Easy recipe for red velvet sheet cake made in a 18x13 half sheet pan. Moist and delicious sheet cake with cream cheese frosting.
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 20servings
Ingredients
Cake
1cupbutter
3/4cupwater
2tbspcocoa powder
2cupsflour
2cupswhite sugar
1tspbaking soda
1/2tspsalt
1/2tspcinnamon
2eggs
3/4cupbuttermilk
1tspvinegar
2tspvanilla
1-2tbspred food colouring gel
Buttercream Frosting
1/2cupbutter, softened
8ozcream cheese
2tspvanilla
3 1/2cupsicing sugar
3tbspheart shape sprinkles, optional
Instructions
Cake
Heat 1 cup butter, 3/4 cup water and cocoa powder in a saucepan over medium heat. Bring to a boil and whisk so that the butter is all melted. Remove from heat and let cool slightly.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Pour in the butter, water and cocoa mixture and fold it in the dry ingredients until it is all wet and combined.
In a separate bowl, mix together the eggs, buttermilk, vinegar, vanilla and red food colouring gel until smooth. Pour into the flour mixture and fold in until combined. Be careful not to overmix.
Spread on a greased 18x13 half sheet baking pan.
Bake in a 375F oven for 22 minutes.
Once the cake is finished cooking, remove from the oven and place on a trivet. Cool to room temperature.
Frosting
While the cake is in the cooling, make the cream cheese frosting. With an electric stand or hand mixer, beat the softened butter, cream cheese and vanilla until smooth and creamy.
Beat in the icing sugar, a bit at a time until all the icing sugar is mixed in and the frosting is smooth and creamy.
Spread the frosting evenly on top of the sheet cake. If desired, top with heart shaped sprinkles.
Slice and serve. Due to the cream cheese, keep the cake in the fridge until ready to serve.