Home RecipesDesserts Red Velvet Sheet Cake with Vanilla Bean Frosting

Red Velvet Sheet Cake with Vanilla Bean Frosting

by Lorena

I usually don’t like to make cakes because the layers and filling seems extremely tedious to me, lol! But this sheet cake versiona is really simple to make! It’s perfect when you’re not feeding that many people. This red velvet sheet cake has a delicious and moist base covered by the most amazing vanilla bean cream cheese buttercream.

Red velvet always has a bit of cocoa powder which adds a really unique flavour. Also, it always has some apple cider vinegar or white wine vinegar in there. That makes the baking powder act more strongly and gives it its signature texture as well. Besides from this recipe, here are other you can find on the blog:

The nice thing about a sheet cake is that it’s extremely easier to put together than an actual multi-layer cake. It’s basically like making a huge brownie and then spreading frosting on top! It’s a lot more practical and equally delicious. To serve it you just cut it up to the size of your liking and that’s it :).

For me, there’s no best pairing for red velvet cake than cream cheese buttercream. I could honestly eat it the whole thing by myself because they go so well together! The red velvet sheet cake in itself is not that sweet so the mix is just a perfect bite. In this case I added vanilla bean paste to the frosting, which you can see as small black speckles. It’s not necessary to use actual vanilla but if you have the chance I do recommend it a lot :).

Red Velvet Cake

4.43 from 7 votes
Print Pin Rate
Course: Dessert, Tea Time
Cuisine: Medium
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people, one 23x33cm pan or 9x13in
Author: Lorena Salinas from Cravings Journal


For the red velvet cake

  • 370 g sugar
  • 300 g all purpose flour
  • 1 tsp salt
  • 4.5 tsp baking powder
  • 400 ml milk or vegetable milk of your choice
  • 1 tbsp apple vinegar / cider vinegar
  • 1 tsp vanilla essence
  • 140 ml vegetable oil or canola + more to grease the moulds
  • 4 tbsp unsweetened cacao powder ideally 100% cacao
  • 1 tbsp liquid red food colouring

For the cream cheese buttercream

  • 250 g unsalted butter if you want your buttercream to be extra white then use a butter with higher fat content (usually french brands)
  • 210 g cream cheese
  • 150 g icing sugar
  • 1 tsp vanilla bean paste seeds from 1 vanilla pod, 1 tsp vanilla extract or 1 tsp vanilla essence


For the red velvet cake

  • Beat all the ingredients for the cake until you get a homogeneous mix. If you're using a stand mixer, stop halfway through to scrape the sides and base of the bowl with a spatula because it's in those places where dry ingredients accumulate and don't mix in.
  • Cut baking paper to the size of your 23x33cm / 9x13in pan. I make an outline of the base and sides with a pencil and then cut it to the perfect size. Stick the paper in place using a bit of oil, spread using a piece of kitchen paper.
  • Fill the moulds with the mix and take them to a preheated oven at 180°C/350°F for 25-35min or until you can insert a thin knife at the center and it comes out clean.
  • Let them cool down completely before unmoulding.

For the cream cheese buttercream

  • If it's hot where you live or if your kitchen is too hot, don't let the butter or cream cheese soften at room temperature before making the buttercream. However, if it's cold then leave them outside of the fridge for a couple of hours before starting.
  • Mix the butter using the mixer attachment in your stand mixer for 5 minutes from the moment it goes soft or until it looks really pale. Remember to stop every once in a while to scrape down the sides and bottom of the bowl if you're using a stand mixer.
  • Add the cream cheese and vanilla and repeat the process.
  • Add the sugar using a sieve and mix until everything is incorporated.
  • Spread the cream cheese buttercream on the cooled-down cake. It's important it's no longer warm because it could melt out buttercream.
  • Place the cake in the fridge for at least a couple of hours before cutting so the buttercream is easier to cut.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

1 comment

ZAINAB CRAZZI January 15, 2022 - 5:38 am

love to eat this every weekend


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