Description

This classic Vanilla Sheet Cake is a moist, tender, and buttery treat perfect for any occasion. Topped with a rich, creamy vanilla buttercream frosting, this cake offers a delicate vanilla flavor with a soft crumb that melts in your mouth. The recipe yields a large, single-layer 13×18-inch sheet cake, ideal for parties, gatherings, or simply to enjoy as a comforting homemade dessert.

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour (350 grams)
3 teaspoons baking powder (12 grams)
½ teaspoon kosher salt

Wet Ingredients

¾ cup unsalted butter (170 grams, room temperature, 1½ sticks)
1¾ cups granulated sugar (350 grams)
¼ cup vegetable oil (50 grams)
4 large eggs (200 grams, room temperature)
1 tablespoon pure vanilla extract (12 grams)
1 cup milk (227 grams, room temperature)

Frosting

5 cups powdered sugar (600 grams)
1 ½ cups unsalted butter (340 grams, slightly melted, 3 sticks)
3–4 tablespoons heavy cream (43–57 grams, 35% fat)
2 teaspoons pure vanilla extract (8 grams)

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C), to ensure it reaches the ideal temperature for even baking of the sheet cake.
Prepare Pan: Line a 13×18-inch sheet cake pan with parchment paper, making sure to leave the paper extending above the sides for easy cake removal later. Lightly spray with nonstick cooking spray and set aside.
Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, and kosher salt by whisking thoroughly. Set this dry mix aside for later.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter, granulated sugar, and vegetable oil on high speed until the mixture is well combined and fluffy, about 2 minutes. Scrape down sides of the bowl with a rubber spatula to ensure even mixing.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, continuing to beat on high speed until the mixture is light and fluffy, approximately 1 minute.
Incorporate Milk: Pour the milk into the wet mixture and beat just until combined, about 30 seconds, to keep the batter light and airy.
Combine Dry and Wet Ingredients: Gently add the dry ingredients to the wet ingredients, mixing carefully until just combined. Use a spatula to scrape the sides and bottom of the bowl to ensure thorough mixing. Avoid overmixing to prevent a dense or gummy cake texture.
Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 28 to 29 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack for about 2 hours before frosting.
Make Frosting: In the stand mixer bowl fitted with a whisk attachment, beat together the powdered sugar, slightly melted butter, heavy cream, and vanilla extract until the frosting is light, fluffy, and smooth, approximately 5 minutes. If the frosting is too thick, add an additional tablespoon of heavy cream and beat again.
Frost the Cake: Once the cake is completely cool, spread an even layer of the vanilla buttercream frosting over the top. Decorate as desired, such as by coloring a portion of the frosting with food coloring for a festive look.

Notes

Ensure all ingredients (butter, eggs, milk) are at room temperature for optimal mixing and texture.
Do not overmix the batter after adding the dry ingredients to keep the cake tender and avoid a gummy texture.
Use parchment paper with an overhang for easy cake removal from the pan.
Let the cake cool completely before frosting to prevent the frosting from melting.
Adjust heavy cream quantity in frosting to achieve the desired consistency.
For a decorative touch, tint part of the frosting with gel or liquid food coloring.

Prep Time: 15 minutes
Cook Time: 28-29 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vanilla sheet cake, buttercream frosting, classic vanilla cake, sheet cake recipe, homemade vanilla cake, party cake