Red velvet cake in a 12 x 18 sheet pan.

by Rose
(Lake Elsinore California)

I want to make your red velvet cake in a 12 x 18 sheet pan. How do I convert the amount and cooking time?

Hi Rose,

I would times the recipe by three to be sure that you have enough. I have only done this cake with a 9 inch pan so far as a tasting sample. It is not one I have used a lot.

Two may be enough though so you may want to do a trial run with it to be sure or if your mixer is small, you can break it up into batches.

If you have some extra batter then you can always make some cupcakes. As far as the baking goes set the timer for 35 minutes and check the cakes from there.

Use the knife or toothpick method to check your cakes for doneness or press gently onto the top center of the cake to see if it springs back. This would indicate that it is done.

Thanks for visiting and please let me know the results of your red velvet cake in a 12 x 18 sheet pan as it would help other viewers including myself! Thanks Rose

UPDATE:I have since made the Red Velvet Cake for a wedding cake and have added the photo above of one of the cakes baked and filled with cream cheese icing. The recipe is multiplied by 7 for a 14 10, and 6 inch 3 tier cake, plus some extra batter for cupcakes and an 8 inch cake.

UPDATE: Robin Covey submitted an excellent recipe for Red Velvet cake. Give hers a try.

Her frosting is incredible too. It is a custard style and so light and luscious. I know that I will be using it again and again. If you scroll down to the comments section below her recipe you will see her tips and corrections as well. Her version of this cake gets a lot of attention.

Robin has a business listing here at Wedding Cakes For You. She is very helpful and generous with her advice and tips so please ask her any questions about her cake recipe anytime.