Red Velvet Sheet Cake with Ermine Frosting Recipe

Introduction

Red Velvet Sheet Cake is a classic dessert known for its vibrant color and rich, tender crumb. Topped with a silky ermine frosting, this cake is perfect for celebrations or a comforting treat any time.

Ingredients

• 1 1/2 cups granulated sugar (for ermine frosting)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups whole milk
• 2 cups unsalted butter (room temperature, divided)
• 1 tablespoon vanilla extract (divided)
• 3 cups cake flour
• 3 tablespoons natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar (for cake)
• 4 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1 cup buttermilk (room temperature)
• 2 teaspoons apple cider vinegar (or white vinegar)
• 4 teaspoons red gel food coloring

Instructions

1. Step 1: Make the ermine frosting by combining sugar, flour, and salt in a saucepan over medium heat. Whisk in milk until smooth and cook for 5-7 minutes, whisking frequently until thick like sweetened condensed milk. Remove from heat.
2. Step 2: Transfer the mixture to a bowl, press plastic wrap onto the surface to prevent a skin, and let cool to room temperature (about an hour). Refrigerate briefly if needed but do not let it become cold.
3. Step 3: Preheat the oven to 350℉. Grease a 9×13 or 13×18 inch baking pan and set aside.
4. Step 4: In a bowl, whisk together cake flour, cocoa powder, baking soda, and salt. Set aside.
5. Step 5: In a large bowl, beat 1/2 cup room temperature butter with 2 cups granulated sugar until creamy. Add vanilla and eggs, beating until smooth.
6. Step 6: In a separate bowl, combine oil, buttermilk, vinegar, and red gel food coloring. Stir to blend.
7. Step 7: Add half the dry ingredients to the egg mixture and stir until just combined. Then add half the buttermilk mixture, stirring gently. Repeat with the remaining dry and wet ingredients, mixing until just incorporated without overmixing.
8. Step 8: Pour the batter into the prepared pan and smooth the surface evenly.
9. Step 9: Bake in the preheated oven for 32-38 minutes for a 9×13 pan or 18-20 minutes for a 13×18 half sheet pan. Check doneness by pressing the center or using an instant-read thermometer (210℉).
10. Step 10: Remove cake from the oven and cool completely in the pan on a wire rack.
11. Step 11: Prepare the frosting by beating the cooled flour mixture with the remaining 1 1/2 cups (approximately) room temperature butter, adding it gradually until smooth and fluffy. Mix in remaining vanilla extract.
12. Step 12: Frost the cooled cake evenly, slice, and serve.

Tips & Variations

• Use room temperature ingredients for better mixing and a tender crumb.
• Gel food coloring gives a more vibrant red without thinning the batter like liquid colorings.
• Do not overmix the batter; it will make the cake dense.
• If you prefer, substitute the ermine frosting with classic cream cheese frosting for a tangier flavor.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. The cake can be frozen without frosting for up to 3 months; thaw in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is ermine frosting?

Ermine frosting, also known as boiled milk frosting, is a cooked mixture of sugar, flour, and milk that is whipped with butter to create a light, silky, and less sweet alternative to cream cheese or buttercream frosting.

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before adding to your batter.

Red Velvet Sheet Cake with Ermine Frosting Recipe

Print Recipe

★★★★★

5 from 93 reviews

This Red Velvet Sheet Cake is a moist and tender classic dessert featuring a rich cocoa-flavored red cake paired with a smooth, silky ermine frosting. Perfect for gatherings and special occasions, this recipe yields a large sheet cake that’s easy to slice and serve. The cake boasts a balance of tangy buttermilk and vibrant red coloring, while the frosting, made with a cooked flour and milk base, provides a light, luscious complement without being overly sweet.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 to 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ermine Frosting

• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups whole milk
• 2 cups unsalted butter (room temperature)
• 1 tablespoon vanilla extract

Cake

• 3 cups cake flour
• 3 tablespoons natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 1/2 cup vegetable oil
• 1 cup buttermilk (room temperature)
• 2 teaspoons apple cider vinegar (or white vinegar)
• 4 teaspoons red gel food coloring

Instructions

1. Make the ermine frosting base: In a medium saucepan over medium heat, whisk together sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook the mixture, whisking frequently, for 5-7 minutes until it thickens to the consistency of sweetened condensed milk. Remove from heat.
2. Cool the frosting base: Transfer the mixture to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool completely at room temperature for about an hour. To speed up, refrigerate but do not let it get cold enough to solidify.
3. Prepare the frosting: Once cooled, beat the room temperature butter in a large bowl with a hand or stand mixer until light and fluffy (2-3 minutes). Add the cooled flour mixture gradually, about 1 tablespoon at a time, beating well after each addition until smooth. Add vanilla extract and beat until the frosting is silky and whipped in texture. Do not add the flour mixture if it is still warm.
4. Prep the cake pan and oven: Preheat the oven to 350°F. Generously grease a 9×13 inch or 13×18 inch baking pan and set aside.
5. Mix the dry cake ingredients: In a bowl, whisk together cake flour, cocoa powder, baking soda, and salt to combine and aerate. Set aside.
6. Create the wet cake batter base: In a large bowl, beat the room temperature butter and granulated sugar until creamy and smooth. Add vanilla extract and eggs, continuing to beat until the mixture is creamy and evenly combined.
7. Combine wet ingredients: In a separate bowl, whisk together vegetable oil, buttermilk, vinegar, and red gel food coloring.
8. Mix the batter: Add half of the dry ingredient mixture to the butter and egg mixture, stirring just to combine. Then add half the buttermilk mixture, stirring again until just incorporated. Repeat this process with the remaining dry and wet ingredients, taking care not to overmix the batter.
9. Bake the cake: Pour the batter evenly into the prepared pan and spread to smooth. Bake 32-38 minutes for a 9×13 inch pan, or 18-20 minutes for a 13×18 inch half sheet pan. Check doneness visually: the cake should spring back when pressed lightly in the center, and an instant-read thermometer should register approximately 210°F.
10. Cool the cake: Remove the cake from the oven and cool completely in the pan on a wire rack before frosting.
11. Frost and serve: Spread the prepared ermine frosting evenly over the cooled cake. Slice into squares and serve.

Notes

• Allow all refrigerated ingredients, especially eggs, butter, and buttermilk, to come to room temperature for better batter consistency.
• Do not add warm flour mixture to the frosting butter as it may melt and ruin the texture.
• Use gel food coloring for richer, more vibrant red color without thinning the batter.
• Do not overmix the cake batter to keep it tender and airy.
• Check the cake a few minutes before the minimum baking time as ovens vary.
• Ermine frosting is less sweet and lighter than cream cheese frosting, offering a unique, silky texture.

Keywords: Red Velvet Cake, Sheet Cake, Ermine Frosting, Classic Red Velvet, Moist Cake, Chocolate Cake, Holiday Dessert