Deliciously moist and fluffy vanilla cake baked in a rectangle pan, and topped with scrumptiously creamy vanilla buttercream frosting!

PIN IT FOR LATER!

Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

Don’t you just love sheet cakes? All the tastiness of a layer cake, but without the effort of layering a cake. Sheet cakes are cakes that are baked in rectangle (or square!) pans, and are simply frosted or left plain. No need to frost and layer here!

Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

So, today I bring you my Perfect Vanilla Sheet Cake. Yes, I said perfect ๐Ÿ˜‰ The sponge is so deliciously moist, yet so fluffy and tender. I love to use buttermilk in my cakes, because the moistness it brings to the crumb just cannot be beat. And I always use cake flour for cakes and cupcakes, because it makes the most fluffiest, and tender crumb. If you cannot get hold of buttermilk or cake flour, you can definitely make your own at home, check my recipe notes below!

Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

To top off my Vanilla Sheet Cake, I used my favourite vanilla buttercream frosting. It’s deliciously creamy and thick, and the sweetness just tops this cake off perfectly. I’m not the only one who wants to dip theirย finger into that frosting, right?

Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

ย Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

I baked my cake in a 13×9-inch pan, so the cake came out quite thick. Of course, if you bake your cake in a bigger or smaller pan, the thickness will change, and they will need to be baked for more or less time.

Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

Enjoy!

Yield: 12 - 16 slices

Perfect Vanilla Sheet Cake

20 minPrep Time

30 minCook Time

50 minTotal Time

Save Recipe

Ingredients

    For the Cake
  • 3 cups (300g) cake flour*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 and 1/2 cups (300g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup (180ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature**
  • For the Frosting
  • 4 cups (500g) icing sugar
  • 1 cup (226g) unsalted butter, softened
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

    For the Cake
  1. Preheat the oven to 180C/350F/Gas 4. Butter or spray a 13x9-inch pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Gradually mix in the dry ingredients, alternating with the buttermilk.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 30 - 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack before frosting.
  5. For the Frosting
  6. Using a handheld or stand mixer, beat together the butter and icing sugar on low speed until light and fluffy. On medium speed, beat in the milk and vanilla extract until smooth, and spreadable. Spread the frosting over the top of the cooled cake, then slice and serve.

Notes

*Don't have cake flour? Measure out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.

**If you can't get hold of buttermilk, use 1/2 cup (120ml) milk, and 1/2 cup (120ml) sour cream.

http://marshasbakingaddiction.com/perfect-vanilla-sheet-cake/

Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

Perfect Vanilla Sheet Cake | Marsha's Baking Addiction

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32 Comments

32 Comments on Perfect Vanilla Sheet Cake

  1. Amanda {Striped Sptaula}
    May 29, 2016 at 7:21 pm (8 months ago)

    What a beautiful cake! I love that you’ve used buttermilk in it, it’s my favorite to use as well. There’s simply nothing like the crumb on a buttermilk cake!

    Reply
    • Marsha
      May 29, 2016 at 8:09 pm (8 months ago)

      Thanks, Amanda!

      Reply
  2. kushi
    May 30, 2016 at 12:57 am (8 months ago)

    This one looks so beautiful, moist and delicious. Love the recipe ๐Ÿ™‚

    Reply
    • Marsha
      May 30, 2016 at 8:51 am (8 months ago)

      Thanks, Kushi! ๐Ÿ™‚

      Reply
  3. Demeter | Beaming Baker
    May 30, 2016 at 1:12 pm (8 months ago)

    Marsha, this cake is exactly what the title promised: perfect. ๐Ÿ™‚ You really make the most perfect, fluffy and moist cakes! Also, don’t even get me started on the vanilla frosting… wow! Can’t wait to see what else you do with this perfect vanilla sheet cake. ๐Ÿ˜‰ Pinning!

    Reply
    • Marsha
      May 30, 2016 at 3:11 pm (8 months ago)

      Thanks, Demeter! ๐Ÿ™‚

      Reply
  4. Amanda
    May 31, 2016 at 2:59 pm (8 months ago)

    What a dreamy cake! This would be great for a graduation!

    Reply
    • Marsha
      May 31, 2016 at 3:19 pm (8 months ago)

      Thanks, Amanda!

      Reply
  5. Megan - The Emotional Baker
    June 1, 2016 at 11:47 am (8 months ago)

    I’ve never made a traditional sheet cake, but that gorgeous slice has me seriously craving one! Can I have this for breakfast?!? Pretty please ๐Ÿ™‚

    Reply
    • Marsha
      June 1, 2016 at 7:17 pm (8 months ago)

      Thanks, Megan! ๐Ÿ™‚

      Reply
    • Marsha
      June 1, 2016 at 7:17 pm (8 months ago)

      Thanks, Nicole!

      Reply
  6. Cheyanne @ No Spoon Necessary
    June 1, 2016 at 3:19 pm (8 months ago)

    Sheet cakes are so dangerous, because for some reason I can never just have one slice! This vanilla sheet cake certainly looks dangerously delicious, Marsha! Pretty sure I will eat the whole thing! Cheers!

    Reply
    • Marsha
      June 1, 2016 at 7:17 pm (8 months ago)

      Thanks, Cheyanne!

      Reply
  7. Zoe - Tea at Midnight
    June 1, 2016 at 7:41 pm (8 months ago)

    Your pictures always make me so hungry as it all looks so delicious!

    Reply
    • Marsha
      June 1, 2016 at 9:02 pm (8 months ago)

      Thanks, Zoe!

      Reply
  8. Maria
    June 3, 2016 at 6:26 pm (8 months ago)

    I am searching for a moist vanilla/ white cake recipe and have yet to find it. I will definitely try this! How easy would it be to make this into a layered cake? Will it hold up to stacking do you think? And lastly, if I substituted 5 egg whites for the eggs would it make it whiter?

    Reply
    • Marsha
      June 3, 2016 at 6:40 pm (8 months ago)

      This recipe will make a 8-inch or 9-inch layer cake. 2 egg whites equals about 1 whole egg, so I would use 6 egg whites in this recipe. Yes, egg whites will make a cake whiter ๐Ÿ™‚ Enjoy!

      Reply
  9. tina
    August 30, 2016 at 5:18 am (5 months ago)

    Hi. Being an Indian I don’t eat egg. So can u plz suggest with which thing I can replace eggs. So dat I can try all ur recipes. Thx waiting

    Reply
    • Marsha
      August 30, 2016 at 8:44 am (5 months ago)

      Hi Tina! You can use 1/4 cup applesauce (63g) per egg (you won’t taste the applesauce!), or 1/4 cup mashed banana per egg, or even 1/4 cup (60ml) vegetable oil per egg ๐Ÿ™‚

      Reply
  10. Susie
    September 13, 2016 at 3:14 am (4 months ago)

    I love the idea of buttermilk. I would like to make this cake. Is it possible to cut in half and put a vanilla filling in before icing?

    Reply
    • Marsha
      September 13, 2016 at 9:57 am (4 months ago)

      This cake is thick enough to slice in half and fill ๐Ÿ™‚

      Reply
  11. Erika
    October 15, 2016 at 7:05 pm (3 months ago)

    How long should I bake it for if I triple the recipe?

    Reply
    • Marsha
      October 15, 2016 at 8:12 pm (3 months ago)

      May I ask what you’ll be baking it in? I’m not sure if tripling the recipe will be too much batter for a 13×9-inch pan.

      Reply
  12. Sarah
    November 9, 2016 at 3:44 am (2 months ago)

    would I have to triple this recipe for a 11 x 15 x 2 cake sheet?

    Reply
  13. michelle
    January 12, 2017 at 2:23 pm (7 days ago)

    Looks so good! I just started baking and never thought to use buttermilk. I’m going to try this recipe. Can you please tell me if i should double the cake batter for a half sheet? Thank you!

    Reply
    • Marsha
      January 12, 2017 at 6:41 pm (7 days ago)

      Thanks, Michelle! I would double the recipe for a half sheet ๐Ÿ™‚

      Reply
      • michelle
        January 12, 2017 at 8:47 pm (7 days ago)

        Thank you for your response and thank you for sharing your recipe!

        Reply
  14. Sheila
    January 17, 2017 at 2:56 am (2 days ago)

    I’m sorry but this recipe didnt turn out moist and airy for me. It was dry almost cornbread like in texture. The taste was good. Could it be my convection oven? thanks!

    Reply
    • Marsha
      January 17, 2017 at 9:14 am (2 days ago)

      I’m so sorry my recipe didn’t turn out for you. For convection ovens, you have a couple of options. Either bake at the same temperature for 20 – 25 minutes instead of 30 – 35 minutes, or bake for the same time at 325F/170C. I hope that helps! ๐Ÿ™‚

      Reply

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