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The Best Red Velvet Snack Cake With Whipped Cream Cheese Frosting

This red velvet sheet cake is incredibly moist and decadent. The cake is topped off with an easy, one-bowl whipped cream cheese frosting that is slightly sweet and fluffy!
Print Recipe Pin Recipe
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 slices

Ingredients
  

Red Velvet Cake

  • 1 cup + 3 tablespoons cake flour (137.4 grams)
  • 1/2 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (100 grams)
  • 1/3 cup canola oil
  • 1/2 cup buttermilk room temperature
  • 1 teaspoon distilled white vinegar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3 to 5 drops red gel food coloring

Whipped Cream Cheese Frosting

  • 1/2 cup cream cheese (60 grams) softened to room temperature
  • 1/2 cup icing sugar
  • 1/3 cup chilled heavy cream
  • 1/2 teaspoon vanilla extract

Instructions
 

For the Red Velvet Cake

  • Preheat oven to 350℉ (176℃) and grease an 8 x 8 square pan with spray.
  • Sift cake flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.
    1 cup + 3 tablespoons cake flour (137.4 grams), 1/2 tablespoon cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt
  • In a separate bowl, whisk together granulated sugar with oil. Then add buttermilk, vinegar, an egg, vanilla extract and food colouring. Mix until combined.
    1/2 cup granulated sugar (100 grams), 1/3 cup canola oil, 1/2 cup buttermilk, 1 teaspoon distilled white vinegar, 1 large egg, 1 teaspoon vanilla extract, 3 to 5 drops red gel food coloring
  • Add in the dry ingredients and fold together until incorporated (avoid over-mixing). Pour the batter into the baking pan and bake for 15 to 18 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes and then transfer it to a wired cooling rack.

For the Whipped Cream Cheese Frosting

  • In a large bowl, mix the softened cream cheese with an electric mixer for 2 minutes. Then add powdered sugar and vanilla, and beat until combined. Pour the heavy cream and mix for approximately 3 minutes or until stiff peaks form.
    1/2 cup cream cheese (60 grams), 1/2 cup icing sugar, 1/3 cup chilled heavy cream, 1/2 teaspoon vanilla extract
  • Once the cake is cool, frost and add festive sprinkles!

Notes

  • Storage: The cake will last up to 3 days in a closed container. 
Keyword cake flour, red cake, red velvet cake, red velvet sheet cake, red velvet with cream cheese frosting, whipped cream cheese frosting