Vanilla Sheet Cake Recipe – Soft, Moist & Perfect for Any Occasion
This vanilla sheet cake is a true crowd-pleaser—soft, fluffy, and rich in classic vanilla flavor. Whether you’re baking for birthdays, family gatherings, or a simple dessert, this easy vanilla cake recipe is reliable, versatile, and always a hit.
Ingredients for Vanilla Sheet Cake
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Frosting:
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons whole milk or heavy cream (as needed)
How to Make Vanilla Sheet Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
Step 4: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Combine Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with milk.
Start and end with the dry ingredients. Mix until just combined.
Step 6: Bake
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
How to Make Vanilla Frosting
- In a bowl, beat butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, alternating with milk.
- Stir in vanilla extract and adjust consistency as needed.
Frost and Serve
Once the cake is completely cool, spread the frosting evenly over the top. Slice and enjoy!
Tips for the Best Vanilla Sheet Cake
- Use room temperature ingredients for a smooth batter
- Do not overmix to keep the cake soft and fluffy
- Let the cake cool completely before frosting
