Cakes Simple Vanilla Sheet Cake 5 from 1 vote Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Keep it simple when feeding a crowd with my Simple Vanilla Sheet Cake recipe — it's moist & topped with fluffy vanilla buttercream. What else could you want? By Gemma Stafford | June 3, 2022 | 2 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: A simple vanilla sheet cake recipe, topped with fluffy vanilla buttercream, that will please everybody in the crowd. No special occasion is required for this simple and delightful vanilla sheet cake with fluffy vanilla buttercream. I strongly believe a great Vanilla Cake should be in every baker’s repertoire, but sometimes you need a cake that will feed a larger audience than a three-layered circular cake. This crowd-pleasing sheet cake has everything I love — a deliciously moist and tender crumb, the lovely taste of vanilla, and the most unbelievably fluffy buttercream icing. My homemade vanilla sheet cake recipe feeds 20 people easily, so feel free to invite a few extra folks around. Or, prepare for your next gathering and freeze this lovely cake until you’re ready to frost and serve! Do I Need Cake Flour? Cake flour is essential for the tender, tight crumb of this cake, but don’t worry if you don’t have any on your shelf — you can easily make your own cake flour by following my recipe here. What Type Of Frosting Should I Use On Sheet Cake? This recipe calls for my Best-Ever Vanilla Buttercream, but feel free to explore other options that may fit your flavor preferences (and the weather) better. Try my Chocolate Buttercream or my Foolproof Strawberry Buttercream. If you’re worried about serving buttercream on a hot summer day, frost this cake with a stabilized whipped cream and top with fresh summer berries. Use my Stabilized Whipped Cream recipe! Tools You Need To Make Vanilla Sheet Cake Measuring cups and spoons 13 x 18-inch (33 x 46-cm) half-sheet pan Mixing bowls Stand mixer or handheld electric mixer Gemma’s Pro Chef Tips For Making Vanilla Sheet Cake Make sure all of your ingredients are at room temperature before you start. This will ensure even mixing and will create a light and moist cake. Cake flour is essential for the tender, tight crumb of this cake. If you don’t have any, you can easily make your own here. Cake flour weighs less than all-purpose flour: 1 cup is equal to 4 oz/115 g (compared to 1 cup of all-purpose flour, which is 5 oz/142 g). Make sure your frosting is soft and at room temperature before using, or it will tear this delicate cake. A crumb coat is helpful when frosting this cake: Spread a very thin layer of frosting over the entire surface of the cake to seal in the crumbs, then refrigerate the cake for 30 minutes to firm up. Proceed with frosting the cake. You can turn this into a simple layer cake by cutting the cake into thirds and stacking the layers with frosting. Use my Vanilla Buttercream. Or replace the vanilla buttercream with my Best-Ever Chocolate Buttercream, Foolproof Strawberry Buttercream, or Salted Caramel Swiss Meringue Buttercream. On hot days, use my Stabilized Whipped Cream recipe and top with fresh fruit. Make More Sheet Cake Red Velvet Sheet Cake One-Bowl Peanut Butter Sheet Cake Funfetti Sheet Cake Carrot Cake Sheet Cake The Ultimate Texas Sheet Cake Gluten-Free Chocolate Cake (Texas Sheet Cake) Want To Go Deeper? Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have. That’s right, inside or out of the Academy! So subscribe now! Try These Recipes! Cookies N' Cream Ice Cream Cake2-Minute Microwave Red Velvet Cake Bowl2-Minute Microwave Banana Cake BowlHummingbird Coffee Cake Vanilla Sheet Cake Recipe 5 from 1 vote Print Recipe Add to Favorites Loading… Keep it simple when feeding a crowd with my Simple Vanilla Sheet Cake recipe — it's moist & topped with fluffy vanilla buttercream! Author: Gemma Stafford Servings: 20 people Dessert Vanilla Oven Baking Pans Prep Time 25 minsCook Time 20 mins Keep it simple when feeding a crowd with my Simple Vanilla Sheet Cake recipe — it's moist & topped with fluffy vanilla buttercream! Author: Gemma Stafford Servings: 20 people Ingredients 1 cup (8 oz/225 g) butter (softened)1¾ cups (14 oz/395 g) granulated sugar4 large eggs (at room temperature)1 cup (8 fl oz/240 ml) whole milk (at room temperature)1 tablespoon vanilla extract3 cups (12 oz/340 g) cake flour1 tablespoon baking powder¾ teaspoon salt1 recipe Vanilla Buttercream Instructions Preheat the oven to 350°F (180°C) and butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, beat the butter and sugar together on medium-high speed for 3 minutes, until fluffy.Add the eggs, one at a time and scraping down the bowl after each addition. Beat in the milk and vanilla extract.In a medium bowl, whisk the flour, baking powder, and salt together, then fold into the butter mixture until evenly mixed.Spread evenly in the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.Let cool completely before frosting with Vanilla Buttercream. Store in an airtight container at room temperature for up to 2 days.