Red Velvet Sheet Cake

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This simple one-pan Red Velvet Sheet Cake uses a box cake mix as the base and is rich, tangy, and extra moist. It’s perfect dessert to feed a crowd during the holidays or for any special occasion. It’s bright red color and hint of cocoa are always a hit with my family.

I remember the first time I had red velvet cake. The beautiful red color and unique chocolate flavor paired with tangy cream cheese frosting, I’ve been hooked ever since. And there’s nothing more classic than a sheet cake, so I came up with this Red Velvet Sheet Cake recipe for an easy shortcut version that’s simple to make but big on sweet, traditional flavor for the perfect crowd-pleasing dessert.

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Great for any party, special occasion, or the holidays, this Red Velvet Sheet Cake is a show-stopping dessert when you need something foolproof that’s just the right amount of decadent with minimal effort. My niece loves to bake this cake to impress all of us for any family event – if you’re a beginner baker you should give it a try too.

If you like simple cake recipes, be sure to try our Red Velvet Bundt Cake and Chocolate Gooey Butter Cake for a few other easy sweet treat ideas.

Table of Contents

Why You’ll Love This Recipe

Feeds a crowd from a single sheet pan. Easily feed a large group with this dessert that’s conveniently made and served from just one pan.
Classic red velvet flavor. It’s a signature flavor for good reason! Tender, moist and chocolatey with tangy cream cheese frosting, this cake has everything you crave from the classic.
Simpler and faster shortcut. Making this no-fuss sheet cake version is way easier than baking several cakes and assembling the traditional layered cake.
Great for entertaining. Everyone loves a sheet cake. Make it in advance, easily transport and serve it, and serve it for holidays, potlucks, and birthdays. It’s a crowdpleaser.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

For the Cake:

Red velvet cake mix: The base of the cake that makes this recipe foolproof and simple.
Instant chocolate pudding mix: Adds a fudgy, creamy element to the batter.
Sour cream: Gives the texture a denseness as well as moisture.
Large eggs: Binds the batter together.
Water: Activates everything in the cake mix.
Canola or vegetable oil: The fat for the base that keeps it from being dry.

For The Icing:

Cream Cheese: Rich and tangy, the perfect pairing for the sweet, chocolatey cake.
Vanilla Extract or Paste: To compliment the cake’s sweet, tangy flavor.
Powdered Sugar: Adds just the right amount of sweetness.
Heavy Whipping Cream: For a light, airy texture.

The ingredients to make red velvet cake.

Tools You’ll Need

How To Make Red Velvet Sheet Cake

Preheat oven to 350ºF. Line with parchment paper or grease a 15×10-inch sheet pan with butter or nonstick spray.
In a large mixing bowl, combine the red velvet cake mix, instant chocolate pudding mix, sour cream, eggs, water, and oil. Mix with a hand mixer or whisk just until combined and smooth.

The ingredients for red velvet cake in a bowl.

Pour the batter into the prepared pan. Bake 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
In a stand mixer or large mixing bowl with a hand mixer, whip cream cheese until smooth. Add powdered sugar and vanilla extract, and whip again until smooth.

Add the heavy whipping cream. Gradually increase the mixers speed to medium-high. When stiff peaks form, the frosting is complete.

Spread the frosting on the completely cooled cake. Serve and enjoy!

Expert Tips

Don’t over-mix the batter. Resist to urge to stir and stir. Only mix until just combined for a tender crumb.
Cool the cake completely. Make sure it’s totally cooled before frosting to prevent the icing from melting.
Line the pan with parchment. To help with easy removal and cleanup.
Test the cake for doneness. When a toothpick or paring knife inserted into the center of the cake comes out clean, the edges start pulling away from the pan, the center is no longer jiggly, and the top starts to just brown slightly, the cake is done.

Variations

Make cupcakes instead of a sheet cake. Make mini versions! They’re cute, easy to feed a crowd, and just as delicious.
Try another frosting. Swap the cream cheese frosting for a classic vanilla buttercream.
Add a topping. Sprinkle white chocolate shavings or crushed pecans on top for extra flavor and texture. Also for nice presentation!
Make it a layered cake. Make a more traditional cake by dividing the batter into round pans, baking, allowing to cool, then layering with icing in between.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Enjoy chilled right from the fridge, or let cake come to room temperature before enjoying.

Freeze leftover cake in an airtight container or individually wrapped slices for up to 3 months. Thaw in the fridge overnight before serving.

This is a great make ahead dessert — the flavors actually develop as they sit. Bake the cake up to 2 days in advance, cool, then wrap tightly and store on the counter at room temperature. You can make the frosting in advance, too, just be sure to store it in the fridge. Ice right before you’re ready to serve.

Frequently Asked Questions

What makes red velvet cake taste different from chocolate cake?

Red velvet cake is made with less cocoa powder than chocolate cake. It has a milder chocolate flavor with more of a subtle tang.

What is the classic frosting for red velvet cake?

The classic frosting is a white frosting called Ermine frosting, made by cooking flour and milk into a thick paste, then whipping it with sugar and butter for a light, mousse-like finish. Cream cheese frosting is a popular second choice for at-home bakers!

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