Red Velvet Sheet Cake (Printer-Friendly Version)
A moist red velvet cake topped with silky cream cheese frosting and fresh raspberries plus blueberries.
# What You'll Need:
→ Cake Ingredients
01 -
2 ½ cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon unsweetened cocoa powder
05 -
½ teaspoon salt
06 -
1 ½ cups vegetable oil
07 -
1 cup buttermilk, room temperature
08 -
2 large eggs, room temperature
09 -
2 tablespoons red food coloring
10 -
1 teaspoon white vinegar
11 -
1 ½ teaspoons pure vanilla extract
→ Cream Cheese Frosting Ingredients
12 -
8 ounces cream cheese, softened
13 -
1 stick unsalted butter, softened
14 -
3 ½ cups powdered sugar, sifted
15 -
1 ½ teaspoons pure vanilla extract
16 -
Pinch of salt
17 -
1 to 2 tablespoons heavy cream
→ Toppings
18 -
1 cup fresh raspberries
19 -
1 cup fresh blueberries
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease and line a 13x18 inch half-sheet pan with parchment paper.
02 -
Sift together flour, sugar, baking soda, cocoa powder, and salt in a large bowl. Mix thoroughly to combine.
03 -
In a separate bowl, whisk vegetable oil, buttermilk, room-temperature eggs, red food coloring, vinegar, and vanilla extract until smooth.
04 -
Gradually add wet ingredients to dry ingredients, stirring gently with a spatula until just combined to avoid overmixing.
05 -
Pour batter evenly into the prepared pan and smooth the surface. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Allow cake to cool in the pan on a rack for 15 to 20 minutes, then lift out using parchment overhang and cool completely before frosting.
07 -
Beat softened cream cheese and butter until fluffy. Gradually add sifted powdered sugar, vanilla extract, and salt, mixing until smooth. Add heavy cream to adjust texture.
08 -
Spread frosting evenly over cooled cake. Arrange fresh raspberries and blueberries on top for decoration just before serving.
# Additional Tips:
01 -
To maintain cake tenderness, avoid overmixing after combining wet and dry ingredients. Ensure eggs and buttermilk are at room temperature for even baking.
02 -
Sift powdered sugar before adding to frosting to prevent lumps and achieve a smooth texture.
03 -
Chill frosted cake for 20 to 30 minutes before slicing to achieve clean cuts.
04 -
For natural coloring, substitute red food coloring with 3 tablespoons concentrated beet juice.