Vanilla Sheet Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 551kcal

Author: Becky Hardin - Easy Dessert Recipes

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!

Print Recipe

Equipment

Kitchen Scale (optional)
XL Baking Sheet (12x17)
Hand Mixer

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

Instructions

Preheat oven to 350°F. Line a 12x17-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 combined
1 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.

Storage: Store vanilla sheet cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition