Valentine's Day Red Velvet Sheet Cake

Valentine's Day cake slice on white plate with fresh strawberry slices.

5 from 1 vote

Valentine's Day Red Velvet Sheet Cake

This Valentine's Day sheet cake with the colors of love is quick and easy yet looks amazing! If you're bringing Valentine’s Day treats for the classroom or elsewhere, this portable cake is perfect as it can be cut into 12 to 20 slices.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 439kcal

Author: Joss Dyckson

Equipment

9" x 13" baking pan

Ingredients

For the Cake Batter

2 ⅔ cups cake flour
2 tablespoons cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter softened
1 ¾ cups white sugar
1 cup canola oil
3 large eggs at room temperature
1 tablespoon vanilla extract
2 teaspoons red gel food coloring
1 cup buttermilk at room temperature
2 teaspoons white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese softened
½ cup butter softened
1 teaspoon vanilla extract
3 cups powdered sugar

To Decorate

fresh strawberries sliced--optional
red and pink sprinkles

US Customary - Metric

Instructions

For the Cake Batter

Preheat the oven to 350°F. Grease and lightly flour a 9” x 13” baking pan or line it with parchment paper.
Sift together the cake flour, cocoa, baking soda and salt.
2 ⅔ cups cake flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt
In a separate bowl, combine the butter and white sugar until fluffy. Beat in the oil, eggs, vanilla extract and food coloring until combined.
½ cup butter, 1 ¾ cups white sugar, 1 cup canola oil, 3 large eggs, 1 tablespoon vanilla extract, 2 teaspoons red gel food coloring
Alternate adding the flour mixture and buttermilk to the butter mixture, until combined. Stir in the vinegar.
1 cup buttermilk, 2 teaspoons white vinegar
Pour the batter into the baking pan. Bake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool before frosting.

For the Cream Cheese Frosting

Combine the softened cream cheese and butter in a bowl with an electric mixer, until smooth. Add the vanilla extract.
8 ounces cream cheese, ½ cup butter, 1 teaspoon vanilla extract
Slowly add the powdered sugar with the mixer on low, until combined.
3 cups powdered sugar

To Decorate

You can either keep the cake in the pan or carefully remove it before frosting (see tips in post). Frost the cake with the cream cheese frosting. Decorate it with the fresh strawberries and sprinkles.
Slice and serve!

Notes

Fridge Storage: Cover the cake and store in the fridge for up to 5 days. Take it out of the fridge 30 minutes before serving for best results.
Freezer Storage: It can be frozen frosted or unfrosted for up to 3 months. If you prefer to freeze the cake in slices, make sure to wrap each one individually and place in a freezer bag.
Yield: This cake makes between 12 and 20 slices.
Note on nutrition info: The nutrition information includes the frosting.
Decorating tip: It is best to decorate with the fresh strawberries shortly before serving.
Make ahead prep: This cream cheese frosting can be prepped ahead of time and then refrigerated. Bring it up to room temperature before frosting the cake.
Cake to cupcake conversion: You may also prefer to make Valentine’s Day cupcakes instead of a larger cake. To do this, you need only adjust the baking time. Converting a cake recipe to cupcakes generally requires reducing the bake time by up to half, so check on your cupcakes with a toothpick 15-20 minutes into baking to see if they are finished.

Nutrition