Description
Light, fluffy, and easy to make, this Vanilla Sheet Cake is a go-to dessert for birthdays, potlucks, or casual get-togethers.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (226g) unsalted butter, softened (for frosting)
- 3 cups (360g) powdered sugar, sifted
- 2 tablespoons heavy cream or milk
- 1 tablespoon pure vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in three additions, alternating with the buttermilk.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool fully in the pan on a wire rack.
- In a large bowl, beat the butter for the frosting on medium speed for 2 minutes until smooth.
- Gradually add the sifted powdered sugar, one cup at a time, beating well.
- Add the vanilla extract, a pinch of salt, and the heavy cream or milk. Beat until light and fluffy.
- Spread the frosting evenly over the cooled cake. Serve in slices and store leftovers covered.
Notes
- Ideal for a 9×13 pan
- Works great with any frosting
- Store leftovers at room temperature or in the refrigerator
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Vanilla Sheet Cake, Cake, Dessert, Baking