Moist Vanilla Sheet Cake

Prep Time: 15 minutes
Bake Time: 35 minutes
Cooling Time: 1 hour 5 minutes
Total Time: 1 hour 55 minutes
Servings: 16
Diet: Vegetarian

Description

This classic vanilla sheet cake is everything you want in a homemade cake—light, fluffy, and perfectly moist! It’s incredibly easy to make and bakes up beautifully in a 9×13 pan. Whether you’re celebrating a birthday or bringing dessert to a potluck, this crowd-pleasing cake never disappoints.

Ingredients

For the cake:

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup whole milk, room temperature

For the frosting (optional):

  • Your favorite buttercream, cream cheese frosting, or whipped cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 3-4 minutes, until light and fluffy.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts. Begin and end with the flour mixture. Mix just until combined—don’t overmix!

Step 6: Pour the batter into the prepared pan and spread it evenly with a spatula.

Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

Step 8: Remove from the oven and let the cake cool in the pan on a wire rack for about 15 minutes.

Step 9: Turn the cake out onto the rack (or leave it in the pan) and let it cool completely, about 1 hour.

Step 10: Once cooled, frost with your favorite frosting or serve plain. Cut into 16 squares and enjoy!

Tips

  • Make sure your eggs, butter, and milk are at room temperature for the best texture.
  • Don’t overmix the batter once you add the flour—this keeps the cake tender.
  • For extra vanilla flavor, add the seeds from one vanilla bean along with the extract.
  • This cake freezes beautifully! Wrap unfrosted cake tightly and freeze for up to 3 months.
  • Try different frosting flavors: chocolate buttercream, lemon cream cheese, or simple vanilla glaze.

Storage

Store covered at room temperature for 2-3 days, or refrigerated for up to 5 days if using perishable frosting.

Nutrition (per serving, unfrosted)

Approximately 280 calories | 4g protein | 38g carbs | 12g fat

A timeless recipe that delivers perfect results every single time. Your go-to cake for any occasion!

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