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–+ servings
A slice of Red Velvet Sheet Cake.
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Red Velvet Sheet Cake

This simple one-pan Red Velvet Sheet Cake is rich and tangy, extra moist and the perfect dessert to feed a crowd during the holidays or for any special occasion. It's bright red color and hint of cocoa is always a hit with my family.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 15 Servings
Calories: 424kcal

Ingredients
 

Cake

  • 15.25 ounce red velvet cake mix
  • 3.9 ounce instant chocolate pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup canola or vegetable oil

Cream Cheese Frosting

  • 8 ounce cream cheese softened
  • 1/4 cup salted butter softened
  • 3-3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350ºF. Line with parchment paper or grease a 15x10-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.
  • 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!

Notes

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.

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.
 

Nutrition

Serving: 1slice | Calories: 424kcal | Carbohydrates: 58g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 454mg | Potassium: 203mg | Fiber: 1g | Sugar: 44g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 2mg
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