Vanilla Sheet Cake Recipe
This Vanilla Sheet Cake recipe is a soft, fluffy dessert baked in a single layer, perfect for serving a crowd. Made with simple ingredients like flour, sugar, eggs, butter, milk, and vanilla extract, it's easy to prepare and customize. Topped with vanilla or buttercream frosting, it’s ideal for birthdays, celebrations, or everyday treats. Classic, delicious, and crowd-pleasing.
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.
