Red Velvet Sheet Cake

This red velvet sheet cake is the ultimate summer dessert, topped with cream cheese frosting and loads of fresh raspberries and blueberries. It’s a perfect patriotic dessert for Memorial Day or the 4th of July, with its classic colors and crowd-pleasing sweetness. I’ll never forget the year I made firecracker cupcakes for Independence Day everyone loved the red, white, and blue swirl, and this sheet cake captures that same festive spirit for your next big celebration.

I first made this cake for a summer party, and it quickly became the centerpiece dessert that people kept asking for seconds.

Ingredients

• Allpurpose flour: good for structure and tenderness choose unbleached for best results
• Granulated sugar: sweetens and helps create a moist crumb
• Baking soda: provides lift and lightness
• Unsweetened cocoa powder: subtle chocolate flavor opt for high quality for a deeper taste
• Salt: balances sweetness and enhances flavor
• Vegetable oil: keeps the cake moist and tender look for neutral flavored oil
• Buttermilk: adds acidity and tang which reacts with baking soda for rise and flavor room temperature is important
• Large eggs: add richness and structure room temperature helps with emulsification
• Red food coloring: gives that iconic red velvet color liquid works fine but gel is more concentrated
• White vinegar: reacts with baking soda to aid leavening and brighten flavor
• Pure vanilla extract: enhances overall flavor
• Cream cheese: softens and adds tartness to the frosting
• Unsalted butter: adds creaminess and stability to the frosting softened for ease of mixing
• Powdered sugar: ensures a smooth lump free frosting
• Pinch of salt: enhances the cream cheese flavor
• Heavy cream: thins frosting to the perfect spreading consistency
• Fresh raspberries: add a tart brightness and beautiful color contrast
• Fresh blueberries: provide sweetness and vibrant blue tones

Instructions

Prepare the Sheet Pan and Preheat Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease and line a halfsheet pan measuring about 13 by 18 inches with parchment paper this helps the cake release easily and bake evenly.

Sift and Mix the Dry Ingredients:

In a large mixing bowl sift together the allpurpose flour granulated sugar baking soda cocoa powder and salt. This removes lumps and ensures everything is evenly combined for a smooth batter.

Whisk the Wet Ingredients:

In a separate bowl whisk the vegetable oil buttermilk at room temperature eggs also at room temperature red food coloring white vinegar and vanilla extract until the mixture looks smooth and fully blended.

Combine Wet and Dry Mixtures:

Carefully pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula just until you see no more streaks of flour. Avoid overmixing to keep the cake tender.

Pour and Bake the Cake:

Pour the batter into your prepared sheet pan. Spread it out evenly using an offset spatula for an even bake. Bake in your preheated oven for 20 to 25 minutes. The cake is done when a toothpick inserted in the center comes out clean and when you press lightly on top it springs back.

Cool the Cake:

Allow the cake to cool in the pan on a wire rack for 15 to 20 minutes. Then use the parchment paper overhang to carefully lift it out of the pan. Let it cool completely on the rack before frosting to avoid melting.

Make the Cream Cheese Frosting:

Beat the softened cream cheese and butter together in a mixer until the mixture is light and fluffy. Gradually add the sifted powdered sugar along with the vanilla extract and a pinch of salt. Mix until smooth. Add 1 to 2 tablespoons of heavy cream to adjust the frosting to a silky spreadable consistency.

Frost and Decorate:

Spread the cream cheese frosting evenly over the cooled cake using a spatula. Gently place fresh raspberries and blueberries across the top spacing them evenly for a festive and vibrant finish.

I love using fresh berries on this cake because they bring both color and a crisp freshness to the rich and sweet cake. One summer when I made this for a picnic it was the star of the dessert table with everyone marveling at how the tart raspberries brightened every bite.

Storage Tips

Store the cake covered tightly in the refrigerator to keep the frosting fresh and prevent the berries from drying out. It’s best enjoyed within 3 days. You can also slice and freeze leftovers individually wrapped for up to 2 months.

Ingredient Substitutions

Swap buttermilk with plain Greek yogurt thinned with water to maintain moisture and tang. Use melted coconut oil instead of vegetable oil for a hint of tropical richness. Replace red food coloring with concentrated beet juice for a natural alternative that preserves that signature red color.

Serving Suggestions

Serve chilled or at room temperature depending on preference chilling firms up the frosting for cleaner slices. Pair with a cup of freshly brewed coffee or iced tea for a perfect party combination. Add a dusting of powdered sugar or a few mint leaves for an elegant touch.

This festive red velvet sheet cake is easy to make and perfect for summer gatherings. Enjoy serving it with fresh berries for a show stopping dessert.

Your Recipe Questions Answered

→ How do I avoid a dense texture in this cake?

Gently fold wet and dry ingredients without overmixing to prevent gluten development, keeping the cake tender.

→ Can I substitute the red food coloring with a natural option?

Yes, beet juice works well as a natural substitute, offering vibrant color and subtle sweetness.

→ What is the best method for applying the frosting?

Once the cake is fully cooled, spread cream cheese frosting evenly and chill briefly for smooth, clean slices.

→ How should fresh berries be added to maintain freshness?

Arrange raspberries and blueberries just before serving to keep them fresh and prevent bleeding into the frosting.

→ Are there alternatives to vegetable oil in this cake?

Melted coconut oil can replace vegetable oil, adding subtle richness without overpowering the classic flavor.