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Sheet Pan Red Velvet Cake

A simple and delightful recipe for Sheet Pan Red Velvet Cake, perfect for feeding a crowd while delivering rich flavors and a stunning appearance.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a high-quality brand like King Arthur Flour for the best texture.
  • 2 cups granulated sugar Sweetens the cake beautifully.
  • 1 teaspoon baking soda Helps the cake rise.
  • 1 teaspoon baking powder Ensures a fluffy texture.
  • 1/3 cup unsweetened cocoa powder Opt for Dutch-processed for deeper flavor.
  • 1 teaspoon kosher salt Balances sweetness.
  • 1 cup mayonnaise Yes, mayo! It adds moisture and richness without the need for extra oil or butter.
  • 2 large eggs For binding and leavening.
  • 1 cup buttermilk Guarantees tenderness.
  • 2 teaspoons vanilla extract Boosts flavor profile.
  • 4 tablespoons red gel food coloring Gel is recommended over liquid for best results.
  • 1/2 cup hot water Enhances batter mixing.
  • 1 teaspoon distilled white vinegar Reacts with baking soda for lift.
For the Frosting
  • 2 cups whole milk
  • 10 tablespoons all-purpose flour This creates a delicious fluffy frosting.
  • 2 cups unsalted butter The star ingredient for creamy, smooth frosting.
  • 2 cups granulated sugar Sweetness for the frosting.
  • 2 teaspoons vanilla extract Adds depth to the frosting flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a 10x15-inch jelly roll pan with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt until well combined.
  3. In a medium bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla extract, red food coloring, hot water, and vinegar until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing for a tender cake texture.
Baking
  1. Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Let the cake cool on a wire rack in the pan for 10 minutes, before transferring it to the fridge or freezer to chill completely.
  2. In a saucepan, whisk the milk and flour together and cook on medium heat until thickened, stirring continually. Allow it to cool completely.
  3. In a large mixing bowl, beat the unsalted butter with sugar until light and fluffy, about 5 minutes. Gradually add in the cooled milk-flour mixture and continue whisking until smooth and creamy.
  4. Once the cake is chilled, use a knife to cut it in half horizontally. Frost the top of one half, place the other half on top, and frost the entire cake.
Serving
  1. Serve chilled or at room temperature, slicing into squares for easy serving.

Notes

Ensure all refrigerated ingredients like buttermilk and eggs are at room temperature to amalgamate smoothly. Consider increasing the cocoa powder slightly for a more pronounced cocoa flavor.