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red velvet sheet cake

Red Velvet Sheet Cake Recipe

Bernice Baran
Rich and moist red velvet sheet cake topped with fluffy cream cheese frosting and toasted coconut chips.
4.50 from 34 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine American
Servings 24
Calories 250 kcal

Ingredients
  

Red Velvet Cake

  • 2 cups (240g) all-purpose flour spooned and leveled
  • 2 Tbsp (10g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter softened to room temperature
  • 1 1/4 (250g) cups granulated sugar
  • 1/2 cup (118mL) canola or vegetable oil
  • 2 large eggs room temperature and separated
  • 1 tsp pure vanilla extract
  • 1 tsp distilled white vinegar
  • liquid or gel red food coloring*
  • 2/3 cup (160mL) buttermilk room temperature

Cream Cheese Frosting

  • 1/2 cup (113g) unsalted butter room temperature
  • 4 oz cream cheese
  • 2 cups (240g) powdered sugar spooned and leveled
  • 1 tsp vanilla extract
  • pinch of salt
  • toasted coconuts for decorating

Instructions
 

Red Velvet Sheet Cake

  • Begin by preheating the oven to 325F (163C) convection (300F/149C conventional) and grease and line a 9x13" pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
    2 cups (240g) all-purpose flour, 2 Tbsp (10g) unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp salt
  • In a large bowl or in the bowl of a stand mixer, beat together the butter and sugar.
    1/2 cup (113g) unsalted butter, 1 1/4 (250g) cups granulated sugar
  • Add in the oil and continue beating until everything is evenly distributed.
    1/2 cup (118mL) canola or vegetable oil
  • Beat in the eggs, one at a time, until the mixture is smooth.
    2 large eggs
  • Mix in the vanilla extract, vinegar and gel red food coloring.
    1 tsp pure vanilla extract, 1 tsp distilled white vinegar, liquid or gel red food coloring*
  • Alternate adding in the flour mixture and buttermilk in 2-3 rounds. Beat just until completely combined.
    2/3 cup (160mL) buttermilk
  • Pour the batter into the prepared pan and bake for about 45 minutes, until the cake springs back when poked or a toothpick inserted comes out clean.
  • Let the cake rest for about 20 minutes before removing from the pan. Allow the cake to cool to room temperature before frosting.

Cream Cheese Frosting

  • In the bowl of the stand mixer fitted with the whisk attachment, cream the butter and cream cheese until they’re smooth.
    1/2 cup (113g) unsalted butter, 4 oz cream cheese
  • Add in the powdered sugar and beat on low-medium speed for 1-2 minutes.
    2 cups (240g) powdered sugar
  • Add the vanilla extract and salt and increase the speed to medium-high, beat for 5-10 minutes, until sugar feels fully dissolved and the frosting is light and fluffy.
    1 tsp vanilla extract, pinch of salt
  • Spread the frosting evenly on top of the cake.
  • For toasted coconuts, place them in a shallow sauce pan and cook over low-medium heat, just until they begin to brown.
    toasted coconuts
  • Remove them immediately so they don't burn, let them cool completely and use them to decorate the cake.

Notes

*You will probably need a generous amount of red food coloring, I just added a little more at the end if I wanted it darker.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 41mgSodium: 142mgSugar: 20g
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