Red velvet sheet cake made in a quarter sheet pan to make a small cake for two. Topped with the best cream cheese frosting ever--you will love this!
This red velvet sheet cake walked right into my life. I’ve been making smaller Texas Chocolate Sheet Cake for years, and even included a White Texas Sheet Cake recipe in my third cookbook, Sweet and Simple: Cooking for Two.
But for the holidays, I think we need a red velvet version! I love the way we all think red velvet has a season, and it’s different for everyone. In Texas, red velvet typically makes it appearance for the holidays. Personally, I love it for Valentine’s Day, and I know plenty of people that love it for their birthday. I’m not sure if this is a Texan thing, but I’v been to more weddings with a red velvet wedding cake than a white cake!
Quarter sheet pan:
Back to this lovely, tender little red velvet sheet cake. It’s made in a quarter sheet pan, which measures 9” x 13” x 1”. The most common sheet pan that you already have in your house (the one you make cookies on) is considered a half-sheet pan. I know that a half sheet pan sounds small, but a true full-size sheet pan is really only something you’ll find in restaurants. Honestly, I doubt it would fit in your oven.
I love using a quarter sheet pan for this cake recipe, because the typical sheet cake recipe made in a half sheet pan makes 18+ slices of cake. When we use a quarter sheet pan, we get about 12 slices of cake.
Sheet cakes are known for being super thin and unbelievably soft textured, and are most known for their warm frostings that are poured on top. The ratio of cake to frosting in a sheet cake is perfect, in my opinion. However, this red velvet sheet cake isn’t using a pourable frosting—just a standard cream cheese frosting. I know you love my strawberry cream cheese frosting, and so you’ll love this one, too!
How to make red velvet sheet cake:
- This is a one-bowl cake recipe—it’s so easy! Preheat your oven to 350, and spray your quarter sheet pan with nonstick spray. Then, whisk together the flour, sugar, cocoa powder, and salt in a medium bowl.
- In a microwave-safe glass measuring cup, melt the butter completely. Stir in the buttermilk, egg, baking soda, vanilla, and red food gel until well-mixed.
- Pour the liquid ingredients into the bowl with the flour mixture, and whisk until smooth. Be sure to scrape the bottom of the bowl with a whisk to make sure all lumps of cocoa powder are dissolved.
- Pour the batter into the prepared sheet pan, and smooth it to the edges.
- Bake for 15-18 minutes on the center rack of the oven.
- Allow the cake to cool completely, and then make the frosting! Beat together the butter and cream cheese until fluffy and fully incorporated. Then, add the buttermilk, powdered sugar, and vanilla. Beat until creamy, adding extra buttermilk if needed to make it smooth and spreadable.
- Frost the cake and serve!
Other red velvet desserts for two that you will become obsessed with:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon fine sea salt
- 8 tablespoons unsalted butter, melted
- ¾ cup buttermilk
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ teaspoon red food gel
Small batch cream cheese frosting:
- 3 ounces cream cheese
- 3 tablespoons butter
- ¼ cup buttermilk
- 2 cups powdered sugar
- ½ teaspoon vanilla
- Preheat the oven to 350F.
- Spray a 9x13x1” quarter sheet pan with cooking spray.
- Whisk together the flour, sugar, cocoa powder, and sea salt.
- Melt the butter in a 2-cup microwave-safe glass measuring cup. Stir in the buttermilk, egg, baking soda, vanilla, and food gel.
- Whisk the wet ingredients into the dry.
- Pour the batter into the sheet pan, and smooth it to the edges.
- Bake it on the middle rack of the oven for 15-18 minutes.
- Allow cake to cool. Make frosting: beat together the butter and cream cheese until fluffy.
- Add the buttermilk, powdered sugar and vanilla, and beat until creamy. Frost the cake when cool, and slice into 12 small squares.
*If you don't have buttermilk, you can make some by adding ½ teaspoon of fresh lemon juice to ¾ cup of milk and allowing it to sit for 5 minutes.
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Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 165mgCarbohydrates: 45gFiber: 0gSugar: 36gProtein: 3g