Vanilla Sheet Cake

Looking for a delightful treat to satisfy your sweet cravings? Look no further than this irresistible Vanilla Sheet Cake recipe. Whether I’m celebrating a special occasion or simply craving a homemade dessert, this moist and tender cake, paired with luscious vanilla frosting, is sure to impress. It’s easy to make, bursting with flavor, and has quickly become a favorite of mine in the kitchen.

Why You’ll Love This Recipe

This Vanilla Sheet Cake is a simple yet delicious dessert that always delivers the perfect balance of sweetness and fluffiness. I love how soft and moist the cake turns out, thanks to the combination of sour cream (or yogurt) and whole milk. The vanilla frosting is the perfect finishing touch, rich and creamy without being overly sweet. Whether I’m serving it for a family gathering, a birthday party, or just as a treat for myself, this cake never disappoints. Plus, it’s incredibly easy to make, and I always have fun preparing it!

Ingredients

For the Cake:

2 and 1/2 cups (250g) sifted cake flour (spoon & leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (180g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/2 cup (120g) sour cream or plain yogurt, at room temperature

1 tablespoon pure vanilla extract

1 and 1/4 cups (300ml) whole milk, at room temperature

For the Frosting:

1 cup (230g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar

1/4 cup (60ml) heavy cream or milk

2 teaspoons pure vanilla extract

Salt, to taste

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

Directions

Preheat your oven to 350°F (177°C). Grease and lightly flour a 9×13 inch baking pan or line it with parchment paper for easy removal.

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

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.

Scrape down the sides of the bowl as needed, then beat in the egg whites until combined, about 2 minutes more.

Mix in the sour cream (or plain yogurt) and pure vanilla extract until well incorporated.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix.

Slowly pour in the whole milk while the mixer is still running on low speed, mixing until the batter is smooth and uniform. The batter will be slightly thick.

Pour the batter evenly into the prepared baking pan, smoothing it out with a rubber spatula or the back of a spoon.

Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and place it on a wire rack to cool completely in the pan.

For the Frosting:

While the cake is cooling, prepare the frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes.

Gradually add the confectioners’ sugar, heavy cream (or milk), vanilla extract, and a pinch of salt with the mixer running on low speed.

Increase the mixer speed to high and beat the frosting for 3 minutes until light and fluffy. Adjust the consistency with more confectioners’ sugar or cream as needed.

Once the cake has cooled completely, frost it generously with the prepared vanilla frosting.

Slice the cake into squares and serve, indulging in every delicious bite.

Servings and Timing

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Serving Size: 12 servings

Variations

Chocolate Sheet Cake: Swap out the vanilla extract for 1/2 cup of cocoa powder to make a chocolate version of this cake.

Lemon Cake: Add a tablespoon of lemon zest and a teaspoon of lemon juice to the batter for a citrus twist.

Fruit-Infused Frosting: Add a bit of berry puree or lemon zest to the frosting for extra flavor and color.

Decorative Toppings: Top the cake with sprinkles, fresh berries, or edible flowers to make it more festive.

Storage/Reheating

Storage: I store leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it for longer, I place it in the fridge, where it will stay fresh for up to 5 days.

Reheating: To reheat, I place a slice in the microwave for 10-15 seconds to bring back its fresh-baked flavor and softness.

Related Recipes:

• Cookies and Cream Cookies
• Keto Chocolate Mousse
• Japanese Strawberry Sponge Cake (Strawberry Shortcake)

FAQs

How do I know when my cake is done baking?

To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If there’s wet batter on the toothpick, the cake needs a bit more time.

Can I make this cake ahead of time?

Yes! I often bake the cake the day before and frost it just before serving. This helps the flavors meld and makes it even more delicious.

Can I use a different type of flour?

Cake flour gives this cake its soft texture, but if you don’t have it, all-purpose flour can be substituted. Just make sure to sift it to help lighten the texture.

How can I make the frosting less sweet?

If I find the frosting too sweet, I reduce the amount of powdered sugar slightly and add a pinch more salt to balance out the sweetness.

Can I freeze the cake?

Yes, I freeze the cake after it has cooled completely. I wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months. When ready to serve, I let it thaw at room temperature and frost it.

Conclusion

This Vanilla Sheet Cake is a versatile and delicious dessert that I find myself returning to time and time again. Whether it’s for a special occasion or just because I’m in the mood for something sweet, it’s always a crowd-pleaser. With its soft texture and rich vanilla flavor, paired with the creamy frosting, this cake is bound to become a favorite in your baking collection too.

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