Red Velvet Sheet Cake

This red velvet sheet cake is the ultimate summer dessert, topped with cream cheese frosting and loads of fresh raspberries and blueberries. It’s a perfect patriotic dessert for Memorial Day or the 4th of July, with its classic colors and crowd-pleasing sweetness. I’ll never forget the year I made firecracker cupcakes for Independence Day—everyone loved the red, white, and blue swirl, and this sheet cake captures that same festive spirit for your next big celebration.

I remember making this cake for a summer BBQ and it disappeared so fast my friends begged me for the recipe

Ingredients

• All purpose flour: two and a half cups, forms the structure of the cake pick a good quality unbleached flour for a tender crumb
• Granulated sugar: one and a half cups, provides sweetness and moisture use fine sugar to help it dissolve smoothly
• Baking soda: one teaspoon, helps the cake rise and become fluffy
• Unsweetened cocoa powder: one teaspoon, adds just a hint of chocolate flavor to deepen the red velvet profile use Dutch processed for best color and taste
• Salt: half a teaspoon, enhances all the flavors
• Vegetable oil: one and a half cups, keeps the cake moist choose a neutral oil like canola or sunflower
• Buttermilk: one cup at room temperature, adds tang and moisture opt for fresh buttermilk or the substitute if needed
• Large eggs: two at room temperature, provide structure and richness
• Red food coloring: two tablespoons, defines the cake's iconic vibrant color gel food coloring intensifies color without thinning the batter
• White vinegar: one teaspoon, activates baking soda and brightens color
• Pure vanilla extract: one and a half teaspoons, adds warmth and depth
• Cream cheese: eight ounces softened, for the luscious frosting
• Unsalted butter: one stick softened, for creamy frosting texture
• Powdered sugar: three and a half cups sifted, sweetens and thickens the frosting
• Pure vanilla extract: one and a half teaspoons, enhances the frosting flavor
• Pinch of salt: balances sweetness in frosting
• Heavy cream: one to two tablespoons, smooths and lightens the frosting texture
• Fresh raspberries: one cup, for garnish and fresh fruity contrast
• Fresh blueberries: one cup, for garnish and vibrant color

Instructions

Prepare the Sheet Pan and Preheat Oven:

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a halfsheet pan measuring thirteen by eighteen inches and line it with parchment paper. This ensures even baking and makes removing the cake easy after baking.

Sift and Mix the Dry Ingredients:

Use a large bowl to sift together the flour, sugar, baking soda, cocoa powder, and salt. Sifting removes lumps and blends ingredients for an even crumb.

Whisk the Wet Ingredients:

In a separate bowl, mix the vegetable oil, buttermilk, room temperature eggs, red food coloring, white vinegar, and vanilla extract. Whisk vigorously until everything is combined into a smooth mixture.

Combine Wet and Dry Mixtures:

Slowly add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Overmixing can make the cake tough, so fold the batter carefully.

Pour and Bake the Cake:

Pour the batter into the prepared pan and spread it evenly using an offset spatula. Bake for twenty to twenty five minutes. Check doneness by inserting a toothpick in the center it should come out clean. The cake should spring back when lightly pressed.

Cool the Cake:

Allow the cake to cool in the pan on a wire rack for fifteen to twenty minutes. Then lift the cake out by the parchment overhang and let it cool completely on the rack. This prevents frosting from melting.

Make the Cream Cheese Frosting:

Beat the softened cream cheese and butter on medium speed until fluffy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Add one to two tablespoons of heavy cream to reach a spreadable, silky consistency. Mix until smooth.

Frost and Decorate:

Evenly spread the frosting over the cooled cake with a spatula. Gently place the fresh raspberries and blueberries on top in an even layer for a pretty and patriotic finish.

It reminds me of taking this to summer parties where everyone’s faces light up when they see the vibrant colors and fresh berries piled high

Storage Tips

Store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. Refrigerate if your kitchen is warm cake is best consumed within three days. Let chilled cake come to room temperature before serving for optimal flavor and texture.

Ingredient Substitutions

If you don’t have buttermilk use plain Greek yogurt thinned with water to maintain moisture and tang. Use melted coconut oil instead of vegetable oil for a slight tropical note. For a natural red color substitute beet juice concentrate for food coloring.

Serving Suggestions

Serve slices with extra fresh berries or a dollop of whipped cream for an elegant touch. This cake pairs wonderfully with iced tea or lemonade on warm days.

This red velvet sheet cake is an easy festive dessert that comes together quickly and looks stunning topped with fresh berries. It’s perfect for summer gatherings and holiday celebrations.

Common Questions About Recipes

→ What makes red velvet cake different from other cakes?

Red velvet features a mild cocoa flavor combined with a distinct red hue, created by food coloring or natural alternatives like beet juice, complemented by tangy buttermilk.

→ How can I ensure a tender crumb in this cake?

Gently fold the wet and dry ingredients without overmixing to prevent gluten development which can toughen the texture.

→ What are good alternatives to buttermilk in this cake?

Plain Greek yogurt thinned with a bit of water works well, retaining moisture and adding a slight creaminess without altering flavor.

→ How do I get a smooth cream cheese frosting?

Sift powdered sugar before adding, and beat the cream cheese and butter until fluffy for a silky, lump-free texture.

→ When is the best time to add fresh berries on top?

Arrange berries just before serving to keep them vibrant and prevent juices from soaking into the frosting.