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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Servings:
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.