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Sheet Pan Red Velvet Cake

A quick and easy sheet pan version of the classic red velvet cake, perfect for feeding a crowd with its moist texture and rich chocolate flavor, topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For stability and structure.
  • 2 cups granulated sugar Use a high-quality brand for the best flavor.
  • 1 teaspoon baking soda Helps the cake rise.
  • 1 teaspoon baking powder Works with baking soda for fluffy texture.
  • 1/3 cup unsweetened cocoa powder Dutch-processed for richer flavor.
  • 1 teaspoon kosher salt Enhances sweet flavors.
  • 1 cup mayonnaise Keeps the cake moist.
  • 2 large eggs Brings richness and helps with binding.
  • 1 cup buttermilk Adds tangy flavor and moistness.
  • 2 teaspoons vanilla extract Use pure for elevated taste.
  • 4 tablespoons red gel food coloring For signature red hue.
  • 1/2 cup hot water Helps dissolve cocoa powder.
  • 1 teaspoon distilled white vinegar Reacts with baking soda for leavening.
For the Frosting
  • 2 cups whole milk For a creamy base.
  • 10 tablespoons all-purpose flour Thickens the frosting.
  • 2 cups unsalted butter Use high-quality for best flavor.
  • 2 cups granulated sugar Adds sweetness and lightness.
  • 2 teaspoons vanilla extract Enhances overall flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°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 another bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla, food coloring, hot water, and vinegar until smooth.
  4. Add the wet ingredients to the dry ingredients, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick comes out with a few moist crumbs.
  2. Let the cake cool in the pan for 10 minutes, then transfer to the freezer for 10-15 minutes or refrigerate for at least 1 hour.
Frosting Preparation
  1. In a saucepan, whisk together 2 cups of milk and 10 tablespoons of flour over medium heat until thickened. Set aside to cool.
  2. In a stand mixer, cream the butter and sugar until fluffy. Add cooled milk-flour mixture and vanilla, mixing until creamy.
Assembly
  1. Cut the cooled cake in half horizontally. Layer frosting between the two halves and on top. Slice into squares and serve.

Notes

Use fresh ingredients for optimal flavor. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.