Red Velvet Sheet Cake with Nutella Fudge Icing

This Red Velvet Sheet Cake with Nutella Fudge Icing is perfect for parties! It’s such a vibrant, moist, flavorful and delicious cake recipe!

Red Velvet Cake with Nutella Frosting

How fun is red velvet cake?! It really is so stunning. This jazzed up cake mix sheet cake is so simple to prepare you will have it on your table in no time at all. Did I mention that I iced it with a Nutella Fudge like icing? Let’s just say you are in for a treat today!

I am loving my new red cake stand that I found from my friend Lindsey from high school. She makes them herself and they are adorable. Check out her blog Sweet Stax to pick some up for yourself!

Here’s your line-up folks. Nice and easy.

How to Make This Easy Cake

I love this recipe for so many reasons, but one is that you just dump it into the mixer. No particular order.

I add a small box of vanilla pudding mix.

Add it right to the mixer.

….milk, sour cream and some oil.

4 fabulous eggs.

Ready to mix!

How pretty is this?!

Pour your batter onto your prepared baking sheet. Please spray with cooking spray before 🙂

Give her a nice even spread.

Like so 🙂

Baked! Now hurry, time to make the icing!

How to Make Nutella Frosting

Your icing consists of Nutella and sweetened condensed milk. I doubled what you see here.

Warm in the microwave and give a good mix.

Time to drizzle over your warm cake.


Now dig in!

Image of Red Velvet Sheet Cake Slices on a Platter

Red Velvet Sheet Cake with Nutella Fudge Icing

This Red Velvet Sheet Cake with Nutella Fudge Icing is perfect for parties! It's such a vibrant, moist, flavorful and delicious cake recipe!
Course: Dessert
Cuisine: American
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 24 servings
Calories: 227kcal
Author: Jenny
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  • Oven


  • 1 box red velvet cake mix
  • 1 box vanilla instant pudding mix 3.4 oz
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 cup sweetened condensed milk
  • 1/2 cup nutella


  • Preheat oven to 350 degrees F. and spray a half sheet 13x18 inch baking sheet with non-stick cooking spray. I lined my baking sheet with a silpat liner, the cake can be done with or without it.
  • Place cake mix, pudding mix, milk, oil, sour cream and eggs into mixer and mix until well combined, about 1 1/2 minutes. Transfer batter to prepared baking sheet and spread evenly.
  • Bake for 25-32 minutes, until baked through. Remove from oven and start icing.
  • Place sweetened condensed milk and nutella into a microwave safe dish and heat for 30 seconds, or until smooth when stirred. Drizzle icing over warm cake, spreading over entire cake. Let cool for 20 minutes then cut into squares with a plastic knife.


Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 214mg | Potassium: 149mg | Fiber: 1g | Sugar: 21g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Keywords: easy red velvet cake recipe, how to make red velvet cake, nutella dessert, nutella frosting, nutella recipe, red velvet cake recipe, sheet cake, sheet cake recipe


Have a great day! Come back soon 🙂

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52 Responses
  1. Marissa Kubinski

    Hi there. If I wanted to use the cake mix for a 9×13 baking pan, do I stil use the same #/measurements of extra ingredients? 4 eggs, 1/2 cup of sour cream, vanilla pudding mix? I’d like to use this recipe to make cake balls.


  2. Courtney

    WOW! I don’t ever like red velvet but these are making my mouth water. What a creative combination!

  3. Amanda

    I read the directions wrong where you mentioned that you doubled the icing ingredients, meaning you doubled what was actually in the picture. Thought you meant you doubled the actual ingredients. Yup. I have a huge measuring cup of icing. :-/ Haven’t tried them yet, but the icing is amazing! LOL

  4. Natalie

    This cake is amazing! I just made this last night but substituted applesauce for the oil and greek yogurt instead of sour cream. It only took 18 minutes to bake.

  5. Liz Cook

    I made this last weekend but didn’t have Nutella so I used Biscoff spread instead for the icing. It turned out great!

  6. Savannah @ Sweet and Savvy

    Hi! I am looking to make these for Valentine’s day and was wondering if you think these would work as well if made into cupcakes or in a heart shaped silicon cake tray? I am not against using a baking sheet, but I need to be able to take them with me so any transport tips would also be appreciated! 🙂

  7. MikeVFMK

    I know red velvet seems to be getting some backlash lately but I don’t get it. This looks ridiculously good, Jenny! And the red colour is stunning! Now if only I saw this when it was posted I could have been there eating it by now. Love it.

  8. Veronica

    I made this delicious cake today! The icing, perfectly sweet, the cake rich and moist. YUM!

  9. Monica

    I made this to take to school and share with my coworkers, but my husband saw it and asked if he could have a piece. I said sure since it wasn’t for anything special at school. He then proceeded to have a second piece and say, “THIS IS DELICIOUS!!” My husband doesn’t like desserts! I was amazed. Then when I got up this morning, I saw that yet another piece was missing. Goodness…guess I’ll only take half of the cake to school. hehe

  10. Savannah

    I don’t know if you’ll do this or not but I’ll share it with you anyways! :]
    I have awarded you the Best Food Idea Award because I love your blog, recipes and you! Follow these steps:

    1. Thank the person that nominated you, and give a shout out on your blog with a link to theirs.
    2. Share 7 random facts about yourself.
    3. Send the blog award to 15 other bloggers whose blog you love and appreciate and let them know they won the award.

    Even if you don’t I totally understand! Another blogger started this and it would be cool to see how far it goes, plus it helps out fellow bloggers.

    I love your Recipes!!!


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