Vanilla Sheet Cake

Name: Vanilla Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 slices
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup unsalted butter (softened); 1 1/2 cups granulated sugar; 3 large eggs (room temperature); 1 tbsp vanilla extract; 1 cup buttermilk (room temperature); 1/2 cup unsalted butter (softened); 3 cups icing sugar (sifted); 1 tsp vanilla extract; 2-3 tbsp milk

50 min 16 slices Easy

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Vanilla Sheet Cake

A light and fluffy vanilla sheet cake perfect for any occasion.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Easy

Vanilla sheet cake is a classic dessert that is both simple and satisfying. With its light and fluffy texture, this cake is perfect for birthdays, gatherings, or any occasion that calls for a delicious treat. The beauty of a sheet cake is its ease of preparation and the ability to feed a crowd with minimal effort. This recipe creates a tender and moist cake with a rich vanilla flavour, making it a versatile base for any frosting or topping you desire. Whether you dress it up with fruits and cream or keep it simple with a dusting of powdered sugar, this vanilla sheet cake will surely be a hit.

Instructions

Preheat and prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.

Pro tip: Ensure the parchment paper overhangs the sides for easy cake removal.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Whisking helps to evenly distribute the leavening agents.

Cream butter and sugar

In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Pro tip: Scrape down the bowl as needed to ensure even mixing.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Adding eggs one at a time prevents curdling and ensures a smooth batter.

Combine wet and dry ingredients

Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.

Pro tip: Do not overmix to prevent a dense cake.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through for even baking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a rack prevents the bottom from becoming soggy.

Prepare the frosting

In a medium bowl, beat the butter until creamy. Gradually add the icing sugar, vanilla extract, and milk, beating until smooth and spreadable.

Pro tip: Adjust the milk quantity for desired frosting consistency.

Frost the cake

Spread the frosting evenly over the cooled cake. Decorate as desired.

Pro tip: Use an offset spatula for a smooth finish.

💡

Tips & Tricks

Ensure all ingredients are at room temperature for better mixing.
Use a toothpick to test the cake's doneness; it should come out clean.
Rotate the cake halfway through baking for even cooking.
Cool the cake completely before frosting to prevent melting.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature.

How should I store leftover cake?

Store leftovers in an airtight container at room temperature for up to three days or freeze for up to a month.

Can I use a different pan size?

Yes, you can use two 8-inch round pans or a 9-inch square pan, but adjust baking times accordingly.

How do I prevent the cake from sticking to the pan?

Grease the pan well and line it with parchment paper for easy removal.

Is there a substitute for buttermilk?

You can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Serving Suggestions

Serve this vanilla sheet cake as a delightful dessert with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of elegance, top with fresh berries or a drizzle of chocolate sauce. This cake can be made ahead and stored in an airtight container at room temperature for up to three days. It also freezes well; wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to one month.

Nutrition per serving

350

Calories

Protein

17g

Fat

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