Toss out that box cake mix, and instead make this Easy Vanilla Sheet Cake! This recipe is wonderfully simple and always pleases a crowd. Soft, sweet, and spongey – that’s how I’d describe this perfect vanilla sheet cake recipe!
Vanilla Sheet Cake with Vanilla Buttercream Frosting
Sheet cakes are always a go-to dessert when planning a party. Sure, layered cakes are pretty and impressive, but sheet cakes get the job done – especially for a larger crowd. This sheet cake serves up to 15 people, and everyone’s always happy with their piece!
The simplicity of a vanilla sheet cake shouldn’t be underestimated. It’s a no-frills dessert that’s been around for ages, and for good reason. Not many people can turn away a classic slice of soft, sweet vanilla cake with vanilla buttercream frosting. Oh, and don’t forget the rainbow sprinkles!
Next time you’re planning a birthday party, baby shower, or any other cause for celebration, consider making this super easy homemade vanilla sheet cake. It’s the real definition of tried and true! Picky eaters, foodies, and friends of all tastes might just ask for a second piece.
Why You’ll Love this Easy Vanilla Cake Recipe:
- Classic: Everyone loves vanilla cake! This is a classic recipe that is sure to satisfy.
- Customizable: Making this for a birthday party? Use rainbow sprinkles! A baby shower? Blue and/or pink sprinkles! You can dress this cake up for any occasion.
- Homemade: In a cinch, a box cake mix isn’t half bad. However, none of those boxes can hold a candle to this delicious homemade cake recipe.
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How to Make Frosted Vanilla Sheet Cake from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a baking pan.
- Stir together the milk, egg whites, eggs, butter, sour cream, and vanilla extract.
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients.
- Pour the batter into the prepared pan.
- Bake.
- Make the frosting by whipping the butter, then adding the vanilla and powdered sugar until smooth.
- Cool the cake.
- Frost the cake, add the sprinkles, slice, and enjoy!
If you forget to let your butter for the frosting adjust to room temperature, don’t panic! Just microwave a cup of water for 3 minutes. Then, quickly open the microwave door and place the sliced butter in the microwave, closing the door quickly. Let the butter sit in the microwave (without the microwave being on) for about 5-10 minutes. Within that time, the butter should soften, not melt.
If the vanilla extract isn’t enough to satisfy your vanilla craving, don’t despair! Vanilla bean paste will get the job done. Simply add 1 tablespoon of vanilla bean paste to the cake batter and 1 teaspoon to the frosting. You’ll have a significantly more vanilla-flavored cake!
In an airtight container at room temperature, this cake will stay fresh for about 2 days. In the refrigerator, it will keep for 4 days.
Recipe Tips and Tricks
- Do NOT frost the cake until it’s completely cooled to room temperature. If it’s still warm, the buttercream frosting will melt quickly.
- If you don’t have any whole milk on hand, that’s ok! Any kind of milk should do the trick for this easy recipe.
- 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.
In about 30 minutes, you too can have a simple and delicious vanilla sheet cake with homemade buttercream frosting.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Vanilla Sheet Cake Recipe
Ingredients
For the Cake
- 1 cup milk 227 grams
- 2 egg whites 70 grams
- 2 large eggs 100 grams
- 1 cup unsalted butter 226 grams, melted (2 sticks)
- ¼ cup sour cream 57 grams
- 1 tablespoon pure vanilla extract 12 grams
- 2½ cups all-purpose flour 300 grams
- 2 cups granulated sugar 400 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon baking soda 3 grams
- ¼ teaspoon kosher salt
For the Vanilla Buttercream
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 teaspoon pure vanilla extract 4 grams
- 4 cups powdered sugar 452 grams
- 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, baking soda, and salt together.2½ cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- 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
- Do NOT frost the cake until it’s completely cooled to room temperature. If it’s still warm, the buttercream frosting will melt quickly.
- If you don’t have any whole milk on hand, that’s ok! Any kind of milk should do the trick for this easy recipe.
- 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.
Can I make in 2 round cake pans
Can I bake in 2 8″ round cake pans