Description
A simple and tender vanilla sheet cake topped with light and fluffy whipped buttercream, perfect for gatherings.
Ingredients
Scale
- 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