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    Home » Recipes » Cake & Frosting

    Vanilla Sheet Cake

    Published: Mar 21, 2021 · Modified: Jun 26, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 2251 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 in three different pan sizes - even as a layer cake! It makes the perfect classic birthday cake.

    Piece of sheet cake on a white plate.

    After many reader requests, I have finally turned my vanilla cupcake recipe into a full-sized cake! This cake recipe is perfect for birthdays and celebrations, and is made with simple ingredients.

    This cake can be made, as written, in three pan sizes. Make this cake in a 9x13 sheet pan, 13x18 sheet pan, or as a 9-inch two layer cake! Instructions for each are included in the recipe card.

    This vanilla cake turns out moist, fluffy, and tender. The whipped buttercream frosting is reader favorite recipe - it's easy to make and has a classic sweet vanilla flavor!

    Make this vanilla sheet cake for your next birthday party, celebration, or family gathering. It's perfect for any time of year.

    What size pan to use

    This recipe works as written in three different sizes:

    • 9x13 baking pan (with 2 inch tall sides)
    • Two 9-inch round cake pans
    • 13x18 half sheet pan (with 1 inch sides)
    Collage showing three different cake sizes made with the same batter.

    So, what size do you choose? This is totally up to personal preference. I have tested this recipe in all three sizes (as shown above) and they all turn out tender, moist, and delicious.

    Both the 9x13 and 13x18 sheet cakes can remain in the pan after baking. Simply frost, slice, and serve! Round cakes need to be removed from their pans, trimmed, assembled, and frosted. This will take extra skill, patience, and frosting (which I'll go over later).

    Suggested baking pans:

    • 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)

    Metal vs. glass baking pans

    Did you know that there is a difference in baking with metal versus baking with glass?

    Metal, like aluminum, is a conductor, meaning it heats up quickly and allows heat to pass through easily. This bakes your cake evenly and quickly. Metal pans are also basically indestructible!

    Glass is an insulator, meaning it takes longer to heat up, but will stay hot for longer. Baking a cake in glass can take longer than baking in a metal pan, which often translates into overcooked edges while waiting for the center to finish.

    The benefit of glass is that you can see your cake while it bakes, ensuring the edges don't burn. It's also visually pleasing to serve a cake in a glass pan.

    While I did bake my 9x13 cake in a glass pan for these photos, I recommend using an aluminum pan instead. Metal is easier to work with overall, and your cake is more likely to bake evenly throughout.

    Here's a great article with more details: Bon Appetit - Is It Better to Bake in Glass or Metal?

    Ingredients and substitutions

    Ingredients on a counter top.

    Since baking is an exact science, I do not recommend substituting any ingredients in this recipe. If you do not have the listed ingredients on hand, I recommend searching for a recipe that does include those ingredients.

    Unsalted butter and salt can be substituted with salted butter if needed.

    I do not suggest substituting cake flour with all purpose flour. Cake flour gives your cake a tighter crumb and tender texture. When substituting with all purpose flour in my cupcake recipe, readers often complained of a 'cornbread' type texture - this is why.

    Baking powder is needed for this recipe, not baking soda. These two are not interchangeable.

    Butter, eggs, milk, and granulated sugar add moisture to your cake, and should not be substituted. This can change the texture and make your cake dry.

    Slice of vanilla layer cake.

    Cake batter tips and tricks

    • 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.
    • Sift or whisk your dry ingredients together. This removes clumps and helps make a smooth, even 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.
    • I recommend using a hand mixer on medium speed for creaming together your butter, sugar, and eggs. Then, switch to low speed for adding the dry ingredients and milk.
    Mixing vanilla cake batter in a bowl.
    Top left: Butter and sugar creamed together, Top right: Eggs and vanilla added to the batter, Bottom left: Adding milk and flour, Bottom right: Fully mixed batter.

    Frosting your cake

    This cake can be frosted with your favorite type of homemade frosting. Here are a few of my favorites:

    • Whipped buttercream frosting - Fluffier, sweet frosting (included below)
    • American buttercream frosting - Traditional sweet frosting
    • Chocolate buttercream frosting - Traditional sweet frosting
    • Ermine frosting - A less sweet cooked frosting
    • Whipped cream - For those who don't like sweet frostings

    As written, the whipped buttercream frosting recipe will frost:

    • A 9x13 cake
    • A 13x18 cake
    • With thick layers: The middle and top of an 8 or 9-inch round layer cake. To frost the sides, make an additional ½ batch of frosting.
    • With thin layers: The middle, top, and sides of an 8 or 9-inch layer cake.

    If you'd like to add extra decorations (like piped rosettes), you'll need extra frosting.

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

    Frosting cakes of various sizes.
    Top left: Frosting a 9x13 cake with an offset spatula, Top right: A frosted 13x18 cake, Bottom left: Assembling a layer cake, Bottom right: Sprinkles added to a finished 9x13 cake.

    Cake storage

    Homemade cakes are best served the same day they are baked. However, there are solutions if you need to make your cake a few days (or weeks) ahead of time.

    Room temperature - Frosted cake can be stored in a tightly sealed container at room temperature for up to two days, but will begin to dry out over time. Cake is best served the same day once frosted. If your home is nearing 90 degrees Fahrenheit or hotter, I recommend storing in the refrigerator instead.

    Refrigerated - Unfrosted or frosted cake can be refrigerated for 2 to 3 days. Wrap unfrosted cake in plastic and store in a sealed container. Optionally, brush your cake with simple syrup to help keep it moist for longer (see my section below on how to prevent dry cake). Bring to room temperature for an hour before serving.

    Frozen - Unfrosted or frosted cake can be frozen for up to two months. For a frosted cake, first freeze for an hour, unwrapped, until firm. Gently wrap in plastic and store in a tightly sealed container for up to 2 months. Thaw your cake in the refrigerator overnight, then bring it to room temperature for an hour before serving.

    Buttercream frosting can also be frozen in a tightly sealed container for 2 to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before rewhipping again to make it light and fluffy.

    Vanilla sheet cake in a glass pan.

    How to prevent a dry cake

    No one wants to go through the steps of baking a cake only for it to turn out dry! These are my favorite tips for ensuring your cake bakes up moist and tender.

    • Do not substitute any ingredients. The fats and sugar (butter, whole milk, granulated sugar, and eggs) in this recipe help keep your cake moist. Substituting those ingredients will change the texture and moisture in your cake.
    • Properly measure your flour. Too much flour can cause your cake to turn out dry. Either use a kitchen scale to weigh your flour (this is what I do and recommend), 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.
    • Do not overbake your cake. If you haven't substituted ingredients, the only other reason your cake will turn out dry is from overbaking.
    • Watch your cake, not the time. Ovens are inconsistent and can run hotter or colder than the next oven. The time that worked for me may not work for you. Start checking your cake 5 minutes early for doneness.
    • If your oven bakes unevenly, rotate your cake pan(s) halfway through baking.
    • Three easy ways to check for doneness: 1. Does your cake jiggle a lot when you move the pan? It's not done yet. 2. Gently press on the top of the cake with your finger. If the cake pops back up immediately, it's done. If an indentation is left, your cake needs more time. 3. Poke a toothpick into the center of your cake - if it comes out clean or with dry crumbs, your cake is done.
    • Use an aluminum pan instead of glass. Glass is an insulator, which means it takes longer to heat up in the oven, taking longer to bake your cake. This can cause the edges to dry out while waiting for the center to finish baking. While this is not always the case, I suggest using metal for the most consistent results (especially for beginner bakers).
    • This is a baker's secret (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.

    Recommended

    • Vanilla cupcake recipe.
      Homemade Vanilla Cupcakes
    • Whipped buttercream frosting recipe.
      Whipped Buttercream Frosting
    • 13x18 sheet cake slice on a white plate.
      Lemon Sheet Cake
    • Chocolate Sheet Cake

    📖 Recipe

    Piece of sheet cake on a white plate.
    Print Recipe
    4.64 from 134 reviews

    Vanilla Sheet Cake

    Topped with my favorite whipped buttercream frosting, this recipe can be made in three different pan sizes - even as a layer cake! 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: 16 or more servings
    Calories: 524kcal
    Author: Heather

    Ingredients

    Vanilla 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
    • 1 tablespoon baking powder
    • ¾ teaspoon salt
    • 1 cup (227 g) whole milk, room temperature

    Whipped Buttercream 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

    Instructions

    Vanilla Cake

    • Preheat oven to 350 degrees Fahrenheit. Generously grease a 9x13 or 13x18 inch baking pan and set aside. Or, grease and flour two 9-inch round cake pans and set aside.
    • In a large bowl, add room temperature butter and granulated sugar. Beat until creamed and fluffy. 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 sheet (or evenly between two round cake pans) and spread into an even layer.
    • 9x13 baking pan: 32-38 minutes
      13x18 half sheet pan: 18-20 minutes
      Two 9 inch round cake pans: 26-30 minutes
      Two 8 inch round cake pans: 28-34 minutes
      Bake your cake using the times listed above as an estimate, or until cake is baked through in the center and a toothpick comes out with crumbs, not wet batter. Ovens can run hot, so I suggest checking your cake for doneness 5 minutes early.
    • Remove cake from oven and allow to cool completely in the pan(s) on a wire cooling rack.

    Frosting

    • *As written, frosting will cover a 9x13 cake, 13x18 cake, a layer cake with thin frosting, or the middle and top of a layer cake with thick frosting and bare sides. To frost the sides with thick frosting, make an additional ½ batch of frosting. 
    • In a large bowl, add room temperature butter and 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 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
    • For a sheet cake: Spread frosting in an even layer onto cooled cake. Optionally, add sprinkles before frosting crusts.
      For a layer cake: Gently flip and remove cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers. Place one layer onto a cake stand or plate. Top with frosting in an even layer. Add second layer of cake and top with another layer of frosting. Spread remaining frosting onto the sides of the cake.
    • Slice and serve!

    Equipment Recommendations

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

    Notes

    • Sheet cake can be sliced to serve up to 24 guests.
    • 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.
    • 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. 
    • Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

    Nutrition Estimate

    Calories: 524kcal | Carbohydrates: 67g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 156mg | Potassium: 148mg | Fiber: 1g | Sugar: 49g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
    Course: Dessert
    Cuisine: American

    More Cake & Frosting Recipes

    • A slice of strawberry filled white cake on a white plate.
      Strawberry Filled White Cake
    • Slice of vanilla layer cake.
      10 Tips For Baking Cake
    • A slice of Irish tea cake topped with whipped cream on a plate.
      Irish Tea Cake
    • Close up of mini red velvet cupcake topped with a red heart shaped sprinkle.
      Mini Red Velvet Cupcakes

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    1. 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
    2. 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 and a toothpick comes out with crumbs, not wet batter." I always suggest baking your cake based on appearance and texture, not on time alone.

        Reply
    3. 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 section on 'how to prevent dry cake' with possible reasons as to why this can happen. 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 15 cupcakes. This sheet cake recipe is twice the size, so it would make 30 cupcakes.

            Reply
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. qsdsadad

      February 13, 2023 at 10:06 pm

      came out so fluffy

      Reply
    10. 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
    11. 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
    12. 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
    13. Michele Oliver-Ingram

      January 05, 2023 at 10:39 pm

      Came out perfect 🥰 💞

      Reply
    14. 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
    15. 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
    16. 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
    17. 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
    18. 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
    19. 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
    20. 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
    21. 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 very easy to make (since it's made with mainly butter and sugar). 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. 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
    22. 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
    23. 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
    24. 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
    25. 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
    26. 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
    27. 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
    28. 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

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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