This vanilla sheet cake is my go-to cake for any party. It’s super simple to make with just 10 ingredients, and it tastes absolutely delicious. There’s no complicated stacking and frosting with this easy sheet cake recipe! It’s wonderfully simple for feeding a crowd.
This vanilla sheet cake is simple, but so delicious. My secret ingredient is sour cream– it keeps the cake moist for days! Slathered with some homemade buttercream frosting, it’s hard to resist this easy sheet cake. Plus, it’s so simple to decorate. I just grab some festive sprinkles!
What’s in This Vanilla Sheet Cake Recipe?
- Milk: Makes the cake rich and moist.
- Eggs: A combination of whole eggs and egg whites
- Butter: Unsalted butter makes the cake rich and tender and forms the creamy base of the buttercream frosting.
- Sour Cream: My secret ingredient for an ultra-moist and tender cake!
- Vanilla Extract: Adds vanilla flavor to both the cake and the frosting.
- Flour: All-purpose flour gives the cake structure.
- Sugar: Granulated sugar sweetens the cake, while powdered sugar sweetens the frosting and gives it structure.
- Leavening: A combination of baking powder and baking soda helps the cake rise in the oven to become light and fluffy.
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How to Store
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.
Tips for Success
- 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.
- 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.
Vanilla Sheet Cake Recipe
This vanilla sheet cake is my go-to cake for any party. It's super simple to make with just 10 ingredients and it tastes absolutely delicious.
Prep: 15 minutes
Cook: 20 minutes
Total Time
: 35 minutes
Servings: 15 slices
Ingredients
For the Cake
- 1 cup milk
- 2 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
Equipment
- Kitchen Scale (optional)
- XL Baking Sheet (12×17)
- Hand Mixer
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 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
- Nutritional information does not include optional ingredients.
Nutrition Facts
Vanilla Sheet Cake Recipe
Amount Per Serving (1 slice)
Calories 553
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 94mg31%
Sodium 94mg4%
Potassium 78mg2%
Carbohydrates 76g25%
Fiber 1g4%
Sugar 59g66%
Protein 4g8%
Vitamin A 843IU17%
Vitamin C 0.03mg0%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Can I make in 2 round cake pans
Can I bake in 2 8″ round cake pans