Red Velvet Sheet Cake with Cream Cheese Mascarpone Frosting

If you're looking for the perfect dessert to satisfy your sweet tooth, you can't go wrong with a moist and decadent red velvet sheet cake with cream cheese mascarpone frosting. This classic cake is the ultimate indulgence, with rich, chocolatey flavor and a velvety texture that will leave you wanting more. Whether you're baking for a special occasion or just want to treat yourself to something sweet, this red velvet sheet cake is sure to impress. I'm going to share with you my favorite recipe for this irresistible cake and show you how to make it from scratch so that you can enjoy it anytime, anywhere.

WHY YOU NEED TO TRY THIS RECIPE

Red velvet cake is probably one of my all-time favorite desserts. Truly, I've had a long-time obsession with it starting from my very first bite of a Sprinkles red velvet cupcake a decade ago. I was hooked. Something about the subtle chocolate taste and cream cheese frosting always had me wanting more. When I was pregnant with my daughter, my husband brought me home one dozen red velvet Sprinkles cupcakes and I thought I was in absolute heaven. So when I started brainstorming this recipe, I knew I wanted to create an easy, attainable recipe that paid homage to that beautiful first bite of red velvet cake.

This is hands down the best red velvet sheet cake recipe out there. It's rich, moist and so incredibly tender. Adding the mascarpone cream cheese frosting really takes this cake to a new level. If you aren't a huge fan of cream cheese frosting, you are going to want to try this. The addition of the mascarpone cheese creates a silky smooth frosting that is light and has less of the tanginess of a traditional cream cheese frosting.

WHAT FLAVOR IS RED VELVET?

Red velvet cake has been a beloved treat for many years, but what exactly is its unique flavor? This iconic cake has a distinct taste that's hard to pin down; it combines sweetness, tanginess, and a subtle hint of chocolate. The cake's signature red color is the result of a reaction between the cocoa powder and acidic ingredients like vinegar and buttermilk with the addition of artificial red food coloring. This reaction also lends the cake its slightly tangy flavor. While the cocoa powder adds a touch of chocolate flavor, red velvet cake isn't quite as chocolatey as a traditional chocolate cake. Despite this, its delicate balance of sweet, tangy, and cocoa flavors has made it a favorite among cake enthusiasts around the world.

WHAT IS THE HISTORY OF RED VELVET CAKE?

Since I love it so much, I figured I'd give a brief history lesson.

• Some food historians trace the roots of red velvet cake back to the Victorian era when it was thought to be known as a fancy dessert for special occasions.
• During World War II, bakers used beet juice to add a beautiful red color to their cakes due to a shortage of food coloring. This is still a great option for those looking to stay away from the artificial dye.
• Today, there are many variations of the classic recipe, and red velvet cake has become a staple in bakeries and households all around the world.
• Some regions, such as the southern United States, consider red velvet cake a traditional dessert and hold it dear to their hearts. I mean, I can see why!
• Red velvet cake has also appeared in pop culture, from its leading role in the movie Steel Magnolias to being featured in shows like The Great British Bake Off.

WHAT IS THE DIFFERENCE BETWEEN CREAM CHEESE AND MASCARPONE CHEESE?

Side by side, mascarpone cheese and cream cheese look very similar to the eye. Mascarpone has a higher milk fat content of 60-75% whereas regular cream cheese is about 33% milk fat. Mascarpone has a beautiful silky, and buttery flavor that is made from whole cream. It has a velvety spreadable texture and is mild in taste. On the contrary, cream cheese is a bit creamier and has a tangy flavor profile which offsets the sweetness in most desserts it is paired with. It goes great with both sweet desserts and salty/savory dishes too!

INGREDIENTS

Here you will find notes on some of the important ingredients. For a full list of ingredients, please view the recipe below.

• Unsalted Butter: I use unsalted butter to control the amount of salt in the recipe and create a rich flavor. Pull this out 30 minutes - 1 hour before baking so it comes to room temperature.
• Vegetable Oil: I use vegetable oil in this recipe but you can also use canola oil. Using vegetable oil helps keep the cake get very moist by slowing down gluten formation.
• Eggs: Pull your large eggs out 30 minutes - 1 hour prior to baking to allow them to come to room temperature.
• Buttermilk: Using buttermilk in the recipe creates an ultra-moist cake. Pull this out 30 minutes - 1 hour to allow it to come to room temperature prior to baking.
• Cocoa Powder: This is what gives the cake its slightly subtle chocolate taste! You can use regular unsweetened cocoa powder or dutch processed cocoa. It also works together with the buttermilk and flour to create a tender and velvety crumb.
• Sugar: Only one type of sugar is included in this recipe, granulated sugar.
• White Vinegar: We're using such a small amount but it reacts with the baking soda to help leaven the cake.
• Flour: This recipe calls for all-purpose flour. Make sure to spoon and level the flour into a measuring cup if you aren't using a digital scale to measure to the gram.
• Red Food Coloring: You can use either liquid or gel. If using a water-based liquid food coloring most typically sold in grocery stores, you will not need more than 2 tablespoons. Gel food coloring is far more concentrated so you will only need about one to two teaspoons or as much as you prefer to get the desired color.

STEP BY STEP INSTRUCTIONS: CAKE

Here is how to make the red velvet sheet cake and bake it to perfection. 

STEP ONE: Prep
Preheat oven to 350°F.
Pull all wet ingredients (eggs, buttermilk & butter) out 30 minutes - 1 hour prior to baking to allow ingredients to come to room temperature.

Spray a 9"x13" pan with regular cooking spray or baker's spray. If you have parchment paper on hand, you can line the bottom with that and then spray it with cooking spray.

STEP TWO: Wet Ingredients
In a small bowl, mix buttermilk, vinegar, and red food coloring together. Set aside.

Place butter, vegetable oil, and sugar in a mixer and beat on medium-high speed for 2 minutes until light and fluffy. Scrape the bowl.

Add in eggs & vanilla. Beat for 1 minute until fully incorporated and homogenous. Scrape the bowl.

STEP THREE: Dry Ingredients
In a medium bowl, sift flour, cocoa powder, salt & baking soda together. Give the flour mixture a whisk until all is incorporated.

STEP FOUR: Combine
On low speed, add the dry flour ingredients to the cake mixture in three parts and buttermilk in two parts, starting with the flour and alternating with the buttermilk. ie: Flour mixture, buttermilk, flour mixture, buttermilk, flour mixture.

Mix until fully combined and no streaks remain. Using a rubber spatula, scrape the bowl to ensure all flour and buttermilk have fully combined.

STEP FIVE: Bake
Pour and spread the red velvet cake batter into your greased 9"x13" pan. Bake for 25-30 minutes. Your cake is done when a toothpick is inserted and comes out with a few moist crumbs.

Cool in the pan for at least 1 hour prior to frosting.

HOW TO MAKE THE CREAM CHEESE MASCARPONE FROSTING

STEP ONE: Prep
Bring cream cheese, mascarpone cheese & butter out 20-30 minutes prior to mixing.

STEP TWO: Combine
Add cream cheese, mascarpone cheese, butter, and salt to a large bowl and beat on medium-high speed for 2 minutes until light and fluffy. Add in vanilla and mix until combined.

Slowly add sifted powder sugar, one cup at a time, until fully combined. Beat on medium-high speed for 1-2 minutes until light and fluffy.

If your frosting is too thick, you can add 1-2 tablespoons of milk or heavy cream to thin it out. Do not add too much milk or cream as this frosting will separate because of the already high-fat content of the cheeses.

Spread on the top of the cooled cake and enjoy.

STORAGE TIPS

This red velvet sheet cake with cream cheese mascarpone frosting can be stored in the refrigerator covered or in an air-tight container for 3 to 5 days.

FAQ

1. Can I use regular milk instead of buttermilk?
   Yes, you can use regular milk. However, you will need to add 2 teaspoons of white vinegar or lemon juice to the milk, stir, and let sit for 10-15 minutes. Buttermilk is what gives red velvet cake a unique taste so this will act as a substitute for that.
2. Can this be made ahead of time?
   Absolutely! Bake and frost as instructed and place in the refrigerator cover tightly with tin foil or plastic wrap.
3. Can this be left out at room temperature?
   This red velvet sheet cake with cream cheese mascarpone frosting can be left out at room temperature for a few hours. After a few hours, I suggest refrigeration because of the high-fat content as it will start to melt and cream cheese is not stable.
4. Can you freeze cream cheese frosting?
   You sure can! The mascarpone cream cheese frosting has a higher fat content and freezes well. You can place it in the freezer for up to 3 months in an airtight container. Transfer to the refrigerator the night before you want to use it so it can thaw.
   
   Once thawed, take it out of the refrigerator and re-whip. If it's too cold still, leave it out on the counter for 20 minutes and then re-whip it for 2-3 minutes.

OTHER DECADENT CAKE RECIPES

• Banana Caramel Cake with Brown Butter Cream Cheese Frosting
• Moist Caramel Cupcakes

If you make and loved this recipe, please make sure to leave a REVIEW! Hearing from you is so helpful! If you make this recipe, tag me on Instagram @handfulofsugarco and follow me on Pinterest for my delicious dessert ideas!

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