Vanilla Sheet Cake

This vanilla sheet cake is moist, flavorful and has the perfect soft cake crumb. It's made in a 9x13 inch pan, so it feeds a crowd and transports easily. I love this cake frosted with creamy vanilla buttercream - but feel free to use your favorite frosting recipe

Prep Time30

Cook Time35

Cooling1

Total Time2

Course: Dessert

Cuisine: American

Keyword: Vanilla Cake, Vanilla Sheet Cake

Servings: large slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Vanilla Sheet Cake

2¾ cup cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter softened
1½ cups granulated sugar
¼ cup vegetable oil or canola oil
2 teaspoons vanilla extract
3 large eggs room temperature
⅓ cup sour cream room temperature
1 cup whole milk room temperature

Vanilla Buttercream

1 cup unsalted butter softened
3½-4½ cups powdered sugar sifted
2 teaspoons vanilla extract
¼-½ teaspoon salt
¼ cup whipping cream or heavy cream (33-35% MF), cold
food coloring optional
sprinkles optional

Instructions

Vanilla Cake

Preheat the oven to 350℉ (180℃). Lightly grease and flour a 9x13 inch (23x33 cm) metal baking pan. Set aside.
In a large bowl, sift together the cake flour, baking powder, baking soda and salt. Whisk together for about 20 seconds. Set aside.
In a separate large bowl, beat together the butter and granulated sugar until fluffy (about 2-3 minutes).
Beat the oil and vanilla extract into the butter mixture.
Mix the eggs into the butter mixture 1 at a time, turning off the mixer and scraping down the sides and bottom of the bowl after each addition. The mixture should look fluffy at this point.
Beat the sour cream into the butter mixture.
Mix the dry ingredients and milk into the butter mixture, alternating between additions. I always do about ½ of the flour mixture, alternating with ½ of the milk. Then repeat the process. Always scrape down the bottom and sides of the bowl after each addition. I recommend doing the last addition of milk by hand using a wire whisk to avoid overmixing.
Pour the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for 32-37 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs and the edges of the cake are starting to pull away from the pan. The top of the cake should be slightly springy to the touch. Always cool the cake in the pan.

Vanilla Buttercream

In a large bowl, beat the butter until fluffy.
Add in 3 cups powdered sugar, along with the salt, vanilla extract and optional food coloring (start slow with food coloring). Beat together, starting with the mixer on a low speed.
Mix in the rest of the powdered sugar about ½ cup at a time, alternating with a tablespoon of whipping cream until the desired thickness and sweetness is reached. It should be thick and creamy, but still thin enough to spread.
Frost with a flat-edge knife or the back of a spoon. Optionally, decorate with sprinkles

Notes

Cake Flour: If you do not have cake flour, measure out 2⅓ cup all purpose flour. Add in ⅓ cup cornstarch. Sift together 3 times. Do not use self-rising cake flour!
Room Temperature Ingredients: Butter, eggs, milk and sour cream must be at room temperature for a consistent cake crumb. Cold ingredients will lead to overmixing, which causes a tough cake and air tunnels in the batter.
Sour Cream: May be substituted with plain, full-fat Greek yogurt - I much prefer sour cream however.
Whole Milk: Do not use skim milk, as it doesn't have enough fat.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 4 days. If cake has been in the fridge, let cake sit on the counter for 30-60 minutes before enjoying.
Nutrition: Details are an estimate only and based on 1 slice with frosting, assuming the cake is sliced into 15 uniform pieces and all the frosting is used.

Nutrition