Simple Red Velvet Sheet Cake Recipe Old-fashioned red velvet sheet cake made in a 9×13 pan with a classic homemade cream cheese frosting. This easy sheet cake is perfect for holidays, gatherings, or any time you want a moist, velvety dessert.
Start Valentine’s Day — or any special occasion — with this beautiful red velvet sheet cake. After many tests, this recipe delivers a reliably moist, tender crumb and the subtle chocolate tang that defines classic red velvet. Vinegar combined with baking soda and buttermilk creates a light, velvety texture and helps develop the cake’s delicate flavor.
If you enjoy this, try other Valentine-friendly treats or sheet cakes to expand your dessert lineup.
- Red Velvet Oreo Brownie
- Easy Homemade Valentine Marshmallows
- Strawberry Cheesecake Cake
- Chocolate Dipped Strawberry Cake
Why this cake?
- Easy to serve: Baked in a 9×13 pan, this sheet cake is simple to slice and serve for parties and family gatherings.
- Quick to make: You can prepare the batter and have the cake finished in under two hours, most of which is baking and cooling time.
- Velvety texture: The combination of buttermilk, vinegar, and a modest amount of cocoa yields a tender, moist crumb with a mild chocolate note.
- Classic cream cheese frosting: A smooth, creamy cream cheese buttercream pairs perfectly with the cake and completes the traditional red velvet experience.
Grocery list – Simple Red Velvet Sheet Cake
Below are key ingredients to check before you start. The full ingredient list appears in the recipe card at the end.
- All-purpose flour: Readily available and reliable; for an even more delicate crumb, substitute cake flour.
- Unsalted butter: Use room-temperature butter for both the cake and frosting.
- Vegetable oil: Canola or grapeseed oil work well too.
- LorAnn’s red velvet emulsion: Adds both color and flavor; red food coloring can be used as a substitute.
- Natural cocoa powder: Unsweetened cocoa provides the cake’s signature hint of chocolate.
- Buttermilk: Essential for moisture and texture; if unavailable, mix milk with a little lemon juice as a substitute.
- Cream cheese: Use full-fat cream cheese for a rich, stable frosting.
Steps on how to make the cake
Step 1: Sift and combine dry ingredients. Whisk cocoa powder, baking powder, baking soda, salt, and flour in a medium bowl; set aside.
Step 2: Cream the fats and sugar. In a stand mixer with the paddle attachment, beat butter, oil, and sugar on medium-high until light and fluffy, about 4 minutes.
Step 3: Add eggs. Scrape the bowl, then add eggs one at a time on medium speed, mixing 30 seconds after each addition and scraping the bowl between eggs.
Step 4: Add wet flavorings. Mix in vanilla, red velvet emulsion (or food coloring), sour cream, and vinegar on low until just combined, about 30–60 seconds.
Step 5: Alternate dry ingredients and buttermilk. On low speed, add half the flour mixture, then half the buttermilk; repeat with the remaining flour and buttermilk. Mix only until incorporated, about 30–45 seconds.
Step 6: Pour and bake. Line a 9×13 pan with parchment and spray. Spread batter evenly and smooth the top. Bake at 325°F for 40–45 minutes, or until a toothpick comes out with a few moist crumbs.
Step-by-Step Cream Cheese Frosting
Step 1: Cream butter and cream cheese. Beat together in a mixer on medium for about 2 minutes, scrape the bowl, then beat 2 more minutes.
Step 2: Add powdered sugar. With the mixer on low, add the sifted powdered sugar, then the cream, vanilla, and a pinch of salt. Mix on low until combined.
Step 3: Whip until smooth. Increase speed to medium-high and beat 3–5 minutes until light and silky.
Step 4: Remove air pockets. Use a spatula or wooden spoon to gently press out any large air bubbles for a smooth finish before frosting the cooled cake.
Favorite products I use
- Stand Mixer – Useful for creaming butter, oil, and sugar thoroughly.
- Paddle Attachment – Ideal for mixing cake batters.
- Large Mixing Bowls – For combining dry and wet ingredients.
- Measuring Cups and Spoons – Accurate measurements matter in baking.
- Sifter – Helps aerate cocoa and flour for a lighter crumb.
- 9×13 Baking Pan – The recommended pan size for this sheet cake.
- Parchment Paper – Ensures an easy release from the pan.
- Rubber Spatula & Offset Spatula – For folding ingredients and spreading frosting.
- Cooling Rack – Allows the cake to cool evenly before frosting.
FAQ’s – Simple Red Velvet Sheet Cake
Can I make this into cupcakes? Yes — the batter yields about 18–20 cupcakes. Reduce baking time to 20–22 minutes.
Can this be made into a layer cake? Yes — you can scale to a multi-layer 6″ or 8″ cake. You’ll likely need more frosting if you build layers.
Can I use red food coloring instead of emulsion? Yes — food coloring works, though the emulsion adds a subtle flavor boost.
Why does red velvet cake need vinegar? Vinegar reacts with baking soda and buttermilk to tenderize the crumb and accentuate the cake’s texture and color.
How is red velvet different from chocolate cake? Red velvet has a milder chocolate flavor from less cocoa, and its buttermilk-and-vinegar combo creates a tender, slightly tangy profile that differs from a traditional chocolate cake.
Storing and Freezing
Store the frosted cake refrigerated, covered tightly with plastic wrap, for up to 5 days. For the best flavor and texture, bring slices to room temperature before serving.
Freezing – Simple Red Velvet Sheet Cake
Wrap the cake airtight and freeze for up to 6 months. Thaw in the refrigerator before bringing to room temperature to serve.
If you try this Simple Red Velvet Sheet Cake, please consider leaving a rating or comment. Your feedback helps refine the recipe and makes it easier for others to enjoy.
More 9×13 and sheet cake recipes to try:
- The Most Moist Banana Coffee Sheet Cake
- The Most Splendid Caramel Pumpkin Sheet Cake
Recipe
Red Velvet Cake
Molly Murphy
Ingredients
For the cake
- 1 cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ Tablespoons LorAnn’s red velvet emulsion you can substitute with red food coloring
- ¼ cup full fat sour cream room temperature
- 1 teaspoon white distilled vinegar
- 1 Tablespoon cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cup all-purpose flour
- 1 cup buttermilk room temperature
For the cream cheese frosting
- 1 cup unsalted butter room temperature
- 6 ounces cream cheese room temperature
- 4 cups powdered sugar measured and then sifted
- ¼ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
For the cake
- Preheat oven to 325°F. Spray a 9×13 metal pan, line with parchment, and spray the parchment. Set aside.
- Whisk together cocoa powder, baking powder, baking soda, salt, and all-purpose flour; set aside.
- In a stand mixer fitted with the paddle, cream butter, oil, and sugar on medium-high until light and fluffy, about 4 minutes.
- Scrape the bowl. With the mixer on medium, add eggs one at a time, mixing 30 seconds after each and scraping between additions.
- Add vanilla, red velvet emulsion (or food coloring), sour cream, and vinegar. Mix on low until just combined, 30–60 seconds.
- With the mixer on low, add half the flour mixture and half the buttermilk, then the remaining flour and buttermilk. Mix until just incorporated; avoid overmixing.
- Spread batter evenly in the prepared pan and smooth the top with the back of a spoon.
- Bake 40–45 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely in the pan before frosting.
For the cream cheese buttercream
- Beat butter and cream cheese in an electric mixer on medium for about 2 minutes. Scrape the bowl and beat 2 more minutes.
- On low speed, add powdered sugar, then cream, vanilla, and a pinch of salt. Mix on low until incorporated and scrape the bowl.
- Increase to medium-high and beat 3–5 minutes until light and creamy.
- Press out large air pockets with a spatula for a smooth finish. Frost the cooled cake with an offset spatula. Serve at room temperature or chilled.
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