If you love red velvet, this Sheet Pan Red Velvet Cake is the easy, crowd-friendly dessert you’ve been looking for.It’s soft, moist, and full of that classic cocoa-vanilla flavor.After baking in a jelly roll pan, the cake is cut in half and layered with silky ermine frosting for a beautiful stacked presentation that feels extra special, without the stress of baking two separate layers! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Key Ingredients & Substitutions Mayonnaise: The mayonnaise may surprise you, but it is the secret to this cake’s soft and moist texture.

If you don’t have any on hand, make your own! Or, use plain Greek yogurt.Buttermilk: Buttermilk activates the baking soda and gives the cake its red velvet tang it is known for.If you don’t have buttermilk, use 1 cup milk + 1 tablespoon vinegar or lemon juice (let sit 5–10 minutes).

Red Food Coloring: I like to use gel food coloring so it adds color to the cake without thinning the batter.You can adjust the amount to achieve the exact shade of red you want.Unsweetened Cocoa Powder: Just enough cocoa powder brings out that classic red velvet flavor without overwhelming the cake.

For a smoother, slightly darker taste, you could use Dutch-processed cocoa powder.Ermine Frosting: I used ermine frosting for this cake.It is smooth and buttery, perfect for this layered cake.

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