Classic Moist Vanilla Sheet Cake Recipe for Parties and Potlucks

This buttery vanilla sheet cake is moist and tender, with a delicate vanilla flavor and a soft crumb. Baked in a 9×13-inch pan, it requires no decorating skills and travels well. Top with a creamy vanilla buttercream for an easy crowd-pleasing dessert.

This vanilla sheet cake belongs in every baker’s repertoire. It’s moist, balanced in sweetness, and has a tender, soft crumb. It pairs perfectly with other sheet cake favorites and can be finished with any frosting you like; here it’s pictured with a creamy vanilla buttercream.

Why I love sheet cakes:

1. No decorating skills are required; just spread the frosting and go.
2. They feed a crowd comfortably.
3. Sheet cakes are easy to transport without worrying about stacked layers.
4. The cake-to-frosting ratio is ideal for serving with a scoop of ice cream.

The Creaming Method

This recipe uses the creaming method, which is ideal when butter is the main fat. Beating butter and sugar together until light and fluffy incorporates air into the batter, producing a lighter texture and helping to emulsify the ingredients for a consistent crumb.

Ingredients

• Cake flour — gives a lighter texture. (See notes for a substitute if needed.)
• Baking powder & baking soda — for proper rise and texture.
• Unsalted butter — provides rich flavor.
• Granulated sugar — balances sweetness without overpowering.
• Vegetable or canola oil — helps keep the cake moist for longer.
• Vanilla extract — use pure vanilla for the best flavor.
• Eggs — room temperature for even mixing and structure.
• Sour cream — adds tender moisture; Greek yogurt can substitute in a pinch.
• Whole milk — for richness and a tender crumb; avoid skim milk.

Step-By-Step with Photos & Tips

1. Prep: Preheat the oven to 350°F (180°C). Lightly grease and flour a 9×13-inch metal baking pan and set it aside.
2. Combine dry ingredients: Sift the cake flour, baking powder, baking soda and salt together, then whisk briefly to combine.
3. Cream butter and sugar: Beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Scrape the bowl a few times.

4. Add oil and vanilla: Mix the oil and vanilla into the creamed butter.
5. Beat in eggs: Add the eggs one at a time, pausing to scrape down the bowl after each addition so everything incorporates evenly.

6. Mix in the sour cream: Beat the sour cream into the mixture until combined and fluffy.
7. Alternate dry ingredients and milk: Add about half the dry mixture, then half the milk, scraping the bowl. Repeat with the remaining dry ingredients and milk. Finish the last additions by hand with a whisk to avoid overmixing.

8. Bake: Pour the batter into the prepared pan, smooth the top, and bake in the center of the oven for 32–38 minutes. The cake is done when the top is set, the edges begin to pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary — always rely on tests, not just the clock.

Make Ahead Tips

Fresh is best, but leftover cake keeps well. Store slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to 4 days. If refrigerated, let the cake sit at room temperature for 30–60 minutes before serving for the best texture.

You can bake the cake a day ahead: cool it completely, wrap tightly, and keep at room temperature. Make the frosting the day you plan to serve; keep it covered at room temperature unless your kitchen is warm, in which case refrigerate. If freezing an unfrosted cake, wrap tightly in plastic and foil and freeze up to 2 months. Thaw wrapped in the refrigerator to avoid a gummy texture.

More Vanilla Cakes & Cupcakes

• Perfect Vanilla Cupcakes
• Mini Vanilla Cake
• Vanilla Mug Cake

Vanilla Sheet Cake

By: Fiona Dowling

A moist, flavorful vanilla sheet cake baked in a 9×13-inch pan. It’s easy to make, serves a crowd, and is lovely frosted with vanilla buttercream.

Prep: 30 mins

Cook: 35 mins

Cooling: 1 hr

Total: 2 hrs

Servings: 15 large slices

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Equipment

• 9×13 inch (23 x 33 cm) baking pan

Ingredients

Vanilla Sheet Cake

• 2¾ cup cake flour (330 grams)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter (168 grams), softened
• 1½ cups granulated sugar (300 grams)
• ¼ cup vegetable oil (60 ml)
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• ⅓ cup sour cream (80 ml), room temperature
• 1 cup whole milk (240 ml), room temperature

Vanilla Buttercream

• 1 cup unsalted butter (226 grams), softened
• 3½-4½ cups powdered sugar (385-495 grams), sifted
• 2 teaspoons vanilla extract
• ¼-½ teaspoon salt
• ¼ cup whipping cream (60 ml), or heavy cream, cold
• food coloring, optional
• sprinkles, optional

Instructions

Vanilla Cake

• Preheat oven to 350°F (180°C). Lightly grease and flour a 9×13-inch metal pan.
• Sift together cake flour, baking powder, baking soda and salt; whisk to combine and set aside.
• Beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
• Mix in the oil and vanilla.
• Add eggs one at a time, scraping the bowl after each addition. The mixture should be fluffy.
• Beat in the sour cream until well combined.
• Alternate adding the dry ingredients and milk, starting with about half the flour mixture and half the milk, then finish with the remaining flour and milk. Scrape the bowl often and finish the last addition by hand to avoid overmixing.
• Pour batter into the prepared pan, smooth the top, and bake 32–37 minutes, or until a toothpick comes out clean or with a few moist crumbs and the cake edges pull away slightly. Cool the cake in the pan.

Vanilla Buttercream

• Beat the butter until fluffy.
• Add 3 cups powdered sugar, salt, vanilla and optional coloring. Start mixing on low speed.
• Add remaining powdered sugar ½ cup at a time, alternating with tablespoons of cold whipping cream until the frosting reaches the desired consistency—thick and spreadable.
• Frost the cooled cake with a flat-edge knife or the back of a spoon and, if desired, decorate with sprinkles.

Notes

1. Cake Flour: If you don’t have cake flour, substitute by measuring 2⅓ cups all-purpose flour and removing ⅓ cup, then add ⅓ cup cornstarch. Sift together several times. Do not use self-rising flour.
2. Room Temperature Ingredients: For an even crumb, use room temperature butter, eggs, sour cream, and milk. Cold ingredients can cause overmixing and a tough cake.
3. Sour Cream: Full-fat plain Greek yogurt can substitute, but sour cream gives the best texture.
4. Whole Milk: Use whole milk for richness; skim milk lacks the necessary fat.
5. Storage: Store leftovers in an airtight container at room temperature up to 3 days or refrigerated up to 4 days. Bring refrigerated cake to room temperature before serving.
6. Nutrition: Nutrition info is an estimate based on one slice with frosting when the cake is divided into 15 pieces.

Nutrition

Calories: 464kcal, Carbohydrates: 46g, Protein: 5g, Fat: 29g

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