Vanilla Sheet Cake

There’s something about a good vanilla sheet cake that feels like home. This isn’t a cake that tries too hard. It’s the one you can whip up on a quiet Sunday afternoon, frost while it’s still slightly warm (yes, I’ve done that out of impatience), and slice into for any reason at all — birthdays, school celebrations, tea with friends, or just because you needed cake.

I still remember the first time I baked this for my cousin’s graduation party. I didn’t have time to fuss over a multi-layer masterpiece, so I made this instead. By the end of the evening, there was nothing but crumbs and smears of frosting left on the plate. That’s when I knew this recipe had a permanent spot in my kitchen.

Why This Vanilla Sheet Cake Works Every Time

This recipe is my twist on a classic vanilla cake — a blend of butter and oil so you get the best of both worlds. Butter brings that rich flavor we all love, while oil keeps it moist for days (yes, this cake actually tastes better the next day).

The sour cream is my secret weapon — it keeps the crumb tender and gives it that bakery-style texture. And don’t skimp on the vanilla extract. I use a good, pure one, and I’m generous with it. If you’ve only ever used the tiny supermarket bottle, try a real, fragrant vanilla — it’ll change your cakes forever.

How I Make This Cake

1. Preheat & Prep – I set my oven to 350°F and line my 9×13 pan with parchment. If I’m in a hurry, I just grease it well and trust my old cake release trick (equal parts flour, oil, and shortening — keeps cakes from sticking).

2. Mix the Dry Ingredients – Flour, baking powder, baking soda, and salt go into a bowl. I whisk them together so they’re evenly distributed — no one likes a salty surprise in their cake.

3. Cream the Butter & Sugar – This is where patience pays off. I let the butter and sugar beat together for at least 3 minutes until it’s pale and fluffy.

4. Add the Eggs, Oil, Sour Cream & Vanilla – One egg at a time, then in goes the oil for moisture, sour cream for richness, and that beautiful vanilla.

5. Combine with Milk & Flour Mixture – I add them in turns — a little flour, then a splash of milk — to keep the batter light. Overmixing here is the enemy.

6. Bake – About 30–35 minutes is perfect in my oven. I check with a toothpick — a few crumbs are fine; wet batter is not.

7. Cool & Frost – I make a simple buttercream, whipping the butter until it’s cloud-like before adding sugar, a pinch of salt, vanilla, and milk. Then I frost generously, because no one ever complained about too much frosting.

Helpful Baking Tips

• Weigh Your Ingredients – Cup measurements can be fickle. I’ve had batches turn out dense just because I was heavy-handed with flour.

• Room Temperature Everything – Cold eggs or milk can make the batter curdle and the texture suffer. I usually set everything out at least an hour before.

• Don’t Rush the Butter & Sugar – This step traps air and gives you a lighter crumb. Skipping it makes the cake heavier.

• Alternate Milk & Flour – Keeps the batter smooth and avoids overworking the gluten.

• Decorate for the Occasion – For birthdays, I go wild with rainbow sprinkles. For a simple tea-time treat, I skip the sprinkles and let the vanilla shine.

Everyday Ways to Enjoy This Cake

I’ve made this cake for school bake sales, Sunday picnics, and even as the base for a trifle when I had leftover berries and cream. You can cut it into neat squares for a party or big, rustic slices for family dinner. One friend swears by eating it cold from the fridge; I’m partial to warming a slice for 10 seconds in the microwave so the frosting gets a little melty.

Storing and Make-Ahead Tips

This cake keeps well at room temperature for up to 3 days if covered tightly. For longer storage, I wrap slices individually and freeze them — they thaw beautifully in just a couple of hours. If I’m baking ahead for a big event, I bake the cake a day before, frost it the morning of, and it tastes just as fresh.

Yield: 20

Vanilla Sheet Cake

Print

This Vanilla Sheet Cake is the kind of recipe you can count on for birthdays, gatherings, or “just because” moments.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

For the Cake

• 1 cup (240 ml) whole milk, room temperature
• 2 ¾ cups (325 g) cake flour (see notes for substitutions)
• ½ cup (120 ml) vegetable oil
• ½ teaspoon salt
• ½ teaspoon baking soda
• ⅓ cup (75 g) full-fat sour cream or plain yogurt, room temperature
• 1 ½ cups (300 g) granulated sugar
• ½ teaspoon baking powder
• 1 ½ tablespoons pure vanilla extract
• ½ cup (113 g or 1 stick) unsalted butter, room temperature
• 4 large eggs, room temperature

For the Buttercream Frosting

• 2 teaspoons pure vanilla extract
• 2 ½ cups (300 g) confectioners’ sugar, sifted
• 1–2 tablespoons milk
• 1 cup (226 g or 2 sticks) unsalted butter, room temperature
• Pinch of salt
• Confetti rainbow sprinkles, for garnish

Instructions

1. In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, sour cream, and vegetable oil, mixing until just combined. Don’t worry if the batter appears slightly curdled at this stage.
3. Add the dry ingredients to the wet mixture in three parts, alternating with the milk (flour, milk, flour, milk, flour). Mix gently until smooth and uniform.
4. Pour the batter into the prepared pan, spreading evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let the cake cool completely in the pan on a wire rack—about 2 hours—before frosting.
5. For the frosting, beat the butter until pale and fluffy, about 3 minutes. Add the confectioners’ sugar and salt, mixing on medium speed until blended. Beat in the vanilla and 1 tablespoon of milk until smooth. If a softer consistency is desired, add the second tablespoon of milk.
6. Spread the frosting evenly over the cooled cake, garnish with sprinkles, slice, and serve.

Notes

• Flour substitution: All-purpose flour works in place of cake flour; for best texture, mix in 2 teaspoons cornstarch.
  
• Storage: Keep covered at room temperature for up to 3 days.
  
• Freezing: Wrap well in plastic wrap and foil to freeze for up to 1 month.
  
• High-altitude adjustments (around 5,280 ft): Use a high-protein all-purpose flour such as King Arthur. Reduce baking powder to ½ teaspoon, add 2 extra teaspoons milk, and adjust baking time as needed.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 112Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 42mgSodium 141mgCarbohydrates 16gFiber 0gSugar 3gProtein 4g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Questions I Get About This Cake

Can I use yogurt instead of sour cream?
Yes — go for a thick, full-fat yogurt. The texture will be slightly different, but still soft and moist.

Can I make cupcakes with this batter?
Absolutely. Just reduce the bake time to about 18–20 minutes.

Can I use a different frosting?
Sure! Cream cheese frosting is lovely here, and a chocolate ganache makes it richer.

If you’re looking for a cake that never disappoints, this is it. No layers to fuss over, no fancy decorations required — just pure vanilla goodness in every bite.

Try other Cake recipes:

• Mashed Potato Cakes
• Peach Cake
• Ooey Gooey Butter Cake