This vanilla sheet cake is my go-to for birthday parties, potlucks, and last-minute celebrations. It’s simple, reliable, and so tasty. With just 10 everyday ingredients and no fussy layers or piping, it’s the kind of dessert I can whip up in a snap, and it never fails to impress. The real secret? Sour cream. It makes the cake incredibly moist and tender, and keeps it that way for days!
Simple Moist Vanilla Sheet Cake
I’ve baked a lot of cakes in my day, but I come back to this vanilla sheet cake again and again. It’s the kind of classic that just works. No stacks, no leveling, no special equipment. Just one pan, a smooth batter, and a rich, fluffy vanilla flavor that’s always a hit.
Sour cream keeps this simple sheet cake moist for days, and whipped egg whites make it incredibly fluffy. Whether you’re celebrating something big or just need a treat to share, this is the cake I recommend first to beginner and experienced bakers alike. It’s a toned-down version of my favorite white wedding cake recipe that’s perfect for more casual celebrations.
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Vanilla Sheet Cake Recipe
Equipment
- Kitchen Scale (optional)
- XL Baking Sheet (12×17)
- Hand Mixer
Ingredients
For the Cake:
- 1 cup milk
- 2 large egg whites
- 2 large eggs
- 1 cup unsalted butter melted (2 sticks)
- ¼ cup sour cream *
- 1 tablespoon pure vanilla extract
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
For the Vanilla Buttercream:
- 1 cup unsalted butter room temperature (2 sticks)
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
- Rainbow sprinkles optional, for garnish
Instructions
- Preheat oven to 350°F. Line a 12×17-inch XL baking sheet with parchment paper. Spray the sides with nonstick spray.
- Add the milk, egg whites, eggs, butter, sour cream, and vanilla extract to a medium-sized bowl and stir to combine.1 cup milk, 2 large egg whites, 2 large eggs, 1 cup unsalted butter, ¼ cup sour cream, 1 tablespoon pure vanilla extract
- In a separate large bowl, whisk the flour, sugar, baking powder, and baking soda together.2½ cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda
- Pour the wet ingredients into the dry and stir just until combined.
- Pour the batter into the baking pan and spread evenly.
- Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- While the cake is baking, make the frosting. Using a hand mixer, beat the butter until light and fluffy. Add the vanilla and mix again until combined1 cup unsalted butter, 1 teaspoon pure vanilla extract, 4 cups powdered sugar
- Add a cup of powdered sugar at a time and mix after each addition until smooth. Wait to frost the cake until it has fully cooled.
- Sprinkle some sprinkles on top of the cake before the frosting dries, if desired, then slice and serve.Rainbow sprinkles
Notes
- Measure the flour using the spoon-and-level method to avoid a dense, dry cake.
- Take care not to overmix the batter; otherwise, the cake may turn out rubbery.
- To bake this cake in a 9×13-inch pan, cut the recipe in half.
- To bake in 8-inch round cake pans, you’ll need 4. Or, you can divide the batter evenly among 2 pans and bake for longer (closer to 30-35 minutes).
- Wait to frost the cake until it’s completely cooled to room temperature. If it’s still warm, the buttercream frosting will melt quickly.
- Have fun with this cake, and don’t be afraid to get creative with the sprinkles and designs! The sky’s the limit when it comes to customizing the image of this sheet cake.
- Nutritional information does not include optional ingredients.
How Egg Whites Improve Cake Texture
Those extra egg whites aren’t just for show; they’re the secret to a lighter, fluffier crumb! Egg whites add structure and lift without the richness of yolks, which helps this simple sheet cake rise beautifully and feel light instead of dense. Just make sure to mix them in gently so you don’t deflate the batter.
How to Store and Freeze
Store leftover vanilla sheet cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. You can also wrap individual slices in plastic wrap and store them in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
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