer until smooth. Spread half the batter evenly into the bottom of the prepared pan.
Beat 1 1/2 packages cream cheese, white sugar, and egg white together in a separate bowl using an electric mixer until smooth. Drop spoonfuls of cream cheese mixture into the cake batter in the pan. Pour the remaining batter on top, spreading evenly to cover the cream cheese mixture completely.
Bake in the preheated oven until top is firm and no longer shiny, about 40 minutes. Let cake cool completely, at least 40 minutes.
Combine remaining cream cheese and butter in a bowl. Add confectioners' sugar; mix until smooth. Stir in vanilla extract until combined. Add milk; mix until smooth. Spread icing over the cooled cake.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 45.5 g, Cholesterol 67.5 mg, Fat 19.7 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 263.5 mg, Sugar 21.2 g

RED VELVET SHEET CAKE AND CLASSIC FROSTING

Red Velvet Sheet Cake and Classic Frosting image

Growing up, our Great Aunt Louise was the queen of Red Velvet Cakes and our Aunt Marie was the queen of chocolate sheet cakes. This recipe that is similar to The Pioneer Woman's Red velvet sheet cake combines both of those beloved childhood cakes into one delicious dessert.

Provided by Michelle Bates-Phipps

Categories Cakes

Time 1h

Number Of Ingredients 18

Ingredients

CAKE
2 1/2 c cake flour
1 tsp salt
1 c buttermilk
1 tsp pure vanilla extract
1 tsp baking soda
2 large eggs
1 1/2 tsp vinegar
1 1/2 tsp cocoa powder
1 c shortening
1 3/4 c sugar
1 1/2 oz red food coloring drops
FROSTING
1 c milk
5 Tbsp flour
2 stick butter
1 c sugar
1 tsp pure vanilla extract

Steps:

1. preheat oven to 350. Grease and flour a 1/2 sheet or jelly roll pan.
2. sift together cake flour and salt. Set aside.
3. In separate bowl, stir together buttermilk, vanilla, baking soda, and eggs. Add vinegar and stir. Set aside.
4. Mix cocoa powder and food coloring together in a small bowl. Set aside.
5. In mixing bowl, cream together shortening and sugar until fluffy.
6. Alternate adding in flour and buttermilk mixtures until combined. Beat in the red mixture.
7. Pour into prepared pan and level surface.
8. Bake for 20 minutes until a cake tester comes out clean.
9. Allow cake to cool completely
10. Combine milk and flour in a saucepan over medium heat. Whisk constantly until thick.
11. Remove from heat and let cool to room temperature. Add vanilla.
12. In mixer bowl, cream together butter and sugar until light and fluffy. Add in cooled milk.
13. Beat until well combined. It should be fluffy like whipped cream.
14. Spread frosting on the cake

Tips for a Perfect Red Velvet Sheet Cake:

Use high-quality ingredients, especially cocoa powder and buttermilk, for a rich and flavorful cake.
Whisk the dry ingredients together thoroughly to avoid lumps.
Cream the butter and sugar until light and fluffy, this will help incorporate air and make the cake tender.
Add the eggs one at a time, beating well after each addition.
Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
Be careful not to overmix the batter, as this can result in a tough cake.
Bake the cake at the correct temperature and for the specified amount of time.
Let the cake cool completely before frosting.
Use a cream cheese frosting for a classic red velvet cake flavor.
Decorate the cake with your favorite toppings, such as sprinkles, chocolate chips, or fresh berries.

Conclusion:

Red velvet sheet cake is a delicious and visually stunning dessert that's perfect for any occasion. With its moist and tender crumb, rich chocolate flavor, and creamy frosting, it's sure to be a hit with everyone who tries it. Be sure to follow the tips above for a perfect red velvet sheet cake every time.