Vanilla Sheet Cake with Whipped Buttercream Frosting

This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Use this cake recipe as a birthday sheet cake or for anytime you crave a simple classic dessert. Top the cake with whipped vanilla buttercream, a frosting made from butter, confectioners’ sugar, and heavy cream and whipped until extra fluffy.

vanilla sheet cake slice on a white plate

When it comes to classics like vanilla cake, the chapter never really ends. You see, there’s 3 layer vanilla cake, vanilla cupcakes, vanilla naked cake, one layer vanilla cake (aka strawberry shortcake cake!), 6 inch vanilla cake, and even a vanilla/white cake hybrid. Each of these recipes use the same ingredients, only remixed and divided in different proportions.

But what about a simple vanilla sheet cake recipe?

That’s what we’re focusing on today. This is a pure and classic vanilla sheet cake with a soft, springy crumb and unbelievable sweet vanilla flavor. It’s the simple birthday cake you need and buttery taste you love. And let’s add a giant fluff ball on top– otherwise known as whipped buttercream. This is dessert nostalgia at its finest!

sliced vanilla sheet cake in a glass baking pan topped with sprinkles

Behind the Vanilla Sheet Cake Recipe

My vanilla cake recipe (the best I’ve ever had!) yields too much batter for a 9×13 inch quarter sheet cake, while the strawberry shortcake cake batter isn’t quite enough. My 2 layer vanilla/white cake hybrid is super light and fluffy and while it’s the perfect amount for a 9×13 inch quarter sheet pan, it doesn’t have the same buttery tight crumb as traditional vanilla cake. For today’s recipe, I took what I love about these cakes and combined them into the appropriate amount of batter to fit this classic size pan.

First, let’s walk through an in-depth tutorial of the mixing method. (Reverse creaming! You’re going to love it.) Though this is a very straightforward recipe, I encourage you to read through my tips before getting started.

slice of vanilla sheet cake on a pink plate with a fork

Reverse Creaming Method for Cake

Do you remember when I shared Tessa’s Blackberry Lavender Cake? I just love her recipes! Prior to that cake, I had only used the reverse creaming method a handful of times. I loved her cake’s texture, so I replicated it with my strawberry shortcake cake not long after. We’re going to use the same method with today’s vanilla sheet cake recipe. Instead of starting with creaming butter and sugar together like traditional cake recipes, the reverse creaming method begins with the dry ingredients and ends with the eggs. This method produces a lighter and tighter crumb with more spring. The slices are tight like pound cake, but not dense in the slightest. It’s velvety soft and almost tastes creamy.

This method is so unique, but very easy.

Sift the dry ingredients, including the sugar, into a bowl. Sifting with a fine mesh strainer is imperative because it aerates the dry ingredients and leaves behind larger sugar crystals. Remember, we aren’t creaming sugar and butter together where large sugar crystals are usually broken down. Next, mix in cubed room temperature butter, a little milk, and vanilla extract. In this step, the butter coats the flour. The coating of fat minimizes the flour’s formation of gluten, which helps result in a finer cake crumb. You’ll taste the difference.

By the way, we coat flour with fat when we make biscuits and pie crust too. This practice helps produce an extra flaky (not dense) baked good.

2 images of dry ingredients in a sieve and cubes of butter with dry ingredients

Success Tip: Cube the butter when it’s cold. Smaller pieces of butter will warm to room temperature much quicker than a full stick of butter. Plus, it’s easy to cut cold butter into cubes as opposed to warmer room temperature butter.

After that, we’ll add the rest of the liquids including the remaining milk, the sour cream, and eggs. The photo on the left (below) is our sheet cake batter. I promise it’s the creamiest batter you’ll ever work with. Avoid over-mixing it.

Which Cake Pan?

Use whichever 9×13 inch pan you have on hand. I usually lean towards a glass 9×13 inch pan simply because the cake looks extra beautiful serving right out of the dish. If using a metal baking pan, keep a close eye on the cake. Metal pans usually mean a quicker bake time, though my test recipes (in all different pans) each finished baking around the same time.

2 images of cake batter in a stand mixer bowl

vanilla cake batter in 9x13 inch glass cake pan

Vanilla Sheet Cake Ingredients

Whether you’re a beginner baker or pro, you’ll be happy to see that this vanilla sheet cake requires only a handful of super basic baking ingredients. Each one serves a purpose and for best results, I don’t recommend making substitutions.

  1. Cake Flour: Cake flour produces the softest cake. There’s simply no competition, but you can certainly make this cake flour substitute if needed. Cake flour is sold in the baking aisle with the other flours. You can use leftovers in any recipes using cake flour.
  2. Sugar & Salt: Sugar sweetens the cake and salt adds flavor.
  3. Baking Powder & Baking Soda: Remember why it’s important to use both baking powder AND baking soda in some recipes?
  4. Butter: Butter is the workhorse behind this whole recipe, especially the reverse creaming method. It also adds flavor. I recommend using unsalted butter in this sheet cake recipe. If you’re interested, here’s a post I wrote on salted butter vs unsalted butter.
  5. Vanilla Extract: Vanilla extract adds flavor. Use an entire Tablespoon… trust me! And if you use homemade vanilla extract, even better. 🙂
  6. Whole Milk: The cake’s crumb is extra rich and we have the whole milk to thank for it. Avoid lower fat or nonfat milks. Moist cakes need fat.
  7. Sour Cream: The moist maker! Thanks to sour cream, this cake melts in your mouth.
  8. Eggs: To obtain a fluffier cake, I usually add extra egg whites. However, this sheet cake didn’t need it. Maybe my ratios were off, but my few test recipes proved that this combination of ingredients brought together with the reverse creaming method doesn’t need extra whites. Simply use 3 full eggs. Actually, in one test recipe, I used 4 eggs with no sour cream. The cake tasted heavy, so I ultimately swapped 1 egg with sour cream. The cake is much lighter and moister.

Whipped vanilla buttercream in a glass bowl

Whipped Buttercream

Elevating this vanilla sheet cake is a lovely blanket of whipped buttercream. Use the same ingredients as my regular vanilla buttercream recipe, but add extra heavy cream and whip it for a few extra minutes. A little extra cream and a little extra whip turn this frosting into a buttercream/whipped cream duo. It’s mega creamy and fluffy, as if you borrowed a puffy cloud from the sky and slathered it on a cake. Talk about dreamy!

Couldn’t you get lost in these swirls?

vanilla sheet cake with sprinkles

If you want to go the extra mile, top this beauty with thick and fluffy Swiss meringue buttercream instead.


Make a Flag Cake!

Before we finish up, let’s chat about turning this vanilla sheet cake into an iconic flag cake. Spread 2/3 of the frosting all over the cake, saving the remaining 1/3 for piping detail. Grab some fresh blueberries and halved strawberries and line them up to mimic the stars and stripes on an American flag. I used Ateco 32 piping tip for the piping between the “stars” and Ateco 844 piping tip for the piping between the “stripes.” Happy 4th of July!


vanilla sheet cake decorated like an American flag with berries and frosting

slice of vanilla sheet cake on a pink plate

Would love to know if you try this sheet cake!!

More Quarter Sheet Cake Recipes

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slice of vanilla sheet cake on a pink plate

Vanilla Sheet Cake with Whipped Buttercream Frosting

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Each ingredient serves a purpose and for best results, I don’t recommend making substitutions.


Ingredients

  • 3 cups (354g) cake flour (spoon & leveled)
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 230g) unsalted butter, cubed and softened to room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature and divided
  • 1/3 cup (80gsour cream, at room temperature
  • 3 large eggs, at room temperature

Whipped Vanilla Buttercream

  • 1 cup (230gunsalted butter, softened to room temperature
  • 4 and 1/2 cups (540g) confectioners’ sugar
  • 1/3 cup (80ml) heavy cream
  • 2 teaspoonpure vanilla extract
  • salt, to taste
  • optional: sprinkles for garnish

Instructions

  1. Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.
  2. Sift the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and 1/2 cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl. The mixture will resemble a thick dough.
  3. Whisk the remaining milk, the sour cream, and eggs together in a medium bowl. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
  4. Pour and spread batter evenly into prepared pan. Bake for around 32-35 minutes or until the cake is baked through. Begin checking doneness at 28 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
  5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.) Frosting should be extra fluffy.
  6. Spread frosting in a thick layer on cooled cake. I use and recommend an offset spatula. If desired, use a piping tip to pipe some frosting and/or garnish with sprinkles. Slice and serve.
  7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the refrigerated frosting sit at room temperature for 10 minutes, then beat with a mixer for 1 minute to bring it back to a spreadable consistency. Frosted cake or unfrosted cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2 dozen. Or try my vanilla cupcakes recipe.
  3. 2 Layer Cake: If desired, you can divide the batter between two 9 inch cake pans. Bake time will be a few minutes shorter– keep a close eye on the cakes at 20 minutes and check for doneness with a toothpick.
  4. Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute.
  5. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  6. Sprinkle Cake: To make a sprinkle cake, fold about 2/3 cup (105g) of sprinkles into the cake batter. Avoid nonpareils (the little balls), which tend to bleed their color.
  7. Chocolate Frosting: If desired, swap the whipped vanilla buttercream with chocolate buttercream. The chocolate buttercream calls for beating for 1 minute, but for a fluffy whipped texture, whip for 3 full minutes.
  8. Special Tools: Metal 9×13-inch Cake Pan, Glass 9×13-inch Cake Pan, KitchenAid Stand Mixer, Offset Spatula, Sieve

Keywords: vanilla, birthday, dessert

320 Comments

  1. Hi Sally,
    Thank you for the great recipes I am in between two recipes to bake for my BF’s birthday,
    this one and the flourless chocolate cake, but I am not a very good cook so I’m a bit scared of the steam cooking since I may not have the necessary pan.
    However I was wondering if I could make this recipe with the Mocha Whipped Cream instead of the frosting.
    Would it be weird or what ?
    Thank you in advance,
    All the best.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Diane, you certainly could make this with the mocha whipped cream instead of buttercream. You may wish to double the whipped cream recipe depending on how much you’d like to have for decorating and covering the cake. Let us know what you try!

      1. Thank you for your prompt reply!
        I’ll try this on the weekend and update you.
        Looking forward to it.

  2. Hey Sally! What can I replace sour cream with?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, we don’t recommend omitting the sour cream. If you don’t have it on hand, plain yogurt is the best substitute!

  3. This cake was delicious. I’ve never used that method before, but it was very easy. The only thing I did was add mini chocolate chips to the batter, and on top of the frosting. This was a huge hit with the birthday girl, and I have another request for it already. It is going into the permanent rotation! Can’t wait to try other recipes from your site.

  4. Hi Sally, can you turn this recipe into a cake roll?

    1. Trina @ Sally's Baking Addiction says:

      Hi Adri! We recommend using this vanilla cake roll recipe instead – you can fill it with any desired fillings. Enjoy!

  5. Hi Sally, I need to make a sheet cake in pan 11 by 15 . What measurement I should use if I use this recipe. I desperately need your help . Appreciate your reply, thank you.

    1. Trina @ Sally's Baking Addiction says:

      Hi Savitha, you would need about 1.5x this batter, but you may have some left over. To be precise, here is everything you need to know about converting recipes to different Cake Pan Sizes.

  6. I’m planning on making an oreo cake, would this frosting work if I added in lots of crushed Oreos?
    Also do I need to double the frosting if I want to fill and cover a 3 layer 9 inch cake?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Esther, you can certainly add Oreos to the buttercream. It depends on how much buttercream you like to use on your cakes and if you’re planning to decorate it, but we’d recommend 1.5x the recipe for a 3 layer, 9 inch cake just to ensure you have enough. Let us know how you like it!

  7. saffiya ebrahim says:

    Hey love this recipe would the cake be stable enough for me to transfer it onto a cake board once cooled?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Saffiya, you should be able to very carefully invert the cake once fully cooled and place on a cake board. Let us know how it goes!

  8. Can you use buttermilk, all I have is fat free milk?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sue, if using buttermilk as a substitute, use it to replace the milk AND the sour cream. So, 1 and 1/3 cups total.

  9. We love this cake Sally! My daughter has requested this as double layer sheet cake with fresh strawberries for her baby shower. Should I double the recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Donna, for absolute best results, we recommend making two separate batches rather than doubling. This ensures the ingredients are properly incorporated and that you don’t accidentally over mix which can cause the cake to be dense. Hope this cake is a hit for the baby shower!

  10. Hey there,
    I’m in the U.K. and I’ve used your recipes a whole lot when cooking for my fam, but this one just isn’t making the translation to my cooker! I’m trying it again as I just love the idea of it, and this time it has taken 57 minutes to cook, whereas last time it was 47. Both times I’m not getting the super delish results I normally get with your recipes. I’ve used a Pyrex which is why I’m reckoning that this is taking sooo long to cook and why the results aren’t as moist. Maybe the fan oven plus the Pyrex isn’t a match?
    Your site is wicked. Love it.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Char, It shouldn’t be the glass pan – we use one here also! All of the recipes on this site are written for conventional settings. Convection/fan ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.

  11. Do you think this frosting pipeable for simple flowers?

    1. Stephanie @ Sally's Baking Addiction says:

      Absolutely!

      1. Mia Lauchli says:

        thanks 🙂

  12. Hi Sally,

    I have loved SO many of your recipes! I need to make cake squares for a shower and have a 12×18 sheet pan. How much cake batter should I use to fill a pan of this size??? Would I double this recipe? Thanks for your help!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Judy! Our handy Cake Pan Sizes & Conversions guide should help you scale this recipe for your needs.

      1. Thank you so much for getting back to me so quickly! This chart will be extremely helpful!

  13. Hi Sally. I have not made this recipe yet, but I want to thank you for sharing it. My little boy is such a vanilla kind of kid. I am so excited to make a cake for his birthday that will be plain jane but still delicious. I’m going to use green food coloring in the frosting and sprinkle the cake with green sprinkles to create a Pokemon battle arena theme. I love how well this lends itself to creative touches, and I just can’t wait to make this for him. Also, his party is Saturday but I need to bake on Thursday. Grateful for a cake that will keep well in the fridge until Saturday morning. Love all of your recipes. We can’t stop making cinnamon swirl bread at our house. It’s everyone’s favorite breakfast toast.

  14. Sheri Flored says:

    Love the taste and texture but mine puffed up on the centre leaving cake very thin at the sides and edges. I used a metal non stick pan. What should I do differently

    1. Charlotte Andrew says:

      I hate when that happens!! I find if you spread the cake batter well, esp. at the corners/edges, and also rotate your pans at least once or twice during baking, it makes a difference. Last night I baked the yellow sheet cake in a 9×13 metal nonstick usa pan ( lined with greased aluminum) and the cake rose so evenly, i didn’t even need to trim the top before frosting! Making this one tonight!

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