This French Vanilla Sheet Cake recipe brings a classic vanilla cake to your kitchen with ease. You’ll love its moist texture and rich vanilla flavor, perfect for any occasion. It’s a simple recipe that delivers impressive results, making you feel like a baking pro.
Key Ingredients & Substitutions:
- Cake Flour: You can use all-purpose flour, but cake flour creates a more tender crumb.
- Granulated Sugar: White sugar is best here for sweetness and texture.
- Unsalted Butter: Use unsalted so you control the salt content; if using salted, reduce added salt slightly.
- Pure Vanilla Extract: Essential for that classic French vanilla taste. Don’t skimp on quality!
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Eggs: Provide structure and richness to your cake.
Ingredients:
For the Cake:
- 2 ½ cups cake flour, sifted
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
For the French Vanilla Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 2 teaspoons pure 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
- Calories per serving: Approximately 350-400 (cake with frosting)
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
You will preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This ensures your French vanilla sheet cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are well combined for an even texture in your vanilla cake.
3. Cream Butter and Eggs
In a large bowl, using an electric mixer, cream the softened butter until it is light and fluffy. Gradually beat in the eggs, one at a time, until everything is fully incorporated. This creates a rich base for your vanilla cake recipes.
4. Alternate Wet and Dry
You will slowly add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the pure vanilla extract until just combined, being careful not to overmix the batter for your French vanilla sheet cake.
5. Bake Your Cake
Pour the batter evenly into your prepared 9×13 inch pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let your vanilla cake cool completely in the pan before frosting.
6. Make the French Vanilla Buttercream
While the cake cools, beat the softened butter in a large bowl with an electric mixer until creamy. Gradually add the sifted powdered sugar, heavy cream, pure vanilla extract, and a pinch of salt. Beat until your buttercream is light, fluffy, and spreadable for your French vanilla sheet cake.
7. Frost and Serve
Once the cake is completely cool, spread the French vanilla buttercream evenly over the top. You can cut your vanilla cake into squares and serve. Enjoy this delightful addition to your vanilla cake recipes!
Variation Ideas:
- Almond Extract: Add a teaspoon of almond extract for a subtle nutty flavor.
- Chocolate Chip: Fold in a cup of mini chocolate chips to the batter for a comforting twist.
- Citrus Zest: Add the zest of one lemon or orange to the batter for a bright flavor.
Storage Instructions:
You can store your French vanilla sheet cake at room temperature, covered tightly, for up to 3 days. If you prefer, you can refrigerate it for up to a week. Bring your vanilla cake to room temperature before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
- Can I use all-purpose flour instead of cake flour?
Yes, you can, but cake flour gives a lighter, more tender crumb. If using all-purpose, you might notice a slightly denser cake.
- My cake came out dry, what went wrong?
You likely overbaked it. Ovens can vary, so start checking for doneness a few minutes before the minimum bake time.
- Can I make this into cupcakes?
Absolutely! Pour the batter into cupcake liners and bake for 18-22 minutes. This is a great option for other vanilla cake recipes.
- How do I prevent my cake from sticking to the pan?
Make sure to properly grease and flour your pan. You can also line the bottom with parchment paper for extra assurance.
- Can I prepare the batter ahead of time?
It’s best to bake the batter immediately after mixing for the best results. The leavening agents start working as soon as they are combined.
- Why is my buttercream not fluffy?
Ensure your butter is softened but not melted. You also need to beat it for long enough, usually 3-5 minutes, until it’s light and airy before adding other ingredients.