Description
This Red Velvet Sheet Pan Cake with Cream Cheese Frosting is a moist, tender cake baked in a large 9×13-inch pan, making it perfect for serving a crowd. With vibrant red color, subtle cocoa flavor, and a smooth, tangy cream cheese frosting, it combines classic flavors with an easy sheet cake format. Ideal for parties, celebrations, or anytime you want a simple yet impressive dessert.
Ingredients
Dry 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
Wet Ingredients
- 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
Frosting Ingredients
- 8 ounces cream cheese, at room temperature
- 8 tablespoons butter, at room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Note
- *Corn starch helps to lighten the texture of the cake but can be omitted if unavailable.
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch baking pan thoroughly and set it aside to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, combine the flour, corn starch, cocoa powder, baking powder, baking soda, and salt. Set aside to use later.
- Cream Wet Ingredients: Using a stand mixer or hand mixer, beat together the sugar, vegetable oil, and melted butter until well combined. Add the eggs one at a time, whisking thoroughly after each addition.
- Add Flavorings and Liquids: Mix in the buttermilk, red food coloring, vanilla extract, and distilled white vinegar until the batter is smooth and well blended. Beat in the hot coffee or water slowly to enhance the cake’s moisture and flavor.
- Combine Wet and Dry Mixtures: Gradually whisk the dry ingredients into the wet mixture until fully incorporated with no lumps, creating a smooth batter.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before frosting.
- Prepare the Frosting: While the cake is baking, beat the cream cheese, butter, confectioners’ sugar, and vanilla extract together in a mixer until light, fluffy, and smooth.
- Frost the Cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top. Cut into 16 even-sized pieces for serving.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 7 days to keep it fresh and moist.
Notes
- Corn starch helps achieve a lighter cake texture but can be omitted if needed.
- Use room temperature eggs and buttermilk to help the batter mix evenly and yield a tender crumb.
- Substituting boiling water for coffee will result in a milder chocolate flavor.
- Make sure the cake is sufficiently cooled before frosting to avoid melting the frosting.
- For best results, sift the confectioners’ sugar before making the frosting to avoid lumps.
- Leftover cake can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
