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.
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!), vanilla 6 inch cake, confetti 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!
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.
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.
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. It’s what I prefer when making cookies and cream cake and yellow sheet cake, too. 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.
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.
- 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.
- Sugar & Salt: Sugar sweetens the cake and salt adds flavor.
- Baking Powder & Baking Soda: Remember the differences in baking powder vs baking soda and why it’s important to use both in some recipes?
- Butter: Room temperature 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.
- Vanilla Extract: Vanilla extract adds flavor. Use an entire Tablespoon… trust me! And if you use homemade vanilla extract, even better. 🙂
- 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.
- Sour Cream: The moist maker! Thanks to sour cream, this cake melts in your mouth.
- 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 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. This is the same frosting we use to fill our cream-filled chocolate cupcakes. 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?
If you want to go the extra mile, top this beauty with thick and fluffy Swiss meringue buttercream instead. For a less sweet option, try my whipped frosting. It’s a personal favorite! And for a pretty pink spin, strawberry buttercream frosting pairs wonderfully with vanilla cake.
Make an American Flag Cake!
Before we finish up, let’s chat about turning this vanilla sheet cake into a 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.”
This would be an excellent choice for Memorial Day Weekend or the Fourth of July. See more Memorial Day Weekend recipes.
Would love to know if you try this sheet cake!!
More Quarter Sheet Cake Recipes
- Banana Cake
- Pumpkin Cake
- Cookies & Cream Cake
- Yellow Sheet Cake
- Pineapple Carrot Cake
- Spice Cake & Apple Cake
- Zucchini Cake
Vanilla Sheet Cake with Whipped Buttercream Frosting
- 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 (spooned & leveled)
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) 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 (80g) sour cream, at room temperature
- 3 large eggs, at room temperature
Whipped Vanilla Buttercream
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 1/3 cup (80ml)Â heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
- optional: sprinkles for garnish
Instructions
- Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.
- 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.
- 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.
- Pour and spread batter evenly into prepared pan. Bake for around 32-35 minutes or until the cake is baked through. 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.
- 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.
- 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.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- 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.
- Special Tools (affiliate links): 9×13-inch Cake Pan | Fine Mesh Sieve | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Cooling Rack | Offset Spatula
- 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.
- 2 Layer Cake: If desired, you can use this batter to make a 2 layer cake instead. Grease two 9 inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the 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.
- 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.
- 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.
- 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.
- 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.
Can you use buttermilk, all I have is fat free milk?
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.
Hey love this recipe would the cake be stable enough for me to transfer it onto a cake board once cooled?
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!
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?
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!
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.
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.
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.
Hey Sally! What can I replace sour cream with?
Hi Amy, we don’t recommend omitting the sour cream. If you don’t have it on hand, plain yogurt is the best substitute!
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.
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!
Thank you for your prompt reply!
I’ll try this on the weekend and update you.
Looking forward to it.
Hi, I am going make this recipe for my sisters birthday. I have a fan assisted oven so would the temperature still be 177c or do I need to adjust it. Thanks
Hi Debbie, All of the recipes on this site are written for conventional settings. However, if you do use convection settings for baking, we recommend that you lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this cake is a hit for your sister’s birthday!
I am a pretty established baker for many years and have never mastered a white/yellow cake. they generally taste good but unless it’s a sponge cake they are usually somewhat dense. I needed a sturdy, light, cake recipe for a 16×16 square two layer cake and THIS WAS IT!!! I doubled the recipe for each layer and it was perfection. I will be bragging about this cake for years to come. In actuality this cake was a “candyland” board made with all the peppermints lollipops marshmallows etc that this cake board would allow. Very impressive for a 6 year old I was quite proud of myself and then I tasted the actual cake and you should be proud of yourself. In all my years of baking I have never hit it with a yellow cake. Thank you so much for sharing. I wish I could send you a picture of this cake
Hi Sally, I’m so glad I checked the comments before I made this recipe. The weight conversion for the cake flour is very wrong and needs correcting. Thanks.
Amazing! Easy recipe to follow and bake. Made this yesterday for a friend’s birthday and it was perfection. The buttercream was delicious, too. So much better than a boxed cake, I will never go back! Another winner from Sally. Thanks!
Can I use this recipe to make a cake in an 8 inch round cake tin? And does it taste nice without the frosting, just as plain cake?
Hi Kinjal, this will be too much batter for an 8 inch round cake pan. This Homemade Sprinkle Cake will be just about the right amount of batter (bake time will be slightly longer with an 8 inch pan.) You can leave out the sprinkles. Yes, it tastes delicious without frosting!
Hi Sally, if I wanted to make a chocolate cake, what would I need to change in the recipe?
Thank you.
Hi Isabelle, we’d recommend following our Triple Chocolate Cake recipe instead — see recipe notes for details on making in a 9×13 pan. You can use the chocolate buttercream listed there or the whipped buttercream frosting from this post — whichever you prefer!
This is now my go to buttercream for everything! I love how it’s not too sweet, and doesn’t use, like, a whole bag of powdered sugar! I also tried the cake, and it was amazing too. Thank you, Sally, for such amazing recipes!!!
I followed this recipe exactly- cake flour, room temp everything, did not overmix – and it turned out so dense and dry. I’m not sure if that’s what is intended? I made it twice since I wanted something substantial that I could layer and decorate for my kids birthday. It was definitely sturdy! Tasted good, and I frosted with a chocolate buttercream – but I prefer a lighter crumb.
Sally, my daughter and I LOVE all of your recipes. You have truly sparked her love of baking! Thank you! Recently, however, we can’t even read your recipes because of all of the ads. It’s become frustrating, and I just wanted to let you know. Thanks for reading, and keep up the awesome work!
Hi Morgan, Thank you for your note! We’ve had a few spam ads sneak through our ad blocks this past week, so what you’re experiencing isn’t usual. We are very strict with the placements on our site– nothing should ever block the content/recipes– you may just have to scroll past them to get to the rest of the recipe. Our apologies for this. It is certainly frustrating, but please know we are working to have it resolved.
I love your sight and I bake and cook all the time, but this is definitely one of the worst things I’ve made.
The sponge was dense and dry and didn’t taste very nice at all, tasted like one of those cheap birthday cakes you get from the supermarket and the icing was really bad, to the point it went in the bin – personally using real butter in buttercream icing never tastes good.
I’m no novice when it comes to baking and I followed the instructions exactly.
Such a shame as this looked like it would taste amazing.
Any changes for high altitude baking? 4500’.
Hi Bobby, I wish we could help, but have no experience baking at high altitude. We know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
I made your cake gluten free!! Fantastic!! Thanks for the recipe and all the testing you did to provide such a wonderful recipe!!
HI, What changes in this recipe do I need to make if using a 11 x 15 x 2 inch jelly pan?
Thank you!
Hi Maureen, You can try making 1.5 times the recipe although you might have a bit of leftover batter (which you can use to make a few extra cupcakes!). For a precise calculation using a different size pan you can use the post Cake Pan Sizes & Conversions to help calculate how much batter you would need.
Hello Sally,
I notice you mentioned using a 9 by 13 cake pan above. I don’t have a cake pan or baking pan but I do have a baking dish. In general baking, can a glass baking dish count as a baking pan when the recipe mentions “baking pan” or “cake pan?”
Thank you so much!
Somya
Hi Somya, Yes you can use your glass baking pan/dish if it’s the correct size. In the recipe notes we share a link for both a metal and a glass pan. Your bake time can take a little longer in glass pans. As always, use your eyes to determine doneness. And a toothpick to check the center of your cake! The bounce back test is helpful as well. See #8 in these Cake Baking Tips.
Hello Sally,
In this recipe it says to preheat the oven then make the batter. My oven is really weird; after I click a bunch of buttons to preheat it, after a few minutes, it beeps. That’s how I know the preheating is ready and that I should put the cake batter in. I am not sure I can make the cake batter that fast. According to this recipe, you preheat the oven, then make te batter, then bake. Perhaps it’s because of my oven, but I really want to make this recipe. Say I needed to preheat my oven to 350. I do that, and then start making the batter. After a few minutes it beeps, and that’s how I know it’s ready to put the batter in. But if, say, I’m not DONE making the batter yet and need a few extra minutes. That would be a DISASTER because the temperature of the oven will increase gradually. So I MUST make the batter before the oven beeps.
Sorry to bother you, but does it make a difference if I preheat the oven BEFORE making the batter or AFTER?
Thank you SO MUCH for your help (and for this recipe, too!)
Love, Samantha
Hi Samantha, thank you so much for the comment. Sorry if I’m misunderstanding it though. After the oven preheats, it should stay at that same preheated temperature. Does your oven shift temperatures a lot? Can you purchase and use an oven thermometer? You can make the cake batter as the oven preheats or after the oven preheats.
Hi Sally! I have been successfully cooking for years, but I’m a new baker. I received a KitchenAid mixer for my anniversary and I finally feel like I have the right tools to properly bake cakes and frostings! I shopped the ingredients for this list today, but totally spaced the whole milk. I saw you said to avoid lower fat milk, will Half and Half be an okay substitute or is whole milk imperative to the recipe? Thank you! Can’t wait to make this for my family today!
Hi Sally,
I don’t have a stand mixer or hand mixer. I usually use a whisk or spatula to mix ingredients. Can we make this frosting and cake just as light and fluffy and delicious as it should be WITHOUT a stand mixer or hand mixer?
Thank you!
Hi Johanna, It would take a LOT of arm muscle to make frosting by hand!
Hi Sally,
I tried this recipe today, but the frosting was disapointing. I followed the instructions exactly, but it turned out to look clear-ish rather than white and fluffy. So when I frosted the cake, I could still see the cake under the layer of buttercream. It look a bit like a ginormous rectangular glazed donut, not a vanilla sheet cake, because of the fact that the frosting was clear and looked like exactly like donut glaze.
However, despite that, the reason I am giving this recipe a five stars is because the cake WAS SO GOOD! Like SOOOOOOOO good. Ladies and gentleman, if you are considering trying this cake, GO FOR IT. I was 101% satisfied with my cake. It was very, very even and was baked just to the right level. And the taste was SPECTACULAR, much better than the store-bought cakes. In conclusion, I wanted to say thank-you Sally for this spectacular cake recipe, but maybe you could tell me what went wrong with the frosting?
Thank you so much for your time!
Hi Sally,
I tried this recipe today and followed the instructions exactly. The cake turned out really, really good (like really, REALLY). However, I wasn’t satisfied with the frosting. It didn’t look like the photos you posted above. It wasn’t white but a bit on the clear side. So when I frosted the cake, I could still see the cake under the frosting. It looked a bit like a ginormous glazed donut. Do you have any idea what I did wrong? However, overall, this was a fantastic recipe, so my 4.5 stars rounds up to a 5! Even if something did go wrong, I still really appreciate your time and effort in making this recipe! 🙂
Hi Sally, I really love this recipe it’s super moist and very tasty. Is there any way I can alter the recipe to make it favour a diabetic person? I don’t want to use any other recipe this one is perfect
Hi, Sally – & greetings from the UK! My question is actually the same as the lady’s above, but I couldn’t see a reply yet? (Plz forgive my impatience – I know ur a busy lady!) But I’m planning on making a 2-layer 9×13 cake for my grandsons bday – nxt wknd! (Hence the urgency!Lol! I have 2 cakes to make for that same day!) Is this cake sturdy enough to make it a 2 layer? If so, would you suggest making 2 batches, or would 1 batch be enough to split it into 2 layers?
Many, many thanks in advance!
Kelly..xx
Hi Kelly, This cake would be very thin if split in half. For two layers you can make this cake twice (for best results we don’t recommend doubling the recipe).
I did that and my cake turned out dry and too thick Was the comment as I did it for a birthday party some parts were doughy and I could not taste the vanilla extract at all I was wondering if the vanilla pudding mix that is usually in cake recipes is missing
Hi Sally!
I plan on making this recipe for 20-25 people using a baking sheet. Is 1/4 sheet enough for that amount of people and what would be the measurements of the ingredients?
Thank you very much!
Hi Teresa, To make this cake in a different size pan you can use the post Cake Pan Sizes & Conversions to help you calculate how much batter you would need.
Hi Sally!
I was planning on making 2 9×13 sheets of this cake and layering it with strawberries and whipped cream. Do you think layering it is a good idea? And do you have any tips for layering without the cake breaking?