The Best Vanilla Sheet Cake Recipe

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What's more classic than a vanilla sheet cake? Our recipe is simple and delicious, perfect for any occasion. And it's so easy to make. This is that classic cake to make for birthday parties, or to share at any event! The best part is that you can make and decorate this in any way you prefer!

square plates stacked with a slice of vanilla sheet cake on top

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Vanilla Sheet Cake
Ingredients
Handy Kitchen Tools
How to Make a Vanilla Sheet Cake
Frequently Asked Questions
More Cake Recipes
📖 Recipe

Vanilla Sheet Cake

With this easy-to-follow vanilla sheet cake recipe, you can have a delicious vanilla sheet cake ready in no time! This cake is perfect for any occasion - birthdays, potlucks, picnics, or just because.

If you like this, but want something a bit fancier, you might prefer this layered berry chantilly cake recipe instead. It has a delicious cake layer with fresh berry compote between and topped by a classic frosting.

vanilla sheet cake on tray with white icing and blue and pink sprinkles

Ingredients

2 cups all-purpose flour (240g)
2 ½ teaspoons baking powder (7.20g)
2 ¾ cups granulated sugar (550g)
½ teaspoon salt (6g)
1 cup unsalted butter, room temperature (227g)
2 tablespoons vanilla extract (30ml)
7 large egg whites
1 ½ cups whole milk, room temperature (355ml)
2 tablespoons vegetable oil (30ml)

Handy Kitchen Tools

iced vanilla sheet cake behind stack of plates with single slice of cake

How to Make a Vanilla Sheet Cake

Preheat the oven to 350°F/190°C and then grease a 9"x13" baking pan. Set this aside.

In a large bowl, add flour, baking powder, sugar, and salt, then stir together.

Using a separate bowl, whisk the vanilla, egg whites, milk, and vegetable oil until combined.

flour in one bowl with milk in a measuring cup on the side

Now, to the dry mixture, you will begin adding the butter, slowly in chunks. Beat this with a hand mixer or stand mixer until it is crumbly and incorporated, but no large lumps of butter remain.

Now, add around ⅓ of the wet ingredients and stir to combine. Once mixed, scrape down the bowl.

Then add another ⅓ of the wet mixture and beat on medium speed for 4 to 5 minutes. Scrape down the bowl again.

Add the final ⅓ of the wet mixture to the batter, and beat on medium speed for an additional 5 minutes.

Pour the batter into the prepared cake pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before removing it from the pan and/or icing.

sheet cake topped with white icing and sprinkles

Frequently Asked Questions

What is the Difference Between Sheet Cake and Regular Cake?

Sheet cakes are usually thinner than regular cakes because they are made in a larger pan. Because the sheet cakes are thinner, they are great for feeding a large crowd.

What Makes a Cake Moist and Fluffy?

Using the right ingredients and the correct ratios of them is key to a fluffy, moist cake. I use butter, sugar, eggs, flour, baking powder, and milk in our recipe. Another way to ensure that the cake is fluffy is to beat the butter and sugar together until creamy, then add the eggs one at a time.

How Many Servings Does a Full Sheetcake Make?

Our sheet cake recipe makes enough to feed 18 to 24 people, depending on how you cut the pieces. To get the most out of the cake, cut the pieces into 2"x2" pieces.

What Icing Goes on Vanilla Sheet Cake?

My go-to icing for making a vanilla sheet cake is a simple vanilla buttercream. I also love to use icing like cream cheese frosting, lemon frosting, or a delicious chocolate ganache. You can use just about any type of icing on this cake and it will be perfect since this is such a versatile cake.

If you don't plan on decorating with a piping tip, you can also simply spread any generic store-bought icing over the cake. It really is up to you and your preferences.

How to Store Homemade Vanilla Cake

Once the cake is cooled, it can be stored in an airtight container for up to 3 days. If you want to store it longer than that, cover it tightly with plastic wrap and put it in the refrigerator for up to one week.

Can I Freeze a Vanilla Sheet Cake?

Absolutely! This is best eaten within 2 to 3 months of freezing. Simply let the cake cool completely then wrap it in plastic wrap and place it into an airtight container or a freezer storage bag. You can also bake it in a disposable pan so you can wrap the entire pan and put it into the freezer if you prefer.

Date and label the cake to make sure you know when it needs to be used by and then freeze!

single slice of vanilla sheet cake on plate in front of cake pan

More Cake Recipes

A cake is always a hit in our household, and we have some great recipes to share with you. If you are looking for something different than plain vanilla, check out the recipes below. Bookmark the ones you like, print out the recipes, or pin them to Pinterest so they are handy when you are ready to bake!

📖 Recipe

Yield: 18

The Best Vanilla Sheet Cake Recipe

Follow this tried and true recipe for a delicious vanilla sheet cake that is the base of many birthday cakes or party desserts!

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Ingredients

2 cups all-purpose flour (240g)
2 ½ teaspoons baking powder (7.20g)
2 ¾ cups granulated sugar (550g)
½ teaspoon salt (6g)
1 cup unsalted butter, room temperature (227g)
2 tablespoons vanilla extract (30ml)
7 large egg whites
1 ½ cups whole milk, room temperature (355ml)
2 tablespoons vegetable oil (30ml)

Instructions

Preheat the oven to 350°F/190°C and then grease a 9"x13" baking pan. Set this aside.
In a large bowl, add flour, baking powder, sugar, and salt, then stir together.
Using a separate bowl, whisk the vanilla, egg whites, milk, and vegetable oil until combined.
Now, to the dry mixture, you will begin adding the butter, slowly in chunks. Beat this with a hand mixer or stand mixer until it is crumbly and incorporated, but no large lumps of butter remain.
Now, add around ⅓ of the wet ingredients and stir to combine. Once mixed, scrape down the bowl.
Then add another ⅓ of the wet mixture and beat on medium speed for 4 to 5 minutes. Scrape down the bowl again.
Add the final ⅓ of the wet mixture to the batter, and beat on medium speed for an additional 5 minutes.
Pour the batter into the prepared cake pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before removing it from the pan and/or icing.