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Easy Vanilla Sheet Cake Recipe with Fluffy Buttercream

Easy Vanilla Sheet Cake Recipe

A tender 9 x 13-inch vanilla sheet cake finished with simple, fluffy vanilla buttercream. This easy dessert serves 12–16 and is ready in about 1 hour 30 minutes, including cooling time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Vanilla Cake
  • 2 cups (240 g) All-purpose flour
  • 1 1/2 cups (300 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 cup (226 g) Unsalted butter, softened
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Pure vanilla extract
  • 1 cup (240 ml) Buttermilk, room temperature
Vanilla Buttercream
  • 1 cup (226 g) Unsalted butter, softened
  • 4 cups (480 g) Powdered sugar, sifted
  • 2 teaspoons Pure vanilla extract
  • 1/4 cup (60 ml), plus more if needed Heavy cream or milk
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease one 9 x 13-inch metal baking pan and line the bottom with parchment if desired.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  4. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix only until the batter is combined.
  5. Spread the batter evenly in the prepared pan. Bake for 25–32 minutes, beginning to check at 25 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for 10–15 minutes, then cool completely before frosting. The total cooling time should be at least 45–60 minutes.
  7. Beat the butter for the frosting until smooth. Gradually add the powdered sugar, then mix in the vanilla, salt, and cream. Beat for 2–3 minutes until light and fluffy, adjusting with a little more cream or powdered sugar if needed.
  8. Spread the buttercream over the completely cooled cake. Slice into 12–16 servings and serve.

Notes

Use room-temperature eggs, butter, and buttermilk for an even, light crumb. Begin checking the cake at 25 minutes and remove it when the tester shows a few moist crumbs, since overbaking is the main cause of a dry sheet cake. Whole milk may replace buttermilk, though buttermilk gives a slightly more tender cake.