The Ultimate Vanilla Sheet Cake with Frosting: A Slice of Nostalgia

Make the BEST vanilla sheet cake with creamy frosting! Easy, fluffy, and perfect for birthdays or potlucks. Step-by-step recipe + tips.

The kitchen was filled with the warm, buttery aroma of vanilla

There’s something magical about a vanilla sheet cake. It’s not just a dessert; it’s a canvas for memories. I remember the first time I baked one—it was for my niece’s birthday. The kitchen was filled with the warm, buttery aroma of vanilla, and the anticipation of that first bite was almost too much to bear.

When I pulled the cake out of the oven, it was golden and springy,

When I pulled the cake out of the oven, it was golden and springy, like a fluffy cloud waiting to be adorned with a silky blanket of frosting. That moment, when I saw her eyes light up as she took her first bite, is etched in my mind forever.

Today, I’m sharing that same recipe with you—a classic vanilla sheet cake with frosting that’s perfect for birthdays, potlucks, or just because. It’s simple, timeless, and utterly delicious. Let’s dive in!

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Why Vanilla Sheet Cake is a Crowd-Pleaser

Vanilla sheet cake is the unsung hero of the dessert world. It’s not flashy, but it’s reliable, comforting, and endlessly versatile. The tender crumb, the subtle sweetness, and the way it pairs perfectly with almost any frosting make it a go-to for bakers of all skill levels.

Plus, its large surface area makes it ideal for decorating, whether you’re piping intricate designs or simply spreading on a smooth layer of frosting.

This recipe is perfect for beginners and seasoned bakers alike. It’s easy to make, requires no fancy equipment, and delivers a cake that’s moist, fluffy, and full of flavor.

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Ingredients for the Perfect Vanilla Sheet Cake

Before we get started, let’s gather our ingredients. Here’s what you’ll need:

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) whole milk, room temperature

For the Frosting:

• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• ¼ cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• A pinch of salt

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Servings Yield: 12-16 slices

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Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray, then line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, giving your cake a uniform rise.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer. The mixture should look pale and airy, almost like a cloud.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The batter should be smooth and slightly glossy.

Step 5: Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—overmixing can lead to a dense cake.

Step 6: Bake to Perfection

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.

Step 7: Cool Completely

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

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Making the Frosting

While the cake cools, let’s whip up the frosting.

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.

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Decorating Your Vanilla Sheet Cake

Once the cake is completely cool, it’s time to frost! Spread the frosting evenly over the top using an offset spatula. For a rustic look, leave the frosting slightly textured. For a more polished finish, smooth it out and add swirls or patterns.

If you’re feeling creative, you can:

• Add sprinkles for a festive touch.
• Pipe rosettes or borders using a piping bag.
• Top with fresh berries or edible flowers for a pop of color.

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Variations and Substitutions

This vanilla sheet cake is incredibly versatile. Here are some ways to mix it up:

Flavor Variations:

• Lemon Vanilla Cake: Add the zest of one lemon to the batter and replace 1 tablespoon of milk with lemon juice.
• Chocolate Chip Cake: Fold in 1 cup of mini chocolate chips before baking.
• Almond Vanilla Cake: Replace 1 teaspoon of vanilla extract with almond extract for a nutty twist.

Frosting Variations:

• Cream Cheese Frosting: Replace half the butter with cream cheese for a tangy twist.
• Chocolate Frosting: Add ½ cup of cocoa powder to the frosting mixture.
• Strawberry Frosting: Blend in ¼ cup of strawberry jam for a fruity flavor.

Dietary Substitutions:

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Replace the butter with vegan butter and the milk with almond or oat milk.
• Egg-Free: Use a flax egg or commercial egg replacer.

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Serving Suggestions

This vanilla sheet cake is perfect on its own, but here are some serving ideas to elevate it:

• Pair with a scoop of vanilla ice cream for a classic dessert.
• Serve with fresh berries and a dollop of whipped cream.
• Enjoy with a cup of coffee or tea for an afternoon treat.

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Tips for Success

1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter.
2. Don’t Overmix: Mix until just combined to avoid a dense cake.
3. Cool Completely: Frosting a warm cake can lead to a melted mess. Patience is key!
4. Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

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FAQs

Q: Can I make this cake ahead of time?
A: Absolutely! Bake the cake a day in advance and store it unfrosted. Frost it just before serving.

Q: Can I freeze this cake?
A: Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.

Q: Why did my cake sink in the middle?
A: This can happen if the cake is underbaked or if the oven temperature is too low. Use an oven thermometer to ensure accuracy.

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Conclusion

There you have it—a classic vanilla sheet cake with frosting that’s sure to become a staple in your baking repertoire. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is a timeless treat that never disappoints.

So, what are you waiting for? Preheat that oven, grab your mixing bowl, and let’s bake a cake that’s as full of love as it is of flavor. And when you do, don’t forget to share your creations with us—we’d love to hear how it turns out!

Happy baking!

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