Description
Indulge in the deliciousness of this Irresistible Vanilla Sheet Cake recipe. With its soft, moist texture and rich vanilla frosting, this easy-to-make cake is perfect for any occasion. Whether you’re hosting a party or just craving a sweet treat, this homemade vanilla cake will delight your taste buds and become a new favorite in your baking repertoire.
Ingredients
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
Instructions
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Preheat your oven to 350°F (177°C). Grease and lightly flour a 9×13 inch baking pan or line it with parchment paper.
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In a large bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
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In a stand mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes.
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Add the egg whites and beat until combined, about 2 minutes. Mix in sour cream (or yogurt) and vanilla extract until well incorporated.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Slowly pour in the milk while mixing on low speed.
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Pour the batter into the prepared pan, smoothing it out with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, remove from the oven and cool completely on a wire rack.
For the Frosting:
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While the cake cools, beat the softened butter on medium speed until creamy, about 2 minutes.
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Gradually add the confectioners’ sugar, heavy cream (or milk), vanilla extract, and a pinch of salt while mixing on low speed.
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Increase the speed to high and beat for 3 minutes until light and fluffy. Adjust the consistency with more sugar or cream as needed.
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Frost the cooled cake with the prepared vanilla frosting.
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Slice the cake into squares and enjoy!
Notes
Variations:
For a chocolate sheet cake, swap out the vanilla extract for cocoa powder.
For a lemon version, add lemon zest and juice to the batter.
You can also add fruit puree to the frosting for a fun twist.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for extended freshness.
Freezing: Freeze the cake after it has cooled completely by wrapping it tightly in plastic wrap and foil. It stays fresh for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
