Vanilla Sheet Cake with Creamy Vanilla Frosting Recipe

If you are searching for a delightful dessert that is both comforting and elegant, look no further than the Vanilla Sheet Cake with Creamy Vanilla Frosting Recipe. This classic sheet cake is a celebration of rich vanilla flavor wrapped in a tender, moist crumb and topped with luxuriously smooth frosting. It’s perfect for family gatherings or special occasions, offering a balance of simplicity and indulgence that makes everyone feel right at home. From the first bite to the last, you’ll fall in love with this approachable yet irresistible dessert that’s all about vanilla in its most delicious form.

Ingredients You’ll Need

Making this Vanilla Sheet Cake with Creamy Vanilla Frosting Recipe is incredibly straightforward because it relies on simple, high-quality ingredients that truly shine. Each component plays an essential role—from creating the light, fluffy crumb to achieving that perfect creamy frosting texture and brilliant vanilla taste.

• All-purpose flour: Provides the structure of the cake with a tender crumb.
• Baking powder: Gives the cake lift and fluffiness so it isn’t dense.
• Kosher salt: Enhances the overall flavor without being salty.
• Unsalted butter: Adds rich flavor and moisture, critical in both the cake and frosting.
• Granulated sugar: Sweetens the cake while contributing to its soft texture.
• Vegetable oil: Keeps the cake moist and tender for days.
• Large eggs: Bind ingredients and give structure, ensuring the cake rises well.
• Pure vanilla extract: The star flavor that permeates through every bite.
• Milk: Adds moisture and helps dissolve dry ingredients for a smooth batter.
• Powdered sugar: Essential for the creamy frosting’s sweetness and silky texture.
• Heavy cream: Adds richness and fluff to the frosting, making it buttery yet light.

How to Make Vanilla Sheet Cake with Creamy Vanilla Frosting Recipe

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 350°F to ensure it’s perfectly hot when your cake goes in. Then, line a 13×18-inch sheet cake pan with parchment paper, letting the edges hang over slightly for easy removal later. A light spray of nonstick cooking spray on the parchment makes lifting the cake out a breeze after baking.

Step 2: Combine Dry Ingredients

Whisk together the flour, baking powder, and kosher salt in a medium bowl. This simple step ensures each dry ingredient is evenly distributed, which contributes to an even rise and texture in the final cake.

Step 3: Cream Butter, Sugar, and Oil

Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and vegetable oil on high speed until everything comes together and looks creamy—about 2 minutes. Take a moment to scrape down the sides with a spatula to incorporate all bits evenly. This step lays the foundation for a cake that’s moist and rich without being greasy.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time along with the vanilla extract, continuing on high speed. The mixture should become lighter and fluffier as air is incorporated, which gives the cake its tender crumb.

Step 5: Incorporate Milk

Pour in the milk and beat on medium speed just until combined. Don’t overdo it, as the batter should stay light. The milk helps thin the batter slightly and keeps the cake moist during baking.

Step 6: Mix Dry Ingredients into Wet

Slowly fold the dry flour mixture into the wet ingredients using a spatula, mixing just until combined. Avoid overmixing at this stage—overworked batter can lead to a dense, gummy texture instead of that perfect soft cake texture you’re aiming for.

Step 7: Bake the Cake

Pour the batter into your prepared sheet pan and spread evenly. Bake for 28-29 minutes or until a toothpick inserted into the center comes out clean. When it’s done, let the cake cool completely in the pan—about 2 hours—before you move on to frosting. This cooling step is crucial to achieve smooth frosting without melting it into the cake.

Step 8: Make the Creamy Vanilla Frosting

While the cake cools, prepare the frosting. Beat powdered sugar, slightly melted butter, heavy cream, and vanilla extract together with a whisk attachment until it’s light, fluffy, and spreadable—approximately 5 minutes. If the frosting feels thicker than you’d like, add one more tablespoon of heavy cream to reach your preferred creamy consistency.

Step 9: Frost and Decorate

Once the cake is fully cooled, smooth a generous layer of your creamy vanilla frosting over the top. Don’t hesitate to get creative here—part of the frosting can be tinted in soft colors for a subtle, festive touch!

How to Serve Vanilla Sheet Cake with Creamy Vanilla Frosting Recipe

Garnishes

A sprinkle of edible flowers or a dusting of colorful sprinkles instantly lifts the presentation. Fresh berries also offer a wonderful contrast, adding a hint of tartness that pairs beautifully with the sweet vanilla flavor.

Side Dishes

This cake shines on its own but also pairs effortlessly with chilled fruit salads or a scoop of vanilla bean ice cream to turn any event into a memorable celebration. A cup of freshly brewed coffee or tea can also balance the cake’s sweetness perfectly.

Creative Ways to Present

For parties, consider cutting the cake into squares and layering them with additional frosting in between for individual mini cakes. Alternatively, drizzle berry coulis or a light caramel sauce over the top for a decadent twist that guests will rave about.

Make Ahead and Storage

Storing Leftovers

After serving, store any leftover cake in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, refrigeration is best to keep the frosting stable, but expect the cake to firm slightly as a result.

Freezing

You can freeze the unfrosted cake layer for up to three months by wrapping it tightly in plastic wrap and foil. When you’re ready, thaw completely at room temperature before frosting. Frosted cake also freezes well—wrap tightly to prevent freezer burn, and thaw in the fridge overnight.

Reheating

If you prefer to enjoy a slice warm, gently heat it in the microwave for 10-15 seconds. Avoid overheating, which can cause the frosting to melt unevenly and the cake to dry out.

FAQs

Can I use a different type of flour for this recipe?

All-purpose flour is recommended for its balance of protein content, giving you the perfect texture. Using cake flour can yield a lighter crumb, but you may need to adjust the quantity slightly to keep the right structure.

What if I don’t have a stand mixer?

A handheld mixer or even vigorous whisking by hand can work in a pinch, but a stand mixer makes beating the batter and frosting much easier and ensures consistent results.

Can I substitute milk with a non-dairy option?

Absolutely! Almond milk, oat milk, or soy milk work well as one-to-one replacements, keeping the cake moist and tender without compromising the flavor.

Is it possible to make this cake gluten-free?

Yes, but you’ll need to use a gluten-free flour blend that’s suitable for baking. Keep in mind the texture might be slightly different, and adding a binding agent like xanthan gum can help maintain structure.

How long does the frosting keep its texture?

The creamy vanilla frosting stays fluffy and delicious for up to three days when stored in the refrigerator. Be sure to let it come to room temperature before serving for the best spreadability.

Final Thoughts

This Vanilla Sheet Cake with Creamy Vanilla Frosting Recipe is my go-to when I want something that feels both special and comforting. The combination of a moist, tender cake with luscious frosting is simply unbeatable. Give it a try, and I promise it will become one of your favorite ways to celebrate life’s sweetest moments.

Print