Red Velvet Sheet Cake With Cream Cheese Frosting: A Classic Southern Delight

Red velvet sheet cake with cream cheese frosting is a spectacular dessert that makes any occasion feel special. Its vibrant red hue and rich, velvety texture are sure to capture the hearts (and taste buds) of everyone around the table. This delightful cake, topped with luscious cream cheese frosting, delivers a perfect balance of sweetness and tang, making it a favorite among cake enthusiasts. Whether celebrating a birthday, holiday, or just because it’s Wednesday, this delectable treat is a must-try!

What Is Red Velvet Sheet Cake With Cream Cheese Frosting?

Red velvet sheet cake is a charming twist on the classic red velvet cake, usually presented in a layered format. Originating in the southern United States, this dessert has deep roots in baking history, often made with cocoa powder, buttermilk, and a splash of vinegar to enhance its flavor and create that famous red hue. Its unique coloration comes from the chemical reaction between cocoa powder and acidic ingredients, achieved with the help of red food coloring. The warm, inviting taste of the cake, coupled with the creamy frosting, gives it the delightful surprise of contrasting flavors—rich chocolate underscored by the tangy frosting.

Why You’ll Love This

This recipe for red velvet sheet cake is not only stunning but also incredibly easy to make. With simple ingredients that you may already have in your pantry, whipping up this cake can be a spontaneous decision! The preparation is quick, meaning you won’t have to spend all day in the kitchen. And let’s be honest, the taste is out of this world! Moist, tender cake paired with that smooth cream cheese frosting creates a dessert experience that feels indulgent without being overly complicated.

How to Make

Quick Overview

Making this show-stopping red velvet sheet cake with cream cheese frosting comes down to a few straightforward steps. You’ll need a mixing bowl, a stand mixer, and a baking pan, and the entire process will take about an hour from start to finish, plus baking time.

Ingredients

. Nonstick vegetable oil spray
. 3 oz. unsweetened chocolate, chopped
. 3/4 cup sour cream
. 1 Tbsp. plus 1 tsp. liquid red food coloring
. 2 tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt
. 2 tsp. vanilla bean paste or vanilla extract
. 2 cups bleached all-purpose flour
. 1 3/4 cups light brown sugar
. 1 tsp. baking powder
. 1 tsp. baking soda
. 3/4 cup unsalted butter, room temperature
. 3 large eggs, lightly beaten
. 8 oz. cream cheese, room temperature
. 1/2 cup unsalted butter, room temperature (for frosting)
. 2 tsp. vanilla bean paste or vanilla extract (for frosting)
. 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt (for frosting)
. 1 cup powdered sugar
. 1/4 cup chilled heavy cream
. Flaky sea salt and sprinkles (optional)

Instructions

1. Preheat your oven to 350°F. Prepare a 13×9 inch baking pan by spraying it with nonstick spray and lining the bottom with parchment paper.
2. Place the chopped unsweetened chocolate in a bowl and melt it with boiling water until it’s smooth and glossy.
3. Whisk in the sour cream, red food coloring, salt, and vanilla until combined.
4. In a mixing bowl, combine the flour, brown sugar, baking powder, and baking soda, then stir to mix well.
5. Beat in the room temperature butter until the mixture is crumbly and well combined. Gradually add the chocolate mixture until smooth.
6. Add the eggs one at a time, mixing well after each addition until fully incorporated.
7. Pour the batter into the prepared baking pan and bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
8. For the frosting, beat the cream cheese and unsalted butter together with vanilla and salt until light and fluffy.
9. Gradually mix in the powdered sugar and chilled heavy cream until the frosting is smooth and spreadable.
10. Once the cake is completely cool, frost it generously with the cream cheese frosting and optionally sprinkle with flaky sea salt and fun sprinkles for decoration.

What to Serve With Red Velvet Sheet Cake With Cream Cheese Frosting

This decadent cake pairs beautifully with a warm cup of coffee or tea, making it an excellent choice for afternoon gatherings or cozy evenings. For a lighter meal, consider serving slices alongside a fresh green salad or seasonal fruit salad to balance the richness of the cake. If you’re a fan of ice creams, a scoop of vanilla bean ice cream complements the sweetness of this cake perfectly. It truly embodies the essence of a red velvet dessert!

Top Tips for Perfecting Red Velvet Sheet Cake With Cream Cheese Frosting

1. Use Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for a smoother, lump-free frosting and better batter texture.
2. Don’t Overmix: Be gentle while mixing in the flour and eggs; overmixing can lead to a tough cake.
3. Check Doneness: Every oven is different, so begin checking your cake a few minutes before the suggested baking time.
4. Parchment Paper: Using parchment paper in the baking pan helps with easy removal and keeps your cake intact.
5. Cool Completely: Make sure the cake cools completely before frosting to avoid melting your frosting.
6. Store Properly: Keep any leftovers covered at room temperature for 1-2 days or in the refrigerator for up to a week!
7. Creative Toppings: Get creative with toppings! Use different colors of sprinkles or edible glitter to amp up the presentation for parties.

Storing and Reheating Tips

Leftover slices of red velvet sheet cake can be stored in an airtight container at room temperature for about 1-2 days. If you want to keep the cake fresh for longer, refrigerate it, and it will stay good for up to a week. For extended storage, wrap the cake tightly in plastic wrap and then foil before freezing. When ready to serve again, let it thaw in the refrigerator overnight. You can also reheat individual slices in the microwave for a few seconds to enjoy the taste of freshly baked cake!

Red Velvet Sheet Cake with Cream Cheese Frosting

A stunning red velvet sheet cake topped with creamy, tangy frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 pieces

Course: Cake, Dessert

Cuisine: American, Baking

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake

• 1 can Nonstick vegetable oil spray
• 3 oz unsweetened chocolate, chopped
• 3/4 cup sour cream
• 1 Tbsp liquid red food coloring
• 1 tsp liquid red food coloring
• 2 tsp Diamond Crystal or Morton kosher salt
• 2 tsp vanilla bean paste or vanilla extract
• 2 cups bleached all-purpose flour
• 1 3/4 cups light brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 cup unsalted butter, room temperature
• 3 large eggs, lightly beaten

For the frosting

• 8 oz cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 2 tsp vanilla bean paste or vanilla extract (for frosting)
• 1 tsp Diamond Crystal or Morton kosher salt (for frosting)
• 1 cup powdered sugar
• 1/4 cup chilled heavy cream
• Flaky sea salt and sprinkles (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Prepare a 13×9 inch baking pan by spraying it with nonstick spray and lining the bottom with parchment paper.
2. Place the chopped unsweetened chocolate in a bowl and melt it with boiling water until it’s smooth and glossy.
3. Whisk in the sour cream, red food coloring, salt, and vanilla until combined.

Baking the Cake

1. In a mixing bowl, combine the flour, brown sugar, baking powder, and baking soda, then stir to mix well.
2. Beat in the room temperature butter until the mixture is crumbly and well combined.
3. Gradually add the chocolate mixture until smooth.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Pour the batter into the prepared baking pan and bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan.

Making the Frosting

1. In a mixing bowl, beat the cream cheese and unsalted butter together with vanilla and salt until light and fluffy.
2. Gradually mix in the powdered sugar and chilled heavy cream until the frosting is smooth and spreadable.
3. Once the cake is completely cool, frost it generously with the cream cheese frosting and optionally sprinkle with flaky sea salt and fun sprinkles for decoration.

Notes

Use room temperature ingredients for a smoother texture. Be careful not to overmix to avoid a tough cake. Store leftovers covered at room temperature for 1-2 days or in the refrigerator for up to a week.

FAQs

More Resources

If this red velvet sheet cake won your heart, here are more sweet ideas and helpful reads to keep your baking spirit glowing:

• Sparkly Red Velvet Cookies – a festive, chewy take on red velvet you can enjoy in cookie form.
• Gluten-Free Chocolate Cake – rich, moist, and perfect for anyone avoiding gluten.
• Classic Chocolate Chip Banana Bread – the cozy loaf that never goes out of style.
• Cream Cheese Frosting 101 – tips and tricks for the silkiest, tangiest topping.
• Buttermilk Pancakes Recipe – light, fluffy, and a great use of leftover buttermilk!

Trusted Sources

• Serious Eats – The Science of Red Velvet Cake – learn why cocoa, acid, and color create that iconic hue.
• Bon Appétit’s Guide to Better Baking – expert baking tips that will elevate any homemade dessert.

In wrapping up, making a red velvet sheet cake with cream cheese frosting is an incredibly rewarding baking venture that will undoubtedly impress your family and friends. Its rich flavors, striking appearance, and delightful texture will make it a treasured recipe in your baking repertoire. So why not treat yourself and those you love to this delicious dessert soon? You won’t regret it! Enjoy the creation of your own red velvet sheet cake with cream cheese frosting and share the joy it brings!