Red Velvet Sheet Cake

47 min | easy

Square slice of red velvet sheet cake on a white plate, topped with thick cream cheese frosting and garnished with fresh raspberries and blueberries; additional slices and scattered berries blur in the background on a white table.

Published Jun 12, 2025

Prep Time	Cook Time	Total Time
25 min	22 min	47 min

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Introduction

This red velvet sheet cake is tender, velvety, and topped with a rich cream cheese frosting that melts in your mouth.

Juicy raspberries and blueberries make it a gorgeous summer dessert that feels special but is easy to bake for a crowd.

Dress it up with extra red and blue berries for a fun patriotic dessert on Memorial Day or the 4th of July.

With its classic red crumb and creamy frosting, it also makes a sweet, simple treat for Valentine’s Day at home.

Close-up of a square slice of red velvet sheet cake with thick white cream cheese frosting, topped with a raspberry and blueberry as a fork presses into the frosting; the remaining frosted sheet cake and scattered berries are blurred in the background on a white surface.

How to Make Red Velvet Sheet Cake

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Prepare the sheet pan and oven

Preheat your oven to 350°F with a rack in the center position.
Lightly grease an 18x13 inch rimmed sheet pan and line the bottom with parchment paper.
Grease the parchment as well so the cake releases cleanly after baking.
Whisk together the dry ingredients

In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.

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Combine the wet ingredients

In a separate medium bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla.
Whisk until the mixture looks smooth and the eggs are fully broken up.
Make the cake batter

Pour the wet mixture into the bowl with the dry ingredients.
Use a spatula or wooden spoon to stir just until you no longer see dry streaks.
Scrape the bowl well from the bottom to catch any flour pockets, but avoid overmixing the batter.
Bake the sheet cake

Pour the batter into the prepared sheet pan and spread it into an even layer with an offset spatula.
Tap the pan gently on the counter a few times to release large air bubbles.
Bake for 20 to 24 minutes, or until the top springs back when lightly pressed in the center.
A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

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Cool the cake completely

Place the baked cake on a wire rack and let it cool in the pan for 15 minutes.
After 15 minutes, use the parchment to help loosen the edges if needed, but keep the cake in the pan.
Let the cake cool completely to room temperature before adding any frosting.
Beat the cream cheese frosting

In a large bowl, beat the softened cream cheese and butter with a hand mixer until very smooth and creamy.
Add the vanilla and salt, then beat briefly to combine.
Add the powdered sugar in two to three additions, mixing on low at first so it does not puff out.
Increase the speed to medium and beat until the frosting looks fluffy and light.
Beat in 1 tablespoon of heavy cream, adding a little more only if you want a softer, spreadable texture.
Frost the cooled cake

Once the cake is fully cool, dollop the cream cheese frosting over the top in several large spoonfuls.
Use an offset spatula or butter knife to spread the frosting into an even, billowy layer.
For a pretty finish, create loose swoops and swirls across the surface.

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Add berries and serve

Scatter the raspberries and blueberries evenly over the frosted cake, pressing them gently so they stick.
Chill the cake for at least 30 minutes if you prefer tidy slices, then cut into squares to serve.

Close-up of a square slice of red velvet sheet cake on a white plate, topped with thick cream cheese frosting, fresh raspberries and blueberries, and a mint leaf; the frosted sheet cake in its pan is blurred in the background.

Substitutions

Buttermilk -> whole milk plus vinegar or lemon juice: Use 1 cup whole milk with 1 tablespoon vinegar or lemon juice in place of the buttermilk. This keeps the batter tangy and tender, very close to the original texture.
Vegetable oil -> melted butter: Swap the oil for an equal amount of melted, slightly cooled unsalted butter. The cake will taste richer and a bit more buttery, with a slightly tighter crumb.
Red food coloring -> beet powder or natural red gel: Use 2 to 3 tablespoons beet powder, or a natural red gel, to color the batter instead. The color will look slightly deeper and more earthy, but the flavor stays very mild.

Close-up of a square slice of red velvet sheet cake on a white plate, topped with thick cream cheese frosting and garnished with raspberries, blueberries, and a small mint sprig; extra berries and the remaining sheet cake appear softly blurred in the background.

Tips

Bring cold ingredients to room temperature: Room temperature eggs and buttermilk blend more easily and help the cake rise evenly across the sheet pan.
Do not overmix the batter: Stop stirring as soon as you see a uniform color, or the cake can bake up tough and dense.
Use the right pan size: A true 18x13 inch rimmed sheet pan gives the perfect thickness, so the cake bakes through without drying.
Soften the cream cheese fully: Cold cream cheese makes lumpy frosting, so let it sit at room temperature until it feels very soft to touch.
Slice right before serving for best texture: The cake stays moist when kept whole, so slice closer to serving time if possible, especially in dry climates.

Nutrition Facts ^*

Energy	375	kcal
Protein	3	g
Total Fat	22	g
Carbohydrates	42	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cake turn out dry?: Overbaking is the most common cause, so start checking doneness at 20 minutes with a toothpick. Also measure flour carefully, ideally by spooning it into cups and leveling, so you do not pack in extra.
Can I make this sheet cake ahead of time?: Yes, you can bake the cake a day ahead, cool completely, then wrap the pan tightly and refrigerate. Frost and add berries within a few hours of serving so the fruit stays fresh and the frosting looks neat.
My frosting is too thick to spread, what should I do?: Beat in a teaspoon of heavy cream at a time until the frosting feels smooth and easily spreadable. Avoid adding too much liquid at once, or the frosting may slide off the cake.
Can I bake this in a 9x13 inch pan instead?: Yes, but the cake will be thicker and need a longer bake, often around 30 to 35 minutes. Start checking at 28 minutes and cover loosely with foil if the top browns too quickly.

Serving Suggestions

This red velvet sheet cake loves a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

For a fun twist, drizzle warm fudge sauce over each slice or sprinkle crushed freeze-dried raspberries on top.

If you want a more festive look, add extra berries right before serving and a dusting of powdered sugar.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Julian Dougherty, Wichita: My Sister made this red velvet cake recipe 40 years ago. I remember she always used lots of red coloring : )) The cream cheese frosting is excellent too. In warm weather I chill it a bit before frosting the cake. Also I use my hand mixer to blend the cream cheese & butter REAL GOOD NO LUMPS. — 5 ★

Eunice: Those are helpful tips, Julian, especially chilling before frosting.