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Easy Vanilla Sheet Cake Recipes

Easy Vanilla Sheet Cake Recipes

This soft, buttery vanilla sheet cake comes together fast and bakes up moist with a cloud of vanilla frosting. Perfect for parties, potlucks, or anytime you need a crowd-pleaser.
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Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour spooned and leveled
  • 2.5 tsp baking powder
  • 0.5 tsp fine salt
  • 1.75 cup granulated sugar
  • 0.75 cup unsalted butter, softened room temperature
  • 2 tbsp neutral oil such as canola or vegetable
  • 3 large eggs room temperature
  • 1.5 tbsp pure vanilla extract
  • 1 cup whole milk room temperature
  • 0.5 cup sour cream full-fat preferred
  • 0.75 cup unsalted butter, softened (for frosting) room temperature
  • 3.25 cup powdered sugar sift if lumpy
  • 1.5 tsp pure vanilla extract (for frosting)
  • 2.5 tbsp whole milk (for frosting) add more as needed for spreadable consistency
  • 0.125 tsp fine salt (for frosting) a pinch balances sweetness

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment.
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
  • Mix in the oil. Beat in eggs one at a time, then blend in vanilla.
  • Stir milk and sour cream together in a measuring cup.
  • Add dry ingredients to the butter mixture in three additions, alternating with the milk mixture. Mix just until combined.
  • Spread batter evenly in the pan. Tap the pan once to release bubbles.
  • Bake 26–30 minutes, until golden and a toothpick comes out clean.
  • Cool in the pan 15 minutes. Turn out to a rack and cool completely.
  • Beat frosting butter until creamy. Gradually mix in powdered sugar and salt.
  • Beat in vanilla and milk until light and fluffy, 1–2 minutes.
  • Frost the cooled cake. Slice into squares and serve.

Notes

Try funfetti: fold 1/3 cup rainbow sprinkles into the batter. For extra tang, swap half the milk with buttermilk. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze slices, well wrapped, for up to 2 months.
This recipe is an original creation inspired by classic Easy Vanilla Sheet Cake Recipes flavors. All ingredient ratios and instructions are independently developed.