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.
This was awful, I’ve been baking a while and I’m not sure what went wrong here. It cooked unevenly, and tasted like nothing. No vanilla taste or sweet taste. It was bland and sad. Had to throw the whole thing out. I saw another comment saying how dry it was, and that was true for me as well.
Thank you for the recipe. Made it for my boyfriend as he loves sheet cake with buttercream icing. The sponge was beautifully soft and delicious.
Cake turned out extremely dry. I made a double batch and smash cake for my son. Extremely disappointed!
A cake can dry out very quickly if it is overbaked. Make sure to take it out of the oven as soon as the centre stops jiggling, and a gentle touch springs back.
I made this cake yesterday, i used rum essence instead and cut the frosting ingredients in half, so i could have a thinner spread on the top. Everyone LOVED it! I literally have only 3 squares left now. Truly amazing I’m looking forward to trying your chocolate cake recipe.
Hi Marsha, can this be made in a 9×13 glass casserole dish? I usually use a regular non stick cake pan but never want to cut the cake in the pan to avoid scratching it… thanks!
Hi Megan! Yes, that’s fine 🙂
Hi! I was just wondering if this cake/cake slices can be left at room temperature for 3 days. I was thinking of sending these via post from frozen (delivery takes 2-4 days). Would you recommend it?
Thanks!
Yes, that is fine 🙂
Hi Marsha – just wanted to let you know that ever since I came across this recipe, I’ve never looked back at other vanilla cake recipes. This truly is the best-ever vanilla cake recipe I’ve tried so far. Cheers!
Hi Autom! Thank you for such a lovely comment, I’m so happy you enjoyed the recipe! 🙂
Hi! I want to make this for my son’s birthday in a half sheet cake pan 12 x 18. Should I just double it and put in pan? I don’t want to make two because I have a decoration for a half sheet cake. Thank you!
Hi Lori! Yes, you can double the recipe for the 12×18 pan 🙂
Question related to the above: does this recipe double well if I wanted to make two? Or should I mix up and make two separate cakes? Thanks!
This recipe can easily be doubled to make two, or you can make two cakes separately, if preferred.
Hi, is this cake enough for 25 small kids if I slice it and fill it with buttercream as well as on top?
Hi! This cake can easily be sliced into much smaller squares to serve small children. But if you’re unsure, I would suggest making two cakes.
Hi Marsha, I’m going to try to bake this delicious sheet cake and I want to make sure I get everything right. In the instructions, you say to whisk together certain ingredients, like whisk together the eggs, add sugar, then add vanilla and vegetable oil, then gradually mix in the dry ingredients, are you meaning to use a whisker to do this or can it be done with the mixer?
I usually just mix the ingredients by hand with a whisk as there is no ‘creaming method’ involved, but you can use a hand mixer if that is what you prefer. Enjoy! 🙂
Hi! I just tried to make this but I messed it up. I live at a very high altitude and was curious if any adjustments I should make to keep it from collapsing in the middle. I’m hoping to make it for my son’s birthday tomorrow. Thanks!
Hi Rachel! Here’s a link to a helpful post on how to adjust a recipe for high-altitude baking – http://dish.allrecipes.com/high-altitude-cake-baking/
I hope that helps! 🙂
I am making a 1/2 sheet cake for a banquet. It was requested I make 1/2 vanilla and 1/2 chocolate. If I make two recipes, 1 as is and 1 substituting the 1/2 cup cocoa powder for flour, putting the batters side by side in the pan, will my total cake be thick enough?Also, how long should I bake it for? I am using Wilton strips around the side of the pan.
It should be thick enough. As you are doubling the recipe to fit a larger pan, the bake time shouldn’t be that much different. I would still start checking on it around the 25 – 30 minute mark.
Hi, Marsha! What is your opinion on using a one-time-use aluminum pan? Have you tried it? If I use it, do you think I should lower the temperature or do anything special? I would like to give the cake as a gift.
They’re completely fine to use! I’ve used them a few times myself – no need to change anything 🙂
Thanks for the reply! I made this cake, and my husband and I have been enjoying it over the last week. I absolutely love vanilla cake with vanilla icing! Over here in Norway they do not sell vanilla cake with vanilla icing anywhere. I am an American that married a Norwegian. So, I have really missed this type of cake! Thanks for the recipe!
I have another question. Do you have a general ratio to use to make cake flour if I want to use it in other recipes? For instance, what if a recipe called for 250g of cake flour and I do not have cake flour. How much flour would I take out and replace with corn flour?
Hi DeeDee! I’m so glad you enjoyed the cake! 🙂 If a recipe calls for 250g (2 and 1/2 cups) cake flour, weigh out 312g (2 and 1/2 cups) of plain/all-purpose flour, remove 5 tablespoons and replace with 5 tablespoons of cornflour/cornstarch.
So for every cup (100g) of cake flour needed, use 1 cup (125g) of plain flour, and replace 2 tablespoons of flour with cornflour.
Thank you so much for this!
If you can upload a video of this, it would be great! Sometimes it’s best to know how the batter look like at each stage for better success 🙂
Hi Sue, thanks for the suggestion! I’ll have a video for this cake up soon! 🙂
Made this cake and followed the recipe exactly unfortunately it was very very dry and cornbread like for me as well. I would have assumed with buttermilk and cake flour it would have been the opposite. Looked great while baking but very hard and dry. I know I didn’t over bake.
When the recipe calls for milk does that mean whole milk? Can 2% be used? Skim?
I either use whole milk or semi-skimmed. Use whichever milk you prefer 🙂
What kind of veg oil do you suggest? I do not use soy, corn or canola.
I just use pure vegetable oil. Use any that you like or normally use.
I made this cake with the frosting today and it was delicious! I followed the recipe exactly and the cake was so moist and the frosting was perfect. My family has almost eaten the whole cake within 8 hours. Thank you for sharing this recipe!
I’m so glad everyone enjoyed it! 🙂
Hello Marsha.
This looks amazing and I will definitely try it. I wondered if you would ever do a round “tray bake” for a celebration cake, or should I go ahead with the rectangle?
Thanks, Jo
Hi Jo! You could definitely bake this recipe in round cake tins instead 🙂
Thanks for replying so quickly! I am not very good at adapting recipes, so would you be kind enough to tell me what size round tin or tins I should use for this recipe? I have a design in mind for cake and round probably works better.
It’s a celebration of 20-30 people, but can serve small portions?!
Thanks so much, I’m feeling more confident since seeing this recipe!
This recipe would probably fill 2 or 3 8-inch round cake tins, which is perfect if you’re layering 🙂
wonderful! Thank you
Hi! I am going to use this recipe to make my daughters birthday cake for this weekend. I have a 12×18 pan. Do I double the recipe and make one big cake to cut in half and frost between or cook two different thin layers to stack? I don’t wan to mess it up!
Hi Kendal! I would personally double the recipe and bake two thinner layers instead of one, just so there’s no slicing in half and risk of breaking the cake. Quicker and easier to fill and frost, too! 🙂
I made a double batch of this cake for my clients in the Hamptons this weekend. It was a huge hit. Simple and comforting after a fried chicken dinner. My only trouble was that I used Bobs Redmills organic cake flour and it got quite clumpy. I ended up passing all of the batter through an strainer before baking.
I’m so glad to hear! 🙂
Hi Marsha
Is it possible to ice the cake without removing it from the pan. need to transport it for a shower and worry about it slicing in the car.
Hi Margaret! Yes, I frost my sheet cakes in the pan, then slice and serve 🙂
Hi! What would you recommend if I wanted to swap the buttermilk out to make it dairy free?
Hi Rebecca! Soya milk, oat milk, almond milk, or any other dairy-free milk will work 🙂
Hi Marsha
I need to bake 11x15x2 sheet cake will one recipe fill and bake or do I need to double the recipe?
The recipe should be fine as it is 🙂
Great! Thanks
I made the cake! This is a fabulous recipe- it was so wonderful and moist! The only changes I made were using sunflower oil instead of vegetable oil and I used 1.25 tsp vanilla extract and .75 tsp almond extract so that it would taste more like wedding cake. I baked mine in a larger pan (15.5 x 11) and made three so that they would be thin enough to layer and fill with raspberry curd and have enough to feed at least 30 people. I baked at 325 for about 30 minutes or so. The only issue I had was that my cake baked up unevenly due to my own oven- I should have rotated the pan halfway through. I did not make the icing on this website- I am using a recipe for white chocolate cream cheese icing. Thanks!!
I’m so glad you enjoyed the cake! 🙂
Made this today. Loved the icing. Cake not so much. Followed recipe exactly. Used cake flour and real buttermilk. Cake is dry. It actually looks just like the picture of your cake but taste is dry not moist. Not sure what the issue is. Buttermilk and vegetable oil should have made this moist.
Why could this have been dry?
Hey Marsha! I am planning on making this cake for my sisters baby shower and I don’t have any cake flour if I use the recipe for cake flour can you garuntee that it will come out with the same results?
I make my own cake flour all the time, and it makes a really fluffy cake! 🙂 Enjoy!
Hi,
These look great! I was just wondering if it is possible for me to make this recipie in the form of cupcakes, and if so if I would have to make any changes (baking temperature, time, etc.)
Thanks!
Hi Clare! No need to change the temperature, just bake them for 15 – 20 minutes instead of 30 minutes 🙂 Enjoy!
Hey, I made this recipe before and it came out really nice however can you swap the oil for butter? if so do you use the same quantity?
Of course! You’ll want to use 1 cup (226g) of butter 🙂
What do I do if I want to make a 2 layer sheet cake but I only have a 10 x 8 inch pan?