Perfect Vanilla Sheet Cake – Deliciously moist and fluffy vanilla cake recipe baked in a rectangle pan, and topped with scrumptiously creamy vanilla buttercream frosting!
Perfect Vanilla Sheet Cake
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 pans, and are simply frosted.
No need to frost and layer a cake here!
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.
How to make Perfect Vanilla Sheet Cake:
For the cake, you’ll need:
- cake flour (see recipe notes to make your own!)
- baking powder
- baking soda
- salt
- eggs
- caster/granulated sugar
- vanilla extract
- vegetable oil
- buttermilk
For the frosting:
- icing/powdered sugar
- unsalted butter
- milk
- vanilla extract
To make this sheet cake, 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 a greased 13×9-inch 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.
For the frosting, beat together the butter and icing sugar until light and fluffy. 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.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Perfect Vanilla Sheet Cake is:
- deliciously moist and fluffy
- quick and easy to make and decorate
- can easily be sliced to fill with more frosting!
- perfect for ANY party or special occasion
How long will this sheet cake last? This cake can be stored, covered, in the fridge for up to 2 – 3 days.
Can I freeze this cake? This cake also freezes well for up to 2 months. Thaw overnight in the fridge.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
More cakes to try next!
- Mocha Layer Cake
- Lemon Raspberry Bundt Cake
- Mint Chocolate Chip Layer Cake
- Cranberry Orange Bundt Cake
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Perfect Vanilla Sheet Cake
Ingredients
For the Cake
- 3 cups (300g) cake flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1 ½ cups (300g) caster/granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup (180ml) vegetable oil
- 1 cup (240ml) buttermilk**
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- 2 – 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 13×9-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.
For the Frosting
- Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy.
- 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Marsha! I’m planning to try out your recipe soon. I would just like to know how thick was the end result using the 9×13 pan? Because I’m also going to use a 9×13 pan that is 3 inches thick and I want to bake one batch that would fill up the whole pan when cooked. I’m planning on cooking it all at once then just slice it in half. Would appreciate your help. Thanks!
Hi Noemi! This cake bakes up quite thick, and can easily be sliced in half for frosting 🙂
I just wanted to let you know that I used this recipe to make an ice cream sheet cake and it was PERFECT! I doubled the recipe for a half sheet cake, made 2 cakes and then put ice cream in the middle. I froze th cakes and then made a chocolate whipped cream icing! It was delicious! Thank you for this wonderful recipe!
I’m so glad you enjoyed it 🙂 Your ice cream sheet cake sounds amazing!
I’ve made this cake twice, and it came out delicious both times. Can I use this recipe to make cupcakes?
Yes you can! 🙂
Hi Marsha I need to bake this in an 11×15 cake pan for a graduation cake.. I need it to fill the whole pan should I do 1&12 of this recipe?
Hi Tiffany! Yes, 1 and 1/2 of this recipe should work 🙂
Hi Marsha I had just baked the cake that use 1/2 c of cocoa powder to replace the cake flour. This cake didnt rise too high like in your picture. It raised up like a dome and on top after 35mins with 170’c temperature. And the bottom of the cake had a loop hole in the centre of the cake. Can i know what has happened to my cake?
When i whisk my eggs and sugar do i need to whisk till the eggs turn light and fluffy?
Thank you.
I’m so sorry this has happened! You could try whisking the eggs and sugar until light, to incorporate in some air. This may help with the doming. Usually, overmixing the batter causes big air bubbles, as well as cold ingredients (such as eggs) instead of room temperature. I wish I could help more, but I hope this helps 🙂
hi Marsha,
I needed to bake a full sheet cake for my son who will be having his 8th birthday on the 23rd July. he requested a soccer field cake. do you think with your recipe can i decorate it as a soccer field cake? if i need to layered it to 2 layers and spread buttercream on the layering, can it work for this recipe?or shall i just double up every ingredients? i do have 9×13′ pan. would appreciate for your kind reply.
thank you.
Hi Evelyn! This cake is thick enough to cut in half and fill with buttercream, but you’re welcome to double the recipe for thicker slices. I would double the buttercream recipe, too. 🙂
Thank you Marsha…will definitely try out your recipe first before adjusting the ingredients.
Thing is, when i made it first time, it worked out well. Still, it has a beautiful mocha flavour. Right then, I’ ll make this sheet cake recipe using coffee granules 🙂
Thanks for replying, its very nice of you to be so prompt:)
Let me know how it turns out! 🙂
Ohhh, ive just made it with coffee, instead of vanilla. Its just perfect, so fluffy and full of flavour. This just made me realize that I can make a tiramisu ‘my way’ with this sponge. I want it to be round, so, can I use this recipe for a 9 inch round pan? Thanks once again, am very lucky to have found you!
Such a sweet comment, thank you Monica, I’m so glad you enjoyed it 🙂 If you wanted to make it in just one 9-inch round pan, I’d half the recipe. I’d love to see your creations!
I really like your recipes. And i’d love to show you my cakes, but im not as experienced as you are 🙂 thanks for replying, I can’t wait to see how it goes. Enjoy your day, Marsha ♡
You too, Monica! 🙂
Hello, Marsha! For some reasons, your recipe ‘mocha bundt cake’ didnt get as moist as id hope so. This one though gets better each time. And as I am a huge coffee flavoring fan, i want to know if i can use coffee flavor (or nescafe granules) instead of vanilla in this recipe?
Thank you!
Hi Monica! I’m so sorry my Coffee Bundt Cake didn’t turn out as moist as you’d have liked. To make this sheet cake a coffee one, I’d leave out the vanilla and replace with 4 teaspoons of instant coffee granules dissolved in 1 tablespoon of boiling hot water. 🙂
Hi, Marsha! I want to make this cake in a 12×18; I like the thickness you achieved on your cake, will doubling the recipe achieve the same result or would you recommend a different ratio?
Hi Aamna! Doubling the recipe should be fine, and will achieve the same thickness. Enjoy! 🙂
I tried this recipe but 5 minutes after I removed their from the oven, the cake list it’s shape 🙁 At 35 minutes the toothpick came out clean and the color looked good, not sure why it didn’t work. Maybe I should have left it cook a little longer.
It’s hard for me to tell you what might have happened without being there, but here are three main reasons a cake will sink/lose its shape.
1. Underbaked. In your case, a toothpick came out clean, so this shouldn’t be the cause.
2. Over-mixing the batter. Over-mixing until the batter is SUPER smooth and creamy strengthens the gluten structures too much and creates more air which causes the cake to rise and then fall again.
3. Oven temperature. Checking in on your cake often messes with the oven temp, and can prevent the cake from cooking evenly, causing it to sink.
I hope this helps!
This is very helpful, thank you! I will need it another go.
Hi! Do you think this will hold up well for a kids party? I want to remove it from the 13×9 pan and decorate it with cream cheese frosting. I believe I will 1.5 the recipe since i want to make a 13×9 plus an 8×8.
Do you think that will work?
Thanks!
Yes, that should work just fine!
The cake will hold up without the pan. Enjoy! 🙂
great, thanks!
Hi again! What type of vegetable oil do you recommend? Canola, soy, ? I have also heard of using light olive oil, but I have never used that in a cake.
Also, does this cake keep a day or two in advance?
Thanks!
Hi Taylor! I just use regular vegetable oil, but you can definitely use canola. I haven’t tried using light olive oil, so I can’t say. This cake will keep well covered tightly for a day or two, while the frosting can be kept in the fridge until ready to use. Enjoy!
I made this and decorated it for Easter!!!! Not only was it cute but also delicious!!!
I’m so glad you enjoyed it! 🙂
Hi Marsha,
This looks great! I want to make a sheet cake that’s 18 by 13 should I double the recipe? And would it allow me to layer the cake in two?
Hi Gabriela, yes you would need to double the recipe for a 18×13 pan. Yes, you can create two layers 🙂 Enjoy!
This cake is good, moist and solid- meaning you can handle the layers if you choose to fill it. I don’t have access to cake flour so I did the cornstarch trick, I think it changed the texture of the cake for the better from my standard result. The other two ‘secret ingredients’ that make this cake good are the veg oil instead of butter and the buttermilk. My only problem was the baking soda. I could really taste it. No one in my family had a problem with the baking soda taste, and my husband thought the cake was awesome. But I will try this again using just baking powder. Hopefully it will rise just as well.
I’m so glad everyone enjoyed it!
can i double this recipe i need a whole sheet cake
Yes, you can double this recipe.
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!
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! 🙂
Mine tasted like cornbread too, not in a bad way, but no vanilla cake taste?
It’s definitely not meant to taste like cornbread, but it’s hard for me to tell you what went wrong. All I can say is, if you’re not already, weigh out your ingredients in grams instead of cups (more accurate), and be sure to use cake flour.
I had the same problem! I’m going to try again, but change up some things and see what happens. I’m sure its me, I have never managed to successfully make a basic white sheet cake that turned out decent.
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!
Thanks, Michelle! I would double the recipe for a half sheet 🙂
Thank you for your response and thank you for sharing your recipe!
would I have to triple this recipe for a 11 x 15 x 2 cake sheet?
The recipe should be fine as it is, it’ll just turn out thinner. Here’s a website I use to adapt a recipe when changing pan size http://skillet.lifehacker.com/divide-multiply-or-adapt-any-recipe-in-one-click-with-1730632423 🙂
thank so much <3
I’m going to try this today in an 11×15 pan and will leave the measurements as is but i am making 2 separate cakes. One vanilla and i will add cocoa to the second and try to make a layer cake. Fingers crossed it works out
Hi Michelle, let me know how it goes!
Marsha it worked out great!! 25 minute cook time was enough for my pan. I used a 1/2 cup cocoa powder for one layer. I made some chocolate ganache frosting for in between the layers. A perfect match with your cake. Thank you again for sharing this recipe. This will be my go to cake batter. Everyone loves it!
I’m so glad you enjoyed my recipe! The chocolate version sounds so good! 🙂
Hi Michelle! I’m thinking of using your chocolate adaptation & am curious – did you add the 1/2c cocoa in addition to the flour or in place of some of the flour? And how was the flavor? Typical chocolate cake or more of a dark chocolate or what? Thanks so much!
Hi Rebekah! I replaced 1/2 cup of flour with 1/2 cup of cocoa powder. It depends on the cocoa powder you use, as to whether it tastes like typical or dark, but I find the chocolate version of this cake has just the right amount of chocolate flavour 🙂
How long should I bake it for if I triple the recipe?
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.
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?
This cake is thick enough to slice in half and fill 🙂
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
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 🙂
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?
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 🙂 Enjoy!
Your pictures always make me so hungry as it all looks so delicious!
Thanks, Zoe!
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!
Thanks, Cheyanne!
I totally believe you! This vanilla sheet cake looks like absolute perfection.
Thanks, Nicole!
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 🙂
Thanks, Megan! 🙂
What a dreamy cake! This would be great for a graduation!
Thanks, Amanda!
Marsha, this cake is exactly what the title promised: perfect. 🙂 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. 😉 Pinning!
Thanks, Demeter! 🙂
This one looks so beautiful, moist and delicious. Love the recipe 🙂
Thanks, Kushi! 🙂
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!
Thanks, Amanda!
I am looking to make a white or vanilla sheet cake for my kids birthday party. I need it thick, and this looks like the perfect recipe. Have you added any other ingredients to the batter? I was thinking crushed Oreos.
I have played around with this recipe by adding up to 1 cup of berries, or mashed bananas. Crushed Oreos would also work! 🙂
Thanks Marsha. I bake a lot, but this is a big party with half pre-teen kids and half adults, so I am looking for the perfect recipe with the right flavors. I am making four of these to make a full sheet cake. Planning on topping with a layer of ganache infused with more oreos, then doing the design decorating in a white vanilla frosting that I can color appropriately. Any suggestions on the frosting? Any way to make a buttercream not so sugary?
The buttercream for this recipe is perfect for colouring and decorating with. But if you’d like something a little less sweet, I recommend making a Swiss meringue buttercream. Here’s a very thorough and well-written recipe post – https://livforcake.com/swiss-meringue-buttercream-recipe/
I made this cake & I got lots of compliments but I felt it was a bit dry and I think the only thing that saved it was the pineapple filling I put in it and the delicious icing. I messed up by not alternating the dry ingredients with the buttermilk, could that be the reason?
@Erika LaBelle, yes, maybe not alternating the ingredients in made it dry and when you added pineapple in you may have over mixed it.