This cake, although sometimes intimidating with that bright red color, is easier to make than it looks, and even easier with our sheet cake version. You get everything you love about this pretty and delicious cake but in an easy, fool-proof recipe that still gives you moist cake served straight from the pan.
Love red velvet cake as much as we do? Try our original Most Amazing Red Velvet Cake or our dye-free, Naturally Red Velvet Cake.
Why Our Recipe
- An easy sheet cake version of a classic red velvet cake that feeds a crowd.
- One-bowl cake batter keeps everything simple and always delicious.
- Our recipe is tried-and-true, making a moist and fluffy cake every time.
The cocoa powder imparts a subtle chocolatey hint without making it as rich as a full-blown chocolate cake. Meanwhile, the buttermilk and vinegar introduce a faint tanginess, balancing out the sweetness. This cake’s delicate dance of flavors, complemented by the creamy tang of cream cheese frosting, renders it unmistakably distinctive. It’s neither overtly chocolate nor purely vanilla, but rather a delicious in-between.
Ingredient Notes
- All-Purpose Flour: The main structural component. It provides the cake’s texture and body.
- Cornstarch: We use cornstarch in this recipe to mimic cake flour. Cakes with cocoa powder can’t quite hold up when using actual cake flour (it doesn’t give it enough structure) so we mimic it by adding in cornstarch.
- Unsweetened Cocoa Powder: Imparts a slight chocolate flavor, giving depth to the cake’s taste. It also plays a role in the cake’s color. Dutch-processed cocoa can be used. Reduce amount of cocoa to 1/4 cup for a brighter red hue.
- Baking Soda and Powder: You’ll need both. Be sure to check the expiration date to avoid a flat cake.
- Eggs: Standard Grade AA large eggs will work perfectly.
- Buttermilk: Adds acidity, tanginess, and moisture. Reacts with baking soda to help the cake rise.
- Salted Butter: You can also use unsalted butter and add a pinch of salt.
- Distilled White Vinegar: Just a touch of vinegar introduces this cake’s iconic tang.
- Red Food Coloring: Standard red food dye gives this recipe its signature color. If you’d like a natural dye option, you can make your own from beets or you can find a wide variety of natural food dyes on Amazon.
- Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
- Cream Cheese: Softened and full-fat works best for this creamy frosting.
- Powdered Sugar: Add it in half a cup at a time. More powdered sugar makes for a thicker frosting. How thick you make it is a matter of personal preference.
Frosting Options
Red velvet cake pairs beautifully with a variety of frostings, though I just can’t imagine red velvet cake without cream cheese frosting. Here are a few delicious frosting options to choose from:
Buttercream Frosting: For those who prefer a silky smooth and sweet option, buttercream frosting is ideal. It’s versatile enough to be flavored or colored and provides a classic, elegant finish to the cake.
Cream Cheese Frosting: The classic choice for red velvet cake, cream cheese frosting offers a rich, tangy complement to the cake’s subtle cocoa flavor. Its creamy texture and decadent taste make it a perennial favorite.
Ermine Frosting: Also known as boiled milk frosting, Ermine frosting provides a lighter alternative with a fluffy texture and a subtle sweetness. It’s a traditional choice that pairs wonderfully with the cake’s hint of chocolate.
Chocolate Cake vs. Red Velvet Cake:
It is a common misconception that red velvet cake is just chocolate cake with red food coloring. Red velvet cake does have some chocolate flavor to it, but it is also slightly acidic and tangy, due to the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.
Presentation Ideas
Serve straight from the pan if you’re pressed for time, or you can easily use cookie cutters to cut the sheet cake into perfect rounds or even hearts for a special occasion.
For holidays, top with festive sprinkles going with whatever colors go with the holiday. For Valentine’s day, red heart candies are the perfect pick.
Cake crumbs are a common route to sprinkle on top to give contrast between the white frosting and the gorgeous, red color of the cake. Just skim off a little from the top or sneak some from a piece and fill it in with frosting. We won’t tell.
Fresh fruit can also work. For summer, cherries give a bold, pretty look. For winter, sugared cranberries and sprigs of rosemary gives a stunning look.
Storage Instructions
Store leftovers in an airtight container at room temperature for up to 5 days.
Freeze individual slices separated on a baking sheet. Once frozen solid, wrap tightly in plastic wrap and store in an airtight container for up to 3 months. Let thaw at room temperature.
