Vanilla Sheet Cake (Recipe + Video) - Little Sweet Baker (2024)

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Jump To Recipe by Lily Ernst

This delicious vanilla sheet cake is soft, moist, and topped with a fluffy whipped vanilla buttercream. It’s the ultimate dream cake for any and all vanilla lovers.

There is just something nostalgic about a simple vanilla cake. It reminds me of childhood birthday parties and other special celebrations. A good vanilla cake is bright and beautiful without being over-the-top fancy, which makes it suited for any occasion.

Why this recipe is so great:

Easy to make – All you need is an electric mixer, handheld or stand mixer, and a little patience mixing the batter. Other than that, the process is super easy.
Tastes amazing – This vanilla sheet cake is rich and buttery with the most lovely vanilla flavor. The buttercream is fluffy, creamy, and melt-in-your-mouth good.
Feeds a crowd – This sheet cake recipe can serve up to 24 people, which makes it great for parties and large gatherings.
Can be made in advance – This cake can be made and fully assembled the day before so it’s perfect during any busy holiday season.

Ingredients you’ll need:

Cake flour – can be substituted with all-purpose flour in a pinch
Baking powder & baking soda
Unsalted butter
Granulated & powdered sugar
Eggs
Vanilla extract and/or vanilla bean
Milk – any kind
Sour cream – plain yogurt or mayonnaise works too

How to make vanilla sheet cake:

(the ingredient amounts are listed in the printable recipe card further below)

In a medium bowl, toss together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Slowly beat in the eggs, one at a time, followed by the vanilla and sour cream.
Stir in half of the flour mixture and mix in the milk.
Then stir in the remaining flour mixture until just combined.
Pour the batter into a parchment paper-lined 9×13″ baking pan. Bake at 350F for 30 minutes.

Expert tips:

Room temperature ingredients – Make sure to have all your refrigerated ingredients – not just the butter – at room temperature before you start, by removing them from the fridge an hour in advance. Having the eggs, milk, and sour cream at room temperature will help bring the batter together without it separating.
Cake flour – Using store-bought cake flour really makes a difference with this recipe. However, if you are in a pinch, mix 2 & 1/4 cups AP flour with 1/4 cup cornstarch.
Decorating the cake – Use the back of a tablespoon to spread the buttercream frosting on the cake. Twist your wrist to create swirls and just top with sprinkles along the edges to highlight the beauty of the buttercream, especially if you are using vanilla beans.

FAQ:

What is a sheet cake?

A sheet cake is a cake baked in a large shallow rectangular pan, such as a jelly roll pan. So a single layer 9×13″ cake is technically a quarter sheet cake but is often referred to as a sheet cake, nonetheless.

How do I substitute vanilla bean for vanilla paste or extract?

One vanilla bean is equivalent to 2 teaspoons of pure vanilla bean paste or pure vanilla extract.

How to store vanilla sheet cake:

Tightly cover and store in the refrigerator for up to 5 days. Bring to room temperature by letting it sit out on the counter for 1 hour before serving.

How to freeze vanilla sheet cake:

The cake can be frozen with or without the frosting. Tightly wrap the cake in a double layer of saran wrap and store in the freezer for up to 3 hours. Thaw overnight in the fridge and bring to room temperature before serving.