Vanilla Sheet Cake

This delicious vanilla sheet cake is soft, moist and topped with a fluffy vanilla buttercream. It's the ultimate dream cake for vanilla lovers.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 311

Author Lily Ernst

Ingredients

Cake

2 & 1/2 cups (250g) cake flour sifted
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (170g) unsalted butter room temperature
1 & 1/2 cups (300g) granulated sugar
2 large whole eggs room temperature
2 large egg whites room temperature
2 tsp vanilla extract
1/4 cup (60g) sour cream room temperature
3/4 cup (190ml) milk room temperature

Buttercream

1 cup (227g) unsalted butter room temperature
seeds of 1 vanilla bean or 2 tsp vanilla extract
1/4 tsp salt
4 cups (500g) powdered sugar
sprinkles for decorating
4-6 Tbsp milk or cream

Instructions

Cake

Preheat the oven to 350F degrees. Line a 9×13" metal baking pan with parchment paper or grease and flour if using a glass or ceramic baking dish. Set aside.
In a medium-sized bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 & 1/2 cups (250g) cake flour, 1 & 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Using an electric mixer or stand mixer with paddle attachment, beat the butter and sugar together until fluffy (about 2 minutes).
3/4 cup (170g) unsalted butter, 1 & 1/2 cups (300g) granulated sugar
Slowly beat in the whole eggs and egg whites, one at a time, followed by the vanilla and sour cream.
2 large whole eggs, 2 large egg whites, 2 tsp vanilla extract, 1/4 cup (60g) sour cream
Stir in half of the flour mixture and mix in the milk.
3/4 cup (190ml) milk
Then stir in the remaining flour mixture until just combined. Pour the batter into the prepared pan.
Bake for 25-30 minutes or until an inserted toothpick comes out clean. Allow the cake to cool fully before frosting.

Frosting

Beat the butter, salt, and vanilla until light and fluffy.
1 cup (227g) unsalted butter, seeds of 1 vanilla bean, 1/4 tsp salt
Add in the powdered sugar, 1 cup at a time, mixing well in between. Add in the cream or milk, 1 tablespoon at a time as needed.
4 cups (500g) powdered sugar, 4-6 Tbsp milk or cream
Beat on high speed for about 1 minute after the last addition of powdered sugar for a fluffy and airy texture. Spread on cooled cake and decorate with sprinkles if desired.
sprinkles for decorating

Notes

Leftover cake can be covered and stored in the refrigerator for up to 5 days. Bring to room temperature by letting it sit out on the counter for 1 hour before serving.

Nutrition