Red Velvet Sheet Cake (Printer-Friendly)

Tender red velvet sheet layered with smooth cream cheese frosting and fresh raspberries and blueberries.

# List of Ingredients:

→ Cake

01 - 2.5 cups all-purpose flour
02 - 1.5 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon unsweetened cocoa powder
05 - 0.5 teaspoon salt
06 - 1.5 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon white vinegar
11 - 1.5 teaspoons pure vanilla extract

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - 1 stick unsalted butter, softened
14 - 3.5 cups powdered sugar, sifted
15 - 1.5 teaspoons pure vanilla extract
16 - Pinch of salt
17 - 1 to 2 tablespoons heavy cream

→ Toppings

18 - 1 cup fresh raspberries
19 - 1 cup fresh blueberries

# Preparation Steps:

01 - Preheat oven to 350°F (175°C). Grease and line a half-sheet pan (13 by 18 inches) with parchment paper.
02 - In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt, stirring to combine evenly.
03 - In another bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until smooth.
04 - Gradually fold wet ingredients into dry mixture, stirring gently until just combined to maintain tenderness.
05 - Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes until a toothpick inserted comes out clean and cake springs back when pressed.
06 - Allow cake to cool in pan on a rack for 15 to 20 minutes. Lift cake using parchment sling and cool completely before frosting.
07 - Beat softened cream cheese and butter until fluffy. Gradually add sifted powdered sugar, vanilla, and salt. Mix until smooth, adding heavy cream for creamy consistency.
08 - Spread frosting evenly on cooled cake. Decorate with fresh raspberries and blueberries, distributing evenly.

# Additional Suggestions:

01 - Avoid overmixing batter to keep cake tender; use room-temperature ingredients for even baking.
02 - Sift powdered sugar before frosting to ensure smooth texture.
03 - Chill frosted cake for 20 to 30 minutes before slicing for clean cuts.
04 - Arrange fresh berries just prior to serving to maintain freshness.

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