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Red Velvet Sheet Cake

Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling 1 hour
Course Dessert
Servings 12

Ingredients
  

  • - 2 ½ cups cake flour 200 grams
  • - 1 ⅔ cups granulated sugar 333 grams
  • - 1 ½ tablespoons cocoa powder 12 grams
  • - 1 teaspoon baking soda
  • - 1 ½ teaspoon salt
  • - 2 teaspoons vanilla extract
  • - 1 cup buttermilk
  • - 2 eggs
  • - 1 ⅓ cup vegetable oil or neutral oil
  • - 1 teaspoon white vinegar
  • - 2 oz red food dye
  • - ¼ cup hot water

**Cream Cheese Icing:**

  • - 1 stick butter 113 g or 1/2 cup
  • - 1 stick cream cheese 226 g or 1 cup
  • - ¼ teaspoon salt
  • - ½ teaspoon almond extract optional
  • - 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
  • - 3-4 cups powdered sugar depending on desired stiffness

Instructions
 

  • Preheat the oven to 350°F and line a 9x13 inch cake pan with parchment paper.
  • Combine cake flour, cocoa powder, baking soda, and salt in a bowl.
  • In a separate bowl, mix vanilla, buttermilk, eggs, and oil.
  • Add sugar, vinegar, and food dye, then mix.
  • Gradually add dry ingredients to wet ingredients, stirring until just combined.
  • Pour in hot water and mix.
  • Pour batter into the prepared pan and bake for about 40 minutes.
  • For the icing, beat butter and cream cheese until fluffy. Add salt, almond extract, and vanilla, then gradually add powdered sugar until fluffy.
  • Spread or pipe icing over the cooled cake. Enjoy!