When you're short on time and need to throw something together for dessert, this simple Vanilla sheet cake recipe is the perfect crowd-pleaser. It is a tender, moist vanilla cake slathered with cream cheese frosting. It is the best choice to accompany breakfast and afternoon coffee, and it's even perfect for a birthday cake.
Jump to:
What is Vanilla Sheet Cake?
A Vanilla Sheet Cake is a simple rectangular cake flavored primarily with vanilla extract. It's often topped with vanilla buttercream frosting and is known for its moist and tender texture. It's a straightforward and versatile dessert commonly served in squares or rectangles, making it suitable for gatherings and celebrations.
Vanilla Sheet Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Cake:
- All-Purpose Flour: Provides structure and texture to the cake.
- Unsalted Butter: Adds moisture and a rich flavor to the cake.
- Granulated Sugar: Sweetens the cake and contributes to its texture and color.
- Buttermilk or Sour Milk: Adds moisture, acidity, and tenderness to the cake.
- Baking Soda: Helps the cake rise and contributes to its tenderness.
- Baking Powder: Acts as a leavening agent to make the cake rise and become fluffy.
- Pure Vanilla Extract: Adds a classic vanilla flavor to the cake.
- Clear Vanilla Flavor: Enhances the vanilla flavor without affecting the cake's color.
- Kosher Salt: Enhances the overall flavor of the cake by balancing sweetness.
- Large Eggs: Provide structure and moisture, and act as a binding agent.
For the Cream Cheese Frosting:
- Cream Cheese: Forms the frosting base, adding a tangy and creamy texture.
- Unsalted Butter: Enhances the creaminess and flavor of the frosting.
- Pure Vanilla Extract: Adds a pleasant vanilla flavor to the frosting.
- Confectioners' Sugar: Sweetens and thickens the frosting, giving it a smooth consistency.
Tools you'll need
- Stand Mixer or Hand Mixer
- (1) 9 by 13 nonstick sheet cake pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Vanilla Sheet Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle. Butter and flour, or use nonstick cooking spray with flour, such as Baker's Joy, a 9x13-inch ceramic baking pan, or a metal pan. Sift the flour and baking powder to remove lumps in a large bowl. Set aside. Combine the unsalted butter, sugars, pure vanilla, clear vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. On medium speed, beat until light and fluffy for about 5 minutes; stop and scrape the bowl, and paddle with a rubber spatula as necessary.
Add the eggs, beat on medium speed until well combined, about 2 to 3 minutes, and scrape the bowl. On low speed, stream in half of the buttermilk. Increase speed to medium-high and mix for about 1 minute. Scrape the bowl. Add half of the flour mixture and mix on low speed until combined. Scrape the bowl again, add the remaining flour mixture and remaining buttermilk, and mix until the batter comes together, about 45 seconds to 1 minute. Finish folding the ingredients by hand using a rubber spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.
Evenly pour batter into the prepared pan. Bake vanilla sheet cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the vanilla sheet cake from the oven and let it cool in the pan on a wire rack until completely cool.
How to Make Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes. Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy and smooth, about 1 minute. When the vanilla sheet cake is completely cool, use an offset spatula to spread the frosting evenly over the top.
Substitutions
- Buttermilk: Feel free to substitute the buttermilk for this homemade buttermilk.
- Cream Cheese: Regular cream cheese can be substituted for Neufchatel cheese
- Flour: You can substitute all-purpose flour with cake or gluten-free flour if you need to avoid gluten.
- Milk: You can use any milk you like, including whole milk, low-fat milk, or even almond milk or coconut milk. Remember that using non-dairy milk may alter the taste and texture slightly.
- Butter: You can use vegetables, coconut, or margarine instead of butter.
- Sugar: You can use granulated sugar, brown sugar, or a combination.
- Eggs: You can use an egg substitute such as applesauce, yogurt, or mashed bananas. Remember that this may alter the taste and texture of the cake slightly.
- Vanilla extract: You can use any extract you like, such as almond or lemon extract, to add a different flavor to the cake.
Variations
- Lemon Vanilla Sheet Cake: Add the zest of one lemon to the cake batter and replace the pure vanilla extract with lemon extract. For the frosting, add the juice of one lemon and some lemon zest to the cream cheese frosting.
- Berry Vanilla Sheet Cake: Fold in fresh or frozen berries like raspberries, blueberries, or strawberries into the batter before pouring it into the pan. For the frosting, add some pureed berries to the cream cheese frosting for a fruity twist.
- Chocolate Chip Vanilla Sheet Cake: Fold some chocolate chips into the batter before pouring it into the pan. For the frosting, add some cocoa powder to the cream cheese frosting for a chocolatey twist.
- Almond Vanilla Sheet Cake: Replace the pure vanilla extract with almond extract in the cake batter. For the frosting, you can add some chopped almonds or almond extract to the cream cheese frosting.
- Confetti Vanilla Sheet Cake: Add some rainbow sprinkles to the cake batter before pouring it into the pan. For the frosting, add some more sprinkles to the cream cheese frosting for a fun and festive look.
- Cinnamon Vanilla Sheet Cake: Add 1-2 teaspoons of ground cinnamon to the cake batter for a warm and cozy flavor. For the frosting, you can add some cinnamon to the cream cheese frosting to complement the cake's flavor.
- Pumpkin Spice Vanilla Sheet Cake: Add 1-2 teaspoons of pumpkin spice mix to the cake batter for a fall-inspired flavor. For the frosting, add some cinnamon, nutmeg, and ginger to the cream cheese frosting to complement the cake's flavor.
How to Store
This vanilla sheet cake with cream cheese frosting can be refrigerated in an airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving to allow the Frosting to warm up and lose its chill.
Plain vanilla sheet cake without frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge about 15 to 30 minutes before serving to allow it to warm up and lose its chill. Cream Cheese Frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge for about 30 minutes to 1 hour before decorating the cake to allow the frosting to warm up and lose its chill.
Make-Ahead
The vanilla sheet cake with cream cheese frosting can be made a day ahead and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the vanilla sheet cake without the cream cheese frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Tips for Making The Best Vanilla Sheet Cake
- Follow the recipe: Follow the vanilla sheet cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all of your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a 9 by 13 nonstick sheet cake pan, add a few tablespoons of flour into the pan, then shake, turn and tap the pan so that the flour is lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 9 by 13 nonstick sheet cake pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the vanilla sheet cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the vanilla sheet cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
My vanilla sheet cake turned out too dry. How can I make it more moist?
If your vanilla sheet cake turned out too dry, it might have been overbaked. Consider reducing the baking time slightly in your next attempt to make it more moist. Additionally, measure your ingredients accurately, and do not overmix the batter, as overmixing can lead to a drier cake.
The cake didn't rise properly, and it's dense. What could be the issue?
If your cake didn't rise properly and turned out dense, it could be due to expired or insufficient leavening agents (baking powder and baking soda). Ensure that your leavening agents are fresh and within their expiration dates. Also, double-check that you followed the mixing instructions accurately and didn't overmix the batter.
My cream cheese frosting is too runny. How can I thicken it?
If your cream cheese frosting is too runny, you can gradually add more confectioners' sugar to thicken it. Start by adding a tablespoon at a time until you reach your desired consistency. Alternatively, you can refrigerate the frosting for a short period to allow it to firm up before using.
The frosting is too sweet for my taste. Can I reduce the sugar in the frosting?
You can reduce the sugar in the frosting if you prefer it less sweet. Adjust the amount of confectioners' sugar to your taste, but be mindful that it may also affect the frosting's texture and stability.
My cake stuck to the pan. How can I prevent this next time?
To prevent the cake from sticking to the pan, make sure to thoroughly butter and flour the pan, or use a nonstick cooking spray with flour. You can also line the bottom of the pan with parchment paper for easy removal.
The cake is unevenly baked. How can I ensure even baking next time?
To ensure even baking, make sure your oven is properly preheated to the specified temperature and place the cake pan in the center of the oven. Avoid opening the oven door frequently while baking, as this can affect the evenness of baking.
More Sheet Cake Recipes:
Recipe
Easy Vanilla Sheet Cake
Tools
Ingredients
- 344 g (2-¾ cup) all-purpose flour, spooned, leveled & sifted
- 226 g (2 sticks/1 cup) unsalted butter, softened
- 400 g (2 cups) granulated sugar
- 225 ml (1 cup) buttermilk or sour milk, room temperature*(see substitution below)
- 1 teaspoon baking soda
- 1-¼ teaspoons baking powder
- 15 ml (1 tablespoon) pure vanilla extract
- 15 ml ( 1 tablespoon) clear vanilla flavor
- ¼ teaspoon kosher salt
- 4 large eggs , room temperature
For the Cream Cheese Frosting:
- 226 g (8 oz) full fat cream cheese, at room temperature
- 113 g (1 stick or ½ cup) unsalted butter, at room temperature
- 5 ml (1 teaspoon ) pure vanilla extract
- 248 g (2 cups) confectioners' sugar, divided
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour, or use nonstick cooking spray with flour, such as Baker's Joy, a 9x13-inch ceramic baking pan, or metal pan. Sift together the flour and baking powder to remove any lumps in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugars, oil, pure vanilla, clear vanilla, and salt. On medium speed, beat until light and fluffy for about 5 minutes, stop and scrape the bowl, and paddle with a rubber spatula as necessary.
- Add the eggs, beat on medium speed until well combined, about 2 to 3 minutes, and scrape the bowl. On low speed, stream in half of the buttermilk. Increase speed to medium-high and mix for about 1 minute. Scrape the bowl. Add half of the flour mixture and mix on low speed just until combined.
- Scrape the bowl again, add the remaining flour mixture and remaining buttermilk and mix just until the batter comes together, about 45 seconds to 1 minute. Finish folding the ingredients by hand using a rubber spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.
- Evenly pour batter into the prepared pan. Bake vanilla sheet cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the vanilla sheet cake from the oven and let it cool in the pan on a wire rack until completely cool.
How to Make Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes.
- Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy and smooth, about 1 minute. When the vanilla sheet cake is completely cool, use an offset spatula to spread the frosting evenly over the top.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.