9×13 Vanilla Cake Recipe: The Perfect Sheet Cake for Every Occasion
Why You’ll Love This 9×13 Vanilla Cake Recipe
Need a dessert that feeds a crowd without the fuss? This classic 9×13 vanilla cake recipe is your answer! Whether you’re hosting a birthday party, bringing treats to a potluck, or simply craving homemade cake, this recipe delivers every time. The best part? It’s made with simple pantry ingredients, requires just one bowl for mixing, and bakes in a single pan. No fancy decorating skills needed—just pure vanilla goodness that disappears fast!
This vanilla sheet cake strikes the perfect balance between moist and fluffy, with a tender crumb that pairs beautifully with any frosting or can be enjoyed plain with fresh fruit. It’s beginner-friendly, foolproof, and guaranteed to become your go-to cake recipe.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 30-35 mins | 50 mins | 12-15 | Easy |
What You’ll Need
For the Cake:
- 2 cups all-purpose flour – The foundation of our cake
- 2 cups granulated sugar – For sweetness and tender texture
- 1/2 cup unsalted butter, softened – Adds richness and moisture
- 3 large eggs, room temperature – Helps bind everything together
- 1 cup whole milk – Creates a tender crumb
- 2 teaspoons vanilla extract – The star flavor
- 2 teaspoons baking powder – For proper rise
- 1/2 teaspoon salt – Enhances all the flavors
- 1/4 cup vegetable oil – Extra moisture insurance
Substitutions:
- Butter → Margarine or coconut oil (solid, not melted)
- Whole milk → 2% milk, buttermilk, or dairy-free milk
- Vegetable oil → Melted butter or applesauce for lighter option
- Vanilla extract → Almond extract (use half the amount) or lemon zest
Step-by-Step Directions
- Preheat and prep your pan. Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or cooking spray, then dust lightly with flour. This prevents sticking and ensures easy removal.
- Mix the dry ingredients. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures even distribution of leavening agents.
- Cream the butter. Add the softened butter to your dry ingredients. Using an electric mixer on medium speed, beat for 2-3 minutes until the mixture resembles coarse crumbs. This creates the cake’s tender texture.
Pro tip: Make sure your butter is properly softened—it should give slightly when pressed but not be melted. Room temperature butter creates the best texture.
- Add the wet ingredients. Pour in the milk, eggs, vanilla extract, and vegetable oil. Beat on medium speed for 2 minutes until the batter is smooth and well combined. Don’t overmix—stop as soon as everything is incorporated.
- Check your batter consistency. The batter should be smooth and pourable but not too thin. It should coat the back of a spoon lightly. If it seems too thick, add 1-2 tablespoons of milk.
- Pour and level. Transfer the batter to your prepared 9×13 pan. Gently tap the pan on the counter 2-3 times to release air bubbles, then use a spatula to spread the batter evenly to all corners.
- Bake to perfection. Place in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely. Allow the cake to cool in the pan for at least 15 minutes before frosting or serving. For best results, cool completely for 1 hour.
Don’t rush the cooling! Frosting a warm cake will cause the frosting to melt and slide off.
How to Serve
This versatile vanilla cake pairs beautifully with numerous options:
Classic pairings: Vanilla or chocolate buttercream frosting, cream cheese frosting, or simple powdered sugar dusting.
Fresh and light: Serve with fresh berries and whipped cream, or a drizzle of berry compote.
Celebration style: Top with colorful sprinkles, candies, or themed decorations for birthdays and special occasions.
Elegant presentation: Dust with powdered sugar and serve with vanilla ice cream and fresh mint.
The beauty of this 9×13 vanilla cake is its ability to be dressed up or down depending on the occasion. Cut into squares for casual gatherings or create individual portions for a more refined presentation.
Expert Tips for Success
Storage secrets: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week. The cake actually improves after the first day as flavors meld together.
Freezing instructions: Wrap individual pieces in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2 hours before serving.
Flavor variations: Add 1 tablespoon lemon zest for lemon vanilla cake, or substitute 1/4 cup cocoa powder for 1/4 cup flour to create a light chocolate version.
Altitude adjustments: If baking above 3,000 feet, reduce baking powder to 1 1/2 teaspoons and increase flour by 2 tablespoons.
Temperature matters: Always use room temperature ingredients for the smoothest batter and most even baking. Take eggs and milk out 1 hour before baking.
Mix-in ideas: Fold in 1/2 cup chocolate chips, sprinkles, or chopped fresh fruit before baking for extra flavor and visual appeal.
Common Questions
Can I make this cake without eggs?
Yes! Replace each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let the flax mixture sit for 5 minutes before using.
Why did my cake turn out dense?
Dense cake usually results from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling off, don’t pack it down. Mix just until ingredients are combined.
Can I double this recipe?
Absolutely! Double all ingredients and use two 9×13 pans. Baking time remains the same, but start checking at 28 minutes as ovens vary.
How do I know when it’s perfectly done?
The cake should spring back lightly when touched in the center, pull slightly away from the sides of the pan, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
What’s the best frosting for this vanilla cake?
Classic vanilla buttercream is traditional, but cream cheese frosting, chocolate ganache, or even a simple glaze work beautifully. The mild vanilla flavor complements almost any frosting choice.
Final Thoughts
This 9×13 vanilla cake recipe is more than just a dessert—it’s a canvas for creativity and a reliable crowd-pleaser that belongs in every baker’s repertoire. The simple ingredients and straightforward method make it perfect for beginners, while the consistently delicious results will have experienced bakers coming back to it again and again.
Whether you’re celebrating a special occasion or simply want to fill your home with the aroma of fresh-baked cake, this recipe delivers every time. The moist, tender crumb and rich vanilla flavor create the perfect base for any frosting or topping you choose. Give it a try—your family and friends will be asking for the recipe before you know it!
