• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
  • Navigation Menu: Social Icons

menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

×
Home » Recipes » Cakes

Vanilla Sheet Cake

Modified: Jun 26, 2025 · Published: Mar 21, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 2288 words. · About 12 minutes to read this article.

Jump to Recipe Jump to Video
Vanilla sheet cake recipe.
Vanilla sheet cake recipe.
Vanilla sheet cake recipe.

Vanilla sheet cake is a classic yellow cake recipe that's tender, fluffy, and easy to make at home. Topped with my favorite whipped buttercream frosting, this recipe can be made as a 9x13 or 13x18 cake! It makes the perfect classic birthday cake.

I baked this cake for my American husband who wanted a taste of his childhood for his birthday. I’ve never made or even had such a cake before. It was absolutely delicious! Everybody loved it and my hubby said it was the best one he ever had. ★★★★★ - Alenka

Piece of sheet cake on a white plate.

Recipe summary

Flavor: Sweet, buttery, vanilla flavor. The perfect yellow birthday cake! Topped with sweet whipped buttercream frosting.

Texture: Tender, fluffy, and moist crumb.

Pan size: 9x13 or 13x18

Similar to: Homemade Vanilla Cupcakes and Vanilla Layer Cake (made with the same batter!)

More flavors: Chocolate Sheet Cake, Strawberry Sheet Cake, and Lemon Sheet Cake

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make vanilla sheet cake
  • Cake tips and tricks
  • Frosting tips and tricks
  • Storage
  • Frequently asked questions
  • Troubleshooting
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Unsalted butter - Adds moisture and buttery flavor to the cake batter. Unsalted butter (and the listed salt) can be substituted with salted butter if desired.
  • Eggs - Add stability and moisture to your cake batter.
  • Whole milk - Adds moisture to your cake. For best success, I suggest using whole milk, not skim or 1% milk. Your cake will turn out but may potentially be less moist (or may dry out faster) than if using whole milk.
  • Cake flour - Cake flour has a lower protein content than other flours, like all-purpose or bread flour, giving your cake a smaller, more tender crumb. I highly recommend using cake flour rather than all-purpose flour. When readers have substituted with all-purpose flour, they frequently complain of a 'cornbread' type texture.
  • Baking powder - Cannot be substituted with baking soda. The two are not interchangeable.
  • Salt - Enhances the flavor of your cake without making it "salty".
  • Vanilla extract - Enhances the flavor of your cake.
  • Granulated sugar - Sweetens your cake and also helps it retain moisture. I do not recommend using sugar-free substitutes in this recipe because I haven't tested these alternatives and can't guarantee how they'll turn out. I suggest doing a Google search for a recipe that fits the ingredients you have on hand.

How to make vanilla sheet cake

Mixing vanilla cake batter in a bowl.
  1. Using a hand mixer, beat together butter and sugar until creamed and fluffy.
  2. Add eggs and vanilla and mix to incorporate.
  3. Add half of the dry ingredients at a time, mixing until just incorporated, then half of the milk. Repeat once more to incorporate all of the dry ingredients and milk.
  4. Batter should look smooth without any streaks of flour.
Baking and frosting vanilla sheet cakes of various sizes.
  1. Pour batter into a lightly greased sheet pan and spread to the edges with a spatula.
  2. Bake until golden brown across the top and cake pops back when gently pressed in the center.
  3. Allow your cake to cool completely before topping with frosting (buttercream frosting will melt!).
  4. Use an offset spatula for easy spreading.

Heather's top tip

To test for doneness, gently press the top of your cake. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.

Cake tips and tricks

Room temperature ingredients - Make sure your butter, eggs, and milk are all room temperature before beginning (not melted, not cold). Room temperature ingredients emulsify when mixed and create a creamy, even batter that bakes up fluffy in the oven.

Don't overmix the batter - Mix your dry ingredients just enough to incorporate them into the batter. Overmixing can overwork the gluten, causing your cake to turn out tough.

Don't omit or reduce any of the moisture-adding ingredients - Butter, whole milk, eggs, and granulated sugar all do their part in ensuring your cake turns out moist and tender. Reducing, omitting, or substituting these ingredients can cause your cake to turn out dry.

Use cooking spray - Spray your cake pan with cooking spray to prevent sticking.

Frosting tips and tricks

Do not frost a warm cake - Buttercream frosting melts around 90 degrees Fahrenheit. Adding frosting to a hot cake will cause it to melt. Wait until your cake is completely cooled before decorating.

Use your favorite frosting - I've included my reader-favorite recipe for whipped buttercream frosting in the recipe card below. It's a sweet, no-cook frosting that's popular because it's easy to prepare. Some readers have commented that it's too sweet for their tastes. If you prefer a less sweet frosting, I recommend making ermine frosting instead. It's a less-sweet, cooked flour frosting (and my personal favorite!).

Want to add decorations? - Make an additional half batch of frosting if you'd like a nice, thick layer of frosting over your cake in addition to some decorations like piped rosettes.

Storage

Room temperature - Homemade cakes can be stored at room temperature for about 2 days. They are best served the same day they are baked for ideal texture and moisture, and will slowly dry out over time.

Refrigerating - I don't recommend refrigerating vanilla cake unless your home is very warm (reaching 90F or hotter) and the frosting is in danger of melting. Since vanilla cake and buttercream frosting are both made with butter, they'll get hard when refrigerated (just like butter does) and require warming up at room temperature before serving.

Freezing cake - Unfrosted or frosted cake can be frozen for up to two months. To freeze a frosted cake, place uncovered in the freezer for about an hour, or until frosting is frozen and no longer sticky. Gently wrap in plastic and store in a tightly sealed container for up to 2 months. To thaw, unwrap frosted cake first, then thaw in the refrigerator overnight. The next day, bring it to room temperature for an hour before serving.

Freezing frosting - Whipped buttercream frosting can be frozen in a tightly sealed container for 2 to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting your cake.

Vanilla sheet cake in a glass pan.

Frequently asked questions

What size pan do I need?

This recipe works in three different sizes: a 9x13 baking pan (with 2 inch tall sides), two 9-inch round cake pans, or a 13x18 half sheet pan (with 1 inch sides).

Collage showing three different cake sizes made with the same batter.

Both the 9x13 and 13x18 sheet cakes can remain in the pan after baking. Simply frost, slice, and serve! To make a layer cake, follow my recipe for vanilla layer cake.

What are your favorite cake pans?

Here are the cake pans I recommend for making vanilla sheet cake:

- Nordic Ware Classic Metal 9x13 Covered Cake Pan
- Natural Aluminum Nordic Ware Commercial Baker's Half Sheet (2 Pack)
- Nordic Ware 9" Round Natural Aluminum Cake Pans (2 Pack)

How many people does this recipe serve?

The serving size on this recipe can be difficult to calculate. Servings depend on how big you'd like your slices to be. A half sheet cake (13x18) can easily be sliced to feed 30 to 40 people. Sliced into about 3x3 inch squares, a half sheet cake feeds 24. Sliced into 2x2 inch squares a half sheet cake feeds 54.
Here's a great article on cake servings for sheet cake: Better Baker Club - The Ultimate Sheet Cake Guide

Can I make a layered sheet cake with this recipe?

Yes, when made in a 13x18 pan the cake could be sliced in half and layered to create a two-layer 9x13 sheet cake. The recipe can also be doubled to make two 13x18 layers to be stacked.

Troubleshooting

Why did my cake turn out dry?

One of the most common complaints I see in baking is that the recipe is followed "to a T" and the cake/cookies still turn out dry. Dry baked goods can happen for several reasons:
- Ingredients were substituted/omitted/reduced - The fats and sugar (butter, whole milk, eggs, and granulated sugar) help keep your cake moist. Using lower fat substitutions, reducing the sugar, or omitting an ingredient entirely will cause your cake to turn out dry.
- Too much flour was added to the recipe - Either use a kitchen scale to weigh your flour accurately (which is how I measure flour and highly recommend to others), or spoon the flour into your measuring cup and level off with a knife. Scooping with the measuring cup directly from a bin of flour compacts it into the cup, adding up to 25% extra flour to the recipe.
- Cake was overbaked - Baking a cake for too long will dry it out in the oven. Ovens are inconsistent and can run hotter or colder than the next oven. The time that worked for me may not work for you, so I recommend using other cues to tell when your cake is done.

How do I add moisture to a dry cake?

This is a baker's secret that's optional but effective! Brush simple syrup over your cake before frosting. A layer of simple syrup helps keep the cake moist for longer. Simple syrup is a 1:1 ratio of water and granulated sugar, brought to a boil on the stove top until dissolved, then cooled to room temperature. I'd suggest about ¼ cup or more for this size cake.

Why did my cake turn out dense?

Cake can turn out dense from expired leavening, overmixing the wet and dry ingredients (this overworks the gluten), not whipping the butter and sugar long enough, or adding extra wet ingredients (like adding sour cream or applesauce to make cake "extra moist"). If the balance of wet and dry ingredients is off, this can cause a change in texture, preventing your cake from rising properly in the oven.

Why did my vanilla cake turn out brown on top?

All cakes, even vanilla cake, will brown on the outside edges due to a chemical reaction that happens when sugar is heated up. This is called a Maillard reaction and is completely normal. The insides will remain white and fluffy and the tops will be covered by frosting.

Why did my cake sink in the middle?

Sinking can happen for many reasons. Overmixing the batter (which adds extra air that's released during baking), underbaking, using expired leavening, using the wrong leavening, or accidentally doubling the leavening can all cause your cake to sink in the middle.

Recommended

  • A slice of vanilla layer cake on a serving plate.
    Vanilla Layer Cake
  • 13x18 sheet cake slice on a white plate.
    Lemon Sheet Cake
  • Chocolate Sheet Cake
  • A slice of lemon cake on a serving plate.
    Lemon Layer Cake

📖 Recipe

Piece of sheet cake on a white plate.
Pin Print Rate
4.64 from 170 reviews

Vanilla Sheet Cake

Topped with my favorite whipped buttercream frosting, this recipe can be made in two different sheet pan sizes! It makes the perfect classic birthday cake.
Prep Time20 minutes minutes
Cook Time20 minutes minutes
Resting Time1 hour hour
Total Time1 hour hour 40 minutes minutes
Servings: 24 or more servings
Calories: 357kcal
Author: Heather

Ingredients

Cake

  • 1 cup (226 g) unsalted butter, room temperature
  • 1 ¾ cups (345 g) granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 cups (336 g) cake flour, measured properly*
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 cup (227 g) whole milk, room temperature

Frosting

  • 1 cup (226 g) unsalted butter, room temperature
  • 4 cups (454 g) confectioner's sugar
  • ⅓ cup (75 g) heavy cream
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
Prevent your screen from going dark

Instructions

Cake

  • Preheat oven to 350℉. Generously grease a 9x13 or 13x18 inch baking pan and set aside.
  • In a large bowl, add room temperature butter and granulated sugar. Using a hand mixer, beat until creamed and fluffy, about a minute. Add vanilla and eggs, one at a time, mixing until incorporated and smooth.
  • In a separate bowl, sift together dry ingredients: cake flour, baking powder, and salt. Add half of the dry ingredients to butter mixture. Mix until just combined. Add half of milk, again mixing until just combined. Repeat once more to add remaining dry ingredients and milk.
  • Pour batter into prepared baking pan and spread into an even layer.
  • 9x13 baking pan: 32-38 minutes
    13x18 half sheet pan: 18-20 minutes
    Bake your cake using the times listed above as an estimate, or until cake is baked through in the center. If your cake jiggles in the middle, it needs more time. If cake is not jiggly, gently press into the center with a finger. If an indent is left, your cake is not done. If cake springs back, it's done. If you have an instant read thermometer, cake is done at 210℉. Ovens can run hot, so I suggest using visual cues and not relying on time alone.
  • Remove cake from oven and allow to cool completely in the pan on a wire cooling rack.

Frosting

  • In a large bowl, add room temperature butter and use a hand mixer to beat until creamy. Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
  • Add heavy cream, vanilla extract, and salt. Whip for an additional 2-3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
  • Spread frosting in an even layer onto cooled cake. Optionally, add sprinkles before frosting crusts.
  • Slice and serve.

Equipment Recommendations

  • Kitchenaid Hand Mixer
  • 9x13 Nonstick Pan
  • 9-Inch Round Cake Pan
  • Nicewell Digital Kitchen Scale

Notes

  • * Measuring flour: I highly recommend using a kitchen scale to measure flour by weight. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cake.
  • Servings: A 13x18 sheet cake can be sliced to serve anywhere from 24 to 54 guests depending on slice size.
  • Don't make substitutions: Baking is an exact science. I do not recommend substituting any ingredients. The butter, milk, eggs, and sugar keep your cake moist - substituting any of these ingredients with a lower fat alternative can change the texture and make your cake dry.
  • Storage: Unfrosted or frosted cake will keep in a sealed container at room temperature for 2 days, in the refrigerator for 2-3 days, or frozen for up to 2 months. If refrigerating or freezing unfrosted cake layers, wrap tightly in plastic and place in a tightly sealed container. Thaw overnight in the refrigerator, then bring to room temperature for an hour before serving. 
  • More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

Nutrition Estimate

Serving: 1slice | Calories: 357kcal | Carbohydrates: 47g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 103mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 578IU | Vitamin C: 0.02mg | Calcium: 48mg | Iron: 0.3mg
Course: Dessert
Cuisine: American

More Cakes

  • A slice of sheet cake with layered topping on a small plate with a fork.
    Berry Chantilly Sheet Cake
  • A slice of coffee cake on a plate.
    Lemon Coffee Cake
  • A square of coffee cake on a plate.
    Applesauce Coffee Cake
  • A carrot cake cupcake.
    Carrot Cake Cupcakes

Share this post:

Reader Interactions

Comments

    4.64 from 170 votes (151 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Stella

    April 27, 2025 at 10:22 pm

    I need to make a 2-layer half-sheet cake. Was going to use this recipe for the vanilla portion, but how can i convert it for the chocolate portion? Would like to use the same basic recipe so the texture is the same. Can i just add cocoa to the vanilla recipe to make the chocolate layer? Thank you!

    Reply
    • Heather

      April 28, 2025 at 9:26 am

      Hi Stella, adding cocoa would dry out the cake base and change the chemistry (cocoa is acidic), so unfortunately it's not as simple as adding cocoa to make a chocolate cake. I have a chocolate sheet cake recipe that makes the same size cake as this recipe: https://thetoastykitchen.com/chocolate-sheet-cake/

      Reply
      • Stella

        April 29, 2025 at 3:36 pm

        Thank you very much. I suspected that just adding cocoa to this batter was not such a good idea. Will use the recipe at the link you provided. I am making a special occasion cake for a friend so would rather not experiment. Thanks again

        Reply
      • Judith

        June 06, 2025 at 9:05 pm

        Can I use AP flour instead of cake flour?

        Reply
        • Heather

          June 07, 2025 at 9:34 am

          Yes, all-purpose flour will work, but the cake will have a slightly less tender texture and a more open crumb.

          Reply
  2. Sydney

    January 16, 2025 at 9:15 pm

    Does anyone know how many cups of batter this recipe makes?

    Reply
  3. Madeline

    November 15, 2024 at 3:04 pm

    Hi! I’m wanting to make this cake for my daughter’s birthday party but want to make it ahead of time. Likely will bake the cake 2 days before the party, but I’m curious when I should make the frosting? Can I frost the cake 2 days ahead of time? Or if I should wait can I at least make the frosting and refrigerate it for 2 days? Would be so grateful for any advice on this! Thank you!!

    Reply
    • Heather

      November 15, 2024 at 4:34 pm

      The cake can be frosted 2 days ahead of time, or the frosting can be prepared and stored in the refrigerator for 2 days. You'll want to bring it to room temperature before spreading onto the cake. Either way, I'd recommend tightly wrapping the cake or storing in a tightly sealed container to help it retain as much moisture as possible.

      Reply
  4. Mandy

    November 02, 2024 at 3:32 pm

    Can I use round cake pans with this recipe? If so how many 8 inch pans would it make?

    Reply
    • Heather

      November 02, 2024 at 3:41 pm

      Yes, this recipe makes two 8 or 9 inch round cakes. I've made a detailed post on making layer cake with this same recipe here: https://thetoastykitchen.com/vanilla-layer-cake/

      Reply
  5. Whitney

    August 22, 2024 at 10:03 am

    I made this in a 13 x 18 cookie sheet for a large birthday party. It was fantastic. Very easy to make and quick to bake up. I had to make my own cake flour and took the extra minute to sift it, but I think it made the texture heavenly.

    Reply
  6. Christine Tromp

    May 09, 2024 at 1:11 pm

    Can i use milk instead heavy cream for the buttercream ??

    Reply
    • Heather

      May 09, 2024 at 1:36 pm

      Yes, I'd reduce the amount of liquid to 1/4 cup if using milk.

      Reply
  7. Helene de Witt

    April 30, 2024 at 9:43 am

    Hi there! Do you think if I cut out shapes it will hold its form, or will it crumble too much? I want to make mini rocket ship cake shapes for my sons birthday, instead of cupcakes. Thanks!

    Reply
    • Heather

      April 30, 2024 at 11:21 am

      Hi Helene, I haven't tried cutting this cake into shapes so I can't say for sure how it might turn out. I'd recommend chilling your cake in the refrigerator or freezing for about an hour so it's a bit sturdier when cutting.

      Reply
  8. Emily

    April 20, 2024 at 11:35 am

    This recipe is amazing it’s so delicious i don’t know what it is but it’s creamy and sweet and buttery
    Completely genius
    I sent it to everyone I know

    Little tip for other bakers the butter must be room temperature or your hand will ache for step 1 and the butter will be clumpy in the mix later on

    Reply
  9. Dsinla81

    February 11, 2024 at 12:12 pm

    This Has to be one of the worst recipes I've ever tried… there aren't a lot of recipes out there for 18 x 12 sheet cakes… And I was making it two layers high… from first appearance the cake looked fine until. After they cool and I flipped them onto the cooling racks. There are a bunch of holes in the bottom clumps of sugar and dough dripping. Even though I had done numerous toothpick testings.
    Besides that it tasted dreadful it was dry I'm sure that had to do with the sugar not mixing throughout the cake… I had no choice but to try it again as I didn't want to run to the store and try another new recipe. After following the instructions carefully using the correct ingredients poured it onto the pan and sure enough they were clumps of sugar … I scraped it up off the tray put it back into the mixing bowl and just let it whip for what seemed like forever ... poured it out and sure enough they were sugar clumps again...so, I scraped it up off the pan and whipped it again… Poured it back onto the pan and no sugar clubs cross my fingers. I made the second one again same thing poured into the pan clumps of sugar whipped it for what seem like forever… This time when I put them on the cooling racks they seem to be OK they look like they're going to taste terrible… They're not appearing to be moist and they seem to be pretty tasteless. i wish i could post photos.

    Reply
    • Heather

      February 11, 2024 at 12:29 pm

      Hi Dsinla81, did you use white granulated sugar for the recipe? It sounds like something happened during the initial mixing process when creaming together the butter and sugar (step 2). The butter and sugar should be completely smooth, light, and fluffy, with no unmixed sugar or clumps, before additional ingredients are added. It sounds like you may have been using a stand mixer - does the paddle attachment reach all the way to the bottom of the bowl? I'd recommend scraping the bowl down with a spatula to ensure unmixed ingredients aren't sitting at the bottom.
      Overmixing/whipping batter adds excess air, which is likely what caused the holes in the cake. I agree, the cake likely tasted off and was dry because sugar adds a significant amount of moisture and sweetness to the cake. For vanilla cake, the main ingredients that add flavor are butter, sugar, vanilla, and salt. Were any of these ingredients omitted or substituted?

      Reply
  10. Dsinla81

    February 10, 2024 at 11:38 am

    Can layer the 13x18 half sheet pan?
    or too heavy ?

    Reply
    • Heather

      February 10, 2024 at 11:52 am

      Yes, readers have successfully doubled this recipe to make a two-layer 13x18 cake! You could also slice the 13x18 in half to create a layer cake.

      Reply
  11. Kyley

    December 06, 2023 at 7:22 pm

    Can I use bread flour in place of cake flour? I can’t seem to find cake flour at my grocery store.

    Reply
    • Heather

      December 06, 2023 at 7:29 pm

      I'd recommend using all-purpose flour instead of bread flour. Bread flour contains more protein than both cake flour and all-purpose flour and can cause a cake to turn out dense and chewy instead of light and fluffy.

      Reply
  12. Jessie

    November 18, 2023 at 4:52 pm

    Hi, any chance someone has made this in a 11x15x2 pan?

    Reply
  13. Jocelyn

    November 15, 2023 at 2:15 am

    Thanks for this recipe! I doubled it to make 2 1/2 sheet cakes and I added sprinkles. My son is very excited for his birthday cake 🙂

    Reply
  14. Sese

    November 04, 2023 at 9:13 am

    This came out soo good. I did adjust the sugar to my liking and also to the extracts. It was very good, and extremely moist. This will be my go to recipe for half sheet cakes. Now I just need to get a second pan.
    Thank you so much for this amazing recipe.

    Reply
    • Heather

      November 04, 2023 at 9:15 am

      So glad to hear you enjoyed the cake!

      Reply
  15. Laurie

    November 01, 2023 at 10:26 am

    If making a layered sheet cake is there anything that should be done differently? Also, what is the advantage of cake flour instead of all purpose? Thanks!!

    Reply
    • Heather

      November 01, 2023 at 10:31 am

      Hi Laurie, the same steps can be followed for a layered sheet cake. If you're using a pan larger than 13x18, the baking time may increase slightly. Cake flour gives your cake a tighter crumb and more tender texture. When substituting with all purpose flour in my cupcake recipes, readers often complain of a 'cornbread' type texture in comparison.

      Reply
  16. Kay

    June 26, 2023 at 4:07 pm

    Tried this at the weekend!

    Cake was amazing, moist and great texture but the icing so unbearably sweet, none of us liked it. Had to add 2x the butter just to balance out the sweetness, but the icing sugar grainy texture was still there.

    Reply
    • Heather

      June 26, 2023 at 4:29 pm

      Hi Kay, glad to hear you enjoyed the cake! Buttercream frosting is one of the sweetest types of frostings out there. For those who prefer a less sweet frosting, I suggest an ermine frosting. It's silky smooth and much less sweet: https://thetoastykitchen.com/ermine-frosting/

      Reply
  17. Amy

    June 25, 2023 at 1:58 pm

    Does not bake all the way through with suggestive times.

    Reply
    • Heather

      June 25, 2023 at 2:01 pm

      Hi Amy, you are correct, the times in the recipe cards are suggestions to give readers a general idea of how long it may take to bake cake in different pan sizes. As stated in the recipe card after the suggested times, "Bake your cake using the times listed above as an estimate, or until cake is baked through in the center. If your cake jiggles in the middle, it needs more time. If cake is not jiggly, gently press into the center with a finger. If an indent is left, your cake is not done. If cake springs back, it's done." I always suggest baking your cake based on appearance and texture, not on time alone.

      Reply
  18. Ann Pappas

    May 21, 2023 at 3:38 pm

    It was dry

    Reply
    • Heather

      May 21, 2023 at 6:00 pm

      Hi Ann, I'm sorry to hear that your cake didn't turn out as expected. The post above includes a troubleshooting section with reasons as to why cake can turn out dry. Did you substitute/omit any listed ingredients? If not, it's likely that the cake was overbaked. If the cake isn't frosted yet, you could try brushing it with simple syrup.

      Reply
      • Sel

        May 24, 2023 at 11:02 am

        Can I use this recipe for cupcakes? If so, how many does it make?

        Reply
        • Heather

          May 24, 2023 at 11:05 am

          Yes, this recipe was developed from my vanilla cupcakes recipe, which you can find here: https://thetoastykitchen.com/homemade-classic-yellow-cupcakes/

          My cupcakes recipe makes 12 cupcakes. This sheet cake recipe is twice the size, so it would make 24 cupcakes.

          Reply
  19. Carlie

    May 06, 2023 at 12:57 pm

    The batter is unreal delish. But I’m baking a half sheet right now, and I’m going on 24 minutes. I did a good job at spreading the batter evenly I thought. The batter was a bit more whippy but idk, at the 18 min mark everything but dark edges was wobbly in the pan. I’m worried most will be overlooked 🙁 any suggestions?

    Reply
    • Heather

      May 06, 2023 at 1:01 pm

      I wouldn't worry as much about time but more about how the cake looks in the pan. When pressed down in the center, it should spring right back when its done. If its still wobbly, it needs more time.

      Reply
  20. Camille

    April 06, 2023 at 11:41 pm

    Thanks, that’s a big help!

    Just finished baking a test half recipe, and the house smells amazing. Can’t wait to try it.

    Reply
  21. Caroline

    April 04, 2023 at 2:26 am

    This sheet cake is delishhhh!! Would most definitely recommend

    Reply
    • Heather

      April 04, 2023 at 7:25 pm

      So glad you enjoyed the cake, Caroline!

      Reply
  22. Molly

    March 30, 2023 at 6:16 pm

    Can you substitute the milk for buttermilk?

    Reply
    • Heather

      March 30, 2023 at 6:20 pm

      I would not recommend using buttermilk in this recipe because it would change the acidity of the batter. This can cause issues with the structure of the cake (rising too quickly then sinking, for example).

      Reply
  23. Jennifer

    February 16, 2023 at 8:41 am

    Hello! Do you have this recipe for a chocolate cake??

    Reply
    • Heather

      February 16, 2023 at 9:55 am

      Yes, you can find my chocolate sheet cake recipe here!: https://thetoastykitchen.com/chocolate-sheet-cake/

      Reply
  24. qsdsadad

    February 13, 2023 at 10:06 pm

    came out so fluffy

    Reply
  25. Ryver

    February 05, 2023 at 12:16 am

    Great recipe! The cake turned out amazing. I made it in a 12x16x2 pan and it took 30 minutes to come out with a clean toothpick, it would probably be more like 28 without me checking on it three times. Hope this helps anyone with this size pan.

    Reply
    • Camille

      April 06, 2023 at 7:32 pm

      Thanks for your comment! This recipe seems to be more generous in portions and most standard cake recipes so I’m wondering how many you felt like it served? I have about 20 little kids plus about as many parents and wondering if I need to make two.

      I have a deeper 13*19 half sheet pan (2 inches) but am worried about doubling it in one pan.

      Reply
      • Heather

        April 06, 2023 at 8:01 pm

        Hi Camille, this cake can definitely be sliced into smaller pieces to feed more people. A 13x18x1 half sheet cake can be sliced into as many as 58 2-inch squares if needed. Here's a great article on how to calculate how many pieces you can get from a sheet cake: https://www.allrecipes.com/article/how-many-people-does-a-sheet-cake-feed/

        Reply
        • Camille

          April 06, 2023 at 9:52 pm

          Thanks so much!

          Reply
  26. Ann-Marie Johnson

    February 04, 2023 at 10:40 am

    Can the recipe be doubled for a full sheet cake?

    Reply
    • Heather

      February 04, 2023 at 10:43 am

      Hi Ann-Marie, I haven't tested doubling this recipe so I can't say for sure how it would turn out. If you give it a try let us know how it goes!

      Reply
  27. Naomi Watson

    January 12, 2023 at 1:50 pm

    Hi, I’m in the uk and I don’t think we have cake flour over here? What can I use instead?

    Reply
    • Heather

      January 12, 2023 at 2:10 pm

      Hi Naomi, all-purpose/plain flour can work, but will give the cake a coarser texture than cake flour. Or, you can make a cake flour substitute by adding cornstarch to all-purpose flour.

      Cake flour substitute:
      14 tablespoons (105g) all-purpose flour
      2 tablespoons (14g) cornstarch
      Whisk ingredients together and use to substitute 1 cup of cake flour.

      On a separate note, I wanted to mention that a US large egg is the same size as a UK medium egg, so you'll want to use medium eggs for this recipe. I hope you enjoy the cake!

      Reply
  28. Michele Oliver-Ingram

    January 05, 2023 at 10:39 pm

    Came out perfect 🥰 💞

    Reply
  29. Gabriella

    December 01, 2022 at 9:58 pm

    Can I add sprinkles to the batter?

    Reply
    • Heather

      December 01, 2022 at 9:59 pm

      I haven't tried this yet, but it should work!

      Reply
  30. Ashley

    December 01, 2022 at 6:54 am

    Could I use a 16x12x1 sheet pan for this recipe?

    Reply
    • Heather

      December 01, 2022 at 9:15 am

      In a 13x18 pan, the cake bakes right up to the edges of the pan, so I'd be concerned with batter overflowing in a smaller pan. A 13x18 pan is 234 square inches, while a 12x16 pan is 192 square inches, which is a significant difference. If you choose to use a slightly smaller pan, you may not want to use quite all of the batter.

      Reply
  31. Catherine

    November 18, 2022 at 9:04 am

    I made this for a birthday party, and it was a big hit! I couldn't find any cake flour in my village, so I substituted cornstarch for part of the flour. It rose nicely in the pan, and the frosting was enough to cover the top and sides of the cake. I will save this recipe, and make it again some time. It turned out perfect!

    Reply
  32. Alenka

    November 08, 2022 at 9:59 am

    I’ve baked this cake for my American husband who wanted a taste of his childhood for his birthday. I’ve never made or even had such a cake before. It was absolutely delicious! Everybody loved it and my hubby said it was the best one he ever had.
    Thank you for sharing, this recipe is a keeper!

    Reply
  33. Amanda

    October 19, 2022 at 9:33 am

    Possible to cut the sugar for the cake in half and still be sweet enough? I’m baking for a toddler’s bday and a judgmental group of German in-laws 😂

    Reply
    • Heather

      October 19, 2022 at 3:00 pm

      Hi Amanda, the cake isn't very sweet on its own - most of the sweetness is in the frosting. I wouldn't suggest cutting the cake's sugar in half, it will begin to taste more like bread than cake. You could omit about 1/4 cup without affecting the texture or moisture of the cake.

      Reply
  34. Bobby

    August 02, 2022 at 9:34 am

    Excellent cake!!! I now have a new 'GO TO' cake recipe!! Tender, moist, yummy cake that is exactly what I've been looking for! I made a 9x13 cake with a vanilla cream cheese frosting and everyone LOVED it! I think that this is the first time that I've every used cake flour, and if that's the secret ingredient then I'm sold.
    THANK YOU!!

    Reply
  35. Kimberly

    June 28, 2022 at 7:56 pm

    Can you freeze the batter?

    Reply
    • Heather

      June 28, 2022 at 9:35 pm

      Hi Kimberly, I've personally never tried to freeze cake batter, but it appears as though you can freeze cake batter like this for up to three months. Here's a great article about freezing and thawing cake batter: https://www.craftsy.com/post/freezing-dough-batters/

      Reply
  36. K

    June 28, 2022 at 5:06 am

    Can I reduce the amount of sugar in the frosting? This is for our toddler's birthday at nursery and I want to be conscious of sugar intake.

    Reply
    • Heather

      June 28, 2022 at 8:01 am

      Buttercream frosting is very sweet. It's popular because it's easy to make (with just two ingredients - sugar and butter). If the sugar is reduced, the frosting begins to taste like sweetened butter. You can likely reduce the sugar by about 1/2 to 1 cup without affecting the texture too much, but you'll also have less frosting to work with. Instead, I'd suggest trying a less sweet frosting - here are a few great options:
      Cream cheese buttercream: https://thetoastykitchen.com/cream-cheese-buttercream-frosting/
      Homemade whipped cream: https://thetoastykitchen.com/homemade-whipped-cream/
      Ermine frosting (flour buttercream): https://thetoastykitchen.com/ermine-frosting/
      Swiss meringue buttercream: https://sallysbakingaddiction.com/swiss-meringue-buttercream/

      Reply
      • Alenka

        November 08, 2022 at 10:03 am

        The answer was not for me, but thank you anyway!
        I did make the frosting you originally suggested with less sugar (3 cups instead of 4) and it turned ok, although still very sweet for my taste (delicious none the less). I’ll try one of these next time.

        Reply
  37. jackie

    June 08, 2022 at 3:38 pm

    I have a party of about 50 people was thinking of making two sheet pans (13 x 18) and layering it, would that turn out okay?

    Reply
    • Heather

      June 08, 2022 at 3:55 pm

      Hi Jackie - yes! Two 13x18 cakes can be stacked to make a large layered sheet cake for a crowd.

      Reply
      • Lesley

        May 27, 2024 at 4:57 pm

        Is that the 96 servings recipe size and then use 2 13 x 18 pans?

        Reply
        • Heather

          May 27, 2024 at 6:44 pm

          Hi Lesley, two 13x18 (half sheet) cakes could be sliced into 2x2 squares to make 108 servings. I like to use this site for determining the size of my cake slices:
          https://betterbakerclub.com/sheet-cake/

          Reply
  38. Jessica

    April 23, 2022 at 9:51 am

    Turned out dense--I would not use this recipe again.

    Reply
    • Heather

      April 23, 2022 at 10:31 am

      Hi Jessica, I'm sorry to hear that your cake didn't turn out! This recipe should not make a dense cake. Did you make any changes or substitute ingredients? Without being in the kitchen with you, it can be hard to troubleshoot exactly what went wrong. Here are a few reasons a cake may turn out dense:
      - Overmixing - overworking the gluten can cause a cake to turn out dense. Once the flour is added, it only needs to be stirred in gently until incorporated.
      - Expired leavening agents
      - Cold ingredients - they don't mix in well (creaming the butter and sugar helps add rise to your cake) and can cause an uneven texture.
      - Too much moisture was added, preventing the cake from rising normally.

      Reply
  39. Abby

    January 02, 2022 at 8:59 am

    NYE 2021/2022 and the kids decided they wanted to bake dad a birthday cake for midnight (his birthday is Jan 1st) This recipe uses basic ingredients that we had already and we were so impressed with how good it was when it's so easy to make. A great vanilla flavoured, light and fluffy cake. Thank you 😁

    Reply
  40. Meg

    October 20, 2021 at 10:00 pm

    I am curious to know if anyone has doubled this recipe?
    This is the first time using this cake recipe, however, I need at least double the batter(11.5 cups)for the size of pan I will be using, 14 x2.
    I am doing a trial run using the recipe as it is, (not doubled) it is baking now and smells delicious!
    Please, if anyone has doubled the batter recipe, would you share your thoughts? As well, if I need to make any adjustments to the recipe if it is doubled. Very new to scratch baking so please, not to complicated...yet! Lol
    Thank you so much!

    Reply
    • Heather

      October 21, 2021 at 8:14 am

      Hi Meg! While testing this recipe, I only made it as directed - I haven't tried doubling the batter yet.

      Reply
  41. Elizabeth

    August 06, 2021 at 9:13 am

    i'm needing a thick half sheet cake. Does this recipe double well?

    Reply
    • Heather

      August 06, 2021 at 10:30 am

      I haven't tried doubling this recipe, so I can't say for sure. If you give it a try, let us know how it goes!

      Reply
  42. Andrea

    July 17, 2021 at 11:30 am

    This cake is so moist, fluffy and delicious! I think I overbaked by a couple minutes and it is still amazing. Saved for later use!!

    Reply
    • Heather

      July 17, 2021 at 1:01 pm

      So glad you enjoyed the cake, Andrea!

      Reply
  43. Cate S.

    June 22, 2021 at 6:59 pm

    Best cake I’ve ever had. Thanks.

    Reply
    • Heather

      June 22, 2021 at 8:08 pm

      So glad to hear you enjoyed the cake!

      Reply

Primary Sidebar

Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

Read more

Reader favorites

  • A metal fork in a bowl of cheesy rice.
    Cheesy Rice
  • Whipped buttercream frosting recipe.
    Whipped Buttercream Frosting
  • Beef roast in a large slow cooker.
    Slow Cooker Beef Roast with Potatoes and Carrots
  • Pouring gravy over a bowl of mashed potatoes.
    How To Make Gravy Without Drippings

Parties & Potlucks

  • Two glasses of punch.
    Spring Party Punch
  • A mint chocolate chip mini cheesecake unwrapped on a cutting board.
    Mint Chocolate Chip Mini Cheesecakes
  • A stack of birthday cake rice krispies treats.
    Birthday Cake Rice Krispies Treats
  • A stack of birthday cookie bars.
    Birthday Cookie Bars

Footer

featured on:

decorative image of website logos.

Explore

  • Recipe Index
  • About
  • FAQ
  • Subscribe

About

  • Privacy Policy
  • Disclaimer
  • Image Copyright
  • Contact

Copyright © 2025 The Toasty Kitchen®

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.