Red Velvet Sheet Cake
Its rich, buttery crumb is incredibly moist, while the delicate hint of cocoa adds depth without overpowering the taste. Paired with tangy, luscious cream cheese, this red velvet sheet cake is a showstopper that will impress your guests.
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Servings: 5
Calories: 290kcal
Ingredients
Sponge cake
- 75 g cake flour
- 60 g granulated sugar
- 5 g natural, unsweetened cocoa powder
- 4 large eggs, room temperature
- 50 g milk
- 40 g vegetable oil
Cream cheese frosting
- 200 g cream cheese
- 100 g heavy cream
- 60 g powdered sugar
- 50 g softened, unsalted butter
- White chocolate for topping
Instructions
- Line a 34x24 cm baking pan with parchment paper and preheat your oven to 180°C.
- Whisk 4 egg yolks with 50g milk, 40g oil, 1 tsp vanilla extract, and 1 tsp red gel food coloring. Sift in 75g cake flour and 5g cocoa powder in two batches and mix until smooth.
- Beat 4 egg whites with an electric mixer until foamy, then add 60g sugar in three batches and whisk until stiff peaks form.
- Gently fold a third of the egg whites into the egg yolks, then fold the rest into the cake batter until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 13-15 minutes until the cake lightly bounces back when touched, then let it cool.
- Whip 100g heavy cream to stiff peaks, then beat 200g cream cheese and 50g softened butter until fluffy. Add 60g powdered sugar, fold in the whipped cream, and chill the frosting for 1-2 hours.
- Layer the cake and frosting: spread frosting on each layer, then pipe frosting on top. Apply a crumb coat on the sides and chill the cake for 2 hours.
- After chilling, trim any uneven edges and slice the cake into 5 pieces. Top with shaved white chocolate if desired, and enjoy!
Notes
- Try coconut flakes for texture, a dusting of cocoa powder for a chocolatey hint, red berries for color, or colorful sprinkles to wow kids.
- Bake the cake and make the frosting a day ahead, storing them tightly covered at room temperature or in the fridge. Leftovers can be stored for up to 5 days in the fridge or frozen for 2-3 months—just thaw overnight and bring to room temperature before serving.
Nutrition
Calories: 290kcal | Carbohydrates: 38.7g | Protein: 4.2g | Fat: 12.3g | Saturated Fat: 7.2g | Cholesterol: 55mg | Sodium: 63mg | Potassium: 78mg | Fiber: 0.5g | Sugar: 31g | Calcium: 34mg | Iron: 1mg
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