Best Red Velvet Sheet Cake Recipe

This red velvet cake became a part of a memorable milestone in my life—my 10th-anniversary celebration with my husband. I decided to bake this beauty for the occasion, and let me tell you, it was a hit with every single guest! This cake not only looked perfect for a celebration, but it also tasted like pure joy. Let’s check the best recipe below!

Why This Homemade Red Velvet Sheet Cake Is A Hit

A stunning look

The vibrant red hue from the food coloring contrasts beautifully with the smooth, white cream cheese frosting. It’s a simple cake that immediately catches your eye, making it perfect for any celebration. Whether it’s a birthday, a holiday, or a special event, this old-fashioned red velvet cake brings all the elegance and joy you need.

Moist, velvety crumbs

The texture of this cake is incredibly moist and has that velvety crumb you want in a sponge cake. The combination of oil and milk keeps it soft and tender, while the careful folding of the egg whites ensures it stays light and airy. Even if you leave it for a day or two, the cake doesn’t dry out—it holds its moistness so well!

Buttery cake with a mild chocolate flavor

The fluffy cake itself is buttery with just a delicate hint of chocolate from the cocoa powder, making it rich but not overpowering. If you crave a richer chocolate note, try this dark chocolate raspberry cake. And when paired with that creamy, tangy cream cheese frosting, it’s pure magic. The frosting is so luscious and smooth that it complements the subtle chocolate flavor without stealing the show.

8 Basic Steps To Make Red Velvet Sheet Cake

Step 1

First things first, line a 34 x 24 cm baking pan with parchment paper. If you want a round cake, check out my red velvet cake recipe!

I like to grease the pan with a little oil or nonstick baking spray before laying down the parchment paper – that extra step makes sure nothing sticks! 

Preheat your oven to 180°C, which is the sweet spot for a soft, light sponge cake. You’ll want to get your oven nice and hot for this one.

Step 2

Now, grab your 4 eggs and separate the yolks from the whites. You’ll be using both, so be careful not to get any egg yolk into the whites! 

In a medium bowl, whisk the egg yolks and add 50g of milk, 40g of oil, 1 teaspoon of vanilla extract, and 1 teaspoon of red gel food color.

Give it a good mix until everything’s smooth. I love using the gel food color because it gives the cake such a lovely, vibrant red hue – it makes the whole thing look so festive. 

Sift 75g of cake flour and 5g of natural cocoa powder in two batches into the yolk mixture and mix it gently until combined. The goal here is a smooth batter with no lumps.

Step 3

Now comes the fun part: whisking the egg whites. 

In a clean bowl, use an electric mixer to whisk the egg whites until they start to foam. Slowly start adding 60g of granulated sugar, about a tablespoon at a time.

Keep whisking until you reach stiff peaks. This is a crucial step – you want your egg whites to be thick and glossy, holding their shape when you lift the whisk out. It might take a minute, but don’t rush it – patience is key here!

Step 4

Okay, now we’re ready to bring everything together. Take about a third of the egg whites and gently fold it into the egg yolks. Be gentle here – we want to keep that fluffy texture, so fold gently. 

Once that’s mixed in, pour the rest of the egg whites into the bowl and fold everything together until just blended. Don’t overmix, or you’ll lose that airy fluffiness. The batter should be light and airy, like a cloud.

Step 5

Pour the cake batter into the prepared sheet cake pan and use an offset spatula to smooth it out. Give the pan a little tap on the counter to release any air bubbles that might be trapped. Pop it into your preheated oven and bake for about 13-15 minutes.

The cake is done when it lightly bounces back when touched. Be sure to check around the 12-minute mark – you don’t want it to overbake. 

Once it’s ready, take it out of the oven and let it cool in the pan for a few minutes. Then, gently peel off the parchment paper and let the cake cool completely on a wire rack.

Once it’s cooled, trim off the edges to make a neat rectangle, then slice the cake into 3 even layers. You can use a serrated knife for this – it makes the cutting process a lot easier!

Step 6

Let’s talk about the creamy frosting – this is the magic part. Start by whipping 100g of heavy cream until it forms stiff peaks. Set aside – we’ll fold it into the cream cheese mixture later.

In another mixing bowl, beat 200g of softened cream cheese and 50g of softened unsalted butter together until they’re light and fluffy. This usually takes about 2 minutes of good mixing. 

Then, add 60g of powdered sugar and continue whisking until it’s fully incorporated and the white frosting is light and airy. Now, gently fold the whipped cream into the cream cheese mixture using a rubber spatula.

Be careful not to overmix – we want the frosting to stay light and fluffy. Once it’s combined, pop the frosting in the fridge for 1-2 hours to chill. This step helps firm it up and makes it easier to pipe onto the cake.

Step 7

It’s time to assemble the indulgent treat!

Start by placing the first layer of cake on a flat surface – I like to use a large chopping board lined with parchment paper. 

Spread a generous amount of your chilled cream cheese frosting over the top. Use a spatula to smooth it out, making sure to sharpen the edges for that professional look. 

Place the second layer of cake on top and repeat the frosting process. Don’t be shy with the frosting – you want each layer to be nice and thick.

For the final layer, pipe a generous amount of homemade cream cheese frosting over the top. You can do a simple swirl or get creative with your design. I love to make a swirl pattern on top for a simple, homemade look.

Now, here’s a pro tip: crumb-coat the sides of the cake. This is a thin layer of frosting that seals in the crumbs before you chill the cake. Once the crumb coat is on, pop the cake into the fridge for 2 hours to set.

Step 8

Once the cake has chilled, take it out of the fridge and trim off any uneven edges. Then, slice the cake into 5 beautiful servings. 

For the final touch, I love to shave some white chocolate on top. It adds a nice little sweet bite and makes the cake look extra special. But if you’re short on time or just want to keep it simple, you can skip this part – the cake will still taste amazing!

Some Baking Tips

Other Topping Ideas

If you’re feeling a little extra, why not try some fun toppings? Shredded coconut flakes add a nice texture and a tropical twist to the moist cake. For a more subtle, chocolatey vibe, a light dusting of cocoa powder can really enhance that cocoa flavor without overpowering the frosting. 

If you’re after a pop of color, red berries like raspberries or strawberries are always a stunning choice, and they bring a lovely tartness that balances out the sweetness. 

And if you have little ones (or are just feeling festive), go all out with some colorful sprinkles—they’ll absolutely love it! Personally, I love a mix of coconut flakes and berries for a fresh, tropical vibe.

Making Ahead & Storing

You can bake the cake layers, let them cool, and store them tightly covered at room temperature overnight. The same goes for the frosting—you can make it the day before, cover it tightly, and refrigerate it overnight. Before assembling, just let the frosting sit at room temperature for about 10 minutes to soften up a little. 

As for leftovers, cover the cake tightly, put it in an airtight container, and store it in the fridge for up to 5 days. And here’s a tip: the frosted or unfrosted cake layers freeze really well—up to 2-3 months! Just thaw them overnight in the fridge and let them come to room temperature before decorating or serving. I’ve done this a few times when I’m preparing for a gathering, and it always works like a charm.

FAQs

Can I make this a one-layer cake?

Of course! But you might want to use a smaller pan for a thicker, more indulgent cake. Just skip the assembly step and frost the entire cake with cream cheese frosting.

Can I use all-purpose flour instead of cake flour?

It’s best to stick with cake flour; it’s the recipe for the tender, velvety crumbs that we all love.

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Now, sit back and admire your beautiful creation.