Red Velvet Sheet Cake with Ermine Frosting

Name: Red Velvet Sheet Cake with Ermine Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 ¾ cups granulated sugar; 1 cup vegetable oil; 3 large eggs (room temperature); 1 tablespoon pure vanilla extract; 1 tablespoon distilled white vinegar; 1 ounce container red food color (See notes for food coloring liquid/gel differences.); 1 cup buttermilk (room temperature); 5 tablespoons all-purpose flour; 1 cup whole milk; 1 cup unsalted butter (2 sticks, 16 tablespoons - softened to room temperature); 1 ¼ cup granulated sugar; 2 teaspoons pure vanilla extract

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This red velvet sheet cake is an old-fashioned, vintage cake recipe that’s one of those easy, no-fuss desserts you can bake for birthdays, holidays, or any occasion. It's soft, velvety, beautifully red, and topped with the dreamiest ermine frosting.

A slice of red velvet cake, topped with Ermine frosting on a plate.

Why You'll Love This Recipe

So moist and tender, thanks to buttermilk and oil
Ermine frosting is silky, whipped, and not overly sweet
Easy to make in one 9×13 pan
Perfect for parties, potlucks, and holidays
Even better, the next day

Ingredients (with Notes)

Labeled ingredients on counter to make red velvet sheet cake and ermine frosting.

For the Cake

All-purpose flour - Gives structure and softness.
Unsweetened cocoa powder - Adds that subtle red velvet flavor.
Baking soda - Helps the cake rise.
Kosher salt - Balances sweetness.
Granulated sugar - Adds sweetness and moisture.
Vegetable oil - Keeps the crumb super soft.
Large eggs - Room temperature blends best.
Pure vanilla extract - Enhances flavor.
White vinegar - Reacts with baking soda and boosts the red color.
Red food color - 1 ounce of red food coloring liquid, or if using gel, it’s more concentrated so start with 1 teaspoon and see if that gives you a vibrant red. My recipe tester used all of the 1-ounce Wilton red gel icing color and said it turned out great.
I have used Great Value brand of the red gel tubes, and only used one (.67 ounce tube) and it worked great. It was a darker red but still great.

Remember that mixing flour, milk, and cocoa in will dilute the color. Adding too much red can make the cake turn dark/black.
Buttermilk - Adds tang, richness, and moisture.

For the White Ermine Frosting

All-purpose flour - Thickens the cooked milk base.
Whole milk - Helps create that pudding-like mixture.
Unsalted butter - Softened so it whips up beautifully.
Granulated sugar - Sweetens without making the frosting heavy.
Vanilla - Adds classic flavor.

Tools & Supplies

Measuring cups and spoons
9×13-inch baking pan
Cooking spray
Mixing bowls
Whisk
Hand or stand mixer
Rubber spatula
Saucepan
Cooling rack
Offset spatula

Instructions

Preheat the oven to 350°F and spray a 9×13-inch pan with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Dry ingredients in mixing bowl: flour, cocoa powder baking soda, and kosher salt.

In a large bowl, beat the sugar and oil until smooth, about 1 minute. Add the eggs one at a time, mixing fully between each.

Stir in the vanilla, vinegar, and red food coloring until evenly combined.

Vanilla and red food coloring in cake batter in mixing bowl.

Add half the flour mixture, mix lightly, then stir in the buttermilk. Add the remaining flour and mix just until combined. Avoid overmixing.

Dry, flour mixture added to red cake batter in mixing bowl.

Buttermilk added to cake batter in mixing bowl.

Pour into the prepared pan and spread evenly.

Red velvet cake batter in 9x13 baking dish.

Bake for 35-45 minutes, or until a toothpick comes out clean or with a few crumbs.
Cool completely in the pan for 1-2 hours.

Baked red velvet sheet cake in 9x13 baking pan.

How to Make Ermine Frosting

In a small saucepan, whisk together the flour and milk over medium heat. Cook, whisking constantly, until thickened to a pudding-like texture, 3-5 minutes.

Ermine white frosting in sauce pan to cook on stove.

Transfer to a bowl and let cool completely, 45-60 minutes.
In a large bowl, beat the softened butter and sugar for 2-3 minutes until fluffy. Add vanilla.

Vanilla, butter and sugar in mixing bowl for ermine frosting.

With the mixer running, add the cooled flour mixture one spoonful at a time.
Continue beating until smooth, silky, and whipped.
Spread onto the cooled cake. Slice and enjoy.

White ermine frosting piped on to red velvet cake.

Tips & Notes

A light-colored aluminum pan bakes this cake most evenly. I also baked in a dark metal pan at 325°F and baked it for 40 minutes.
The milk mixture should be thick like smooth pudding.
Let the milk mixture cool fully before adding it to the butter.
Ermine frosting should feel light, airy, and not overly sweet.
The cake actually tastes better the next day.

Red velvet cake topped with ermine frosting and cut in to servings.

FAQs

How do you store red velvet cake with ermine frosting?

Store the cake covered at room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 5 days. Let slices sit at room temp for about 20 minutes before serving.

Can I make this red velvet sheet cake ahead of time?

Yes. The cake can be baked a day in advance. Once cooled, keep it tightly covered. Frost the day of serving for the freshest texture. The assembled cake also keeps beautifully overnight.

Can I freeze this red velvet cake?

You can freeze the unfrosted cake. Wrap tightly and freeze for up to 2 months. Thaw at room temperature, then frost with ermine frosting. Ermine frosting doesn't freeze well on the cake, so freeze the cake only.

Why use ermine frosting instead of cream cheese frosting?

Ermine frosting is lighter, fluffier, and less sweet. It was actually the original frosting used for red velvet cake. If you want a whipped, silky texture without a heavy sugary finish, ermine is perfect.