This moist red velvet sheet cake is soft, tender, and rich with just a hint of cocoa. It’s topped with a creamy frosting that brings everything together into a truly irresistible dessert. I always find it perfect for celebrations or even just a comforting weekend bake.

MOIST RED VELVET SHEET CAKE

Why You’ll Love This Recipe

I love how easy this cake is to make, yet the result always feels so special. The vinegar-milk mixture mimics buttermilk, which helps keep the cake extra moist and gives it a beautiful crumb. The cocoa adds just enough depth, while the vibrant red color makes it stand out. It’s simple, flavorful, and always a crowd favorite whenever I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh milk (or use half evaporated milk and half water)
½ tablespoon vinegar

Frosting ingredients are typically cream cheese, butter, powdered sugar, and vanilla extract — you can prepare it to taste.

Directions

I start by preheating the oven to 350°F (175°C) and greasing or lining a sheet pan.
In a large bowl, I mix the flour, cocoa powder, baking soda, and salt.
I combine the milk and vinegar and let it sit for about 5 minutes to create a quick buttermilk substitute.
In another bowl, I mix together the wet ingredients — including the milk mixture, sugar, oil or butter, eggs, vanilla extract, and food coloring (if using).
I gradually add the dry ingredients into the wet mixture, stirring just until smooth.
I pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick comes out clean.
Once the cake is fully cooled, I spread a thick layer of cream cheese frosting over the top.

Servings and timing

This recipe makes about 20 to 24 servings, depending on how I slice it.

Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: 45–50 minutes

Variations

Without food coloring: I sometimes skip the red coloring and still enjoy the light cocoa flavor and moist texture.
Cupcake version: I pour the batter into cupcake liners and bake for 18–20 minutes to make red velvet cupcakes.
Nut topping: I occasionally sprinkle chopped walnuts or pecans over the frosting for a bit of crunch.
Extra moist twist: Adding a spoonful of sour cream or yogurt to the batter makes it even richer.

storage/reheating

I store the cake in an airtight container in the fridge for up to 5–6 days. If I want to serve it warm, I let it sit at room temperature for 15–20 minutes or microwave individual slices for about 10 seconds. The cake also freezes well—either whole or in slices—wrapped tightly in plastic wrap and foil.

FAQs

How do I make buttermilk if I don’t have it?

I simply mix one cup of milk with ½ tablespoon of vinegar and let it sit for a few minutes. It works just like real buttermilk and gives the cake a tender texture.

Can I make this cake ahead of time?

Yes, I often bake it the day before and frost it once cooled. It actually tastes even better after resting overnight.

What frosting goes best with red velvet cake?

Cream cheese frosting is my go-to. It’s creamy, slightly tangy, and balances the sweetness of the cake perfectly.

Can I use oil instead of butter?

Yes, using oil makes the cake even more moist. I sometimes use a mix of both for the best texture and flavor.

Do I need to use red food coloring?

Not at all. I sometimes skip it when I want a more natural cake — the flavor stays just as delicious, even if the color is more subtle.

Conclusion

I always come back to this moist red velvet sheet cake because it’s reliable, delicious, and loved by everyone who tries it. Whether I’m baking it for a party or just to satisfy a sweet craving, it never fails to impress. It’s easy, flavorful, and truly one of my favorite classic cakes.