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) 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.
Awesome recipe, came out perfect! Will be making it again.
Can you double this recipe to make a half sheet cake?
Hi Margo, This cake as written will fit into a 12×17-inch half sheet pan. It will be on the thinner side and the bake time will be shorter. Otherwise, here is everything you need to know about converting recipes to different cake pan sizes.
Hi Sally! Will this whipped buttercream hold up in a two tier layer cake?
Hi Tammy, it should work well!
can i place batter in 13 by 18 to get a flatter cake? i’m making a state cake(PA)
Hi Kathy, you definitely can. The bake time will be shorter, so keep an eye on it and use a toothpick to test for doneness. Enjoy!
hey there Sally, Can i made this into a 2 layer sheet cake? Use the buttercream in the center?
Sure can! See recipe Notes for details about making a 2 layer sheet cake.
No no, i wasn’t asking about a regular two layer cake…. I was asking if you could make this sheet cake into a two layer sheet cake… I was concerned about the weight and can I use the butter cream in the center?
So sorry for the confusion! You can either make one sheet cake and slice it in 2 horizontally, or make two separate batches and stack them. You can use buttercream in the center.
Can this be made into 12x18x2 pan for a sheet cake??
This cake as written will fit into a 12×17-inch half sheet pan. It will be on the thinner side and the bake time will be shorter. Otherwise, here is everything you need to know about converting recipes to different cake pan sizes.
I would love to see a chocolate sheet cake recipe. Maybe you can update this to include additional cocoa powder and if any sugar adjustments would be needed.
Hi Maryann, Cocoa powder is a unique ingredient and not a simple swap. 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!
I’m agreeing with a lot of the reviews this cake was very thin.
Sally is normally my go to recipe website for anything baking related. Love her. However like a lot of other reviewers this cake failed for me and didn’t rise. I think the problem is that 1tsp of baking powder is not enough for 3 cups of flour. Usually you need 1 tsp per cup of flour if you are making self rising flour.
Mine was only 1 1/2 inches! I swear I didn’t over beat, but I will try again tomorrow unless you say it is not a tall cake.
Hi Kass, this isn’t an especially tall cake, although it does come out a bit taller for us. Are your baking powder and baking soda fresh? We find they start to lose their power after about 3 months, even if not technically expired.
Help need a vanilla cake recipe for a 12” x 2” round cake pan.
Hi Lori! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Just made this today! Delicious, light, fluffy and rose beautifully!
Can plain flour or self raising flour be used in place of cake flour as it’s unavailable where I live? Thanks
Hi Ew, here’s our guide to making your own cake flour at home (using all-purpose/plain flour).
My family loved this recipe so much! I made it for my nephew’s 16th birthday party. Since he doesn’t like sweet frosting, I used your SMBC recipe, then decorated the cake with berries. The cake crumb was fine and tender. A triple recipe worked well in a 14” x 22” sheet pan, but this cake would hold up well to stacking. I bake all the birthday cakes for the 8 children in the family and everyone agreed that this cake was a favorite if not the best vanilla cake yet. Thank you Sally!
I want to make this cake, but I would like to make it as a slightly larger sheet cake. I have a pan that is 10.5″ X 14.75″. How would you suggest to increase the recipe for that size pan?
Hi Tove! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Could I sub yogurt for the sour cream? Thanks!
Hi Ann, absolutely—same amount. Hope you enjoy the cake!
I’m so sad to post that there is something wrong with this recipe. I’ve baked it three times. Twice using the exact recipe above (yes, I used my scale and didn’t over mix.) I baked twice because it was not high enough to be considered a cake and I had to stack 2, 9×13 cakes on top of each other. Luckily I had enough cake flour to do so. This was more like a dense cookie bar. I was so embarrassed when I served this bday cake. It was dry, dense, but with good flavor. I watched my sis cover it up and throw it away. My brother turned to me and said, “The icing is really good.” It was my icing and not this one so I can’t say what this icing tasted like. I’m the baker in my family and this was an embarrassment. I’m so confused by the good reviews and I love this site. I baked one more with the normal technique of creaming the butter and sugar first and it still barely raised up. Three times I’ve baked the recipe with the exact measurements noted above. I never leave neg reviews but this was an expensive learning lesson. I’m posting my review to help others that may have encountered problems like I did. I do feel there’s something off in the recipe but the flavor has wonderful potential.
Hi JoJo, thank you so much for reporting back. Let me take a look back on my recipe testing notes for this. The texture should NOT be this dense, with either creaming method. I have consistent results with it, but let me look into it further. I appreciate your feedback.
I agree 100% with you, Jojo! I love Sally’s recipes, trust and bake them often, and they are a staple for our holidays. But, I’ve tried this one a few times, as well, with almost the same results. Our last one has a good taste and it’s moist enough, but didn’t rise at all. I can’t figure out what is screwing it up.
I loved the recipe but it didn’t rise for me either. Maybe my butter should have been colder? Or, maybe something to do with the sifting? I used high quality ingredients, nothing expired, and weighed everything with care. Puzzling. Can only think I need colder butter, but at any rate, it wasn’t as high as what was pictured here. Great flavor, though, and will work well in my trifle.
I am reading comments about too short and dense. I have just started baking again after a 30 year break. What I have seen on YouTube and an evening making macarons with a French chef is that they weigh things that we measure and when we see differing comments on a recipe the problem may be in the measuring differences. I think my problem may have been my eggs were too small even though the carton said “large”. They looked small to me. I may experiment with weighing my eggs and supplementing with egg white. Google says one large should be 50 grams. I am going to weigh my eggs from now on.
Fantastic recipe! Can I make this in a full sheet pan by multiplying ingredient quantities by 4? If so, how would that affect baking time?
Hi Thilo, Here is everything you need to know about converting recipes to different Cake Pan Sizes. We’re unsure of the bake time.
I know this recipe states best with no substitutions, but I am making it for a child with an egg allergy. Would the recipe still fair well using 3/4 cup unsweetened applesauce instead of the eggs? Or should I find another recipe?
Hi B, eggs play a crucial role in this cake, so we don’t recommend any substitutions. It may be best to find a vanilla cake recipe specifically formulated to be made without eggs. If you’re interested, here are all of our naturally egg-free recipes.
can you help with recipe for a jelly roll pan 12 x 17
Hi Trinity, this cake as written will fit into a 12×17 inch half sheet pan. It will be on the thinner side and the bake time will be shorter. Otherwise, here is everything you need to know about converting recipes to different Cake Pan Sizes.
So easy to make! Mine wasn’t overly thick (didn’t rise a lot) Is the cake flour meant to be a plain flour or self raising? Thanks
Hi Melissa, cake flour is plain flour without any leavening agents. We’re your baking soda and baking powder fresh? We find they start to lose their power after about 3 months, even if not technically expired. Be sure not to overmix the batter, too, which can cause cakes to become squat and dense. Glad you enjoyed the cake!
I am about to make this cake for my work colleagues for Christmas. Im just wondering about bake time. It say 177. Is that for a fan forced oven? Thank you
Hi Julia, All of the recipes on this site are written for conventional settings. However, if you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope you enjoy the cake!
This is the perfect recipe. My absolute favourite.
I would like to adapt this recipe to use for a 12 by 18 by 3 baking pan. Will just doubling recipe work?
Hi Sandra, here’s everything you need to know about cake pan sizes and conversions.
Hi Sally! I am making a layer cake using 2 square 9×9 cake pans. Would you recommend this recipe? Will it produce enough batter?
Hi Brittany! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
I made 3 of these this weekend. One was a 9 X 13 sheet cake with added sprinkles, one was a 3 layer 6″ with raspberry flavour, and one was a dome to make a ladybird with sprinkles and raspberry flavour. The cakes were all a hit and worked perfectly! Such a versatile recipe. Thanks 🙂
I found it! Not sure why I didn’t see it the first 17 times I read the recipe!
When are you supposed to add the sugar?
Delicious and easy!
Can this recipe be adjusted for a 12×18 half sheet pan? Thank you
Hi Lorraine, here’s everything you need to know about cake pan sizes and conversions.
Would you be able to tell me how to apply this recipe for a larger, full, sheet cake? I would like to make a sheet cake for about 60 guests and need some help with how more of each ingredient I should use.
Hi Julia, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi Sally, I need advice on how to freeze a sheet cake that was baked in a foil pan? I don’t see a specific answer to that in your section on freezing cakes. This cake would not be intended to be removed from the foil pan. It is meant to be baked and also cut and eaten all while being in the pan. Can I wrap the pan in Press and Seal then cover it in foil? Or, what’s the best way?
Hi Penny, yes, we’d make sure the top is tightly covered in Press N Seal (or plastic wrap) and then a layer of foil to ensure moistures stays out. Hope this helps!
Thank you, finally the perfect recipe. I use this for cupcakes and layered cakes and its always hit