Perfect Vanilla Sheet Cake – Deliciously moist and fluffy vanilla cake baked in a rectangle pan, and topped with scrumptiously creamy vanilla buttercream frosting!
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
So, today I bring you my Perfect Vanilla Sheet Cake. Yes, I said perfect 😉 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!
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 their finger into that frosting, right?
I baked my perfect vanilla sheet 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.
Deliciously moist and fluffy vanilla cake baked in a rectangle pan, and topped with scrumptiously creamy vanilla buttercream frosting!
- 3 cups cake flour* 300g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 1 and 1/2 cups caster/granulated sugar 300g
- 2 teaspoons vanilla extract
- 3/4 cup vegetable oil 180ml
- 1 cup buttermilk 240ml, room temperature**
- 4 cups icing/powdered sugar 500g
- 1 cup unsalted butter 226g, softened
- 2 - 3 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat the oven to 180C/350F/Gas 4. Butter or spray a 13x9-inch pan, and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
*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.
**Can't get hold of buttermilk? Pour 1 cup of milk into a jug, and stir in 1 tablespoon of white vinegar. Let sit for 5 minutes until the milk begins to curdle, then it's ready to use!
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days.
After the cake has cooled completely, it can be wrapped in clingfilm and refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be refrigerated overnight.
Frosted or unfrosted cake freezes well for up to 2 months.
The calories are an estimate only.
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