Home
Recipes
Cakes
Sheet Cakes
Red Velvet Sheet Cake Recipe

Red Velvet Sheet Cake Recipe

Learn how to make the best homemade red velvet sheet cake with this easy baking recipe. The perfect balance of tangy buttermilk, rich cocoa, and velvety cream cheese frosting creates a moist, tender crumb that's sure to impress. Follow these simple steps for a foolproof classic everyone will love!
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 cake (16 slices)
An overhead shot of a perfectly rectangular red velvet sheet cake with smooth cream cheese frosting swirled in elegant patterns across the top. The vibrant red cake peeks through where a slice has been removed, revealing its moist, tender crumb. Natural light streams across the scene, highlighting the contrast between the crimson cake and stark white frosting. Scattered red velvet crumbs and a silver cake server rest alongside the cake, which is presented on a vintage white ceramic platter against a neutral linen tablecloth. Small sprigs of fresh mint add pops of green color contrast, while the cake's distinctive cocoa-tinted red hue appears rich and inviting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">30g unsweetened cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">1 tbsp white vinegar</li><li class="ingredients-single-item">2 tbsp red food coloring (gel preferred)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">400g icing sugar, sifted</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Sifter or fine-mesh sieve</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving some overhang on the sides to easily lift the cake out later. This will ensure your cake releases perfectly without sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these dry ingredients will eliminate any lumps and ensure even distribution of the leavening agents, resulting in a uniform rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, creating a lighter cake texture. Don't rush this step – proper creaming is essential for the cake's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. The mixture should be pale yellow and very fluffy. Scrape down the sides of the bowl to ensure everything is evenly incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl or measuring jug, whisk together the buttermilk, vegetable oil, vinegar, red food coloring, and vanilla extract. The buttermilk and vinegar are crucial as they react with the baking soda to create the cake's tender crumb, while also enhancing the subtle chocolate flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Overmixing will develop too much gluten, resulting in a tough cake rather than a tender one.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). Don't overbake! Red velvet should remain moist, and it will continue to cook slightly as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely. Patience is key – frosting a warm cake will cause the frosting to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Ensure both are properly softened to avoid lumps in your frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the sifted icing sugar, vanilla extract, and a pinch of salt. Beat on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 minutes. The frosting should hold soft peaks and spread easily.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating decorative swirls if desired. For the most beautiful presentation, use sweeping motions to create peaks and valleys in the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor development, allow the frosted cake to sit at room temperature for about an hour before serving. This gives the flavors time to meld together. Store any leftover cake covered in the refrigerator for up to 5 days, bringing to room temperature before serving for the best texture and flavor.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Red Velvet Sheet Cake?

The key ingredients include flour, cocoa powder, buttermilk, vegetable oil, red food colouring, and vanilla. For the signature cream cheese frosting, you'll need cream cheese, butter, icing sugar, and vanilla extract.

How to cook Red Velvet Sheet Cake at home?

Learn how to cook Red Velvet Sheet Cake by preheating your oven to 180°C, mixing dry and wet ingredients separately, then combining them carefully. Pour into a lined 33x23cm pan, bake for 30-35 minutes until a toothpick comes out with a few moist crumbs, then cool completely before applying the tangy cream cheese frosting.

Why is vinegar used in red velvet cake recipes?

Vinegar reacts with buttermilk and baking soda to create carbon dioxide bubbles, resulting in a tender, light crumb. This reaction also enhances the cake's signature reddish hue and provides a subtle tang that balances the sweetness of the finished cake.

Can I make this sheet cake without red food colouring?

Yes, you can omit the red food colouring for a natural "brown velvet" cake with the same delicious flavour. Alternatively, use natural options like beetroot powder, though you'll need more to achieve a vibrant colour and it may slightly alter the taste.

What makes the perfect cream cheese frosting for red velvet?

Perfect cream cheese frosting requires room temperature ingredients, thorough beating until completely smooth, and sifted icing sugar to prevent lumps. The ideal balance is slightly tangy with balanced sweetness, firm enough to hold its shape but soft enough to spread easily.

Want to try something else in ...

Sheet Cakes

Try following recommended recipes

View all
An overhead shot of the tiramisu sheet cake displays a perfectly rectangular dessert with a velvety mascarpone frosting swirled across the top, lightly dusted with cocoa powder creating an elegant contrast. A cross-section reveals moist coffee-soaked cake layers interspersed with creamy filling. The cake sits on a rustic wooden serving board alongside a vintage coffee cup and scattered coffee beans, with a few chocolate shavings artfully placed on top. Soft window light highlights the textural details of the frosting and the rich cocoa dusting, while a silver cake server rests nearby, ready to portion this Italian-inspired dessert.
Cakes
Sheet Cakes

Tiramisu Sheet Cake Recipe

A luscious coffee-infused sheet cake layered with creamy mascarpone frosting and dusted with cocoa powder, capturing all the classic tiramisu flavors in a crowd-pleasing format.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a golden-yellow passion fruit sheet cake on a white ceramic rectangular platter against a pale blue linen. A knife rests beside a freshly cut slice revealing the moist, tender crumb. The cream cheese frosting appears velvety and smooth, decorated with thin swirls and topped with a vibrant passion fruit drizzle that creates amber pools on the surface. Fresh passion fruit halves and edible flowers are artfully scattered around the cake, while natural light streams in from a nearby window, highlighting the glistening seeds in the passion fruit topping and the slight gloss of the frosting.
Cakes
Sheet Cakes

Passion Fruit Sheet Cake Recipe

A tender, zesty sheet cake infused with tangy passion fruit flavor, topped with smooth cream cheese frosting and fresh passion fruit drizzle for a tropical dessert experience.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a golden-brown sheet cake with visible flecks of graham cracker crumbs throughout, cut into perfect squares revealing its moist, tender crumb. The cake is topped with a smooth layer of honey cream cheese frosting that glistens under soft natural light, with delicate drizzles of amber honey cascading down the sides. A few whole graham crackers are arranged artistically in one corner, while a small jar of honey with a wooden dipper sits nearby on a rustic wooden serving board. The warm, caramel tones of the cake contrast beautifully with the cream-colored frosting, creating a homey yet elegant presentation that highlights this nostalgic dessert's inviting texture.
Cakes
Sheet Cakes

Honey Graham Sheet Cake Recipe

This tender, cinnamon-kissed sheet cake channels the nostalgic flavor of graham crackers, topped with a luscious honey cream cheese frosting that melts into each warm, comforting bite.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
30 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a rectangular cookie dough sheet cake on a white ceramic platter, with one perfect square piece cut and slightly pulled away revealing the moist chocolate cake interior beneath the thick layer of speckled cookie dough frosting. Captured in soft natural light, the cake's surface is adorned with colorful sprinkles and mini chocolate chips that pop against the light beige frosting. The textural contrast between the dense, fudgy cake base and the creamy, chip-studded topping is evident in the clean-cut edge. A vintage cake server rests alongside the platter, and a few scattered chocolate chips and sprinkles surround the setup on a rustic wooden table, enhancing the playful, celebratory mood of this nostalgic dessert.
Cakes
Sheet Cakes

Cookie Dough Sheet Cake Recipe

A decadent, fudgy sheet cake topped with vanilla cookie dough frosting and sprinkles that combines two beloved desserts into one irresistible treat.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a generously sized sheet cake with a soft pink rose-infused frosting spread in casual swoops and swirls. The warm golden crumb peeks through where the cake has been sliced, revealing flecks of ground cardamom. Natural light streams across the scene, highlighting a scatter of crushed pistachios and dried rose petals decorating the top. The cake sits on a vintage ceramic cake stand against a marble countertop, with a delicate teacup, fresh roses, and whole cardamom pods artfully arranged alongside, enhancing the cake's Middle Eastern and South Asian flavor profile.
Cakes
Sheet Cakes

Cardamom Rose Sheet Cake Recipe

A fragrant, moist sheet cake where aromatic cardamom mingles with delicate rose, crowned with a hint of pistachios for a sophisticated tea-time treat that's both exotic and comforting.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a golden-brown Honey Bun Sheet Cake with distinctive cinnamon swirls visible throughout its surface. The cake sits on a rustic wooden cake board, bathed in soft window light that highlights the glossy vanilla glaze dripping tantalizingly down the sides. A cross-section view reveals the tender, moist crumb with beautiful ribbons of cinnamon sugar winding through the interior. Several slices have been cut, showcasing the perfect texture and honey-cinnamon layers. A small jar of honey with a wooden dipper and a sprinkle of cinnamon sticks artfully arranged alongside the cake complete this inviting scene that emphasizes the cake's homestyle comfort and irresistible sweetness.
Cakes
Sheet Cakes

Honey Bun Sheet Cake Recipe

A moist cinnamon-swirled sheet cake infused with honey, topped with a sweet glaze that creates the nostalgic flavor of a honey bun in each decadent slice.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a rectangular fig and mascarpone sheet cake on a white ceramic platter, captured in soft natural light streaming through a kitchen window. The cake's golden-brown surface peeks through a generous layer of swirled, cloud-like mascarpone frosting adorned with caramelized fig halves, their deep purple centers creating striking contrast against the creamy white topping. A cross-section reveals the cake's moist, tender crumb studded with pieces of jammy figs. Fresh figs, some sliced open to reveal their ruby interiors, and a small pot of honey sit alongside the cake, while a vintage cake server rests nearby, ready to cut through the first slice. A light dusting of powdered sugar catches the light, adding a subtle sparkle to this elegant yet rustic dessert.
Cakes
Sheet Cakes

Fig and Mascarpone Sheet Cake Recipe

A tender and moist sheet cake studded with jammy figs and topped with a cloud-like mascarpone frosting that balances sweetness with subtle tanginess.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a perfectly rectangular Cannoli Sheet Cake on a vintage white cake stand, with one corner slice removed to reveal the creamy ricotta filling between golden cake layers. Soft natural light cascades across the cake's surface, highlighting the dusting of powdered sugar and scattered mini chocolate chips. The cut slice showcases the distinct layers—tender vanilla cake and rich ricotta cream—while a cannoli shell garnish adds authentic charm. The background features scattered pistachios and a small bowl of additional ricotta cream, all arranged on a rustic wooden table with a blue linen napkin adding a pop of color.
Cakes
Sheet Cakes

Cannoli Sheet Cake Recipe

A luscious, vanilla-scented sheet cake filled with sweet ricotta cream and studded with chocolate chips, capturing all the flavors of the classic Italian pastry in a crowd-pleasing format.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (16 slices)
View recipe
An overhead shot of a perfectly rectangular sheet cake with pale pink champagne buttercream frosting swirled in elegant peaks and valleys. A cross-section reveals light golden cake layers with vibrant red raspberry filling peeking through. Garnished with fresh raspberries and edible gold leaf flakes that catch the soft natural light streaming through a nearby window. The cake sits on a white marble serving platter with glasses of champagne and scattered fresh raspberries artfully arranged beside it, creating a sophisticated setting for this celebration dessert.
Cakes
Sheet Cakes

Raspberry Champagne Sheet Cake Recipe

A light, airy sponge cake infused with sparkling champagne, layered with tart raspberry filling and finished with a silky champagne buttercream for an elegant celebration dessert.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (16 slices)
View recipe
Overhead shot of a golden-brown rectangular sheet cake with creamy white coconut frosting swirled into delicate peaks, garnished with fresh pineapple wedges and toasted coconut flakes. A cross-section reveals the moist, tender crumb studded with pineapple pieces and soaked with rum syrup. Captured in bright, natural daylight on a weathered blue wooden serving board, with a vintage cake server resting beside a perfectly cut slice. Tiny cocktail umbrellas and fresh mint leaves add pops of color, while a glass of piña colada sits blurred in the background, emphasizing the tropical inspiration behind this summery dessert.
Cakes
Sheet Cakes

Pina Colada Sheet Cake Recipe

A tropical paradise of moist coconut cake soaked in rum syrup, layered with crushed pineapple, and topped with fluffy coconut-rum frosting that transports you straight to island bliss with every bite.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 cake (16 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Red Velvet Sheet Cake Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-27", "description": "Learn how to make the best homemade red velvet sheet cake with this easy baking recipe. The perfect balance of tangy buttermilk, rich cocoa, and velvety cream cheese frosting creates a moist, tender crumb that's sure to impress. Follow these simple steps for a foolproof classic everyone will love!", "prepTime": "PT25M", "cookTime": "PT35M", "totalTime": "PT1H", "keywords": "red velvet cake, cream cheese frosting, sheet cake, buttermilk dessert, easy baking recipe", "recipeYield": "16", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "375 calories", "carbohydrateContent": "48 g", "proteinContent": "5 g", "fatContent": "18 g", "saturatedFatContent": "9 g", "cholesterolContent": "75 mg", "sodiumContent": "280 mg", "sugarContent": "35 g", "servingSize": "1 slice" }, "recipeIngredient": [ "300g plain flour", "30g unsweetened cocoa powder", "1 tsp baking soda", "1/2 tsp salt", "115g unsalted butter, softened", "400g granulated sugar", "2 large eggs, room temperature", "240ml buttermilk, room temperature", "120ml vegetable oil", "1 tbsp white vinegar", "2 tbsp red food coloring (gel preferred)", "2 tsp vanilla extract", "225g cream cheese, softened", "115g unsalted butter, softened", "400g icing sugar, sifted", "2 tsp vanilla extract", "Pinch of salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare", "text": "Preheat your oven to 180°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving some overhang on the sides to easily lift the cake out later. This will ensure your cake releases perfectly without sticking." }, { "@type": "HowToStep", "name": "Mix dry ingredients", "text": "In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these dry ingredients will eliminate any lumps and ensure even distribution of the leavening agents, resulting in a uniform rise." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, creating a lighter cake texture. Don't rush this step – proper creaming is essential for the cake's structure." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating well after each addition. The mixture should be pale yellow and very fluffy. Scrape down the sides of the bowl to ensure everything is evenly incorporated." }, { "@type": "HowToStep", "name": "Mix wet ingredients", "text": "In a separate bowl or measuring jug, whisk together the buttermilk, vegetable oil, vinegar, red food coloring, and vanilla extract. The buttermilk and vinegar are crucial as they react with the baking soda to create the cake's tender crumb, while also enhancing the subtle chocolate flavor." }, { "@type": "HowToStep", "name": "Combine mixtures", "text": "Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Overmixing will develop too much gluten, resulting in a tough cake rather than a tender one." }, { "@type": "HowToStep", "name": "Pour batter", "text": "Pour the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles that might create holes in your finished cake." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). Don't overbake! Red velvet should remain moist, and it will continue to cook slightly as it cools." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely. Patience is key – frosting a warm cake will cause the frosting to melt and slide off." }, { "@type": "HowToStep", "name": "Make frosting base", "text": "For the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Ensure both are properly softened to avoid lumps in your frosting." }, { "@type": "HowToStep", "name": "Complete frosting", "text": "Gradually add the sifted icing sugar, vanilla extract, and a pinch of salt. Beat on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 minutes. The frosting should hold soft peaks and spread easily." }, { "@type": "HowToStep", "name": "Frost cake", "text": "Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating decorative swirls if desired. For the most beautiful presentation, use sweeping motions to create peaks and valleys in the frosting." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "For the best flavor development, allow the frosted cake to sit at room temperature for about an hour before serving. This gives the flavors time to meld together. Store any leftover cake covered in the refrigerator for up to 5 days, bringing to room temperature before serving for the best texture and flavor." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-06-15", "reviewBody": "This red velvet sheet cake has the perfect balance of cocoa and vanilla! The texture is so velvety and soft. My whole family couldn't stop raving about it, especially the cream cheese frosting.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-06-18", "reviewBody": "I've tried many red velvet recipes, but this one is exceptional. The cake stayed incredibly moist for days after baking. The buttermilk really does make all the difference in the flavor and texture.", "name": "Incredibly Moist Cake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-06-20", "reviewBody": "That cream cheese frosting is absolutely divine! Perfectly tangy and sweet. I appreciate how detailed the instructions were - it helped me achieve the perfect swirls on top. Beautiful presentation and amazing taste!", "name": "Divine Frosting", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Santiago Rodriguez", "datePublished": "2024-06-22", "reviewBody": "This is hands down the best red velvet cake I've ever made! The color was gorgeous without that artificial taste you sometimes get. The sheet cake format made it so much easier to serve at our family gathering.", "name": "Best Red Velvet Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-06-25", "reviewBody": "Made this for my daughter's birthday and my family demolished it in one sitting! The texture was perfect - not too dense but still substantial. I'll definitely be making this again and again!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Red Velvet Sheet Cake?", "acceptedAnswer": { "@type": "Answer", "text": "The key ingredients include flour, cocoa powder, buttermilk, vegetable oil, red food colouring, and vanilla. For the signature cream cheese frosting, you'll need cream cheese, butter, icing sugar, and vanilla extract." } }, { "@type": "Question", "name": "How to cook Red Velvet Sheet Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Red Velvet Sheet Cake by preheating your oven to 180°C, mixing dry and wet ingredients separately, then combining them carefully. Pour into a lined 33x23cm pan, bake for 30-35 minutes until a toothpick comes out with a few moist crumbs, then cool completely before applying the tangy cream cheese frosting." } }, { "@type": "Question", "name": "Why is vinegar used in red velvet cake recipes?", "acceptedAnswer": { "@type": "Answer", "text": "Vinegar reacts with buttermilk and baking soda to create carbon dioxide bubbles, resulting in a tender, light crumb. This reaction also enhances the cake's signature reddish hue and provides a subtle tang that balances the sweetness of the finished cake." } }, { "@type": "Question", "name": "Can I make this sheet cake without red food colouring?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can omit the red food colouring for a natural \"brown velvet\" cake with the same delicious flavour. Alternatively, use natural options like beetroot powder, though you'll need more to achieve a vibrant colour and it may slightly alter the taste." } }, { "@type": "Question", "name": "What makes the perfect cream cheese frosting for red velvet?", "acceptedAnswer": { "@type": "Answer", "text": "Perfect cream cheese frosting requires room temperature ingredients, thorough beating until completely smooth, and sifted icing sugar to prevent lumps. The ideal balance is slightly tangy with balanced sweetness, firm enough to hold its shape but soft enough to spread easily." } } ] }