Why You’ll Love This Recipe

This Vanilla Sheet Cake is incredibly easy to make and delivers a moist, fluffy texture with a rich vanilla flavor. It’s a versatile cake that pairs well with any frosting or topping. The beauty of a sheet cake is that it’s perfect for serving a crowd—no need for fancy layers or tiers, just a simple, delicious cake that everyone will love. It’s quick to put together, and the end result is a beautiful cake that’s perfect for any occasion.

Ingredients

For the cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

For the frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-4 tablespoons whole milk (or heavy cream, for a richer frosting)
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

2. Mix the dry ingredients:

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

3. Cream the butter and sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Add the eggs and vanilla:

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Alternate adding dry ingredients and milk:

With the mixer on low speed, add about a third of the dry ingredients to the butter mixture, followed by half of the milk. Mix until just combined. Repeat with another third of the dry ingredients and the remaining milk, mixing until just incorporated. Add the last third of the dry ingredients and mix until smooth.

6. Bake the cake:

Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.

7. Prepare the frosting:

While the cake is cooling, prepare the frosting. In a large bowl, beat the softened butter on medium speed until creamy.
Gradually add the powdered sugar, 1 cup at a time, until fully combined.
Stir in the vanilla extract and a pinch of salt. Gradually add milk, one tablespoon at a time, until you reach the desired frosting consistency—smooth and spreadable.

8. Frost the cake:

Once the cake is completely cool, spread the frosting evenly over the top using a spatula. Decorate with sprinkles, fresh fruit, or chocolate shavings if desired.

9. Serve and enjoy:

Slice and serve! This cake is perfect for any occasion, from casual family gatherings to special celebrations.

Servings and Timing

Servings: 12-16 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (including cooling)

Variations

Add Lemon or Almond Extract: For a twist on the classic vanilla flavor, substitute the vanilla extract with lemon or almond extract, or use a combination of both.
Chocolate Version: Add 1/2 cup of cocoa powder to the dry ingredients for a simple chocolate sheet cake. You can also fold in chocolate chips or swirl in some melted chocolate for extra richness.
Fruit Topping: Top the frosted cake with fresh fruit, such as strawberries, raspberries, or blueberries, for a refreshing addition.
Sprinkle Nuts: Add toasted chopped nuts, such as almonds or walnuts, to the frosting for added texture and flavor.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you may want to refrigerate the cake to keep the frosting fresh.
Reheating: If you prefer to enjoy your cake warm, you can heat individual slices in the microwave for 10-15 seconds.

FAQs

Can I use a different size pan?

Yes, you can use an 8×8-inch or 9×9-inch square pan for a thicker cake, or a round 9-inch pan if you prefer. Be sure to adjust the baking time slightly, as the cake may require a few more or fewer minutes depending on the pan size.

Can I make this cake ahead of time?

Yes, this cake stores well! You can bake the cake a day or two ahead of time, and store it tightly covered at room temperature. Frost it just before serving for the best results.

Can I make the frosting dairy-free?

Yes! You can use dairy-free butter (like a plant-based butter) and non-dairy milk (such as almond milk or oat milk) to make this cake dairy-free.

How can I make the frosting fluffier?

To make the frosting fluffier, beat it for an extra 2-3 minutes once all the ingredients are combined. You can also add a little more milk, 1 tablespoon at a time, if the frosting is too thick.

Conclusion

Vanilla Sheet Cake is a simple, classic dessert that delivers big on flavor. With its light and fluffy texture, rich vanilla flavor, and creamy frosting, it’s perfect for any occasion. Whether you’re making it for a birthday, holiday, or just a regular day when you want a treat, this cake is sure to become a favorite. It’s easy to make, delicious, and guaranteed to impress everyone who tries it!

Vanilla Sheet Cake Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (including cooling time)
Yield: 12-16 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Vanilla Sheet Cake is a light, fluffy, and moist cake with a rich vanilla flavor, topped with creamy frosting. It’s perfect for any occasion and sure to please a crowd.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, add a third of the dry ingredients to the butter mixture, followed by half of the milk. Mix until just combined. Repeat with the remaining dry ingredients and milk, ending with the dry ingredients. Mix until smooth.
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
While the cake is cooling, prepare the frosting. Beat the softened butter on medium speed until creamy. Gradually add powdered sugar, 1 cup at a time, until fully combined. Stir in the vanilla extract and pinch of salt. Gradually add milk, 1 tablespoon at a time, until you reach a smooth, spreadable consistency.
Once the cake is completely cool, spread the frosting evenly over the top using a spatula. Decorate with sprinkles, fresh fruit, or chocolate shavings if desired.
Serve and enjoy!

Notes

For a flavor twist, try adding lemon or almond extract instead of vanilla.For a chocolate version, add 1/2 cup of cocoa powder to the dry ingredients or fold in chocolate chips for extra flavor.You can top the frosted cake with fresh fruit like strawberries, raspberries, or blueberries for added freshness.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 50g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Vanilla Sheet Cake Recipe

Why You’ll Love This Recipe

Ingredients