If you have a craving for a dessert that feels like a warm hug and a celebration all in one bite, this Vanilla Sheet Cake with Creamy Butter Frosting Recipe is your new best friend. Imagine a moist, fluffy vanilla cake spread with the most dreamy, luscious butter frosting that melts in your mouth. Perfect for gatherings, special occasions, or just because life deserves a little sweetness, this recipe balances simple, classic flavors elevated by creamy textures and just the right amount of sweetness. It’s the kind of recipe you’ll want to keep coming back to, whether you’re baking for a crowd or treating yourself.
Ingredients You’ll Need
Don’t let this recipe fool you — it relies on a handful of everyday ingredients that come together to create something seriously spectacular. Each component is essential, contributing to the cake’s tender crumb, rich vanilla notes, and perfectly smooth frosting that’s absolutely indulgent without being overpowering.
- All-purpose flour (2½ cups): The foundation of the cake, giving it structure and the soft crumb we all love.
- Baking powder (3 teaspoons): Ensures your sheet cake rises beautifully, keeping it light and airy.
- Kosher salt (½ teaspoon): Enhances all the flavors, balancing sweetness with a subtle depth.
- Unsalted butter (¾ cup for cake, 1½ cups for frosting): Adds richness and moisture; room temperature for the batter, slightly melted for the frosting to get the perfect texture.
- Granulated sugar (1¾ cups): Sweetens the cake while helping to create that tender crumb.
- Vegetable oil (¼ cup): Keeps the cake moist and soft; a little secret for extra tender crumb.
- Large eggs (4): Bring structure and lift, plus give a rich flavor.
- Pure vanilla extract (1 tablespoon for cake, 2 teaspoons for frosting): The superstar flavor that defines this recipe; quality vanilla makes all the difference.
- Milk (1 cup): Adds moisture and helps with batter consistency for a smooth pour.
- Powdered sugar (5 cups): The base of your creamy butter frosting, whipped light and fluffy for spreading.
- Heavy cream (3-4 tablespoons): Provides the frosting with a silky texture and just enough softness to spread beautifully.
How to Make Vanilla Sheet Cake with Creamy Butter Frosting Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F so it’s ready to bake the cake at just the right temperature. Line a 13×18-inch sheet pan with parchment paper, ensuring the paper extends past the edges to help lift out the cake easily after baking. A light spray of nonstick cooking spray will prevent any sticking, making clean-up a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures your leavening and salt are evenly distributed throughout the flour for consistent texture and flavor in every bite.
Step 3: Cream Butter, Sugar, and Oil
Using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and vegetable oil on high speed until well combined and fluffy—about 2 minutes. This step is crucial for that tender texture and rich crumb we want in a sheet cake. Don’t forget to scrape down the sides to get every bit of goodness mixed in.
Step 4: Add Eggs and Vanilla
Next, add the eggs and vanilla extract to the butter mixture and continue beating on high until the batter lightens in color and becomes fluffy, about 1 minute. This step infuses the batter with air which helps the cake rise perfectly.
Step 5: Combine Milk and Dry Ingredients
Beat the milk into the wet batter gently just until combined, then fold the dry ingredients in carefully with a spatula. Take care not to overmix here; overworking the batter can lead to a gummy texture instead of light and tender.
Step 6: Bake the Cake
Pour the batter into your prepared sheet pan and spread it evenly. Bake for 28 to 29 minutes at 350°F or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan for about 2 hours before frosting. Patience here pays off with a clean cut and the best frosting experience.
Step 7: Make the Creamy Butter Frosting
In a clean bowl, combine the powdered sugar, melted butter, heavy cream, and vanilla extract. Whip with a whisk attachment on your mixer until the frosting is light, fluffy, and spreadable — about 5 minutes. If the frosting feels too thick, add a splash more heavy cream to loosen it up.
Step 8: Frost and Decorate
Once the cake is completely cooled, spread the creamy butter frosting evenly over the top. Feel free to get playful here — I love adding a pop of pink by blending part of the frosting with a little food coloring for a festive touch. Slice, serve, and prepare to be adored!
How to Serve Vanilla Sheet Cake with Creamy Butter Frosting Recipe
Garnishes
A simple garnish goes a long way. Fresh berries like strawberries or raspberries add vibrant color and a tart contrast to the sweet frosting. Toasted coconut flakes or delicate edible flowers can also elevate presentation and invite compliments from everybody at the table.
Side Dishes
This sheet cake pairs beautifully with a scoop of vanilla bean ice cream or a side of fresh fruit salad to lighten the richness. For coffee lovers, a strong cup of espresso or cappuccino complements the cake’s buttery vanilla notes perfectly.
Creative Ways to Present
Want to wow your guests? Try creating a cake trifle by layering cubed cake with whipped cream and fresh fruit in a large glass bowl. Another idea is to serve this cake with personalized toppings like mini chocolate chips or sprinkles, turning it into a fun party centerpiece everyone can customize.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container and refrigerate. It will stay fresh and moist for up to 4 days, making it perfect to enjoy well beyond the party day.
Freezing
You can freeze the un-frosted cake layers wrapped securely in plastic wrap and aluminum foil for up to 2 months. When ready to enjoy, thaw overnight in the fridge before frosting and serving for best texture.
Reheating
If you prefer your cake slightly warm, gently microwave individual slices for about 10-15 seconds. Avoid heating too long or at high power to prevent drying out the cake or melting the frosting too much.
FAQs
Can I use almond extract instead of vanilla?
Absolutely! Almond extract adds a lovely nutty twist, but keep it light — about half the amount of vanilla, since almond can be quite strong.
Is this recipe suitable for gluten-free baking?
This version uses all-purpose flour, but you can substitute with a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or another binder for the best texture.
Can I make this cake in smaller pans?
Yes, but baking times will vary. For smaller round pans, start checking for doneness around 20-25 minutes. The sheet cake’s beauty is in its size, though, perfect for feeding a crowd.
How do I prevent the frosting from being too sweet?
If you find the frosting overly sweet, try using slightly less powdered sugar or add a pinch of salt to balance the flavor without compromising creaminess.
Can I add food coloring to the cake batter?
Definitely! Gel food coloring works best to maintain batter consistency and vibrant colors, perfect for festive occasions or themed parties.
Final Thoughts
There’s something truly comforting about a homemade Vanilla Sheet Cake with Creamy Butter Frosting Recipe. It’s one of those classic desserts that never goes out of style, easy enough for beginners but delightful enough to impress every time. I encourage you to give this recipe a try—it might just become your go-to cake for birthdays, celebrations, or those moments when you simply want to treat yourself to something wonderful.
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Vanilla Sheet Cake with Creamy Butter Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes plus 2 hours cooling time
- Yield: 24 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Vanilla Sheet Cake is a moist and tender dessert perfect for any occasion. Featuring a fluffy crumb and rich vanilla flavor, it’s topped with a smooth, creamy vanilla buttercream frosting that melts in your mouth. Ideal for birthdays, celebrations, or simple family treats, this recipe yields 24 slices from a single 13×18-inch pan and is easy to make with staple ingredients.
Ingredients
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, room temperature (170 grams, 1½ sticks)
- 1¾ cups granulated sugar (350 grams)
- ¼ cup vegetable oil (50 grams)
- 4 large eggs, room temperature (200 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 1 cup milk, room temperature (227 grams)
For the Frosting
- 5 cups powdered sugar (600 grams)
- 1½ cups unsalted butter, slightly melted (340 grams, 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 to ensure it reaches the correct temperature for baking the cake evenly.
- Prepare Pan: Line a 13×18-inch sheet cake pan with parchment paper, extending slightly above the edges for easy removal. Lightly spray the parchment with nonstick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
- Cream Butter Mixture: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter, granulated sugar, and vegetable oil on high speed until fully combined and creamy, about 2 minutes. Scrape down the sides with a spatula.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating on high speed until the mixture is light and fluffy, about 1 minute.
- Incorporate Milk: Beat the milk into the wet ingredients just until blended, about 30 seconds, ensuring even moisture distribution.
- Combine Dry and Wet Ingredients: Fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until combined. Avoid overmixing to maintain a light texture and proper rise.
- Bake the Cake: Pour batter evenly into the prepared pan. Bake for 28-29 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan, approximately 2 hours, before frosting.
- Prepare Frosting: In a clean stand mixer bowl fitted with a whisk attachment, beat powdered sugar, slightly melted butter, heavy cream, and vanilla extract together on medium-high speed until light and fluffy, about 5 minutes. If frosting is too thick, add an extra tablespoon of heavy cream and beat again.
- Frost the Cake: Spread an even layer of the frosting over the cooled cake. Optionally, decorate with colored frosting or other toppings as desired.
Notes
- Ensure all ingredients like butter, eggs, and milk are at room temperature for optimal mixing and texture.
- Do not overmix batter after adding dry ingredients to avoid a dense or gummy cake.
- Parchment paper extending above the pan sides helps lift the cake easily once baked and cooled.
- The frosting can be tinted with food coloring for decorative purposes.
- Store the cake covered at room temperature for up to 2 days or refrigerated for longer freshness.
- This recipe is great for sheet cake celebrations and can be halved for smaller batches.
