Description

This Moist Red Velvet Sheet Cake with Buttermilk is a classic, tender, and rich dessert perfect for birthdays or any festive occasion. The cake is made with a perfect balance of cocoa, tangy buttermilk, and red food coloring, baked in a large sheet pan for easy slicing and sharing. It’s topped with a smooth and creamy cream cheese frosting, making each bite delightfully luscious.

Ingredients

Dry Ingredients

3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Wet Ingredients

1 1/2 cups buttermilk
2/3 cup vegetable oil
2 1/4 cups granulated sugar
3 eggs
1 (1 oz.) bottle red food coloring
1 1/2 teaspoons vanilla extract

Frosting

1/2 cup butter, room temperature (1 stick)
1 (8 oz.) package cream cheese, room temperature (1 block)
2 teaspoons vanilla extract
4 cups powdered sugar

Optional

Pearl sprinkles or other seasonal or birthday sprinkles

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray a 15x10x1″ jelly roll sheet pan with non-stick baking spray and set aside to ensure the cake releases easily after baking.
Sift dry ingredients: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt, then set this mixture aside for incorporation into the batter.
Mix wet ingredients (except buttermilk mixture): Using a hand or stand mixer, combine the vegetable oil, granulated sugar, and eggs. Then add the red food coloring and vanilla extract, mixing until the batter is smooth and well combined.
Prepare buttermilk mixture: In a small bowl, stir together the buttermilk and baking soda until the baking soda fully dissolves and the liquid becomes frothy. This helps tenderize the cake and create a tender crumb.
Combine wet and dry ingredients: With the mixer running, gradually add the sifted dry ingredients alternately with the buttermilk mixture to the wet ingredients. Be sure to stop occasionally and scrape down the sides of the bowl to ensure an even mix and smooth batter.
Bake the cake: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean and free of crumbs. Remove from oven and allow the cake to cool completely to room temperature.
Prepare the frosting: Using a hand or stand mixer, cream together the room temperature butter and cream cheese until smooth and creamy. Add the vanilla extract and mix well. Gradually add the powdered sugar one cup at a time, continuing to mix and scraping the bowl sides to ensure a smooth consistency.
Frost the cake: Spread the cream cheese frosting evenly over the cooled red velvet sheet cake. If desired, finish by sprinkling pearl sprinkles or other decorative sprinkles on top to add a festive touch.

Notes

Ensure eggs, butter, and cream cheese are at room temperature for the best texture.
Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
Cooling the cake completely before frosting prevents the frosting from melting.
If you don’t have buttermilk, you can substitute with milk plus 1 tablespoon of lemon juice or vinegar per cup of milk, let sit for 5 minutes before use.
Use gel food coloring for more vibrant color without adding extra liquid.
Store leftover cake covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American