Red Velvet Sheet Cake In Quarter Sheet Pan Dessert For Two

This red velvet sheet cake walked right into my life. I’ve been making smaller Texas Chocolate Sheet Cake for years, and even included a White Texas Sheet Cake recipe in my third cookbook, Sweet and Simple: Cooking for Two. But for the holidays, I think we need a red velvet version! I love the way we all think red velvet has a season, and it’s different for everyone. In Texas, red velvet typically makes it appearance for the holidays. Personally, I love it for Valentine’s Day, and I know plenty of people that love it for their birthday. I’m not sure if this is a Texan thing, but I’v been to more weddings with a red velvet wedding cake than a white cake!

Quarter sheet pan:

Back to this lovely, tender little red velvet sheet cake. It’s made in a quarter sheet pan, which measures 9” x 13” x 1”. The most common sheet pan that you already have in your house (the one you make cookies on) is considered a half-sheet pan. I know that a half sheet pan sounds small, but a true full-size sheet pan is really only something you’ll find in restaurants. Honestly, I doubt it would fit in your oven. I love using a quarter sheet pan for this cake recipe, because the typical sheet cake recipe made in a half sheet pan makes 18+ slices of cake. When we use a quarter sheet pan, we get about 12 slices of cake. Sheet cakes are known for being super thin and unbelievably soft textured, and are most known for their warm frostings that are poured on top. The ratio of cake to frosting in a sheet cake is perfect, in my opinion. However, this red velvet sheet cake isn’t using a pourable frosting—just a standard cream cheese frosting. I know you love my strawberry cream cheese frosting, and so you’ll love this one, too!