Red Velvet Sheet Cake

This red velvet sheet cake is a delightful summer dessert perfect for patriotic holidays like Memorial Day or the 4th of July. It features a moist, tender red velvet base topped with a smooth cream cheese frosting and crowned with fresh raspberries and blueberries for a festive and colorful finish. This recipe has become a favorite in my family during summer gatherings because it is easy to make and always impresses guests with its classic taste and vibrant appearance.

I first baked this cake for a summer barbecue and was thrilled when everyone kept asking for seconds. The balance between the moist cake and creamy frosting makes it a hit every time.

Ingredients

• Allpurpose flour: for structure choose unbleached for the best texture
• Granulated sugar: to sweeten uniformly
• Baking soda: for leavening ensure it is fresh for proper rise
• Unsweetened cocoa powder: adds a mild chocolate depth essential for red velvet flavor
• Salt: enhances all the other flavors
• Vegetable oil: keeps the cake moist and tender neutral oil preferred
• Buttermilk: adds tang and reacts with baking soda to give lightness room temperature ensures smooth mixing
• Large eggs: provide stability and richness room temperature for better emulsification
• Red food coloring: for that iconic red hue gel or liquid works but gel offers a more vivid color
• White vinegar: reacts with baking soda to create lift and tenderness
• Pure vanilla extract: brings warmth and complexity
• Cream cheese: softened for smooth frosting
• Unsalted butter: softened to add richness without extra salt
• Powdered sugar: sifted to avoid lumps and ensure creamy frosting
• More vanilla extract: in frosting to complement the cake
• A pinch of salt: balances sweetness in the frosting
• Heavy cream: to adjust frosting texture for spreadability
• Fresh raspberries and blueberries: for a fresh tart contrast and beautiful decoration

Instructions

Prepare the Sheet Pan and Preheat Oven:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a halfsheet pan measuring approximately 13 by 18 inches then line it with parchment paper. This ensures your cake will release easily after baking and helps it bake evenly without sticking.

Sift and Mix the Dry Ingredients:

In a large mixing bowl sift together the flour the sugar baking soda the unsweetened cocoa powder and salt. Sifting breaks up any lumps and combines everything evenly. Take a moment to whisk these ingredients together thoroughly so your batter will have a uniform texture.

Whisk the Wet Ingredients:

In a separate bowl whisk the vegetable oil room temperature buttermilk eggs red food coloring white vinegar and vanilla extract together until smooth and fully combined. Mixing the wet components thoroughly before adding them to the dry ensures a consistent batter without overmixing.

Combine Wet and Dry Mixtures:

Gradually pour the wet ingredient mixture into the bowl with the dry ingredients stirring gently with a spatula until just combined. Avoid overmixing as this can develop gluten and make the cake tougher. Fold carefully until no dry streaks remain.

Pour and Bake the Cake:

Transfer the batter to your prepped sheet pan and spread evenly using an offset spatula. Place it in the oven and bake for about 20 to 25 minutes. Test doneness by inserting a toothpick in the center it should come out clean. The cake should spring back lightly when pressed.

Cool the Cake:

Allow the cake to cool in the pan on a wire rack for around 15 to 20 minutes. Use the parchment overhang to gently lift it out of the pan and place it on the rack to cool completely. Cooling fully before frosting prevents the frosting from melting or sliding off.

Make the Cream Cheese Frosting:

Using a stand mixer or hand mixer beat the softened cream cheese and butter together until light and fluffy. Gradually add the sifted powdered sugar the vanilla and a pinch of salt. Beat until smooth and then add 1 to 2 tablespoons of heavy cream to achieve a creamy and spreadable texture. Adjust cream amount as needed.

Frost and Decorate:

Once the cake is completely cool spread the cream cheese frosting evenly over the top using a spatula. Arrange fresh raspberries and blueberries over the frosting distributing them evenly for a festive and beautiful presentation.

This cake always brings back memories of summer celebrations with family and friends. The bright red color paired with fresh berries reminds me of joyful afternoons filled with laughter and good company. The cream cheese frosting is my favorite part because it perfectly complements the cake’s subtle chocolate undertones without overpowering the overall flavor.

Storage Tips

Store any leftover cake covered tightly in the refrigerator for up to 4 days. If keeping for longer wrap portions in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Ingredient Substitutions

Use plain Greek yogurt thinned with a little water instead of buttermilk to maintain moisture and tang. Melted coconut oil works well instead of vegetable oil adding a subtle flavor twist. For a natural red color beet juice can replace red food coloring without compromising vibrancy or sweetness.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair with a fresh summer fruit salad or a chilled glass of lemonade to enhance the festive feel.

Enjoy this festive red velvet sheet cake for summer gatherings and holidays. Its simple preparation and showstopping presentation make it an easy favorite.

Common Questions About Recipes

→ What gives the cake its red color?

The red hue comes from red food coloring added to the batter, with beet juice as a natural alternative for color and subtle sweetness.

→ How do I achieve a moist and tender texture?

Using room-temperature ingredients and gently folding wet and dry mixtures prevents overmixing, keeping the crumb light and tender.

→ Can I substitute the buttermilk?

Yes, plain Greek yogurt thinned with water makes a great substitute, maintaining tanginess and moistness in the cake.

→ What is the best way to frost the cake evenly?

Beat cream cheese and butter until fluffy, gradually adding sifted powdered sugar and a bit of heavy cream for a smooth, spreadable consistency.

→ How should I store the cake after assembling?

Keep the frosted cake refrigerated to maintain frosting firmness and freshness of the fresh berries on top.

→ Any tips to keep berries fresh and vibrant on top?

Arrange the raspberries and blueberries shortly before serving to prevent juice from bleeding into the frosting.