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

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, 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)

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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.