Red Velvet Sheet Cake (Ready-to-Print Version)

A moist red velvet sheet topped with cream cheese frosting and fresh raspberries and blueberries.

# What You’ll Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 1½ cups granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp unsweetened cocoa powder
05 - ½ tsp salt
06 - 1½ cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 Tbsp red food coloring
10 - 1 tsp white vinegar
11 - 1½ tsp pure vanilla extract

→ Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1 stick unsalted butter, softened
14 - 3½ cups powdered sugar, sifted
15 - 1½ tsp pure vanilla extract
16 - Pinch of salt
17 - 1-2 Tbsp heavy cream

→ Toppings

18 - 1 cup fresh raspberries
19 - 1 cup fresh blueberries

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (175°C). Grease and line a 13x18 inch half-sheet pan with parchment paper for easy removal and even baking.
02 - In a large mixing bowl, sift together the flour, granulated sugar, baking soda, cocoa powder, and salt. Mix thoroughly to ensure even distribution.
03 - In a separate bowl, whisk the vegetable oil, buttermilk, room-temperature eggs, red food coloring, white vinegar, and vanilla extract until smooth and fully incorporated.
04 - Gradually add the wet ingredients to the dry mixture, gently folding until just combined to maintain tenderness.
05 - Pour the batter evenly into the prepared pan, smoothing the surface with an offset spatula. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean and the cake springs back when pressed lightly.
06 - Allow the cake to cool in the pan on a rack for 15 to 20 minutes. Lift using the parchment paper and cool completely before frosting to avoid melting.
07 - Beat softened cream cheese and butter until fluffy. Gradually incorporate sifted powdered sugar, vanilla extract, and salt. Add 1 to 2 tablespoons heavy cream to achieve a smooth, spreadable consistency.
08 - Spread the frosting evenly over the cooled cake. Arrange fresh raspberries and blueberries atop, distributing them evenly for an attractive finish.

# Handy Tips:

01 - Avoid overmixing batter after adding wet to dry ingredients to maintain ultra-velvety texture.
02 - Use gel food coloring for more vivid red without affecting batter consistency.
03 - Ensure eggs and buttermilk are at room temperature for even baking.
04 - Sift powdered sugar before adding to frosting to prevent lumps and achieve creaminess.
05 - Chill the frosted cake for 20 to 30 minutes before slicing for clean cuts.
06 - Add fresh berries shortly before serving to keep them vibrant and prevent juice bleed.

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