Classic Vanilla Sheet Cake Recipe with Buttercream Icing: The Perfect Beginner’s Cake
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 15
Introduction
Sometimes the simplest recipes are the most magical, and this Classic Vanilla Sheet Cake with Buttercream Icing is proof of that! This is the cake that launched a thousand baking journeys – tender, moist, and bursting with pure vanilla flavor, topped with the fluffiest, most delicious buttercream you’ve ever tasted. It’s the kind of cake that makes birthdays feel special, potlucks memorable, and ordinary Tuesday nights a little sweeter.
Perfect for absolute beginners, this recipe uses basic pantry ingredients and foolproof techniques that guarantee success every single time. No complicated steps, no fancy equipment, and no chance of failure – just pure, classic cake perfection that will have everyone asking for your “secret recipe.” The best part? It feeds a crowd and stays incredibly moist for days!
Why You’ll Love This Recipe
• Foolproof for beginners: Simple one-bowl mixing method with ingredients you probably already have • Feeds a crowd: One 9×13 pan serves 15 people generously – perfect for parties and gatherings
• Stays incredibly moist: Thanks to the perfect balance of butter and oil, this cake stays tender for days • Versatile base: Easily customized with different extracts, mix-ins, or frosting flavors
Ingredients
For the Vanilla Sheet Cake
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 1/4 cups | Spooned and leveled, not packed |
| Granulated sugar | 1 1/2 cups | |
| Baking powder | 2 1/2 teaspoons | Make sure it’s fresh |
| Salt | 1 teaspoon | |
| Unsalted butter | 1/2 cup | Room temperature, cubed |
| Vegetable oil | 1/3 cup | For extra moisture |
| Large eggs | 3 | Room temperature preferred |
| Vanilla extract | 2 tablespoons | Use pure vanilla for best flavor |
| Whole milk | 1 1/4 cups | Room temperature |
For the Classic Buttercream Icing
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks) | Room temperature, very soft |
| Powdered sugar | 4 cups | Sifted if lumpy |
| Vanilla extract | 2 teaspoons | |
| Heavy cream or milk | 3-4 tablespoons | Add gradually |
| Salt | 1/4 teaspoon | Enhances the vanilla flavor |
Equipment Needed
• 9×13 inch baking pan • Large mixing bowl • Electric mixer (hand or stand mixer) • Measuring cups and spoons • Rubber spatula • Wire cooling rack • Offset spatula (for frosting, optional but helpful)
Step-by-Step Instructions
- Set up for success: Preheat your oven to 350°F (175°C). Grease your 9×13 inch pan thoroughly with butter, then dust with flour, tapping out the excess. This double protection ensures your cake will release perfectly.
- Mix the dry ingredients: In your large bowl, whisk together flour, sugar, baking powder, and salt until completely combined. Make sure there are no lumps – this is your cake’s foundation!
- Add the fats: Add the cubed room-temperature butter and oil to the dry ingredients. Using your electric mixer on medium speed, beat for 2 minutes until the mixture looks like coarse crumbs with some larger butter pieces. This creates the cake’s tender texture.
- Incorporate the wet ingredients: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The batter might look a bit lumpy at this point – that’s normal!
- Add the milk gradually: With the mixer on low speed, pour in the milk in three additions, mixing just until combined after each addition. Don’t overmix – stop as soon as you don’t see streaks of flour.
Tip: Room temperature ingredients mix together much more easily and create a smoother batter. If you forgot to take your eggs and milk out early, place eggs in warm water for 5 minutes and microwave milk for 15-20 seconds.
- Pour and smooth: Transfer the batter to your prepared pan and spread it evenly with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake to golden perfection: Bake for 22-28 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched.
- Cool completely: This is crucial for frosting! Let the cake cool in the pan on a wire rack for at least 1 hour before frosting. Trust me, patience here pays off!
Making the Perfect Buttercream
- Cream the butter: In a large bowl, beat the very soft butter with an electric mixer for 3-4 minutes until it’s pale and fluffy. This step is key to light, airy frosting!
- Add sugar gradually: With the mixer on low, add powdered sugar one cup at a time, beating well after each addition. Scrape down the bowl as needed.
- Perfect the consistency: Add vanilla, salt, and 3 tablespoons of cream. Beat on high speed for 2-3 minutes until fluffy and spreadable. If too thick, add more cream one tablespoon at a time. If too thin, add more powdered sugar.
- Frost like a pro: Using an offset spatula or large spoon, spread the buttercream evenly over the completely cooled cake. Start with dollops across the surface, then smooth together for even coverage.
Serving Suggestions
This classic vanilla cake is perfect on its own, but here are some ways to make it extra special:
• Cut into neat squares and serve on pretty plates with a glass of cold milk • Add fresh berries on top for a pop of color and freshness • Dust with colorful sprinkles for birthdays and celebrations • Serve alongside vanilla ice cream for the ultimate vanilla experience • Pair with hot coffee or tea for an afternoon treat • For elegant occasions, garnish with edible flowers or a light dusting of powdered sugar
Success Tips & Variations
For the fluffiest cake: Make sure your baking powder is fresh (replace every 6 months) and don’t overmix once you add the flour. Overmixing develops gluten, which makes cakes tough instead of tender.
Room temperature is key: Cold ingredients don’t mix well and can cause a lumpy batter or dense cake. Plan ahead and take eggs, butter, and milk out 1-2 hours before baking.
Flavor variations to try: • Lemon: Replace 1 tablespoon vanilla with lemon extract and add 2 tablespoons lemon zest • Almond: Use 1 tablespoon vanilla + 1 tablespoon almond extract
• Funfetti: Fold in 1/2 cup rainbow sprinkles with the flour • Chocolate chip: Add 1 cup mini chocolate chips to the finished batter
Frosting alternatives: • Cream cheese frosting (replace half the butter with cream cheese) • Chocolate buttercream (add 1/2 cup cocoa powder) • Peanut butter frosting (replace 1/4 cup butter with peanut butter)
Storage secrets: Cover tightly and store at room temperature for up to 4 days, or refrigerate for up to a week. The cake actually gets more moist and flavorful after day one!
FAQs
Can I make this cake without a mixer?
While an electric mixer gives the best results, you can make this by hand with some extra elbow grease! Use a large whisk and really work to cream the butter and sugar together. The frosting will be more challenging by hand, so consider using a simple powdered sugar glaze instead.
Why did my cake turn out dense?
The most common causes are overmixing the batter (which develops tough gluten) or using expired baking powder. Also check that you measured flour correctly – spooning it into the cup and leveling, not scooping directly from the bag.
Can I halve this recipe for a smaller cake?
Absolutely! Use an 8×8 or 9×9 inch square pan and reduce the baking time to 18-22 minutes. Halve all ingredients except reduce the eggs to 1 whole egg plus 1 egg yolk.
How do I know when the buttercream is the right consistency?
Perfect buttercream should hold its shape when you lift the beaters but spread easily with a spatula. It shouldn’t be so stiff that it tears the cake surface, or so thin that it runs off the sides.
Can I freeze this cake?
Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature, then frost before serving. You can also freeze frosted pieces individually for grab-and-go treats.
Conclusion
This Classic Vanilla Sheet Cake with Buttercream Icing isn’t just a recipe – it’s your gateway to confident baking! There’s something deeply satisfying about creating this timeless dessert from scratch, watching simple ingredients transform into something that brings pure joy to everyone who tastes it. The tender crumb, rich vanilla flavor, and cloud-like buttercream create the perfect harmony that defines what a truly great cake should be.
Whether this is your very first cake or your hundredth, this recipe will never let you down. It’s reliable, delicious, and endlessly adaptable to your taste preferences and creative ideas. So preheat that oven, gather your ingredients, and get ready to create some sweet memories. Once you taste this homemade perfection, you’ll never want to go back to boxed cake mix again!
What’s your favorite way to customize a classic vanilla cake? Share your creative variations in the comments below – I love hearing how you make recipes your own!
