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 Time 20

Cook Time 20

Resting Time 1

Total Time 1 40

Servings or more servings

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

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.

Video

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