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Moist Red Velvet Sheet Cake with Cream Cheese Frosting

moist red velvet sheet cake - featured image
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A soft, tender red velvet sheet cake with subtle cocoa undertones paired with a tangy, creamy homemade cream cheese frosting. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 2 tablespoons (15 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature (or yogurt thinned with milk)
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel-based preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula or wooden spoon until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared baking pan and spread with a spatula.
  6. Bake for 35-40 minutes, checking at 35 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  7. Allow the cake to cool completely in the pan on a cooling rack for at least 30 minutes.
  8. To make the frosting, beat the softened cream cheese and butter on medium speed until smooth and creamy, about 3 minutes.
  9. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  10. Add vanilla extract and a pinch of salt, then beat until fluffy and spreadable.
  11. Spread the cream cheese frosting evenly over the cooled cake using an offset spatula or butter knife. For a smooth finish, dip the spatula in hot water and dry before smoothing.
  12. Refrigerate the frosted cake for at least 30 minutes to set the frosting before slicing into squares.

Notes

Use room temperature eggs and buttermilk for best results. Gel or paste red food coloring is preferred to avoid thinning the batter. Let the cake cool completely before frosting to prevent melting. If frosting is too soft, chill for 10-15 minutes before spreading. For a crunchy topping, sprinkle chopped nuts after frosting. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan cream cheese and butter alternatives.

Nutrition

Keywords: red velvet cake, sheet cake, cream cheese frosting, easy dessert, moist cake, homemade frosting, quick cake recipe

Find it online: https://flurpchef.com/moist-red-velvet-sheet-cake-recipe-easy-homemade-cream-cheese-frosting/