Name: Delicious Vanilla Sheet Cake Recipe for Any Occasion
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups (315g) all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine salt; ¾ cup (170g) unsalted butter, softened; 1 ¾ cups (350g) granulated sugar; 3 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 cup (240ml) buttermilk, room temperature; 1 cup (226g) unsalted butter, softened (for frosting); 3 cups (360g) powdered sugar, sifted; 2 tablespoons heavy cream or milk; 1 tablespoon pure vanilla extract (for frosting); Pinch of salt (for frosting)

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Vanilla Sheet Cake is a delightful dessert that combines simplicity with a rich, buttery flavor. Light, fluffy, and incredibly easy to make, this cake is the ultimate choice for birthdays, potlucks, or casual gatherings. Its soft crumb and delicious vanilla essence make it a crowd-pleaser at every occasion. The best part? You can whip it up in just a little over an hour, making it perfect for any moment you crave something sweet.

Why You’ll Love This Vanilla Sheet Cake

This Vanilla Sheet Cake is not just any dessert; it’s a celebration in every bite. Here are a few reasons why you’ll adore it:

**Easy Vanilla Sheet Cake** that comes together in one bowl.
A **moist vanilla cake** texture that melts in your mouth.
Perfect for **vanilla cake for sheet pan**, serving a crowd effortlessly.
Customizable with your favorite frostings or toppings.
Simple ingredients that you likely already have at home.
Ideal for all occasions, from casual to festive gatherings.
It can easily be transformed into a **vanilla pound cake** with a few adjustments.

With its straightforward process and delightful outcome, this cake fits perfectly within the American Cuisine category. It’s not just a cake; it’s a memory-maker!

Ingredients for Vanilla Sheet Cake

Gather these items:

2 ½ cups (315g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk, room temperature
1 cup (226g) unsalted butter, softened (for frosting)
3 cups (360g) powdered sugar, sifted
2 tablespoons heavy cream or milk
1 tablespoon pure vanilla extract (for frosting)
Pinch of salt (for frosting)

How to Make Vanilla Sheet Cake Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients.
Step 6: Pour the batter into the prepared baking pan. Smooth the top with a spatula.
Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cake to cool fully in the pan on a wire rack.
Step 9: In a large bowl, beat the butter on medium speed for 2 minutes until smooth. Gradually add the sifted powdered sugar.
Step 10: Add the vanilla extract, salt, and heavy cream or milk. Beat on medium-high speed for 3 to 4 minutes until fluffy.
Step 11: Spread the frosting evenly over the cooled cake. Serve in slices and store leftovers covered at room temperature or in the refrigerator.

Pro Tips for the Perfect Vanilla Sheet Cake

Keep these in mind:

Use room temperature ingredients for best results.
Store leftovers in an airtight container.
This cake pairs well with various frostings, including chocolate or cream cheese.
For an extra touch, consider adding sprinkles on top of the frosting for a festive look!

Best Ways to Serve Vanilla Sheet Cake

Here are a few ideas to elevate your serving experience:

Serve slices with a dollop of whipped cream and fresh berries.
Pair with a scoop of vanilla ice cream for a delightful dessert.
Try out **Vanilla Sheet Cake with Sprinkles** for a fun twist at kids’ parties.

How to Store and Reheat Vanilla Sheet Cake

To keep your cake fresh, store it in an airtight container at room temperature. If you wish to keep it longer, refrigerate it. When ready to enjoy, simply reheat individual slices in the microwave for about 10-15 seconds, or serve it cold.

Frequently Asked Questions About Vanilla Sheet Cake

What’s the secret to perfect Vanilla Sheet Cake?

The secret is to avoid overmixing the batter after combining wet and dry ingredients. This ensures a light and fluffy texture, making your cake a hit every time!

Can I make Vanilla Sheet Cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature. Frost it on the day you plan to serve it for the best flavor.

How do I avoid common mistakes with Vanilla Sheet Cake?

Always use room temperature ingredients, and measure your flour correctly to prevent a dense cake. Follow the baking time closely to ensure it doesn’t dry out.

Variations of Vanilla Sheet Cake You Can Try

Explore these fun variations:

For a festive touch, make a **Vanilla Sheet Cake with Sprinkles**.
Try adding lemon zest to the batter for a zesty flavor.
Transform it into a **fluffy vanilla sheet cake** by folding in whipped egg whites.
Substitute half of the buttermilk with sour cream for a richer taste.

For more information on baking techniques, you can check out this baking tips guide.

Delicious Vanilla Sheet Cake Recipe for Any Occasion

Author: basmer
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Light, fluffy, and easy to make, this Vanilla Sheet Cake is perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3 to 4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients.
Pour the batter into the prepared baking pan. Smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool fully in the pan on a wire rack.
In a large bowl, beat the butter on medium speed for 2 minutes until smooth. Gradually add the sifted powdered sugar.
Add the vanilla extract, salt, and heavy cream or milk. Beat on medium-high speed for 3 to 4 minutes until fluffy.
Spread the frosting evenly over the cooled cake. Serve in slices and store leftovers covered at room temperature or in the refrigerator.