Red Velvet Sheet Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    792
based on 9 ratings

This classic dessert is made in one tin, making it perfect for sharing with friends and family. Its vibrant red colour, moist texture and smooth cream cheese icing make this an ideal crowd pleaser. For best results use food colouring gel. A great tip for decorating, trim off a small piece off the top of the cake after baking, crumble it and scatter the crumbs over the cake once it has been frosted with cream cheese icing as a decorative topping. Store this cake in the fridge for 2-3 days.

recipe updated Nov 3, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    365 g
  • All purpose flour icon
    All purpose flour
    360 g
  • Cocoa powder icon
    Cocoa powder
    2 tablespoons
  • Salt icon
    Salt
    ½ teaspoon
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Egg white icon
    Egg white
    4
  • Caster sugar icon
    Caster sugar
    400 g
  • Vegetable oil icon
    Vegetable oil
    240 ml
  • Egg yolk icon
    Egg yolk
    4
  • Vanilla extract icon
    Vanilla extract
    1 tablespoon
  • White vinegar icon
    White vinegar
    1 teaspoon
  • Red food coloring icon
    Red food coloring
    1 teaspoon
  • Icing sugar icon
    Icing sugar
    250 g
  • Cream cheese icon
    Cream cheese
    300 g
  • Buttermilk icon
    Buttermilk
    240 ml

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Rectangular pan - 13x9" (33x23 cm)

Step preview

  1. Make the sponge:
  2. Preheat the oven - 175ºC
  3. Grease a tin and line with parchment paper overlapping the edges
  4. Sift the ingredients into a medium bowl and set aside
  5. Fit the Whisk Tool
  6. Add the ingredient into the appliance bowl
  7. Whisk - 3 minutes, speed Max
  8. Transfer the whisked eggs into a large bowl
  9. Remove the Whisk Tool and fit the K-Beater
  10. Add the next ingredients into the appliance bowl
  11. Mix – 1 minute, speed 3
  12. Add the next ingredients
  13. Mix – 2 minutes, speed 3
  14. Then add the next ingredient and half of the flour mixture
  15. Mix – 1 minute, speed 2
  16. Add the rest of the buttermilk and the rest of the flour mixture
  17. Mix – 1 minute, speed 2
  18. Then add the next ingredient
  19. Mix – 1 minute, speed 4
  20. Using a spatula, gently fold in the egg whites
  21. Transfer the mixture into the tin
  22. Bake until a skewer inserted comes out clean – 40-45 minutes, 175ºC
  23. Remove from the oven and let cool completely in the tin
  24. Now, make the cream cheese frosting:
  25. Clean the appliance bowl and fit the K-Beater
  26. Add the ingredients into the appliance bowl and fit the splashguard
  27. Mix and then scrape down the sides of the bowl - 2 minutes, speed 3
  28. Add the next ingredient
  29. Mix – 2 minutes, speed 3
  30. Spread the frosting evenly over the top of the cake
  31. Sprinkle the crumbs on top
  32. Serve
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