Simple Vanilla Sheet Cake

Name: Simple Vanilla Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12.0
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 3 large eggs; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2 tablespoons milk

Highlighted under: Cozy Baking Recipes

I adore a good sheet cake because it's simple, yet incredibly satisfying! This Simple Vanilla Sheet Cake is my go-to recipe for any gathering or just a cozy night in. I love how the fluffy, moist texture pairs perfectly with the rich vanilla flavor. It’s quick to whip up, making it a hassle-free choice for last-minute dessert cravings. My family can’t resist it, and it’s perfect for frosting or enjoying plain. Join me in experiencing the delight of this cake that comes together in no time!

Created by

Rebecca Mills

Last updated on 2026-02-01T22:13:36.324Z

As I was experimenting in the kitchen last weekend, I stumbled upon the perfect combination of ingredients for this Simple Vanilla Sheet Cake. Each layer of this cake reveals a fluffy crumb that melts in your mouth. To elevate the flavor, I used high-quality vanilla extract, which made all the difference. The aromas wafting through my kitchen had my family eagerly anticipating a slice!

After numerous tests, I found that baking the cake at a moderate temperature ensures an even rise without browning too quickly. A tip I learned is to let the cake cool completely before frosting; this prevents the frosting from melting and results in a beautiful finish. Trust me, it was worth the wait!

Why You'll Love This Recipe
Delightfully fluffy texture that everyone will enjoy
Rich vanilla flavor that brings comfort to any occasion
Easy to make and perfect for whipping up in no time

Perfecting Your Sheet Cake Technique

To achieve a perfectly fluffy texture in your Simple Vanilla Sheet Cake, it’s essential to cream the butter and sugar well. Aim for at least 3-5 minutes of mixing on medium speed until the mixture appears light and fluffy. This process incorporates air, which helps the cake rise during baking. Don't rush this step; the better the butter and sugar are creamed together, the lighter your cake will be.

When combining wet and dry ingredients, it’s important to alternate adding the milk and dry mixture to prevent lumps and ensure an even batter. Start with about a third of the dry mixture, mix it in gently, then follow with half of the milk. Repeat this process until everything is blended, making sure not to overmix. This helps maintain that fluffy texture, avoiding a dense cake.

Frosting Variations and Techniques

While this cake is delightful on its own, adding frosting takes it to the next level. If you opt for the frosting, ensure your butter is softened to room temperature for smooth incorporation. Beating it until glossy before adding powdered sugar will create a more spreadable and rich frosting. You can easily customize the frosting by adding a touch of cocoa powder for chocolate flavor or mixing in fruit purees for a berry twist.

When frosting your cooled cake, consider using an offset spatula for an even spread. It helps to create a smooth finish on top and around the edges. For a fun presentation, you might want to pipe the frosting if you’re feeling creative. Don't forget to chill the frosted cake for about 30 minutes to set the frosting before slicing; this also makes it easier to cut clean pieces.

Ingredients

For the Cake:

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
3 large eggs

For the Frosting (optional):

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons milk

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition, then mix in the vanilla.

Combine and Bake

Alternate adding the dry mixture and milk into the creamed mixture, starting and ending with the dry. Pour into the baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. If desired, frost with your favorite frosting once cooled.

Pro Tips

For a fun twist, consider adding chocolate chips or nuts to the batter before baking for added flavor and texture!

Storage and Make-Ahead Tips

Leftover sheet cake stores beautifully! To keep it fresh, wrap individual slices tightly in plastic wrap or place the whole cake in an airtight container. Properly stored, it can last at room temperature for up to three days, or in the refrigerator for about a week. If you want to keep it longer, consider freezing it; just make sure to wrap it securely to avoid freezer burn.

If you want to bake ahead of time, you can prepare the cake up to one day in advance. Just ensure it's completely cooled before wrapping it to prevent condensation from making it soggy. For the best flavor and texture, frosts the cake closer to serving time.

Scaling Your Recipe

If you're looking to bake a larger cake for a crowd, this recipe is easily scalable. Simply double the ingredients and use a larger pan, such as a 16x12-inch sheet pan. Keep an eye on the baking time, as a larger batter may need an additional 5-10 minutes to cook through. Always check for doneness with a toothpick inserted into the center; it should come out clean.

Conversely, if you want to make a smaller cake, you can halve the recipe and use an 8x8-inch or 9x9-inch pan. Keep in mind that the baking time will decrease, so begin checking for doneness around 20 minutes. This flexibility makes it great for different occasions!

Questions About Recipes

→ Can I use another type of flour?

Yes, you can substitute all-purpose flour with cake flour for a lighter texture.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap, and it can be frozen for up to three months.

→ What can I use as a frosting alternative?

If you prefer a healthier topping, you can serve the cake with whipped cream or fresh fruits instead of frosting.