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Red velvet sheet cake topped with cream cheese frosting and sprinkles

Red Velvet Sheet Cake with Cream Cheese Frosting

A stunning red velvet sheet cake topped with creamy, tangy frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.