Simple, tender vanilla sheet cake with a light, fluffy whipped buttercream that you can make for any gathering. It bakes in one pan and frosts easily.
introduction
This vanilla sheet cake is a basic, reliable dessert. It has a soft crumb and a sweet, cloud-like frosting that many people like. If you enjoy simple baked treats, you might also like the apple cupcakes with salted caramel frosting for another easy dessert idea. The cake is great for weeknights, parties, or when you need a quick cake to feed a crowd.
Why You’ll Love This Vanilla Sheet Cake with Whipped Buttercream Frosting
You will love this cake because it is easy and forgiving. The sheet pan size means you bake one large cake instead of multiple layers. The batter comes together in the mixer and spreads easily. The whipped buttercream is extra fluffy and spreads smoothly over the cake. This cake keeps well in the fridge for several days and still tastes fresh. It also takes sprinkles or simple piping without much extra work.
Why Make This Recipe
Make this recipe when you want a quick, classic cake with great flavor. The cake uses common pantry ingredients like flour, sugar, butter, milk, and eggs. It is not fussy and does not need special baking skills. The whipped buttercream is simple to beat up in a mixer and becomes light in texture. This cake works for birthdays, potlucks, school events, or casual family dinners. It is a good choice when you want a homemade dessert without a lot of steps.
What You Need for Vanilla Sheet Cake with Whipped Buttercream Frosting
You need a few tools to make this cake. Use a 9×13-inch cake pan that you grease well. A stand mixer with a paddle attachment speeds things up, but a handheld mixer works fine. Use measuring cups and spoons, a medium bowl for whisking eggs and milk, and an offset spatula for spreading the frosting. A wire rack helps the cake cool evenly. For testing doneness, a toothpick is handy. That is all you really need to get a very good result.
How to Make Vanilla Sheet Cake with Whipped Buttercream Frosting
Follow these clear steps. Read them all before you start so everything goes smoothly.
- Preheat the oven to 350°F (177°C). Grease a 9×13-inch cake pan well so the cake comes out clean.
- In the bowl of a stand mixer, sift or add the cake flour, granulated sugar, baking powder, baking soda, and salt. Use the paddle attachment and beat on low a few seconds to mix.
- Add the cubed butter, the vanilla extract, and 1/2 cup of the milk. Mix on medium speed about 1 minute. Stop and scrape the bowl. The mix will look thick, almost like dough.
- In a medium bowl, whisk together the remaining milk, sour cream, and the eggs until combined.
- With the mixer on medium, add the egg mixture in three additions. Mix about 15 seconds after each addition. Stop, scrape the bowl, and mix another 15 seconds until smooth. Do not overmix; a few small lumps are okay.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 32–35 minutes, or until a toothpick in the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
- For the frosting, beat the softened butter on medium speed for about 2 minutes until creamy.
- Add the confectioners’ sugar, heavy cream, and vanilla extract. Start on low for 30 seconds, then beat on medium-high for 4 minutes until very fluffy.
- If the frosting is too thin, add up to 1/4 cup more confectioners’ sugar. If it is too thick, add another tablespoon of cream. Add a pinch of salt (1/8 teaspoon works for many people) if needed to balance the sweetness.
- Spread the frosting in a thick layer over the cooled cake with an offset spatula. Add piping or sprinkles if you like.
- Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Ingredients:
- 3 cups (354g) cake flour (spooned & leveled)
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, cubed and softened to room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature and divided
- 1/3 cup (80g) sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
- 4 and 1/2 cups (540g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream (can be cold or room temperature)
- 2 teaspoons pure vanilla extract
- salt, to taste
- optional: sprinkles for garnish
Best Ways to Serve Vanilla Sheet Cake with Whipped Buttercream Frosting
Serve this cake at room temperature for the best texture. Let it sit out for 20–30 minutes after removing from the fridge so the frosting softens slightly. Cut slices with a sharp knife for clean edges. For a party, serve the cake plain, or add fresh berries or fruit on the side. A scoop of vanilla ice cream pairs well for a richer dessert. The cake also works as a simple birthday cake — add candles and sprinkles for a quick celebration.
How to Store Vanilla Sheet Cake with Whipped Buttercream Frosting
Store any leftover cake in an airtight container or cover the pan tightly with plastic wrap. Keep it in the refrigerator for up to 5 days. If you want to freeze the cake, slice it first and freeze pieces on a tray until solid, then wrap each slice in plastic and store in a freezer bag for up to 3 months. Thaw slices in the fridge overnight and bring to room temperature before serving.
Easy Tips to Make Vanilla Sheet Cake with Whipped Buttercream Frosting
- Use room temperature ingredients. Eggs, milk, and butter mix more evenly and give a better texture.
- Measure flour by spooning and leveling to avoid too-dry batter.
- Do not overmix once you add the wet ingredients. Mix just until combined.
- Let the cake cool completely before frosting. Warm cake will melt the frosting and create a mess.
- Use an offset spatula for an even frosting layer. It gives a smooth finish faster than a regular spoon.
- Adjust frosting texture with small amounts of cream or sugar until you reach the right spreadable thickness.
Try These Variations of Vanilla Sheet Cake with Whipped Buttercream Frosting
- Lemon: Add 1–2 teaspoons of lemon zest to the batter and 1/2 teaspoon lemon extract to the frosting.
- Chocolate swirl: Stir 1/3 cup cocoa into part of the batter and swirl in before baking for a marbled look.
- Strawberry topping: Spread a thin layer of strawberry jam over the cake before frosting and top with fresh slices.
- Chocolate chip: Fold 1 cup of mini chocolate chips into the batter before baking.
- Nutty crunch: Sprinkle chopped toasted nuts over the frosting for texture.
Common Questions About Vanilla Sheet Cake with Whipped Buttercream Frosting
Q: Can I use all-purpose flour instead of cake flour?
A: You can, but cake flour gives a lighter, softer crumb. If you use all-purpose flour, remove 2 tablespoons per cup of flour and replace with cornstarch for a closer result.
Q: Do I need to use sour cream?
A: Sour cream adds moisture and tang. You can use plain yogurt as a substitute, but the texture and flavor may change slightly.
Q: Can I make the frosting ahead of time?
A: Yes. Make the frosting and store it in an airtight container in the fridge for up to 3 days. Bring it to room temperature and re-whip for a minute before spreading.
Q: Why did my cake dome on top?
A: If the oven is too hot, the outside can cook faster than the center, causing a dome. Check your oven temperature and bake until a tester comes out clean.
Final Thoughts
This vanilla sheet cake with whipped buttercream frosting is an easy, classic dessert that works for many occasions. It uses simple ingredients and straightforward steps. The whipped frosting gives a delicate texture that pairs well with the soft cake. Try small variations to make it your own, and keep the basic method for a reliable, tasty result.
Ready to Give It a Try?
Gather your ingredients and a 9×13 pan, and give this cake a go. Follow the simple steps, let the cake cool fully, and enjoy a homemade treat that feeds a crowd.
Print
Vanilla Sheet Cake with Whipped Buttercream Frosting
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and tender vanilla sheet cake topped with light and fluffy whipped buttercream, perfect for gatherings.
Ingredients
- 3 cups (354g) cake flour (spooned & leveled)
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, cubed and softened to room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature and divided
- 1/3 cup (80g) sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
- 4 and 1/2 cups (540g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream (can be cold or room temperature)
- 2 teaspoons pure vanilla extract
- Salt, to taste
- Optional: sprinkles for garnish
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×13-inch cake pan well.
- In the bowl of a stand mixer, sift or add the cake flour, granulated sugar, baking powder, baking soda, and salt. Beat on low a few seconds to mix.
- Add the cubed butter, vanilla extract, and 1/2 cup of the milk. Mix on medium speed about 1 minute, then scrape the bowl.
- In a medium bowl, whisk together the remaining milk, sour cream, and eggs until combined.
- With the mixer on medium, add the egg mixture in three additions. Mix about 15 seconds after each addition. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 32–35 minutes, or until a toothpick in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- For the frosting, beat the softened butter on medium speed for about 2 minutes until creamy.
- Add the confectioners’ sugar, heavy cream, and vanilla extract. Start on low for 30 seconds, then beat on medium-high for 4 minutes until fluffy.
- If the frosting is too thin, add up to 1/4 cup more confectioners’ sugar. If too thick, add another tablespoon of cream. Add a pinch of salt if needed.
- Spread the frosting in a thick layer over the cooled cake with an offset spatula. Add sprinkles if desired.
- Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
Let the cake sit at room temperature for 20-30 minutes after removing from the fridge for optimal texture. Garnish with fresh berries or serve with ice cream for a richer dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg