Looking for easy cake recipes? This Classic Vanilla Sheet Cake is the perfect choice for a delightful, crowd-pleasing dessert. You’ll love how simple it is to make and how wonderfully moist and flavorful it turns out every time.
Key Ingredients & Substitutions:
- All-purpose flour: You can use gluten-free all-purpose flour for a gluten-free option.
- Granulated sugar: Brown sugar can be used for a slightly deeper flavor.
- Eggs: For an egg-free version, use a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg).
- Milk: Any type of milk (dairy or non-dairy) works well.
- Vanilla extract: Use pure vanilla extract for the best flavor.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This prevents sticking and ensures your cake comes out perfectly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these ingredients are well combined. This ensures even distribution in your easy cake recipes.
3. Mix Wet Ingredients
In a separate medium bowl, beat the softened butter until creamy. Gradually add the milk, eggs, and vanilla extract, mixing until just combined. Don’t overmix at this stage.
4. Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Scrape down the sides of the bowl to ensure everything is incorporated. Be careful not to overmix the batter.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
6. Make the Frosting
While the cake cools, prepare the vanilla buttercream. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, a cup at a time, alternating with small amounts of milk, beating until smooth and creamy. Stir in the vanilla extract and a pinch of salt.
7. Frost and Serve
Once the cake is completely cool, spread the vanilla buttercream evenly over the top. Slice and serve your delicious Classic Vanilla Sheet Cake. Enjoy this perfect addition to your easy cake recipes collection!
Variation Ideas:
- Chocolate Chip: Fold in ½ cup chocolate chips with the dry ingredients.
- Lemon Zest: Add 1 tablespoon lemon zest to the batter for a bright, citrusy flavor.
- Sprinkle Cake: Mix in ¼ cup sprinkles into the batter and sprinkle more on top of the frosting.
Storage Instructions:
Store leftover Classic Vanilla Sheet Cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate it for up to 5 days; just bring it to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake one day in advance and frost it the next, or bake and frost it and store it properly.
Why is my cake dry?
Overmixing the batter or overbaking the cake are common reasons for a dry cake. Be sure to mix until just combined and remove it from the oven when a skewer comes out clean.
Can I use oil instead of butter?
Yes, you can use an equal amount of neutral-flavored oil (like vegetable or canola) instead of butter, though the flavor and texture will be slightly different.
How do I prevent the cake from sticking to the pan?
Make sure to thoroughly grease and flour your pan before pouring in the batter. Parchment paper on the bottom can also help.
Can I freeze this sheet cake?
Yes, you can freeze individual slices or the whole unfrosted cake, tightly wrapped, for up to 2 months. Thaw in the refrigerator before frosting or serving.