My Red Velvet Sheet Cake Recipe is the best way to have enough of that delicious moist red cake ready for lots of hungry people!
Preheat the oven to 350°F (180°C) and butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.
In the bowl of a stand mixer or in a medium bowl with a handheld electric mixer, cream the butter and sugar together for a few minutes until light and fluffy.
Add the eggs, one at a time, followed by the buttermilk, food coloring, vanilla extract and vinegar.
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt, then fold into the batter.
Spread evenly in the prepared pan and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
Let cool completely in the pan before frosting with Cream Cheese Frosting.
Store in an airtight container in the refrigerator for up to 3 days.