vanilla sheet cake

Nothing beats a big slice of homemade vanilla sheet cake with dreamy vanilla buttercream! Every bite is rich, buttery, and fabulously moist.

Vanilla Sheet Cake

unsalted butter, softened

sugar

vanilla extract

eggs, room temperature

cake flour

baking powder

salt

milk

sugar,

heavy cream

sprinkles,

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x13-inch baking pan.

In a large bowl, beat the butter and sugar until smooth and fluffy, about 1 minute. Add the vanilla and eggs, one at a time, mixing well after each addition.

Sift the cake flour, baking powder, and salt in a separate bowl. Then, alternate adding the dry and milk to the butter mixture, starting and ending with the flour. After each addition, stir by hand until just combined.

Pour the batter into the prepared baking pan, spread it evenly, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and set it aside to cool.

When the cake is almost cooled, make the frosting. Beat the butter on medium speed until creamy. Scrape the sides and bottom of the bowl, then gradually add the powdered sugar and beat until light and fluffy. When smooth, add the cream, vanilla, and salt and beat for 1-2 more minutes.

Spread the frosting evenly over the cooled cake. If desired, garnish with sprinkles. Then slice, serve, and enjoy!

Topped with my favorite whipped buttercream frosting, this recipe can be made in two different sheet pan sizes! It makes the perfect classic birthday cake.

unsalted butter (room temperature)

eggs (room temperature)

cake flour (measured properly*)

whole milk (room temperature)

confectioner's sugar

Preheat oven to 350℉. Generously grease a 9x13 or 13x18 inch baking pan and set aside.

In a large bowl, add room temperature butter and granulated sugar. Using a hand mixer, beat until creamed and fluffy, about a minute. Add vanilla and eggs, one at a time, mixing until incorporated and smooth.

In a separate bowl, sift together dry ingredients: cake flour, baking powder, and salt. Add half of the dry ingredients to butter mixture. Mix until just combined. Add half of milk, again mixing until just combined. Repeat once more to add remaining dry ingredients and milk.

Pour batter into prepared baking pan and spread into an even layer.

9x13 baking pan: 32-38 minutes13x18 half sheet pan: 18-20 minutesBake your cake using the times listed above as an estimate, or until cake is baked through in the center. If your cake jiggles in the middle, it needs more time. If cake is not jiggly, gently press into the center with a finger. If an indent is left, your cake is not done. If cake springs back, it&#39;s done. If you have an instant read thermometer, cake is done at 210℉. Ovens can run hot, so I suggest using visual cues and not relying on time alone.

Remove cake from oven and allow to cool completely in the pan on a wire cooling rack.

Cake

In a large bowl, add room temperature butter and use a hand mixer to beat until creamy. Add confectioner&#39;s sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

Add heavy cream, vanilla extract, and salt. Whip for an additional 2-3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.

Spread frosting in an even layer onto cooled cake. Optionally, add sprinkles before frosting crusts.

Slice and serve.

Frosting

I made this in a 13 x 18 cookie sheet for a large birthday party. It was fantastic. Very easy to make and quick to bake up. I had to make my own cake flour and took the extra minute to sift it, but I think it made the texture heavenly.

https://videos.scriptwrapper.com/4568/uugqc8iholgm0ulx3iro/original/video.mp4

Vanilla sheet cake is a classic yellow cake recipe that's tender, fluffy, and easy to make at home. Topped with my favorite whipped buttercream frosting, this recipe can be made in three different pan sizes - even as a layer cake! It makes the perfect classic birthday cake.

Keep it simple when feeding a crowd with my Simple Vanilla Sheet Cake recipe — it&#39;s moist &amp; topped with fluffy vanilla buttercream!

Vanilla Sheet Cake Recipe

(8 oz/225 g) butter ((softened))

(14 oz/395 g) granulated sugar

eggs ((at room temperature))

(8 fl oz/240 ml) whole milk ((at room temperature))

(12 oz/340 g) cake flour

Vanilla Buttercream

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 fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, beat the butter and sugar together on medium-high speed for 3 minutes, until fluffy.

Add the eggs, one at a time and scraping down the bowl after each addition. Beat in the milk and vanilla extract.

In a medium bowl, whisk the flour, baking powder, and salt together, then fold into the butter mixture until evenly mixed.

Spread evenly in the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely before frosting with Vanilla Buttercream. Store in an airtight container at room temperature for up to 2 days.

Hey there :) Can I use plant based butter?

This cake turned out perfectly. Thank you so much Gemma this will be an heirloom recipe in my house from now on. :)

Note that the grams for the sugar is off. Should be around 350g for 1 3/4 cup. I did it by weight and my cake definitely had too much sugar... Still tasty though! And good thing I was layering it with lemon curd.

I fell in love with this recipe! If I wanted to convert it to an 8 inch 3 layer cake, what would be bake time?

Vanilla sheet cake is the perfect cake to serve for any occasion. The tender, moist cake is topped with a luscious buttercream frosting.

(325 g) cake flour ((see notes))

baking soda

(300 g) granulated sugar

(113 g

(120 ml) vegetable oil

(240 ml) whole milk (room temperature)

(226 g

Confetti rainbow sprinkles

Preheat oven

Preheat oven to 350° F. Grease a 9x13 baking pan or line with parchment paper and set aside.

Whisk dry ingredients

In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.

Mix wet ingredients

In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, sour cream and vegetable oil. It's okay if the batter looks a little curdled. Scrape down the bottom and sides of the bowl as necessary.

Alternate adding flour and milk

Gradually add in the flour mixture in three parts, alternating with milk (So it goes flour, milk, flour, milk, flour). Mix until batter is uniform and smooth.

Bake cake

Transfer the batter to prepared pan and spread evenly. Bake at 350 F for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out with little to no crumbs. Place pan on a wire rack and allow cake to cool completely before frosting, about 2 hours.

Make frosting

For the frosting, beat butter until light and fluffy, about 3 minutes. Add confectioners' sugar and salt, then mix until medium speed until combined. add vanilla and 1 Tablespoon milk. Mix just until combined. Scrape down bottom and sides of the bowl as necessary. If a thinner frosting consistency is desired, add another tablespoon of milk.

Frost cake

Transfer frosting to cooled cake and spread evenly. Garnish with sprinkles, slice and serve.

I have baked this twice and am about to bake it for a third time! The first time was for my sister-in-law's birthday and she said it was the best vanilla cake she has ever had. It has gotten rave reviews each time I have made it. This is now my go-to vanilla cake recipe.

Absolutely delicious cake. My first time baking a cake from scratch, loved the texture, it cut nice for serving, and it has a great vanilla taste. Will definitely be my go-to cake!

I made this cake and I absolutely love it! This is my favorite homemade cake recipe. I’ve tried so far.

Hi! Can you use a 1:1 gluten free flour in this recipe? 

I have a question I want to make this for my husband’s birthday I’m going to use sugar in the raw (granulated) and swerve powdered sugar for the frosting my question is will this taste ok has anyone tried it?

https://videos.scriptwrapper.com/793/pultlkp6s4glmqe6is0f/original/video.mp4

Our favorite Texas-style (read: big) sheet cake, VANILLA VERSION. This is so easy to make, it is tender + moist, and it has a bright vanilla icing blanketing the entire thing.

Vanilla Texas Sheet Cake

½ cups (575 grams) granulated sugar

½ cups (380 grams) all-purpose flour

¼ tsp baking soda

eggs

(120 grams) sour cream

Tbsp vanilla extract

¼ cups (295 milliliters) water

⅓ cups (295 grams) butter, salted

¼ cup (59 milliliters) milk

butter

tsp vanilla extract

(375 grams) powdered sugar

White food coloring, if desired

Preheat the oven to 350°F (180°C). Grease a half sheet pan with nonstick spray and set aside.

In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. Set aside.

In a separate bowl, whisk together the eggs, sour cream, and vanilla. Set aside.

In a saucepan over medium heat, combine the water and butter. Bring to a boil, stirring occasionally.

Pour the hot mixture over the dry ingredients and mix until combined.

Whisk in the egg mixture until the batter is smooth.

Pour batter into the prepared pan and bake for 20-22 minutes, or until set.

While the cake is baking, add the milk, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.

Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to thin the frosting to your liking, if desired.

Pour the warm frosting evenly over the hot cake and spread to cover evenly.

Let the cake cool completely before slicing and serving.

Can I add finely ground freeze dried strawberries to the icing to make it a strawberry icing

Wow… this may be the best cake recipe EVER. I love moist cake. In fact, I only ever eat cake if it’s moist. I initially set the timer for 18 minutes because I like most of my baked goods to be underdone according to most recipes. However, this one was right on the money. 21 minutes ended up being perfect. This cake is so moist, easy to make, and quick. My partner and I are so excited to make different variations of it! Next time we might try using orange extract in replacement of the vanilla. We used almond milk when we made it which gave the cake a nice subtle almond taste. 10/10 recipe. Thanks so much!

Hey so this cake is like the cake equivalent to a crumbl cookie. My husband literally said “GOOD JOB” fantastic cake and recipe - will be making MANY more times

I made this recipe using GF measure for measure flour and dairy free substitutions and it is UTTERLY AMAZING!!! Holy cow this cake is delicious. I'm embarrassed to say how much of it I ate in one day... literally so good!!!

Made this week for a quick bday treat. It was very good. I did almond/vanilla flavoring. Will definitely make this again.

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Top 5 vanilla sheet cake recipes from across the web

The most viewed vanilla sheet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla Sheet Cake

Vanilla Sheet Cake

Vanilla Sheet Cake Recipe

Vanilla Sheet Cake

Vanilla Texas Sheet Cake

The most viewed vanilla sheet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine