You know, vanilla sometimes gets a bad rap for being too plain. But let’s not knock it till we try it in the right place! Like when it becomes the finishing touch on a classic sheet cake — NOW that’s a whole new ballgame. And my recipe is super simple, too!

Why This Vanilla Sheet Cake Recipe Is The Best

This cake is the ultimate chameleon! It fits any gathering, from laid-back backyard barbecues to charming birthday bashes. Trust me, the mild sweetness and classic vanilla flavor are always winners for just about everyone.
Making it is easy — you don’t need to be a chef to whip up this crowd-pleaser. There are no pricey ingredients or difficult steps; mix the batter, pour it into a pan, and pop everything in the oven. Simple, right?
Forget about fussing with layers when you make a sheet cake. One pan, one bake – that’s all it takes. Plus, since you’re baking it all in one go, you’ve got plenty to go around. Say goodbye to making multiple cakes or running out of slices!
You can get super creative with your vanilla sheet cake! Frost it with classic vanilla buttercream (like I’m about to do in the recipe below), or mix it with chocolate or cream cheese frosting. Sprinkle on some nuts, toss on some fruit – the options go on and on. It’s truly a blank canvas just waiting for your magic touch!

10 Basic Steps To Make Vanilla Sheet Cake

Ingredients

This recipe is SUPER simple, even for a newbie! Just a few basic ingredients, and you’re good to go. By the way, each ingredient is important, so I don’t suggest swapping them out.

Let’s break it down:

Cake Flour: First, we have cake flour, the secret to the soft and fluffy texture we all love in a good cake!

Sugar and Salt: Sweetness and flavor, right? You can’t have any cake without them.

Leavening Agents: Baking powder and baking soda give our cake the perfect lift.

Butter: And, of course, butter! There’s no buttery kick without butter, duh. Stick with unsalted butter for this recipe to better control the flavor.

Vanilla Extract: It’s the flavor powerhouse here, so don’t be shy about it. Go ahead and use a full tablespoon! You’ll thank me later.

Milk: Next, use whole milk. This is what gives our cake the richest crumb in the world! Forget non-fat or low-fat milk —we want all the fat content for a moist and flavorful cake.

Sour Cream: Here comes our secret weapon! This stuff is the moisture maker that takes our cake from good to downright melt-in-your-mouth amazing.

Eggs: These babies are the backbone of any good cake. Usually, I like to add egg whites to yield a fluffer texture, but we won’t need them this time. Go with three whole eggs, and you’ll be golden.

Instructions

Step 1.

First, preheat your oven to 350°F (177°C) and grab a trusty 13×9-inch cake pan. Grease it well so that the fluffy cake will slide right out later!

Cake

Step 2.

Now, in a big mixing bowl — it doesn’t matter whether you use a handheld or a stand mixer — sift together your cake flour, baking soda, baking powder, sugar, and a pinch of salt at low speed. Once they’re all in there, toss in your butter, vanilla extract, and half a cup of milk.

Crank the mixer to medium speed and let it work for about a minute. You’ll end up with a nice, thick dough-like mixture!

Step 3.

Whisk the rest of your milk, eggs, and sour cream in another bowl. Then, as your mixer is still running at medium speed, toss this egg mixture into the mixer in three batches, letting it mix for about 14 seconds after each pour.

Remember to scrape the bowl’s bottom and sides so everything’s mixed in nicely. About 15 extra seconds of mixing after the third batch should do the trick – just enough to make sure it’s all combined without overdoing it! It’s fine if there are a few small lumps in there.

Step 4.

Pour this batter into your greased pan and spread it evenly. Pop everything in the oven and bake for about 32 to 35 minutes until a toothpick inserted into the middle comes out mostly clean with very few wet crumbs!

Step 5.

Let it chill in the cake pan on a wire rack. Patience is key; it must be totally cooled down before you even think about frosting the whole thing!

Buttercream

Step 6.

Both handheld and stand mixers work fine; grab yours, and let’s get creamy! Toss in your butter and beat it at medium speed for 2-3 minutes until smooth as silk.

Step 7.

It’s time to sweeten things up! Add in your heavy cream, confectioners’ sugar, and a splash of vanilla extract. Start at low speed (about 30 seconds) to get things mixed in, then crank it up to medium-high and let it go for a full 4 minutes. We want the frosting to be extra fluffy and dreamy.

Step 8.

Does your frosting look a bit too thin? Add extra confectioners’ sugar (up to a quarter cup is the sweet spot!). If it’s too thick, add another tablespoon of cream to loosen it up. And if it tastes a tad too sweet, a bit of salt (around ⅛ teaspoon) will balance things out nicely.

Step 9.

Now, onto my favorite part – slathering that dreamy frosting onto your cooled cake. Grab your trusty offset spatula and go to town, spreading it on nice and thick.

Step 10.

Are you still feeling fancy? Pipe extra frosting with your piping bag, or toss on some sprinkles for extra pizzazz. Get wild! Once your birthday sheet cake is dolled up, slice it up and dig in.

Note

As I said earlier, I don’t recommend swapping out any ingredients.

But if you really run out of sour cream, buttermilk will do. You can even whip up a homemade substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let the mixture sit for 5 minutes before using it!

FAQs

Can I Freeze This Cake?

Yup, just like most of my cakes. Cool it completely before covering tightly in aluminum foil; it will stay fresh in the freezer for up to 3 months.

What Kinds Of Mix-ins Can I Add To My Birthday Cake Sheet Cake?

Anything! Vanilla is a crowd-pleaser. I often stir chocolate chips and sprinkle (and sometimes chopped nuts) into the moist cake batter before baking.

Good luck!