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    Home » Recipes

    Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting

    Published: May 2, 2021 · Modified: Jul 27, 2021 by Lara Yamagata ·

    Jump to Recipe - Print Recipe

    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.

    Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting

    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.

    three squared of Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting on three plates

    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
    ingredients for red velvet sheet cake

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

    • Mascarpone cheese
    • Cream cheese
    • Softened unsalted butter
    • Vanilla extract
    • Icing sugar
    ingredients for mascarpone cream cheese frosting

    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.

    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.

    the best mascarpone cream cheese frosting

    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
    Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting

    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!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Course Dessert
    Servings 24 servings
    Calories 235 kcal

    Ingredients
      

    Red Velvet Sheet Cake

    • 250 g cake flour 2 cups
    • 25 g cocoa powder unsweetened, ¼ cup
    • 1 tsp. baking soda
    • ¼ tsp. salt
    • 200 g granulated sugar 1 cup
    • 113 g unsalted butter softened, ½ cup
    • 120 mL vegetable oil ½ cup
    • 2 eggs
    • 1 tsp. vanilla extract
    • 1 tsp. white vinegar
    • 1 tbsp. red food coloring
    • 160 mL buttermilk ⅔ cup, see notes

    Mascarpone Cream Cheese Frosting

    • 60 g cream cheese
    • 65 g mascarpone cheese
    • 56 g unsalted butter softened
    • 240 g icing sugar sifted, 2 cups
    • 1 tsp. vanilla extract

    Instructions
     

    Red Velvet Sheet Cake

    • Preheat oven to 165°C (325F) and line a 9x13 inch sheet pan with parchment paper.
    • Sift and mix cake flour, salt, baking soda, and cocoa powder in a medium sized mixing bowl and set aside.
    • Place sugar and butter in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl. Add oil and mix for another 30 seconds.
    • Add eggs, one by one and mix until well combined. Add vanilla extract and white vinegar and mix for another 20 seconds. Add and mix in red food coloring (liquid or gel). You'll need to add enough food coloring to achieve a deep red color (amount depends on type of coloring used).
    • Add half of the dry ingredients, alternating with half of the buttermilk and mix on low speed until just combined. Add the remaining ingredients and repeat. Do not overmix.
    • Pour batter into baking sheet and bake in a preheated oven for 25-35 minutes until a skewer inserted into the center comes out clean. Remove from oven, allow to cool for 5 minutes, then transfer out of baking sheet to wire rack to finish off cooling. Cake must have cooled completely before frosting.

    Mascarpone Cream Cheese Frosting

    • Recipe yields enough frosting to thinly cover a 9x13 inch sheet cake. If you want a thicker layer of frosting, double ingredient amounts.
    • Place butter in a large mixing bowl of a stand mixer fitted with the whisk attachment. Whisk for around 30 seconds on medium speed until fluffy. Add cream cheese, vanilla, and mascarpone cheese and whisk for another 20-30 seconds.
    • Add sifted icing sugar, ½ cup at a time, and beat on medium speed until desired frosting consistency is reached. You may not need to use all the sugar. Store frosting in refrigerator if not using immediately.
    • Frost cooled cake using a palette knife or spatula and top with sprinkles or cake crumbs as desired. Slice cake into squares as desired. If not serving immediately, store frosted cake in refrigerator until serving.

    Notes

    If you don't have buttermilk, just mix ⅔ cup (whole or semi-skimmed) milk with 2 tsp. of white vinegar and stir well before adding to batter.

    Nutrition

    Calories: 235kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 35mgSodium: 99mgPotassium: 46mgFiber: 1gSugar: 19gVitamin A: 278IUCalcium: 21mgIron: 1mg
    Keyword mascarpone, red velvet
    Tried this recipe?Let us know how it was!
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    Chocolate Matcha Sandwich Cookies »

    Reader Interactions

    Comments

    1. Alice | SkinnySpatula

      May 10, 2021 at 11:14 am

      5 stars
      This looks absolutely incredible. Your pics are truly beautiful!

      Reply
    2. Sue

      May 10, 2021 at 11:48 am

      5 stars
      How lovely! Red velvet is a favorite of mine and I need to try this sheet cake version!

      Reply
    3. Amanda Dixon

      May 10, 2021 at 1:19 pm

      5 stars
      What a delicious cake! It was perfectly light, fluffy and super moist -- fabulous!

      Reply
    4. Pam Greer

      May 10, 2021 at 1:43 pm

      5 stars
      This is my husband's favorite cake! I can't wait to try this sheet pan version!

      Reply
    5. Ksenia prints

      May 10, 2021 at 1:55 pm

      5 stars
      The colour, the styling of this sheet cake is just beautiful! I can see it going really well on the sweets table at Christmas.

      Reply
    6. Kasey

      May 10, 2021 at 2:04 pm

      5 stars
      So light & fluffy and the mascarpone is such a nice touch! Delicious!

      Reply
      • Michelle

        May 22, 2022 at 2:47 am

        I tried it! It came out great. I used a whole 1 Oz tube of red gel color. The cake is s dark pink color at that point and when the flour and cocoa mixture is added is when the cake color changes to a deep velvety red. I needed to double the frosting for a Texas sheet cake. It is a moist cake. For the frosting, I used 1/2 cup butter, 2 tsp. vanilla, 4 Oz of marsacapon cheese, 8 Oz cream cheese and 3 cups confectioner's sugar. It makes a creamy and a bit less sweet frosting.

        Reply
        • Lara

          May 24, 2022 at 3:45 pm

          Thank you Michelle for the great tips! I'm sure other readers will find these helpful.
          Really happy that it came out great for you!

          Reply
    7. Brianna May

      May 10, 2021 at 2:10 pm

      5 stars
      Yum!

      Reply
    8. Emily Flint

      May 10, 2021 at 2:58 pm

      5 stars
      The red velvet cake looks delicious and I can't wait to try the frosting!!

      Reply
    9. Colleen

      May 10, 2021 at 4:20 pm

      5 stars
      The color of this cake is amazing and that frosting is to die for!

      Reply
    10. Natalie

      May 11, 2021 at 10:34 am

      5 stars
      Beautiful dessert. I just saved the recipe and can't wait to make this. Thanks!

      Reply
    11. Leslie

      May 11, 2021 at 10:11 pm

      5 stars
      So perfect!

      Reply

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