Classic Vanilla Sheet Cake Recipe For 10 x 15 Pan: Perfect for Feeding a Crowd
Why You’ll Love This Classic Vanilla Sheet Cake
Planning a birthday party, potluck, or family gathering? This foolproof vanilla sheet cake is your answer to feeding a crowd without the stress. Baked in a standard 10 x 15 inch pan, this recipe serves up to 20 people and delivers that perfect balance of moist, tender crumb with rich vanilla flavor that everyone loves.
What makes this recipe special? It uses simple pantry ingredients, comes together in one bowl, and bakes evenly every time. No fancy techniques or expensive ingredients required—just straightforward baking that delivers bakery-quality results. Plus, the large format makes it perfect for decorating, whether you’re going simple with powdered sugar or elaborate with buttercream frosting.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 25-30 mins | 45 mins | 16-20 | Easy |
What You’ll Need
For the Cake:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups | Spoon and level for accuracy |
| Granulated sugar | 2 cups | Regular white sugar works best |
| Baking powder | 2 teaspoons | Check expiration date |
| Salt | 1 teaspoon | Fine table salt |
| Unsalted butter | 1/2 cup (1 stick) | Room temperature |
| Vegetable oil | 1/2 cup | Canola or corn oil work too |
| Large eggs | 4 | Room temperature preferred |
| Whole milk | 1 1/3 cups | 2% milk works in a pinch |
| Vanilla extract | 2 teaspoons | Pure vanilla, not imitation |
| Hot water | 1 cup | Helps create moist texture |
For Simple Vanilla Glaze (Optional):
| Ingredient | Amount | Notes |
|---|---|---|
| Powdered sugar | 2 cups | Sifted to avoid lumps |
| Milk | 3-4 tablespoons | Add gradually |
| Vanilla extract | 1 teaspoon | Match the cake’s flavor |
| Salt | Pinch | Enhances sweetness |
Substitution Options:
- Dairy-free: Replace milk with oat milk or almond milk
- Egg substitute: Use 1/4 cup applesauce per egg for lighter texture
- Gluten-free: Substitute with 1:1 gluten-free flour blend
Step-by-Step Directions
- Prepare your workspace. Preheat oven to 350°F (175°C). Grease your 10 x 15 inch baking pan thoroughly with butter or cooking spray, then dust with flour, tapping out excess. This prevents sticking and ensures clean removal.
- Mix dry ingredients. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined. Make sure there are no lumps—this creates the foundation for even texture.
- Combine wet ingredients. In a separate bowl, beat together the softened butter and oil until smooth. Add eggs one at a time, beating well after each addition. Stir in milk and vanilla extract until fully incorporated.
- Create the batter. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or electric mixer on low speed, mix until just combined—don’t overmix, which can make the cake tough.
- Add hot water gradually. Slowly stir in the hot water. The batter will be quite thin, which is exactly what you want. This liquid batter creates the incredibly moist texture that makes this cake special.
Pro Tip: The thin batter might look wrong, but trust the process! This consistency ensures the cake bakes evenly across the large pan and stays moist for days.
- Pour and smooth. Transfer batter to your prepared pan, spreading it evenly with an offset spatula. Gently tap the pan on the counter a few times to release air bubbles.
- Bake to perfection. Place in preheated oven and bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
- Cool completely. Let the cake cool in the pan for 15 minutes, then run a knife around the edges to loosen. Allow to cool completely before frosting or glazing—this prevents melting and ensures clean cuts.
How to Serve
This versatile sheet cake pairs beautifully with various accompaniments. Serve plain with fresh berries and whipped cream for a light dessert, or go all out with rich chocolate buttercream frosting for special occasions.
Perfect pairings include:
- Fresh strawberries and vanilla ice cream
- Coffee or cold milk for casual gatherings
- Chocolate ganache drizzle for extra indulgence
- Cream cheese frosting with lemon zest for brightness
Garnish ideas:
- Dust with powdered sugar for elegant simplicity
- Top with colorful sprinkles for kid-friendly appeal
- Add toasted coconut flakes for tropical flair
- Pipe rosettes of buttercream around the edges
Expert Tips for Success
Storage secrets: This cake stays fresh covered at room temperature for up to 4 days, or refrigerated for up to a week. For longer storage, wrap unfrosted cake tightly and freeze for up to 3 months.
Flavor variations to try:
- Lemon twist: Replace vanilla with lemon extract and add 2 tablespoons lemon zest
- Chocolate marble: Swirl in 1/4 cup cocoa powder mixed with 2 tablespoons hot water
- Almond version: Use almond extract instead of vanilla for subtle nutty flavor
- Spice it up: Add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg for warm spice notes
Temperature matters: Room temperature ingredients blend more easily, creating smoother batter and better texture. Take eggs and milk out 30 minutes before baking.
Troubleshooting common issues:
- Dry cake: Don’t overbake—check at 25 minutes and every 2 minutes after
- Uneven baking: Rotate pan halfway through baking time
- Sunken center: Avoid opening oven door during first 20 minutes of baking
Common Questions
Can I halve this recipe for a smaller pan?
Yes! Use a 9 x 13 inch pan and reduce all ingredients by half. Baking time will be similar, around 25-28 minutes, but start checking at 20 minutes.
What if I don’t have a 10 x 15 pan?
You can use two 9-inch round pans instead. Divide batter evenly and reduce baking time to 20-25 minutes. Check with a toothpick for doneness.
Can I make this cake ahead of time?
Absolutely! Bake the cake up to 2 days ahead and store covered. It actually tastes better the next day as flavors meld together. Add frosting the day of serving for best appearance.
Why is my batter so thin?
This is normal and desired! The thin consistency, thanks to the hot water, creates an incredibly moist cake that stays tender for days. Don’t add more flour to thicken it.
How do I know when it’s perfectly done?
Look for edges that pull slightly away from the pan sides, a top that springs back when lightly touched, and a toothpick that comes out with just a few moist crumbs—not wet batter.
Final Thoughts
This classic vanilla sheet cake recipe is your go-to solution for stress-free entertaining. The generous 10 x 15 pan size means you’ll have plenty to share, while the simple ingredient list keeps things budget-friendly and accessible.
The beauty of this recipe lies in its reliability—it works every single time and provides the perfect canvas for your creativity. Whether you keep it simple with a dusting of powdered sugar or go elaborate with layers of frosting and decorations, you’re guaranteed a crowd-pleasing dessert that’ll have everyone asking for the recipe.
Ready to become the hero of your next gathering? Grab your ingredients and get baking—this foolproof cake is waiting to make your celebration extra sweet! Don’t forget to snap a photo of your beautiful creation and share your success story!
