Red Velvet Sheet Cake

Cecelia Huddleston


Red Velvet is my son & daughter-in-law's favorite cake. Most of the time, I bake it in layers. I was in a hurry & baked it in a sheet pan. Everyone actually liked it better than a layer cake.

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1 box duncan hines signature red velvet cake mix
1/2 cup sour cream
1/2 cup half & half
4 large eggs
1/2 cup oil


1 (8 ounce) package cream cheese, softened
1 stick butter, softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
1 tablespoon half & half
1 cup coconut


1Preheat oven to 325 degrees. Spray a 15 x 10" baking pan with Baker's Joy or grease and flour it.
2In a large bowl, combine cake mix, sour cream, half & half, eggs and oil. With an electric mixer on low speed, blend 30 seconds. On medium speed, beat for another 1 1/2 minutes. Pour batter into prepared pan. Bake for 22 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
3Frosting: In large bowl, beat cream cheese and butter until well blended. Gradually, add powdered sugar. Stir in vanilla and half & half. Spread frosting on cooled cake. Sprinkle with coconut. Cover and store in refrigerator.

About Red Velvet Sheet Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy