Red Velvet Sheet Cake with Cream Cheese Frosting

By Sprig Originals ✓ · cooked up in Sprig

A weeknight-friendly red velvet cake built on the classic buttermilk-and-vinegar trick, which keeps the crumb tender, slightly tangy and impossibly soft. It bakes in one 9x13 pan — no torting, no crumb coat — and gets a cream cheese frosting stiffened with a little cornstarch-free technique so it stays plush and swirled instead of sliding off. Layer-cake directions are included if you want the tall restaurant look.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 tbsp unsweetened natural cocoa powder
• 1 tsp baking soda
• 1 tsp fine salt
• 1 1/4 cups buttermilk, at room temperature
• 1 cup neutral oil, such as canola
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tbsp red food coloring (gel or liquid)
• 1 tsp distilled white vinegar

• 12 oz full-fat block cream cheese, cool but not cold
• 3/4 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 1/2 tsp vanilla extract
• 1/4 tsp fine salt

• 1/4 cup reserved cake crumbs or crushed pecans

Instructions

1. Heat the oven to 350°F. Grease a 9x13-inch metal baking pan with butter or oil and line the bottom with parchment, leaving a slight overhang on the long sides.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda and 1 teaspoon salt for 30 seconds so the cocoa and soda are fully distributed. Break up any cocoa lumps against the side of the bowl.
3. In a second bowl or large measuring cup, whisk the buttermilk, oil, eggs, 2 teaspoons vanilla and the red food coloring until the color is even and no streaks of yolk remain.
4. Pour the wet mixture into the dry and whisk just until smooth, about 30 to 45 seconds. Stop as soon as the last dry streaks disappear — overmixing is what turns red velvet rubbery.
5. Add the vinegar and fold it in with a spatula, about 8 to 10 strokes. The batter will bubble slightly as it hits the baking soda; get it into the pan promptly.
6. Scrape the batter into the prepared pan and smooth the top. Bake on the center rack for 30 to 35 minutes, until the center springs back when pressed lightly and a toothpick comes out with a few moist crumbs. Internal temperature should read about 205°F.
7. Cool the cake in the pan on a wire rack for 20 minutes, then lift it out using the parchment (or leave it in the pan for the easiest serving) and cool completely, at least 1 1/2 hours. Frosting a warm cake is the number one reason it slides.
8. For the frosting, beat the softened butter alone with a mixer on medium-high for 2 minutes until pale and creamy. This butter-first step builds the structure that keeps the frosting from going soupy.
9. Add the cream cheese in three additions, beating just 20 to 30 seconds after each on medium-low. Do not whip it — overbeaten cream cheese breaks down and thins out.
10. Add the powdered sugar 1 cup at a time on low speed, then the 1 1/2 teaspoons vanilla and 1/4 teaspoon salt. Beat on medium for 45 seconds until smooth and thick enough to hold a peak. If it feels soft, chill it 20 minutes and beat 10 seconds to revive.
11. Spread the frosting over the completely cooled cake in a thick, even layer, then drag the back of a spoon through it in overlapping swoops. Sprinkle with reserved cake crumbs or crushed pecans if using.
12. Chill the frosted cake 30 minutes to set the surface, then cut into 12 squares with a knife wiped clean between cuts. Serve at cool room temperature for the softest crumb.

Chef's tips

Nutrition (per serving, estimated)

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