Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting

This Red Velvet Sheet Cake is moist, fluffy, and topped with a mascarpone cream cheese frosting. Oh so delicious!

Red velvet sheet cake has been on my baking list on a long time. But I wanted a slight twist from the classic red velvet cake with cream cheese frosting, and here it is! This Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting is super moist, fluffy and has the most delicious frosting. It's perfect for the holidays, Valentine's Day, or when you want to bake something special for a loved one.

I topped this cake with some extra red velvet crumbs I cut out from the edges and look how this turned out! We celebrated mom's birthday on Monday and I made this Red Velvet Sheet cake with Mascarpone Cream Cheese Frosting along with Chocolate Cupcakes with Matcha Cream Cheese Frosting over the weekend for the occasion. So yes, it was a lot of cream cheese in the end, but these two definitely pleased the crowd!

What does Red Velvet Cake Taste Like?

Red velvet cake is essentially a vanilla sponge cake with a hint of chocolate in it. But what makes red velvet cake so unique is the addition of buttermilk and a hint of white vinegar which makes it slightly acidic. The addition of frosting - typically made with cream cheese - is the perfect creamy flavor combination for any red velvet cake.

What's the Difference between Mascarpone Cheese and Cream Cheese?

Although mascarpone cheese and cream cheese look visually similar, the main difference between the two lies in the amount of milk fat content. Whilst cream cheese typically contains at least 33% milk fat, mascarpone cheese is made from whole cream, meaning it would usually contain around 70% of milk fat. Mascarpone has a rich, velvety, buttery flavor, making it suitable for both sweet and savory recipes (check out this Creamy Tomato and Mascarpone Pasta recipe). Cream cheese is creamy and slightly tangy which is also great in both sweet and savory cuisine.

Ingredients for Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting

For this easy Red Velvet Sheet Cake recipe, you will need:

• Dry Ingredients: Cake flour, baking soda, salt, (unsweetened) cocoa powder.
• Granulated sugar, softened unsalted butter, and vegetable oil (corn or sunflower oil).
• Eggs
• Buttermilk and vinegar
• Vanilla extract
• Red food coloring, in liquid or gel form

For the Cream Cheese Frosting with Mascarpone, you will need:

• Mascarpone cheese
• Cream cheese
• Softened unsalted butter
• Vanilla extract
• Icing sugar

Can I use Regular Milk Instead of Buttermilk?

This is a common question amongst those wishing to bake a red velvet cake. The short answer is yes, but you'll need to add some white vinegar. Just mix ⅔ cup milk with 2 tsp. of white vinegar and stir well. I would not suggest using milk on its own (without adding vinegar), because buttermilk (or its substitute) is what make the taste of red velvet cake so unique!

How to Make Red Velvet Sheet Cake

Line a 9x13 inch baking sheet with parchment paper. For best results, it's very important that you use a 9x13 inch baking sheet. Using a different sized baking sheet will result in your sponge being thicker/thinner and may need more or less baking.

Preheat the oven to 165°C (325F).

Sift and mix your dry ingredients: flour, salt, baking soda, and cocoa powder and set these aside.

Mix granulated sugar and butter using a stand mixer fixed with the paddle attachment on medium speed, until pale and fluffy. Then, add oil and mix until combined.

Add eggs, one by one and beat for 1-2 minutes until combined. Add vanilla and white vinegar and mix in red food coloring. You'll need to use enough coloring to achieve a deep red color. The amount you use depends on the type and strength of your chosen type and brand of coloring.

Add half of the dry ingredients and half of the buttermilk and mix on low speed until just combined. Repeat for the remaining dry ingredients and buttermilk. Do not overmix the batter once you add in dry ingredients.

Pour the batter into the lined baking sheet and bake for 25-35 minutes until a skewer inserted into the center comes out clean.

Cool down the cake by transferring to a cooling rack. The cake needs to be cooled completely before frosting.

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How to Make Mascarpone Cream Cheese Frosting

Please note that this recipe yields enough frosting to cover a 9x13 inch sheet cake with a thin layer of frosting. I find this is more than enough in terms of richness and taste, but if you'd like thicker layers of frosting, please go ahead and double the amount of ingredients here.

Beat the butter on medium-speed using the whisk attachment of a stand mixer until pale and fluffy.

Add cream cheese, vanilla, and mascarpone cheese and whisk for another 20 seconds.

Add icing sugar, half a cup at a time and mix on medium speed. Continue adding sugar until a desired consistency is reached. A cup and a half of icing sugar worked just right for me.

Frost your cake using a palette knife or spatula and top with sprinkles or extra cake crumbs as desired. I used extra red velvet cake crumbs which I reserved when I sliced out the edges of the cake for a clean cut.

How Should I Store Red Velvet Cake?

If not serving immediately, refrigerate red velvet sheet cake with mascarpone cream cheese frosting in an airtight container for 3 to 5 days.

Does Mascarpone Frosting Need to Be Refrigerated?

Yes, any final product containing mascarpone needs to be refrigerated within 30 minutes of making. This is because mascarpone has a very high fat content and is prone to splitting easily and become runny at room temperature, especially in warmer temperatures. Likewise, when using in recipes, use mascarpone straight from the fridge or after leaving it at room temperature for not more than 2-5 minutes.

You can use leftover mascarpone cream cheese frosting for frosting cupcakes or as filling for sandwich cookies!

You Might also Like

If you liked this recipe, you might also like the following:

• Chocolate Cupcakes with Matcha Cream Cheese Frosting

• Strawberry Mascarpone Bruschetta

• Creamy Tomato and Mascarpone Pasta