Introduction
This vanilla sheet cake recipe is the perfect blend of convenience and homemade flavor. You get a wonderfully moist, tender cake with rich cream cheese frosting, all without starting from scratch. It’s incredibly versatile and ideal for everything from casual weeknight desserts to festive gatherings.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Ingredients
- 1 box vanilla cake mix ({13.25 ounces})
- 4 large eggs
- 1 cup milk
- ½ cup vegetable oil
- ¼ cup sour cream
- 1 teaspoon vanilla bean paste
- 8 ounces cream cheese ({softened})
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup whipped topping
- 2 cups sliced strawberries ({optional})
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the vanilla cake mix, eggs, milk, vegetable oil, ¼ cup sour cream, and 1 teaspoon vanilla bean paste. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth and well combined.
- Pour the batter into the prepared pan, spreading it into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and the second teaspoon of vanilla bean paste, beating until fully incorporated and smooth.
- Gently fold the whipped topping into the cream cheese mixture until no white streaks remain.
- Once the cake is completely cool, spread the frosting evenly over the top. If using, arrange the sliced strawberries over the frosted cake. Slice and serve.
Variations
- Flavor Infusion: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced undertone.
- Citrus Twist: Fold a tablespoon of lemon or orange zest into the frosting for a bright, fresh flavor.
- Berry Swirl: Before baking, dollop spoonfuls of your favorite fruit preserves onto the batter and gently swirl with a knife for a marbled effect.
- Single-Serve Cakes: Bake the batter in a lined muffin tin for easy individual cupcakes, adjusting the bake time to about 18-20 minutes.
Tips for Success
- Ensure your cream cheese is fully softened at room temperature to avoid lumpy frosting.
- For the most level cake, avoid opening the oven door during the first 25 minutes of baking.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
Storage & Reheating
Store any leftover cake, covered, in the refrigerator for up to 4 days. The frosting contains dairy, so it must be refrigerated. Serve chilled or let slices sit at room temperature for 15-20 minutes before serving for the best texture. This cake is not ideal for reheating.
FAQ
Can I use vanilla extract instead of vanilla bean paste?
Yes, you can use an equal amount of pure vanilla extract in both the cake and the frosting. The paste provides specks of bean and a more intense flavor, but extract works perfectly.
My cream cheese frosting is too soft. How can I fix it?
If your frosting seems too soft to spread, simply refrigerate the bowl for 20-30 minutes to firm it up before frosting the cake.
Can I make this cake ahead of time?
Absolutely. You can bake the cake 1 day ahead, let it cool completely, wrap the pan tightly, and store at room temperature. Frost the cake the day you plan to serve it.
What can I substitute for the whipped topping?
For a slightly less sweet frosting, you can substitute with an equal amount of freshly whipped heavy cream that has been whipped to stiff peaks.
Why is sour cream in the cake batter?
The sour cream adds fat and acidity, resulting in a more tender, moist, and flavorful crumb compared to using the mix directions alone.
Can I freeze this sheet cake?
You can freeze the unfrosted cake. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and frost before serving. The frosted cake does not freeze well due to the whipped topping.