Red velvet cake in a 12 x 18 sheet pan.

by Rose
(Lake Elsinore California)

Red Velvet Cakes Cooling

Red Velvet Cakes Cooling

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

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.

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Is Red Velvet Cake Tough Enough?

by Laura
(Austin, Texas, USA)

Red Velvet Cake With Cream Cheese Filling

Red Velvet Cake With Cream Cheese Filling

I'm making a groom's cake for an upcoming wedding and they requested red velvet. It is going to be in the shape of a football helmet (upright and life sized). From what I have read, red velvet doesn't have the density that a pound cake does and can cause droopiness.

Can the red velvet cake recipe you have posted hold up the weight of itself if It is one foot high?

It will be several layers of rounds and a dome shape on top. How can I make it more sturdy? The last thing I want is for the cake to be a droopy helmet!

Thanks for your response and help!


Hi Laura, It depends on what fillings you use. Cream cheese or buttercream would be ideal because they acts as a glue. Work with very chilled cakes and as soon as it is filled get it really cold again.

Now go ahead a trim them to the shape that you want. Crumb coat and chill again. Tip: if you do use cream cheese icing for the filling use buttercream frosting for the crumb coating as it will hold it together better.

I made this recipe once and it seemed very firm and dense. Make a tester one first though to be sure that you like it.

My other thought is that you use a butter based recipe, add cocoa and red food coloring to the batter. This butter cake would produce a firmer cake then the oil based cake.

UPDATE on the Red Velvet. I used the recipe for a three tier cake recently and used fondant over the cake, it held up just fine. It was was a little on the oily side though. I still much prefer the buttermilk chocolate recipe on this site.

UPDATE: January 2014: I took down the recipe that was a little on the oily side and I now have just Robin Coveys recipe which is much better and you can find the link at the top of this page.

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