Pink Velvet Sheet Cake
Pink Velvet Cake is soft, tender, and pink with sweet raspberry flavor and topped with rich cream cheese frosting. It's perfect for Valentines Day, birthdays, Easter, and more.
Servings: 20 servings
Calories: 461kcal
Ingredients
Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup salted butter, room temperature
- ¾ cup vegetable oil (avocado oil can be used but the color will mute the pink of the strawberries)
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 Tablespoon vanilla extract (clear extract will help retain some of the pink color of the strawberries)
- 1 ounce freeze-dried raspberries or strawberries ground
- 1 ¼ cups buttermilk, room temperature
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 1 ½ teaspoons vanilla extract
- 4 cups powdered sugar
- Garnish: pink sprinkles
Instructions
Cake
- Preheat oven to 350°F. Butter a 9x13-inch baking pan. If you are planning on removing it from the pan, line the bottom and up the sides with a parchment sling then butter that as well.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using a stand mixer, cream the butter and sugar on medium-high until light and fluffy, 2 to 3minutes.
- Reduce speed and add the oil followed by the ground freeze-dried raspberries or strawberries. Continue beating while adding the eggs one at a time then the vanilla extract.
- Alternate add the flour mixture and buttermilk to the batter . Mix until just incorporated. A few white streaks are OK. Do not overmix as the cake will become dense.
- Pour into the prepared pan and smooth the top. Bake for 30-35 minutes. Cake is done when toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack.
Frosting
- Beat cream cheese and butter until light and fluffy, about 2 minutes. Add vanilla extract.
- Turn the mixer to low and gradually add the powdered sugar, a little at a time. Tip: If the frosting is too thick, add a small amount of milk, too thin, add a bit more powdered sugar.
- Once cake is cool, spread frosting on top and sprinkle with pink sprinkles for Valentine’s Day, a gender reveal, or for a bright spring day. Store in the refrigerator.
Notes
STORE/FREEZE
Store the cake covered in the refrigerator for up to 1 week.
Freeze the cake wrapped tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 461kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 240mg | Potassium: 129mg | Fiber: 1g | Sugar: 41g | Vitamin A: 572IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 1mg
