Red Velvet Sheet Cake
A red velvet sheet cake made in a quarter sheet pan with cream cheese frosting.
Servings 12
Calories 310kcal
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon fine sea salt
- 8 tablespoons unsalted butter melted
- 3/4 cup buttermilk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon red food gel
For the small batch cream cheese frosting:
- 3 ounces cream cheese
- 3 tablespoons butter
- 1/4 cup buttermilk
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350F.
- Spray a 9x13x1” quarter sheet pan with cooking spray.
- Whisk together the flour, sugar, cocoa powder, and sea salt.
- Melt the butter in a 2-cup microwave-safe glass measuring cup. Stir in the buttermilk, egg, baking soda, vanilla, and food gel.
- Whisk the wet ingredients into the dry.
- Pour the batter into the sheet pan, and smooth it to the edges.
- Bake it on the middle rack of the oven for 15-18 minutes.
- Allow cake to cool. Make frosting: beat together the butter and cream cheese until fluffy.
- Add the buttermilk, powdered sugar and vanilla, and beat until creamy. Frost the cake when cool, and slice into 12 small squares.
Video
Notes
*If you don't have buttermilk, you can make some by adding 1/2 teaspoon of fresh lemon juice to 3/4 cup of milk and allowing it to sit for 5 minutes.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 165mg | Sugar: 36g