Vanilla Sheet Cake Recipe

Course: cake, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 28

Cool: 2

Total Time: 2 43

Servings: slices

Calories: 401kcal

Author: Becky Hardin

Grab a few baking staples and you'll be able to whip up this moist vanilla sheet cake from scratch for birthdays or any party!

Print Recipe

Equipment

Kitchen Scale (optional)
13x18-inch Sheet Cake Pan (aka: rimmed half sheet pan)
Stand Mixer

Ingredients

For the Cake

2½ cups all-purpose flour 350 grams
3 teaspoons baking powder 12 grams
½ teaspoon kosher salt
¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
1¾ cups granulated sugar 350 grams
¼ cup vegetable oil 50 grams
4 large eggs 200 grams, room temperature
1 tablespoon pure vanilla extract 12 grams
1 cup milk 227 grams, room temperature

For the Frosting

5 cups powdered sugar 600 grams
1 ½ cups unsalted butter 340 grams, slightly melted (3 sticks)
3-4 tablespoons heavy cream 43-57 grams (35% fat)
2 teaspoons pure vanilla extract 8 grams

Instructions

Preheat oven to 350°F.
Line one 13x18-inch sheet cake pan with parchment paper (leave parchment paper slighter higher than the sides of the pan so it’s easier to lift the cake out after). Spray lightly with nonstick cooking spray, then set aside.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
2½ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat (on high speed) the butter, granulated sugar, and vegetable oil together until well combined, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl.
¾ cup unsalted butter, 1¾ cups granulated sugar, ¼ cup vegetable oil
Add eggs and vanilla into the butter mixture and beat on high until light and fluffy, about 1 minute.
4 large eggs, 1 tablespoon pure vanilla extract
Beat the milk into the wet mixture just until combined, about 30 seconds.
1 cup milk
Beat the dry ingredients into the wet ingredients just until combined (using a spatula to scrape down sides and bottom of bowl). Do not overmix or the cake will not rise properly and will have a gummy-like texture.
Pour the batter into the prepared cake pan and bake for 28-29 minutes, or until a toothpick inserted in the middle comes out clean.
Remove cake from oven and let cool completely in pan before frosting, about 2 hours.
Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the powdered sugar, butter, heavy cream, and vanilla together until light and fluffy, about 5 minutes. If the frosting seems too thick, beat in an additional tablespoon of heavy cream.
5 cups powdered sugar, 1 ½ cups unsalted butter, 3-4 tablespoons heavy cream, 2 teaspoons pure vanilla extract
Smooth an even layer of frosting over the top of the cake and decorate as desired (I colored part of the frosting with pink food coloring).

Notes

Measure your flour using the spoon-and-level method to avoid a dense, dry cake.
Take care not to overmix the batter; otherwise, your cake may turn out gummy.
Let the cake cool completely before frosting it.

Storage: Store vanilla cake tightly wrapped in plastic wrap at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition