If you’re looking for a simple yet truly satisfying dessert, this Vanilla Sheet Cake is the one. It’s soft, fluffy, and rich with buttery vanilla flavor exactly what you want in a classic yellow cake. It bakes up beautifully golden with a tight, moist crumb and works as the perfect canvas for cream cheese frosting, whipped buttercream, or even just a dusting of powdered sugar.
Ingredients for Vanilla Sheet Cake
🥣 Dry Ingredients
- 3 cups (355g) all purpose flour – measured correctly using the spoon and level method
- 1 tablespoon (11g) baking powder – gives lift and fluffiness
- 1/2 teaspoon (2g) salt – enhances flavor and balances sweetness
🧈 Wet Ingredients
- 1 cup (225g) unsalted butter – at room temperature for easy creaming
- 1 1/2 cups (300g) granulated white sugar – for sweetness and structure
- 4 large eggs (about 200g total) – at room temperature
- 1 tablespoon (10g) pure vanilla extract – the core flavor of this cake
- 1 cup (240ml) milk – full fat or 2% preferred, also room temperature
Why You’ll Love This Cake
This cake is everything a vanilla lover dreams of: buttery and soft with just the right amount of sweetness. It slices neatly, holds up under frosting, and stays moist for days. Whether you’re serving it at a birthday, brunch, bake sale, or simply craving a homemade treat, this sheet cake is your go to base cake.
“It’s the kind of cake that tastes like home, comfort, and celebration all in one bite.”
Pro Baking Tips
- Room temperature ingredients are non negotiable. They mix more evenly and result in a smoother batter and better rise.
- Don’t overmix the batter after adding flour. Mix just until combined to avoid a dense or rubbery texture.
- Use a light colored metal baking pan. It ensures even baking and prevents the bottom from getting too dark.
- Cool fully before frosting. Even a slightly warm cake can melt your frosting into a mess.
In Part 2, you’ll get the complete step by step directions for mixing, baking, and optional cream cheese frosting that takes this sheet cake to the next level.
Step by Step to Make Vanilla Sheet Cake
1: Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch metal baking pan with butter or non stick spray.
- Line the bottom with parchment paper for easy release and cleaner slices.
2: Whisk the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Set aside this will be folded into the wet ingredients later.
3: Cream Butter and Sugar
- In a large mixing bowl, add the softened butter and sugar.
- Beat on medium high speed for 3-4 minutes until pale, fluffy, and creamy.
- Scrape down the bowl halfway to ensure even creaming.
4: Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and beat until fully combined.
5: Alternate Dry Ingredients and Milk
- Reduce the mixer to low speed.
- Add 1/3 of the dry mixture, then half the milk, and repeat ending with the last portion of flour.
- Mix just until the batter is fully combined. Do not overbeat.
6: Pour and Smooth the Batter
- Pour the batter into the prepared 9×13-inch pan.
- Use an offset spatula to spread it evenly into all corners.
- Tap the pan gently on the counter to remove air bubbles.
7: Bake the Cake
- Bake for 35-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent loosely with foil in the last 10 minutes.
- Let the cake cool completely in the pan on a wire rack before frosting or slicing.
Optional: Simple Cream Cheese Frosting
🧁 Ingredients
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk (optional, to loosen texture)
🎂 How to Make It
- Beat cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla. Beat on medium high speed for 2 minutes until fluffy.
- Spread over the fully cooled cake using an offset spatula. Add sprinkles, berries, or leave it plain!
“Frosted or unfrosted, this vanilla sheet cake delivers a rich, buttery flavor with every slice.”
Ready to wrap it up? Part 3 includes FAQs, real internal links from your list, a corrected SEO meta description, and image metadata.
Frequently Asked Questions About Vanilla Sheet Cake
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it, covered, at room temperature. If frosted, keep it in the fridge and let it come to room temp before serving.
Can I use buttermilk instead of regular milk?
Absolutely. Buttermilk gives an extra tender crumb and subtle tang. You can swap it 1:1 with whole milk in this recipe.
Can I freeze the cake?
Yes. Once cooled, wrap the unfrosted cake tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight, then frost and serve.
What frosting pairs best?
Cream cheese frosting is a top choice, but this cake also works beautifully with chocolate buttercream, vanilla glaze, or whipped topping and fruit.
Can I bake this in a different pan?
You can use two 9-inch round pans for a layer cake or a half sheet pan for thinner servings. Just reduce baking time and monitor closely.
Related Recipes You’ll Love
- Creamy Lemon Cake – You’ll Make Every Week
- Strawberry Shortcake Cheesecake
- Soft Papucs with Jam – Cream Cheese Pastry Cookies
- Homemade Soft and Fluffy Milk Buns
Love simple, buttery bakes like this? Follow us on Facebook for fresh daily recipes, baking tips, and time saving desserts!