This moist red velvet sheet cake is soft, tender, and richly flavored with a subtle cocoa note and a classic red velvet aroma. Baked in a single pan and topped with a smooth cream cheese frosting, it’s an easy yet impressive dessert that’s perfect for gatherings, celebrations, or simple family treats.
Why You’ll Love This Recipe
This recipe is simple to follow and delivers a consistently moist cake with a fine crumb. The homemade buttermilk keeps the cake tender, while the cream cheese frosting adds just the right balance of sweetness and tang. Because it’s a sheet cake, there’s no stacking or complicated decorating involved, making it ideal for both beginners and experienced bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake batter
All-purpose flour – 2 1/2 cups
Unsweetened cocoa powder – 2 tablespoons
Baking soda – 1 teaspoon
Salt – 1/2 teaspoon
Fresh milk – 1 cup
White vinegar – 1/2 tablespoon
Granulated white sugar – 2 cups
Red velvet emulco flavor and color – 1/2 teaspoon
Eggs (medium) – 3
Vegetable oil – 1/2 cup (125 ml)
For the cream cheese frosting
Cream cheese, room temperature – 250 grams
Unsalted butter, room temperature – 1/2 cup
Icing sugar, sifted – 1 cup
Vanilla extract – 1/2 teaspoon
Directions
Start by making the buttermilk. Combine the fresh milk and vinegar in a small bowl and let it sit for 10 to 15 minutes until slightly curdled.
Preheat the oven to 160°C. Line a 9 x 11 inch baking pan with parchment paper and set aside.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, add the sugar, eggs, oil, red velvet flavor and color, and the prepared buttermilk. Mix until well combined and smooth.
Gradually sift the dry ingredients into the wet mixture, mixing gently until no lumps remain. Avoid overmixing.
Pour the batter into the prepared pan, spread it evenly, and tap the pan once on the counter to release any air bubbles.
Bake in the preheated oven for 25 to 30 minutes. Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Remove the cake from the oven and allow it to cool completely before frosting.
To prepare the frosting, beat the cream cheese and butter together until light and fluffy. Add the sifted icing sugar and vanilla extract, then mix until smooth and creamy.
Spread the frosting evenly over the cooled cake. Sprinkle the top with cake trimmings or crumbs if desired.
Servings and timing
This recipe yields one 9 x 11 inch sheet cake, serving approximately 12 portions.
Preparation time is about 15 minutes. Baking time is 25 to 30 minutes. Total time, including cooling and frosting, is approximately 50 minutes.
Storage/Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, allow refrigerated cake slices to sit at room temperature for about 15 minutes before serving. This cake does not require reheating.
FAQs
Can I use evaporated milk instead of fresh milk?
Yes, you can use evaporated milk by mixing half evaporated milk and half water to make 1 cup, then adding the vinegar.
What makes this cake moist?
The oil, homemade buttermilk, and proper mixing all contribute to a soft and moist texture.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but reducing it too much may affect the cake’s moisture and structure.
Do I need a stand mixer for this recipe?
No, a hand mixer or even a whisk will work as long as everything is well combined.
Can I bake this cake in a different pan size?
Yes, but baking time may vary. Thicker or thinner cakes will need more or less time in the oven.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is fully baked.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead, store it unfrosted, and frost it just before serving.
Why is cocoa powder used in red velvet cake?
Cocoa powder adds a mild chocolate flavor that balances the sweetness and enhances the classic red velvet taste.
Can I freeze this cake?
You can freeze the unfrosted cake, well wrapped, for up to one month. Thaw completely before frosting.
What frosting works best with red velvet cake?
Cream cheese frosting is the classic choice because its slight tang complements the sweetness of the cake.
Conclusion
This moist red velvet sheet cake is a reliable and delicious dessert that combines rich flavor, soft texture, and easy preparation. With its smooth cream cheese frosting and vibrant color, it’s a crowd-pleasing bake that’s perfect for any occasion and simple enough to make anytime you crave a homemade treat.
This moist red velvet sheet cake is tender and richly flavored, featuring a subtle cocoa taste and topped with smooth cream cheese frosting. Baked in one pan, it’s perfect for celebrations or everyday indulgence.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh milk
1/2 tablespoon white vinegar
2 cups granulated white sugar
1/2 teaspoon red velvet emulco flavor and color
3 medium eggs
1/2 cup (125 ml) vegetable oil
250 grams cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 cup icing sugar, sifted
1/2 teaspoon vanilla extract
Instructions
In a small bowl, combine the fresh milk and vinegar. Let sit for 10–15 minutes to create homemade buttermilk.
Preheat the oven to 160°C (320°F). Line a 9 × 11 inch baking pan with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, mix sugar, eggs, oil, red velvet emulco, and the homemade buttermilk until smooth.
Gradually sift in the dry ingredients and mix gently until just combined. Do not overmix.
Pour the batter into the prepared pan, spread evenly, and tap to release air bubbles.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan.
To make the frosting, beat cream cheese and butter until fluffy. Add icing sugar and vanilla, and beat until smooth.
Spread the frosting evenly over the cooled cake. Garnish with cake crumbs if desired.
Notes
Do not overmix the batter to maintain a soft texture.
Allow the cake to cool fully before frosting.
Use red velvet emulco for both color and flavor; food coloring alone may lack flavor.
Bring cream cheese and butter to room temperature for smooth frosting.
This recipe works well for parties, potlucks, or any time you need an easy, crowd-pleasing dessert.
