Red Velvet Sheet Cake Recipe with Cookies and Cream Frosting (2024)

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Posted: 10/07/2014

Total Time: 1 hour hour 15 minutes minutes

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Simple and perfect – this red velvet sheet cake recipe makes a cake that is dense and moist and is topped with a decadent cookies and cream frosting. This cake proves that simple can be amazing!

It’s a pretty exciting time here on Taste and Tell. What started as a fun feature – a yearly Red Velvet Week – back in 2011, turned into a whole cookbook, dedicated to all things red velvet.

I’m still pinching myself and wondering if this is real life.

The original release date of the book was supposed to be today, so I had planned on doing my 2014 Red Velvet Week this week. Well, as luck would have it, the book was released a week early, so I’m not technically starting Red Velvet Week the day that the book was released. But now it’s time to party!!

So this week is going to be a fun one. 5 all new red velvet recipes, not included in the book, plus a chance to win a copy of the book every day. When I told my mom I was going to do this, she asked how I was able to come up with another 5 ideas. Truth be told, I had more than 5 ideas, so I’ve got some saved up now for Red Velvet Week 2015! 🙂

I didn’t realize how different writing for the blog and writing a cookbook would be. There is a lot less pressure on the blog – if photos are bad, I can go back in and re-do them. If an ingredient is forgotten (I hate it when that happens), it’s not hard to fix. But with a book? It’s permanent. No going back. What is printed will be in print for the rest of forever. So yeah, just a little bit of pressure!

While I love every single recipe in the book, and I don’t have any regrets at all, I do have to admit that I wish I would have come up with this sheet cake recipe for the book. Because I am going to go ahead and say it – this is the perfect red velvet cake.

I was inspired by the recipe I made from Christy’s cookbook – The Girl Who Ate Everything. The sheet cake recipe I made from her cookbook had the most amazing texture, and I knew I had to try to red velvetize it. It took a few tries before I found that it was the best in a 9×13-inch pan, and it needed buttermilk to give it that recognizable red velvet flavor. I was totally smitten with the final product. It’s not a light and fluffy cake, but red velvet cake shouldn’t be. It’s definitely more of a dense cake, it’s super moist and has a true velvet crumb. If you think you don’t like red velvet, you should try this sheet cake recipe!

This is a simple looking cake – it’s no 4 layer cake like I have in the book. But I think part of the charm of this sheet cake recipe is it’s simplicity. I have found that although I love a showstopper, the simple cakes like this one are the ones that get made the most. This is a cake that you could whip up on Sunday night to share with your family.

My original plan was to just make a cream cheese frosting to top the cake, but last minute, I decided to throw in some crushed cookies. I loved the little something extra the frosting gave the cake – it was a perfect companion!

Make sure to check back in all week for some fun new red velvet recipes. And a chance to win a copy of my book every day this week. Or if you want to just buy it, (you know you want to!) ;), you can buy it on Amazon.

Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!

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Red Velvet Sheet Cake Recipe with Cookies and Cream Frosting

5 from 3 votes

Prep Time: 15 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 24 servings

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Simple and perfect - this red velvet sheet cake recipe makes a cake that is dense and moist and is topped with a decadent cookies and cream frosting. This cake proves that simple can be amazing!

Ingredients

Cake

▢ 1 cup butter
▢ 1 cup buttermilk
▢ 2 cups flour
▢ 1 tablespoon unsweetened cocoa
▢ 2 cups sugar
▢ 2 eggs lightly beaten
▢ 1/2 cup sour cream
▢ 2 tablespoons red food coloring
▢ 1 teaspoon vanilla
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt

Frosting

▢ 8 oz cream cheese
▢ 4 oz butter
▢ 2 1/2 cups powdered sugar
▢ 24 Chocolate Sandwich Cookies Oreos - about 2/3 package

Instructions

Preheat the oven to 375ºF. Grease a 9x13-inch baking pan.
In a saucepan, combine the butter and the buttermilk and bring to a boil. Meanwhile, in a large bowl, combine the flour and cocoa. Stir in the sugar. Add in the eggs, sour cream, red food coloring, vanilla, baking soda and salt. Mix to combine.
Pour the boiling butter/buttermilk mixture into the flour mixture, a little at a time, stirring constantly. The batter will be very thin. Pour the batter into the prepared pan.
Bake the cake for 25-28 minutes, or until a tester inserted in the center comes out clean.
To make the frosting, beat together the cream cheese and butter until fluffy. Add in the powdered sugar a little at a time. Beat for 2-3 minutes.
Put the cookies in a large zip top bag and use a mallet to crush and break them up. Stir the cookie pieces into the frosting and frost the cake. Cut into slices to serve.
See Also
Global Kitchen: Easy Bruschetta Recipe from Italy - Skimbaco Lifestyle | Nordic lifestyle magazine Slow Cooker Dal / Crock-pot Recipes – How to cook dal in Crock-pot – Slow cooker lentil Soup A Sheet Pan Is the Key to This Easy Vegan Burritos Recipe Chinese Tomato Egg Stir-Fry 番茄炒蛋 (Authentic Easy Recipe)

Recipe Notes:

cake inspired by The Girl Who Ate Everything Cookbook

Past Red Velvet Recipes:

Red Velvet Cupcakes

Red Velvet Cheesecake Cupcakes

Red Velvet Tres Leches Cake

Around the Web:
Red Velvet Cheesecake Swirl Brownies from Sally’s Baking Addiction
Whoopie Pie Cupcakes with Red Velvet Frosting from Cookies and Cups
Red Velvet Truffle Bark from Something Swanky

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

Judith says
July 5, 2022 at 2:29 pm

I loved this recipe so much! It was super quick and easy to make. The cake melts like butter in your mouth and the frosting gives it the perfect balance! I’m gonna make red velvet loaves and see how they come out!
Reply
Leesee says
July 28, 2020 at 12:34 pm

This is the best and easiest Red Velvet cake thus far. It is so tender and moist. I tried to hold back on the food coloring, but didn’t like the color. So now, I’m making it again, my B-day cake to self. 😊 The first one will be for my husband. Lol
Reply
Thea Switzer says
September 24, 2019 at 8:50 am

Thank you for this Lil gem! Sooooooo good!
Reply
Debra Y says
February 3, 2017 at 1:11 pm
Hello! So with the cookies & cream frosting what does 4oz butter translate to. 4 Tbsp?I’m also planning on using half regular Oreos and half red velvet Oreos and a little more food coloring to make it a pale pink. Thanks.
See Also
20 Yummy Rice Bowl Recipes That Feel Like A Recreation Of Your CAVA Order
Reply
- Deborah says
  February 8, 2017 at 9:43 pm
  4 ounces of butter would be 1/2 cup, so 8 tablespoons. Love the idea of using red velvet Oreos!
  Reply
Nancy P says
November 24, 2016 at 1:04 pm
Is there a way to double the recipe? I need a really big sheet cake! This looks awesome!
Reply
Tweeka B says
June 15, 2016 at 9:11 am
This recipe did not specify AP Flour or Cake Flour.
Since AP is what I had on hand, that is what I used.
Hopefully it still comes out tasting good 🙁 but would be helpful to know.
Reply
- Deborah says
  June 15, 2016 at 7:20 pm
  It’s all-purpose. 🙂
  Reply
Brynn says
February 22, 2015 at 12:47 pm
I was thinking about doing these as cupcakes. Do you think it would work or should I use your red velvet cupcake recipe and then add on the cookies and cream frosting?
Reply
- Deborah says
  February 22, 2015 at 3:44 pm
  I’m not sure this recipe would convert well to cupcakes. I would probably recommend using the red velvet cupcake recipe and this frosting.
  Reply
  - Brynn says
    February 28, 2015 at 11:47 am
    So I tried both. I made the sheet cake into cupcakes and used your original cupcake recipe as well. I have to say, the sheet cake made excellent cupcakes! I almost liked them better… they weren’t quite as dense. I know everyone has different palates though. Both were incredible! And both icings were outstanding! Thanks for the recipes!!
  - Deborah says
    March 8, 2015 at 1:32 pm
    I’m so glad to hear that it translated well to cupcakes. I need to try it now!! 🙂
  - Lucy says
    June 21, 2016 at 2:53 pm
    I had the same question and you answered it ..thanks! Just wondering did you use All purpose flour or cake flour? Thank you!
Chels R. says
October 10, 2014 at 7:46 pm
I love sheet cakes! I think this is awesome! Josh has already done some cooking from the cookbook this week cuz I’m recovering from surgery and what I’ve tasted is out of this world good! Again, I am so proud of you! You did a great job!!
Reply
- Deborah says
  October 12, 2014 at 12:05 am
  Thanks, Chels – that means a lot!!
  Reply
Dorothy @ Crazy for Crust says
October 8, 2014 at 9:10 pm
I’m so excited to dig into your book Deborah! Red Velvet RULES!
Reply
Joanne says
October 8, 2014 at 8:02 pm
I can’t ever get enough of red velvet, and I am SO EXCITED to get my hands on your cookbook!! This cake is also going to make it’s way into my life and my belly.I can feel it.
Reply
Cookin Canuck says
October 8, 2014 at 8:59 am
I’ll bet that frosting is absolutely amazing! And congratulations on your book, Deb…what a fantastic accomplishment!
Reply
Rachel @ Baked by Rachel says
October 8, 2014 at 7:27 am
So excited for you!! Huge congrats 🙂
Reply
Nutmeg Nanny says
October 8, 2014 at 7:08 am
Congratulations on the book! This cake looks crazy delicious. That frosting is calling my name.
Reply
Yvette (Muy Bueno) says
October 7, 2014 at 10:40 pm
Wow, big congrats on your book — I’m so excited for you! Best wishes on it all. Can’t wait to see a copy. And this cake…Wowza!
Reply
ashley@blondegirlcravings says
October 7, 2014 at 7:43 pm
Holy smokes. This looks FANTASTIC!! I love the idea of some texture in the frosting from the cookies. Pinned!
Reply
Angelyn @ Everyday Desserts says
October 7, 2014 at 6:55 pm
congratulations on your beautiful book! by the way, that frosting looks outstanding!
Reply
Emily says
October 7, 2014 at 5:18 pm
My teeth ache just looking at this recipe . . . but in a really good way. Holy cow. YUM!
Reply
Jessica @ A Kitchen Addiction says
October 7, 2014 at 2:21 pm
Love that you paired red velvet with a cookies and cream frosting! This looks so good!
Reply
Catherine says
October 7, 2014 at 1:12 pm
Congratulations!! That is quite an accomplishment and a labor of love.
The cake looks wonderful. Blessings, Catherine
Reply
Becky (The Cookie Rookie) says
October 7, 2014 at 9:04 am
CONGRATS!!! I cant wait to buy this cookbook! Red Velvet is my fave. Awesome job!!
Reply

Red Velvet Sheet Cake Recipe with Cookies and Cream Frosting (2024)

FAQs

Is buttercream or cream cheese frosting better for red velvet? ›

What Kind of Frosting is Best with Red Velvet Cake? Cream cheese frosting is the classic choice for red velvet cake! Its tangy flavor complements the sweetness of the cake layers. If you'd prefer something more sturdy or want to make special cake decorations, opt for my Best Buttercream instead.

Learn More ›

What filling goes good with red velvet cake? ›

In my opinion, cream cheese frosting pairs best with red velvet's flavor and this frosting recipe is really simple. You need brick-style cream cheese, butter, confectioners' sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth.

Know More ›

What makes red velvet cake taste so good? ›

While red velvet cake is technically a cocoa cake, there is a key difference between standard chocolate cake and red velvet cake. Chocolate cake recipes traditionally use Dutch-processed cocoa, while red velvet cake uses unprocessed cocoa, a more acidic ingredient that produces a deeper, more intense chocolate flavor.

View Details ›

Why do you put cocoa powder in red velvet cake? ›

The cocoa gave the cakes a velvety texture and feel. When bakers added vinegar, baking soda, or buttermilk to their recipes to tenderize the cakes, the acid in those ingredients reacted with the cocoa, which was not Dutch-processed, to give the cakes a red tint. That color became a signature of velvet cakes.

Read The Full Story ›

Does red velvet cake always have cream cheese frosting? ›

The Red Velvet Cake of your dreams – a deep red, melt-in-your-mouth cake with a slight hint of chocolate and vanilla. Frost with either silky vanilla cream cheese frosting or traditional boiled milk frosting.

Learn More Now ›

What kind of frosting do most bakeries use? ›

Most commercial bakeries are using a buttercream made with shortening rather than butter, because it is more stable, especially if it gets warm.

What is the big deal about red velvet cake? ›

Nicole Taylor, a cookbook author, described red velvet cake as a staple that only came out in Atlanta during special occasions, such as Christmas, Juneteenth, and other big celebrations. The color red also symbolizes joy, which explains its use as a celebration cake today in black communities.

What makes red velvet cake so expensive? ›

The cocoa powder is used in less quantity and the taste develops by the mixing of vinegar and buttermilk with the cocoa powder. The recipe involves many ingredients in small quantity. The frosting- if used cream cheese is an expensive element in itself. It tastes wow if made at home without using any premix.

Should red velvet cake with cream cheese icing be refrigerated? ›

So does it need refrigeration? Food Network Kitchens: Yes, you should always refrigerate any cake or cupcake that has cream cheese frosting.

See Details ›

What are some fun facts about red velvet cake? ›

Fun facts about Red Velvet Cake

During World War 2, bakers used boiled beet juices to enhance the colour of the cake. This was due to poverty all around the world, so it was requested not to use food colouring as it was classed as an unnecessary expense.

Learn More ›

What flavors go with red velvet? ›

Some delicious flavor combinations for red velvet cake include:

Raspberry buttercream.
Chocolate ganache.
Cream cheese and lemon.
Salted caramel.
Coconut cream.

Oct 19, 2023

Discover More ›

Why do people like red velvet cake so much? ›

People prefer red velvet cake over any other cake because it is made of Mild chocolate. A study showed that when the cocoa powder and buttermilk are put together, they result in the red color of this cake. For the mild chocolate flavor, you only need to add two spoons of cocoa powder.

Explore More ›

Why do you put vinegar in red velvet cake? ›

White Vinegar: It sounds like a strange ingredient in a cake, but it is essential in a red velvet cake. This recipe calls for baking soda to leaven the cake (make the cake rise). The small amount of added vinegar allows the soda to do its best work.

Know More ›

What type of cocoa is best for red velvet cake? ›

The Best Cocoa for Red Velvet Cake Is Natural Cocoa

Natural cocoa is the best cocoa for red velvet cake for two reasons. With a higher acidity, natural cocoa works with the cake's baking soda and buttermilk to leaven the cake to a tight, tender crumb. The results are an almost melt-in-your-mouth tender cake.

Why did my red velvet cake turn brown? ›

The red food colouring makes the cake batter prone to splitting, and turns everything it touches red; a couple of grams over on the cocoa powder and the cake goes brown instead of a rich red; the cream cheese frosting has a tendency to turn to gloop at the very last minute for no apparent reason; and the list goes on.

Read The Full Story ›

Which is better cream cheese or buttercream frosting? ›

When properly mixed, buttercream has a tendency to be more firm and have a smoother finish. On the other hand, cream cheese frosting can be a little greasy, prone to lumps, and have an unusual texture. However, both cake coatings are good options, depending on the recipe used and what you like.

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What is red velvet frosting made of? ›

ingredients

5 tablespoons flour.
¹⁄₂ lb butter (do not use margarine)
1 cup milk.
1 cup powdered sugar.
1 teaspoon vanilla extract.

Get More Info ›

Why is red velvet paired with cream cheese frosting? ›

Red velvet cake is also usually paired with white cream-cheese frosting. The white contrast highlights the lush red color, while the tanginess of the cream cheese plays off the buttermilk so well.

Get More Info ›

What is the best frosting for red velvet cake reddit? ›

ames_006. • 1y ago. Ermine frosting is actually the traditional frosting for red velvet and it's very tasty. ...
czeka17. • 1y ago. Swiss meringue buttercream could work. ...
nopatienceforcrap. • 1y ago. Look up chocolate buttercream frosting on surgargeekshow.com. ...
TableAvailable. • 1y ago. Ermine is really pretty easy.

Jan 8, 2023

Red Velvet Sheet Cake Recipe with Cookies and Cream Frosting (2024)

Ingredients

Cake

Frosting

Instructions

Recipe Notes:

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Comments

FAQs

Is buttercream or cream cheese frosting better for red velvet? ›

What flavors go with red velvet? ›