Why did my Vanilla Sheet Cake turn out dry?

Overmixing the batter develops gluten, making the cake tough and dry. Overbaking can also extract too much moisture. Always follow the baking time and watch for the toothpick test.

Can I make the Vanilla Sheet Cake batter ahead of time?

For the best rise and texture, it's recommended to bake the Vanilla Sheet Cake batter immediately after mixing. However, you can make the buttercream frosting a day ahead and store it covered in the refrigerator.

How do I get my buttercream frosting super fluffy?

Start by beating the softened butter alone until it's very light and pale. Gradually add powdered sugar, and then beat the mixture for several minutes after adding all ingredients, scraping down the sides often, to incorporate air.

What if I don't have a 9x13 inch pan for the Vanilla Sheet Cake?

You can use two 8 or 9-inch round cake pans, adjusting the baking time down slightly. Alternatively, a larger sheet pan will yield a thinner cake, so watch baking time carefully to prevent overbaking.

Can I use oil instead of butter in the Vanilla Sheet Cake?

While oil can make a moist cake, butter provides a richer flavor and superior structure for this classic Vanilla Sheet Cake . For the best taste and texture, butter is highly recommended.

How long does Vanilla Sheet Cake with Buttercream Frosting last?

This delicious Vanilla Sheet Cake with Buttercream Frosting stays fresh and moist at room temperature for 2-3 days when well-covered, or refrigerated for up to 5 days. Always ensure it's kept in an airtight container to prevent drying out.

Simple Vanilla Sheet Cake & Creamy Buttercream Frosting

Description

This moist, tender Vanilla Sheet Cake with Buttercream Frosting is an easy, classic dessert perfect for families and new bakers. Made with simple ingredients like flour, sugar, butter, and eggs.

Ingredients

Scale

2 cups / 240g all-purpose Fluff Flour
1 ¾ cups / 350g Granulated Sugar
1 ½ teaspoons Baking Powder
½ teaspoon Salt
½ cup / 113g Unsalted Butter, softened
2 large Eggs
1 cup / 240ml Whole Milk
1 teaspoon Pure Vanilla Extract

For the Buttercream Frosting:

4 cups / 480g Powdered Sugar
1 cup / 226g Unsalted Butter, softened
2–4 tablespoons / 30-60ml Whole Milk or Cream
1 ½ teaspoons Pure Vanilla Extract

Instructions

Prep Pan: Grease and flour a 9×13 inch baking pan thoroughly. Preheat oven to 350°F (175°C).
Dry Mix: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Wet Mix: In a separate large bowl, beat the softened unsalted butter with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, scraping down the sides of the bowl. Be careful not to overmix.
Bake: Pour the batter evenly into the prepared 9×13 inch pan. Bake for 25-30 minutes, or until the edges are golden, the cake springs back when lightly touched, and a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan on a wire rack for at least 15 minutes before carefully inverting it onto the rack to cool completely. It must be completely cool before frosting.
Buttercream Frosting: While the cake cools, prepare the buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer until very light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Beat in the milk (or cream) and pure vanilla extract until the buttercream is smooth, creamy, and light.

Once the cake is completely cool, spread the fluffy buttercream frosting evenly over the top.

Notes

Optional Add-ins & Swaps:

Add colorful sprinkles to the buttercream frosting for a festive look.
For a subtle twist, use ½ teaspoon of almond extract alongside the vanilla in the cake batter.
Swap whole milk for buttermilk in the cake for an extra tender crumb and a slight tangy note.
For a richer frosting, use heavy cream instead of whole milk.

Tips for Quality & Storage:

Good quality pure vanilla extract truly elevates this cake.
Ensure eggs and butter are at room temperature for the best emulsion and a smooth, consistent batter.
For the buttercream, don’t skimp on powdered sugar; it’s essential for structure and sweetness. A pinch of salt also helps balance the sweetness.

Nutritional Information Note: The nutritional data provided is an estimate as it was not included in the original recipe article.

Prep Time: 28 minutes
Cook Time: 28 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 55g
Sodium: 250mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 0g
Protein: 4g
Cholesterol: 65mg

Keywords: Vanilla Sheet Cake with Buttercream Frosting, Classic Cake, Easy Dessert, Family Recipe