Name: Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; ¼ cup corn starch*; ¼ cup cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups granulated sugar; ½ cup vegetable oil; 1 stick unsalted butter, melted; 3 large eggs, room temperature; 1 cup buttermilk, room temperature; 1 tablespoon red food coloring; 1 tablespoon vanilla extract; 1 teaspoon distilled white vinegar; ½ cup boiling coffee or water; 8 ounces cream cheese, at room temperature; 8 tablespoons butter, at room temperature; 3 cups confectioners’ sugar; 1 teaspoon vanilla extract; *Corn starch helps to lighten the texture of the cake but can be omitted if unavailable.

Print Recipe·4 from 8 reviews

If you’re looking to impress friends and family with a show-stopping dessert that’s both visually stunning and utterly delicious, this Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe is an absolute must-try. Imagine a tender, moist cake bursting with vibrant red color and subtle cocoa flavor, topped generously with a silky, tangy cream cheese frosting that melts in your mouth—this is comfort and celebration in every bite. Perfect for gatherings big or small, its sheet pan format makes serving a breeze, while the luscious frosting takes the entire experience over the top. Trust me, this is one recipe you’ll want on repeat!

Ingredients You’ll Need

The image shows an overhead view of various baking ingredients arranged neatly on a white marbled surface. In the center, there is a medium bowl filled with white flour with a small gray scoop resting on top. Below it is a large white bowl full of powdered sugar. To the left of the flour bowl, there is a smaller bowl of granulated sugar and an egg carton holding three brown eggs. Around these, there are small bowls with baking powder, salt, cocoa powder, and vanilla extract. There is also a stick of butter partially unwrapped and a small glass jug with cream and a wooden handle. The colors range from white powders, brown eggs, golden melted butter, and darker cocoa powder all displayed clearly. The items are arranged carefully, giving a clean and organized look. photo taken with an iphone --ar 4:5 --v 7

Putting together this Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe is a breeze thanks to its straightforward and pantry-friendly ingredients. Each one plays a crucial role in creating that perfect balance of texture, flavor, and that unforgettable red hue.

2 ¼ cup all-purpose flour: The backbone of the cake, providing structure and a tender crumb.
¼ cup corn starch: Adds softness and lightness to keep the cake melt-in-your-mouth perfect.
1/4 cup cocoa powder: Offers that distinct subtle chocolate undertone classic to red velvet.
1 teaspoon baking powder: Helps the cake rise beautifully, giving it a light texture.
1/2 teaspoon baking soda: Works with the vinegar for a slight lift and tender crumb.
1/2 teaspoon salt: Balances flavors and enhances the sweetness.
1 1/2 cups granulated sugar: Sweetens and adds moisture when creamed with fat.
1/2 cup vegetable oil: Keeps the cake moist and tender, preventing any dryness.
1 stick unsalted butter (melted): Infuses richness and depth of flavor.
3 large eggs (room temp): Bind all ingredients and contribute to a light, airy texture.
1 cup buttermilk (room temp): Adds tanginess and reacts with baking soda for perfect rise.
1 Tablespoon red food coloring: Creates that vibrant and iconic red velvet look.
1 Tablespoon vanilla extract: Brings warm, sweet aromatics to the cake batter and frosting.
1 teaspoon distilled white vinegar: Enhances tanginess and activates leavening for fluffiness.
1/2 cup boiling coffee or water: Intensifies the cocoa flavor and keeps the batter smooth.
8 ounces cream cheese (at room temp): Superstar ingredient in the frosting for creamy tang.
8 tablespoons butter (at room temp): Adds richness and fluffy texture to the frosting.
3 cups confectioners’ sugar: Sweetens and thickens the frosting to the perfect consistency.
1 teaspoon vanilla extract: A final aromatic touch to the frosting’s flavor profile.

How to Make Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350 degrees F, making sure it’s fully warmed up before the batter goes in. Grease and flour a 9×13-inch pan to give your cake that perfect non-stick finish—this simple step guarantees a clean release once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, corn starch, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and a consistent crumb throughout the cake.

Step 3: Combine the Wet Ingredients

Using a stand mixer or hand mixer, cream the sugar, vegetable oil, and melted butter until smooth and well combined. Then, one by one, whisk in the eggs to create a fluffy base. Follow this by mixing in the buttermilk, red food coloring, vanilla extract, and white vinegar until fully blended and vibrant.

Step 4: Incorporate Coffee and Dry Mix

Beat in the hot coffee or boiling water carefully—it enriches the cocoa flavor beautifully. Next, slowly add your dry ingredients to the wet mix, whisking until the batter is perfectly smooth and luscious, with no lumps.

Step 5: Bake the Cake

Pour the batter evenly into your prepared pan and bake for about 30 minutes. A toothpick or cake tester inserted in the middle should come out clean when the cake is done. Let it cool for at least 15 minutes so the cake firms up just right for frosting.

Step 6: Make the Cream Cheese Frosting

While your cake is baking and then cooling, beat together the room temperature cream cheese, butter, confectioners’ sugar, and vanilla extract until the frosting is light, fluffy, and simply irresistible. The creamy tang complements the cake perfectly.

Step 7: Frost and Serve

Once the cake has cooled, generously spread your cream cheese frosting all over the top. Slice into even squares and get ready to savor each rich, moist bite.

How to Serve Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe

A rectangular metal baking pan filled with a single layer of rich, deep red cake. The cake surface is smooth but has a slightly rough, textured look with tiny bubbles and a matte finish. The pan edges are visible and the cake fits snugly inside. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe even further, try sprinkling some white chocolate shavings, toasted pecans, or fresh raspberries on top. These simple garnishes add texture, contrast, and a hint of freshness that make each slice look as good as it tastes.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for a little extra indulgence. For a refreshing twist, a side of fresh strawberries or a citrusy fruit salad can balance the richness and keep your palate intrigued.

Creative Ways to Present

Serving your Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe doesn’t have to be traditional. Try cutting the cake into smaller, bite-sized squares for a party platter or layer the crumbs with frosting for a rustic parfait treat. Even decorating with edible flowers or a dusting of cocoa powder adds a personal and elegant touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, lightly cover your cake with plastic wrap or store it in an airtight container and keep it in the fridge. It stays moist and flavorful for up to 7 days, making it perfect for enjoying throughout the week or for unexpected guests.

Freezing

This Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe freezes beautifully. To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. When thawed overnight in the fridge, the cake and frosting remain just as delicious.

Reheating

When you’re ready to enjoy frozen cake, thaw it overnight in the refrigerator and bring it to room temperature before serving. If you prefer it slightly warm, microwave each slice for 15-20 seconds, just enough to soften without melting the frosting.

FAQs

Can I substitute regular milk for buttermilk in this recipe?

Yes, if you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes to curdle. This will give you similar acidity needed for the cake to rise properly.

Is it necessary to use red food coloring?

While red food coloring is what gives red velvet cake its signature color, you can reduce the amount or opt for natural alternatives like beet juice to achieve a more muted red hue. However, it is a key component of the classic look and experience.

Can I make this cake gluten-free?

You can experiment with gluten-free flour blends that are designed for baking, but results may vary. Because flour structure is important here, be sure to use a blend that includes xanthan gum or another binder for the best texture.

Why do we add vinegar in the batter?

The vinegar reacts with the baking soda to create carbon dioxide bubbles, helping the cake to rise and stay tender. It also enhances the tanginess, complementing the cream cheese frosting beautifully.

How thick should I spread the cream cheese frosting?

A generous layer about ¼ to ½ inch thick is perfect to balance the sweetness and moisture of the cake. The frosting should be creamy and smooth but not so thick that it overwhelms each bite.

Final Thoughts

I genuinely hope you’ll fall in love with this Red Velvet Sheet Pan Cake with Cream Cheese Frosting Recipe as much as I have. It’s the kind of dessert that makes any occasion feel special, offering easy preparation and a flavor combination that delights everyone. So roll up your sleeves, preheat that oven, and get ready to create something truly delicious and unforgettable!