Vanilla sheet cake recipe is a classic baked dessert made from all-purpose flour, butter, sugar, eggs, baking powder, and vanilla extract.
This vanilla sheet cake recipe tastes soft, fluffy, and rich in flavor. I made this vanilla sheet cake recipe to enjoy a homemade sweet that brings happiness and comfort to family and friends.
Children, adults, and guests all enjoy eating this vanilla sheet cake recipe during birthdays or celebrations.
The main specialty of this vanilla sheet cake recipe is the moist texture and strong vanilla flavor in every bite. Now I will show step-by-step instructions to bake this vanilla sheet cake recipe.
Vanilla Sheet Cake Recipe
This vanilla sheet cake recipe creates a soft, moist dessert that melts in the mouth. Made using all-purpose flour, butter, eggs, sugar, and vanilla extract, the flavor is rich and comforting.
The cake rises evenly and gives a light texture that pairs well with smooth vanilla buttercream. The method is easy to follow and works well for both beginners and experienced bakers.
This cake brings happiness to family, children, and guests who enjoy sweet treats. Served as dessert or during gatherings, this vanilla sheet cake brings smiles. The taste, texture, and look of this recipe make it truly enjoyable to bake.
How To Prepare Vanilla Sheet Cake Recipe?
To make this vanilla sheet cake perfectly, follow each step carefully. Clear instructions and helpful tips guide you through the process smoothly.
A list of kitchen tools is included to make baking easier, though not all are necessary. Use what you have on hand, and you’ll still bake a delicious, soft vanilla cake everyone will enjoy.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: Serves 12
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 9×13 inch (23×33 cm) sheet cake pan
- Cooling rack
- Offset spatula or butter knife (for frosting)
- Sifter (optional, for powdered sugar)
Ingredients
For the Vanilla Cake:
- 2 cups all-purpose (plain) flour
- ½ cup (115g) unsalted butter, softened
- 2½ teaspoons baking powder
- 3 teaspoons canola oil
- ¼ teaspoon kosher salt
- 4 large eggs (each 50–55g or 2 oz)
- 1½ cups superfine (caster) sugar
- 3 teaspoons pure vanilla extract
For the Vanilla Buttercream Frosting:
- ¾ cup unsalted butter, at room temperature
- ¼ cup heavy cream
- 1½ cups powdered (icing) sugar
- 1 teaspoon vanilla extract
How To Make Vanilla Sheet Cake Recipe
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch sheet pan with butter or non-stick spray, and line the base with parchment paper if desired for easy removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and caster sugar together until the mixture is light, pale, and fluffy. This usually takes about 3–4 minutes with an electric mixer on medium speed.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Once combined, mix in the vanilla extract until the batter is smooth and creamy.
Step 4: Incorporate Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Pour in the canola oil and mix until just combined. Be careful not to overmix the batter.
Step 5: Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and spring back when touched.
Step 6: Cool Completely
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then transfer the cake to a cooling rack and allow it to cool completely before frosting.
Step 7: Make and Apply Frosting
To prepare the buttercream, beat the room-temperature butter until creamy. Gradually add the powdered sugar, then pour in the heavy cream and vanilla extract. Beat for 2–3 minutes until light and fluffy. Spread the frosting evenly over the cooled cake using an offset spatula or the back of a spoon.
Nutrition Facts Of Vanilla Sheet Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 380 kcal |
| Total Fat | 20g |
| Saturated Fat | 11g |
| Cholesterol | 95mg |
| Sodium | 120mg |
| Total Carbohydrates | 45g |
| Sugars | 30g |
| Protein | 4g |
Why My Recipe Works
This vanilla sheet cake recipe works because each ingredient is balanced to create a soft, fluffy, and moist texture. The combination of butter and oil adds richness and moisture without making the cake heavy.
Using superfine sugar helps the batter mix smoothly and gives the cake a tender crumb. Eggs add structure and help the cake rise evenly.
Baking powder gives the right lift, making the vanilla sheet cake recipe light but stable. Vanilla extract brings deep flavor that shines through every bite.
The buttercream frosting complements the cake, creating a smooth, sweet finish that makes the whole recipe complete and satisfying.
Ways To Use It
Serve this vanilla sheet cake recipe as a classic dessert after lunch or dinner. Cut into squares for school lunchboxes or afternoon snacks.
Dress it up with fruit, chocolate chips, or sprinkles for birthday celebrations. Use it as a base for layered cakes by slicing it in half and adding filling between layers.
Pair it with fresh berries and whipped cream for a light summer treat. Top with flavored frosting like lemon or strawberry for variety.
Serve plain with tea or coffee during small gatherings. Turn leftovers into cake pops or trifles for a fun twist on presentation and flavor.
Variations
➤ Chocolate Vanilla Sheet Cake: Add ¼ cup unsweetened cocoa powder to the dry ingredients for a subtle chocolate twist that pairs perfectly with vanilla buttercream.
➤ Lemon Vanilla Sheet Cake: Incorporate 1 tablespoon of fresh lemon zest and replace half of the vanilla extract with lemon extract for a bright, citrus flavor.
➤ Berry-Studded Vanilla Sheet Cake: Fold in ½ cup fresh or frozen berries like blueberries or raspberries into the batter for bursts of fruity sweetness throughout the cake.
➤Spiced Vanilla Sheet Cake: Add 1 teaspoon ground cinnamon and ½ teaspoon nutmeg to the dry ingredients for a warm, cozy spice variation.
Expert Tips
1. Make sure all ingredients such as butter, eggs, and milk are at room temperature before starting. This ensures they mix well, creating a smooth batter that bakes evenly and results in a soft cake.
2. Sifting the flour, baking powder, and salt helps break up lumps and distributes the leavening agents evenly, preventing dense patches and allowing the cake to rise properly.
3. When creaming butter and sugar, beat until the mixture is light and airy. This adds air into the batter, making the cake tender and fluffy.
4. Incorporate eggs one by one, mixing thoroughly after each addition. This builds a strong batter structure and avoids curdling.
5. Add dry ingredients gradually and mix gently until just combined. Overworking the batter can develop gluten, causing the cake to become tough.
6. Start testing for doneness a few minutes before the timer goes off. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but no raw batter.
7. Allow the cake to cool completely on a wire rack before applying frosting. Frosting a warm cake can cause it to melt or slide off, spoiling the texture and presentation.
Additions And Substitutions
This vanilla sheet cake recipe allows for several additions and substitutions to match your taste or dietary needs:
Additions
- Mix in chocolate chips, rainbow sprinkles, or crushed nuts for added texture.
- Add a teaspoon of lemon or almond extract for a different flavor twist.
- Top with fresh berries, shredded coconut, or a drizzle of caramel after frosting.
Substitutions
- Swap canola oil for vegetable oil or melted coconut oil.
- Use whole wheat flour for a slightly denser texture and a nuttier taste.
- Replace dairy butter with plant-based butter for a dairy-free version.
- Substitute caster sugar with light brown sugar for deeper sweetness.
How To Store Leftovers
To store leftover vanilla sheet cake recipe, first make sure the cake is completely cooled. Wrap the cake tightly with plastic wrap or place it in an airtight container to keep it moist and prevent it from drying out.
You can store it at room temperature for up to 2 days. For longer storage, keep the wrapped cake in the refrigerator for up to one week.
If you want to store it even longer, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze it for up to 3 months. Thaw frozen cake overnight in the fridge before serving.
FAQs with Vanilla Sheet Cake Recipe
Can I use a different type of oil instead of canola oil?
Yes, other neutral-flavored oils like vegetable oil or light olive oil can replace canola oil in this recipe. These oils help keep the cake moist without affecting the flavor. Avoid strong-flavored oils like extra virgin olive oil, as they might overpower the vanilla taste.
How do I know when the cake is fully baked?
The best way to check is by inserting a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, the cake is ready. If wet batter sticks, it needs more time. Start testing a few minutes before the minimum baking time to avoid overbaking.
Can I make this cake ahead of time?
Yes, this cake can be baked a day or two in advance. Store it wrapped tightly or in an airtight container at room temperature to maintain freshness. If frosted later, refrigerate the cake after frosting. Bring it back to room temperature before serving for the best texture and flavor.
What can I use instead of superfine sugar?
Regular granulated sugar can be used if superfine sugar is unavailable. Superfine sugar dissolves more quickly in the batter, leading to a smoother texture and finer crumb. To make your own, pulse granulated sugar in a food processor for a few seconds until it becomes finer but not powdery.
Conclusion
This delicious vanilla sheet cake recipe was a joy to make and even better to enjoy. I followed each step carefully and found it easy to prepare.
The result was a soft, moist cake that everyone loved. I am happy and feel successful after baking it. I am sure you understand the process clearly and will also try it in your kitchen.
Once you make this vanilla sheet cake recipe, you will see how simple and rewarding it is to bake and share with others.
More Vanilla Cake Recipes You’ll Love
French Vanilla Cake Mix [Moist And Fluffy]
Half Chocolate Half Vanilla Cake Recipe [Two Flavors]
Vanilla Mayonnaise Cake (Low-Carb, Gluten-Free)
Copycat Nothing Bundt Cake Vanilla Recipe
Vanilla Swiss Roll Cake Recipe With Cream Filling
Vanilla Sheet Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- 9×13 inch (23×33 cm) sheet cake pan
- Cooling rack
- Offset spatula or butter knife (for frosting)
- Sifter (optional, for powdered sugar)
Ingredients
For the Vanilla Cake:
- 2 cups all-purpose plain flour
- ½ cup 115g unsalted butter, softened
- 2½ teaspoons baking powder
- 3 teaspoons canola oil
- ¼ teaspoon kosher salt
- 4 large eggs each 50–55g or 2 oz
- 1½ cups superfine caster sugar
- 3 teaspoons pure vanilla extract
For the Vanilla Buttercream Frosting:
- ¾ cup unsalted butter at room temperature
- ¼ cup heavy cream
- 1½ cups powdered icing sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch sheet pan with butter or non-stick spray, and line the base with parchment paper if desired for easy removal.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened unsalted butter and caster sugar together until the mixture is light, pale, and fluffy. This usually takes about 3–4 minutes with an electric mixer on medium speed.
Step 3: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Once combined, mix in the vanilla extract until the batter is smooth and creamy.
Step 4: Incorporate Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed. Pour in the canola oil and mix until just combined. Be careful not to overmix the batter.
Step 5: Bake the Cake
- Pour the batter into your prepared pan and spread evenly. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden and spring back when touched.
Step 6: Cool Completely
- Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then transfer the cake to a cooling rack and allow it to cool completely before frosting.
Step 7: Make and Apply Frosting
- To prepare the buttercream, beat the room-temperature butter until creamy. Gradually add the powdered sugar, then pour in the heavy cream and vanilla extract. Beat for 2–3 minutes until light and fluffy. Spread the frosting evenly over the cooled cake using an offset spatula or the back of a spoon.
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.