Bunsen Burner Bakery

Red Velvet Sheet Cake

With its signature tangy cocoa flavor, soft and tender crumb, and rich cream cheese frosting, this Red Velvet Sheet Cake is perfect for any occasion, from birthday parties to casual gatherings. Even better, you don’t need special cake pans or decorating skills are necessary to make it look stunning!

thick slice of red velvet bundt cake on a white dessert plate.

Red velvet cake is one of those desserts that always feels special. Maybe it’s the deep red color, the velvety texture, or the perfect balance of subtle chocolate and tangy buttermilk flavors. Whatever the reason, red velvet cake has remained a classic for generations. And while a layered red velvet cake looks impressive, sometimes you just want something easy — something you can mix, bake, and serve with minimal effort. That’s where this red velvet sheet cake comes in.

A sheet cake takes all the best parts of red velvet and makes them even easier. No need to slice and stack layers or worry about piping a flawless design: just bake in a single pan, slather on the cream cheese frosting, and you’re good to go. It’s the perfect cake for birthdays, holidays, potlucks, or whenever you need an easy crowd-pleasing dessert.

If you’ve been looking for a no-fuss red velvet cake that delivers all the flavor without the extra work, this sheet cake is exactly what you need. Let’s get baking!

Why You’ll Love This Recipe

  • Soft and Moist Texture: The perfect balance of buttermilk and oil ensures a tender, moist crumb.
  • Easy Sheet Cake Format: No layering, no fuss. Just bake, frost, and serve!
  • Classic Red Velvet Flavor: A hint of cocoa and the classic sour tang from buttermilk make this cake irresistibly good.
  • Foolproof Cream Cheese Frosting: Smooth, rich, and easy to spread.
  • Perfect for Any Occasion: Feeds a crowd and requires minimal effort.
overhead view of a red velvet sheet cake covered with cream cheese frosting and red sprinkles.
slice of chocolate sheet cake covered in creamy chocolate buttercream.

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