Best Ever Vanilla Sheet Cake Recipe
There are some recipes that just feel like a warm hug, aren’t there? This vanilla sheet cake recipe is absolutely one of those for me. It’s the kind of cake that takes me right back to my grandma’s kitchen, the air thick with the sweet, comforting aroma of baking. Whenever I need a guaranteed win, something that will bring a smile to everyone’s face without a whole lot of fuss, this is my go-to. It’s so much simpler than a layered cake, but honestly, I think it’s even better! Imagine a tender, moist crumb infused with the purest vanilla flavor, all topped with a luscious, silky frosting. It’s pure, unadulterated happiness on a plate, and I can’t wait to share this absolute gem with you.
What is a vanilla sheet cake?
So, what exactly is this glorious “vanilla sheet cake”? Think of it as your favorite classic vanilla cake, but baked in a single, generous layer in a rectangular pan, usually a 9×13 inch one. The “sheet” part just refers to how it’s baked – flat and wide! It’s essentially the unfussy, incredibly crowd-pleasing cousin of a fancy layer cake. The name itself, “vanilla sheet cake recipe,” speaks to its simple, pure flavor profile. It’s not trying to be overly complicated; it’s just here to deliver that delightful, comforting vanilla goodness that everyone adores. It’s the kind of cake that’s perfect for any occasion, from a casual afternoon treat to a birthday celebration where you want something easy to serve and share.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this vanilla sheet cake recipe, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. It’s got this incredibly rich, pure vanilla taste that’s not too sweet but just perfectly balanced. It’s so moist and tender, it practically melts in your mouth. What I really adore, though, is the sheer simplicity of it all. You can have this cake mixed up and in the oven in under 15 minutes, which is an absolute lifesaver on those busy weeknights when you need a quick dessert fix. Plus, the ingredients are super budget-friendly and likely already in your pantry. You don’t need any fancy equipment, just a couple of bowls and a whisk. And the versatility! You can serve this as is, or get creative with toppings. It’s truly a recipe that delivers on all fronts. It’s my absolute favorite “anytime” cake, far surpassing many more elaborate desserts I’ve tried over the years.
How do I make a vanilla sheet cake?
Quick Overview
Making this vanilla sheet cake is a breeze! You’ll simply whisk together your dry ingredients, then mix your wet ingredients separately. Combine the two, pour it into your prepared pan, bake until golden and springy to the touch, and then top it off with a dreamy, easy glaze. The whole process is designed for minimal effort and maximum deliciousness, and it’s something you can whip up even if you’re a baking beginner.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk, at room temperature (this is key for tenderness!)
1 teaspoon pure vanilla extract (don’t skimp here, it’s the star!)
½ cup vegetable oil (or any neutral-flavored oil)
For the Glaze:
2 cups powdered sugar, sifted
¼ cup milk (you can use buttermilk for extra tang, or even water)
1 teaspoon pure vanilla extract
A tiny pinch of salt (to balance the sweetness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven fired up to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab your trusty 9×13 inch baking pan. I like to grease it really well with butter or non-stick spray, and then give it a light dusting of flour. This ensures your beautiful cake won’t stick one bit. You can even line the bottom with parchment paper for extra peace of mind – totally up to you!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Give it a good whisking to make sure everything is evenly distributed. This little step helps ensure your cake rises evenly and you don’t end up with pockets of baking soda. I usually give it a good 30 seconds of whisking just to be sure.
Step 3: Mix Wet Ingredients
In a separate medium bowl, cream together the softened butter and vegetable oil until they’re well combined. Then, beat in the eggs one at a time, making sure each is incorporated before adding the next. Stir in the buttermilk and that glorious vanilla extract. You want this mixture to be smooth and well-emulsified.
Step 4: Combine
Now, here’s where the magic happens. Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together until just combined. It’s super important not to overmix! Overmixing can lead to a tough cake. Just mix until you don’t see any dry streaks of flour. A few small lumps are totally fine and even desirable.
Step 5: Prepare Filling
This recipe doesn’t have a separate “filling” in the traditional sense, as it’s a sheet cake. The batter itself is what bakes up into a wonderfully moist cake layer. So, this step is actually about getting that batter into the pan!
Step 6: Layer & Swirl
Pour the cake batter into your prepared 9×13 inch pan. Use a spatula to spread it evenly, making sure it reaches all the corners. This cake doesn’t require any swirling; it’s meant to be a beautifully uniform layer of vanilla goodness.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back lightly when you gently touch it. Ovens can be finicky, so start checking around the 28-minute mark just to be safe.
Step 8: Cool & Glaze
Once the cake is baked, let it cool in the pan for about 15-20 minutes before attempting to glaze it. This helps it firm up a bit. While it’s cooling, whisk together the sifted powdered sugar, milk, vanilla extract, and a tiny pinch of salt in a small bowl until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar. Once the cake is slightly cooled, pour the glaze evenly over the top. Let the glaze set for a bit before slicing and serving.
Step 9: Slice & Serve
Once the glaze has set (this usually takes about 30 minutes at room temperature), you can slice your beautiful vanilla sheet cake! I love cutting it into squares or rectangles, depending on how I’m feeling. It’s perfect served slightly warm or at room temperature. It’s so wonderfully moist, it doesn’t need anything else, but a scoop of ice cream or a dollop of whipped cream is never a bad idea!
What to Serve It With
This vanilla sheet cake is so wonderfully versatile, it truly fits in anywhere! For breakfast, imagine a slice alongside a steaming mug of your favorite coffee, maybe with a tiny drizzle more of glaze if you’re feeling extra decadent. It’s light enough not to feel like dessert first thing in the morning. For brunch gatherings, it’s a dream. You can cut it into elegant, smaller squares and arrange them on a tiered stand. Pair it with fresh berries or a light fruit salad. For a more formal dessert setting, I love serving it with a raspberry coulis or a scoop of vanilla bean ice cream – the contrast in textures and temperatures is divine. And for those cozy evenings when you just need a sweet pick-me-up? A generous slice with a glass of milk, or even a warm cup of tea, is pure comfort. My family always loves it for after-school snacks, and it’s vanished in minutes!
Top Tips for Perfecting Your Vanilla Sheet Cake
I’ve made this vanilla sheet cake more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. First, for the batter, using room temperature buttermilk is non-negotiable. It really helps create that incredibly tender crumb. If your eggs are cold, just pop them in a bowl of warm water for about 5 minutes before using; that works wonders too! When it comes to mixing, seriously, don’t overdo it. Once the wet and dry ingredients meet, mix *just* until combined. A few tiny lumps are perfectly fine; they’ll bake out. Overmixing develops the gluten in the flour too much, which can lead to a chewy or tough cake, and we definitely don’t want that. For the glaze, the consistency is key. You want it pourable but not so thin that it runs right off the cake. I usually start with the recipe amount and then adjust, adding just a teaspoon of milk or a tablespoon of powdered sugar at a time until it’s just right. If you want to get fancy with the glaze, you can add a little food coloring for a festive touch, or even a hint of almond extract instead of vanilla for a different flavor profile. And about baking: keep an eye on your oven! Every oven is a little different. Start checking for doneness around the 30-minute mark. A toothpick should come out clean, and the edges should be just starting to pull away from the sides of the pan. If you accidentally overbake it slightly, don’t fret! The glaze will help bring back some moisture. I’ve even accidentally left it in a few minutes too long and it was still delicious. It’s that forgiving!
Storing and Reheating Tips
This vanilla sheet cake is wonderfully forgiving when it comes to storage, and that’s another reason I love it so much. If you have any leftovers (which is rare at my house!), you can keep it at room temperature for up to 2 days. Just make sure it’s covered well with plastic wrap or a cake dome to keep it from drying out. The glaze helps seal in moisture, which is a bonus! For longer storage, or if your kitchen tends to be warm, the refrigerator is your friend. You can keep it in the fridge for up to 4 days. I usually store it in an airtight container or cover the pan tightly with plastic wrap and then foil. When you’re ready to serve it from the fridge, I highly recommend letting it sit at room temperature for about 30 minutes to an hour. It really makes a difference in texture and flavor; the cake will be much more tender and the vanilla notes will really shine through. Freezing is also an option, though I usually recommend enjoying it fresh. If you do freeze it, wrap the unfrosted cake tightly in a double layer of plastic wrap and then a layer of aluminum foil. It should keep well for up to 2 months. Thaw it overnight in the refrigerator and then let it come to room temperature before serving. If you want to add glaze after freezing, it’s best to do that once the cake is fully thawed and at room temperature.
Frequently Asked Questions
Final Thoughts
This vanilla sheet cake recipe is more than just a dessert; it’s a simple joy. It’s the kind of recipe that proves you don’t need complicated steps or fancy ingredients to create something truly wonderful. It’s reliably delicious, incredibly easy, and always a crowd-pleaser. I hope it becomes a favorite in your kitchen too, bringing as much comfort and happiness as it does in mine. If you love this classic, you might also enjoy my recipe for [Link to a Chocolate Chip Cookie Recipe] or my guide to [Link to a Simple Fruit Crisp Recipe]. They’re all about easy, delicious, home-baked goodness. I can’t wait to hear what you think of this vanilla sheet cake, so please leave a comment below and let me know how yours turned out! Happy baking, everyone!
Moist Vanilla Sheet Cake with Vanilla Buttercream
Ingredients
Method
- Preheat oven to 350°F (176°C). Prepare a 12x18 inch sheet pan with non-stick baking spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixer bowl, beat together butter, vegetable oil, and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add half of the dry ingredients to the batter and mix until just combined.
- Slowly add the milk and vanilla extract, mixing until well combined.
- Add the remaining dry ingredients and mix until smooth. Be careful not to overmix.
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- To make the frosting, beat together the butter and shortening until smooth.
- Add half of the powdered sugar and salt, and mix until smooth.
- Add the vanilla extract, corn syrup, and 4 tablespoons of water or milk. Mix until smooth.
- Slowly add the remaining powdered sugar. Add more water or milk, a tablespoon at a time, if needed to reach desired consistency.
- If desired, divide the frosting and color portions with gel icing colors.
- Spread the frosting evenly over the cooled cake and top with sprinkles, if using.
