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!

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.

Ingredients and Substitutions

First up, let’s talk about what ingredients we need for this cake, why they’re important, and some easy swaps you can make if you don’t have something on hand!

• All-Purpose Flour: To keep this recipe gluten-free, use a 1:1 gluten-free baking mix containing xanthan gum.
• Cornstarch: We’re adding cornstarch to the recipe to create an even softer crumb. Adding cornstarch to flour replicates the protein content of cake flour and is an easy substitution since cake flour is not something in everyone’s baking cabinet.
• Cocoa Powder: A small amount of cocoa powder provides the delicate chocolate flavor of red velvet. Use natural unsweetened cocoa powder to maintain the proper acidity balance.
• Baking Soda and Vinegar: The light and fluffy texture of red velvet comes from the interaction between these.
• Buttermilk: The higher fat buttermilk you can find, the more tender the cake will be. If you don’t have buttermilk, add one tablespoon of vinegar to whole milk, let it sit for 5 minutes, and stir before using.
• Vegetable Oil: Any neutral oil (canola oil, grapeseed oil, avocado oil, etc) can be used.
• Butter
• Granulated Sugar
• Eggs: For the fluffiest, best texture, separate your eggs – fold the whipped egg whites into the batter for an extra light and airy cake.
• Vanilla Extract
• Salt
• Red Food Coloring: I prefer gel food coloring as the color is more concentrated.
• Cream Cheese: Use full-fat brick-style cream cheese.
• Confectioners’ Sugar

How to Make Red Velvet Sheet Cake

1. Whisk Dry Ingredients: In a bowl, combine the flour, cornstarch, cocoa powder, baking soda, and salt.

2. Beat Butter and Sugar: Using an electric mixer beat the butter and sugar until light and fluffy. Add the oil, followed by the egg yolks, one at a time. Mix in the vanilla extract and vinegar.

3. Combine Wet and Dry Ingredients: Add half of the dry ingredients to the batter and mix. Add the buttermilk, mix again, and add the remaining flour mixture. Add the red food coloring and mix gently.

4. Whip Egg Whites: Using an electric mixer, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.

5. Bake the Cake: Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.

6. Make the Frosting: Beat together the cream cheese and butter, then gradually add the powdered sugar, vanilla, and a pinch of salt.
7. Frost the Cake: Spread the frosting over the completely cooled cake and decorate as desired.

Separate Egg Whites for the Best Texture

Red velvet isn’t just a regular cake with red food coloring, and it’s not a vanilla cake with just a little cocoa powder. It has a distinctive flavor and texture due to a combination of key chemical reactions, especially between the cocoa powder, buttermilk, and vinegar.

Natural unsweetened cocoa power has an acidic pH (unlike alkalized Dutch processed cocoa powder, which has a neutral pH). The cocoa powder and vinegar provide acidity which react to with the baking soda to produce carbon dioxide bubbles that help create a light, tender crumb.

But we can do even more to make the lightest, fluffiest cake: separating our eggs. Folding in whipped egg whites is a classic baking technique used to lighten cakes and achieve the signature velvety texture. How does this work? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

When egg whites are whipped, the proteins stretch and trap air, creating a foam that provides structure without adding density. By gently folding whipped egg whites into the batter, tiny air pockets are trapped, making the cake soft, airy, and tender. 

Overmixing breaks down these delicate air bubbles, so fold gently using a spatula – think of it as lifting and turning the batter, rather than stirring. The goal is to incorporate the egg whites while maintaining as much of their volume as possible.

Now, do you have to separate the eggs and whip them in? Of course not! I’ve made this cake side-by-side mixing whole eggs into the batter (at the same step where we add just the egg yolks) and with folding in whipped egg whites. The whipped egg white version IS softer and fluffier, but the cake with whole eggs was equally delicious!

Tips and Tricks for the Best Red Velvet Sheet Cake

1. Whip Egg Whites: While optional, for the best cake, separate the eggs and whip the egg whites just until soft peaks form. Overbeaten egg whites become dry and are harder to fold in.
2. Fold Gently: Use a spatula and slowly fold the egg whites in to keep the battery airy.
3. Use Gel Food Coloring: Gel food coloring is more concentrated, meaning you’ll add less liquid into the batter.
4. Cool the Cake: Let the cake cool completely before frosting – if the cake is still warm, it will melt the cream cheese frosting!
5. Half-Sheet Pan: To bake this cake in a 13×18-inch half-sheet pan for a larger cake, use 1.5x all ingredients for a 1-inch high pan (a standard half-sheet pan); if you have a tall-sided half-sheet pan, you can double the ingredients.
6. Proper Storage: Store the cake in the refrigerator once frosted, but take it out for 30-60 minutes before serving to take the chill off the cake. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
7. Recommended Tools: 9 x 13-inch Baking Pan | Stand Mixer | Red Food Coloring | Favorite Cocoa Powder

More Red Velvet Recipes:

• Red Velvet Bundt Cake
• Red Velvet Cheesecake