Easy Vanilla Sheet Cake Recipe

Introduction

This easy vanilla sheet cake delivers incredible flavor and texture from a few simple additions to a boxed mix. You’ll love the tender, moist crumb paired with the rich, tangy cream cheese topping. It’s the perfect fuss-free dessert for any gathering, especially when adorned with fresh strawberries.

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

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch sheet cake pan.
2. 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 smooth and well combined.
3. Pour the batter into the prepared pan, spreading it evenly.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely in the pan on a wire rack.
6. While the cake cools, prepare the topping. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
7. Add the powdered sugar and the remaining 1 teaspoon of vanilla bean paste. Beat until fully combined and creamy.
8. Gently fold in the whipped topping until no streaks remain.
9. Spread the cream cheese topping evenly over the completely cooled cake.
10. If using, arrange the sliced strawberries over the top. Slice and serve.

Variations

• Flavor Infusion: For a citrus twist, add the zest of one lemon or orange to the cake batter.
• Chocolate Drizzle: Melt some chocolate chips and drizzle over the finished cake for an elegant look.
• Cookie Crunch: Sprinkle crushed vanilla wafers or graham crackers over the topping for added texture.
• Cupcake Version: Bake the batter in lined muffin tins for about 18-20 minutes to make easy individual servings.

Tips for Success

• Ensure all refrigerated ingredients (eggs, milk, sour cream, cream cheese) are at room temperature for a smoother batter and topping.
• Let the cake cool completely before adding the cream cheese topping, otherwise the topping will melt and become runny.
• For clean slices, dip your knife in warm water and wipe it clean between cuts.

Storage & Reheating

Store the cake, covered, in the refrigerator for up to 4 days. The topping contains dairy and must be refrigerated. For best texture, serve chilled. It is not recommended to reheat this cake.

FAQ

Can I use vanilla extract instead of vanilla bean paste?

Yes, you can substitute an equal amount of pure vanilla extract. The paste gives a stronger vanilla flavor and visible specks, but extract works perfectly.

What can I use instead of sour cream?

Plain, full-fat Greek yogurt is the best substitute for sour cream in this recipe.

My topping is too runny. What happened?

This usually occurs if the cream cheese wasn’t fully softened, if the cake was still warm, or if the whipped topping was over-folded. Make sure everything is cold before serving to firm it up.

Can I make this cake ahead of time?

Yes, you can bake the cake 1 day ahead. Let it cool, cover tightly, and store at room temperature. Prepare and add the topping on the day you plan to serve it.

Can I freeze this cake?

Do I have to use the optional strawberries?

No, the strawberries are optional. The cake is delicious and complete with just the cream cheese topping. You can also use other berries like raspberries or blueberries.