Description
This classic Vanilla Sheet Cake is moist, fluffy, and perfect for celebrations or everyday treats. Made with a tender crumb and topped with a rich, creamy vanilla buttercream frosting, it delivers a delightful vanilla flavor in every bite. Ideal for slicing into 24 servings, this cake comes together easily with simple ingredients and straightforward steps.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (350 grams)
- 3 teaspoons baking powder (12 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- ¾ cup unsalted butter (170 grams, room temperature, 1½ sticks)
- 1¾ cups granulated sugar (350 grams)
- ¼ cup vegetable oil (50 grams)
- 4 large eggs (200 grams, room temperature)
- 1 tablespoon pure vanilla extract (12 grams)
- 1 cup milk (227 grams, room temperature)
Frosting
- 5 cups powdered sugar (600 grams)
- 1 ½ cups unsalted butter (340 grams, slightly melted, 3 sticks)
- 3-4 tablespoons heavy cream (43-57 grams, 35% fat)
- 2 teaspoons pure vanilla extract (8 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Pan: Line a 13×18-inch sheet cake pan with parchment paper, letting the edges extend slightly above the sides. Lightly spray the parchment with nonstick cooking spray to help release the cake easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside for later.
- Cream Butter, Sugar, and Oil: Using a stand mixer with the paddle attachment, beat the room temperature butter, granulated sugar, and vegetable oil on high speed for about 2 minutes until well combined and creamy. Scrape down the bowl sides with a rubber spatula as needed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture and continue beating on high speed until the mixture becomes light and fluffy, approximately 1 minute.
- Incorporate Milk: Beat the milk into the wet ingredients just until combined, about 30 seconds, ensuring not to overmix.
- Combine Dry and Wet Ingredients: Gently fold in the dry ingredient mixture (flour mixture) into the wet ingredients using a spatula. Mix just until combined to avoid a gummy texture and to ensure a proper rise.
- Pour and Bake Batter: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 28-29 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan for about 2 hours before frosting.
- Make the Frosting: In a stand mixer bowl fitted with the whisk attachment, beat together the powdered sugar, slightly melted butter, heavy cream, and vanilla extract until the frosting is light and fluffy, about 5 minutes. If the frosting is too thick, add an extra tablespoon of heavy cream and mix again.
- Frost the Cake: Spread an even layer of the vanilla buttercream frosting over the cooled cake surface. Optionally, color part of the frosting with pink food coloring and decorate as desired.
Notes
- Make sure all refrigerated ingredients are at room temperature for best mixing results.
- Do not overmix the batter after adding the dry ingredients to avoid a dense, gummy cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Use parchment paper with edges extended for easy cake removal.
- For a richer flavor, you can substitute whole milk with buttermilk if desired.
- If frosting seems too thick, gradually add heavy cream one tablespoon at a time until desired consistency is reached.
