Short description

This vanilla sheet cake is one of my favorite go-to desserts for birthdays, celebrations, or anytime I’m craving a soft, buttery cake. It’s made in a 9×13-inch pan and delivers the perfect balance of moistness, tenderness, and rich vanilla flavor. The creamy vanilla buttercream frosting makes it extra special.

Vanilla Sheet Cake

Why I’ll Love This Recipe

I love this recipe because it’s incredibly easy to prepare and always yields impressive results. The combination of butter and oil creates a rich yet moist crumb, and the sour cream adds a lovely tang and tenderness. The vanilla flavor is deep and comforting, and it’s the kind of cake that makes everyone ask for seconds. I also like that I don’t need any special equipment—just a simple pan and basic mixing tools.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ¾ cups cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
½ cup unsalted butter, room temperature
4 large eggs, room temperature
½ cup vegetable oil
⅓ cup full-fat sour cream (or plain yogurt), room temperature
1 ½ tablespoons pure vanilla extract
1 cup whole milk, room temperature

Buttercream frosting

1 cup unsalted butter, room temperature
2 ½ cups confectioners’ sugar, sifted
Pinch of salt
2 teaspoons pure vanilla extract
1–2 tablespoons milk
Rainbow sprinkles (optional, for garnish)

directions

I preheat the oven to 350 °F and grease or line a 9×13-inch pan with parchment paper.
In a bowl, I whisk together the cake flour, baking powder, baking soda, and salt.
In a large bowl, I beat the butter and sugar until light and fluffy, about 5 minutes.
I add the eggs one at a time, then mix in the oil, sour cream, and vanilla. It’s okay if the batter looks a little curdled at this stage.
I alternate adding the flour mixture and milk in three additions, starting and ending with the dry ingredients. I mix until just combined.
I pour the batter into the prepared pan and smooth the top.
I bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
I cool the cake completely in the pan on a wire rack—this takes about 2 hours.
For the frosting, I beat the butter until creamy, then gradually add the sugar and salt. I mix in the vanilla and milk until smooth and fluffy.
Once the cake is cool, I spread the frosting evenly over the top and decorate with sprinkles if desired.

Servings and timing

Servings: 20
Prep time: 10 minutes
Bake time: 30–35 minutes
Cooling time: 2 hours
Total time: about 2 hours 45 minutes

Variations

I like swapping the sour cream with plain Greek yogurt for a slightly tangier flavor.
Sometimes I change the frosting to chocolate, cream cheese, or strawberry for variety.
I add lemon zest or almond extract for a different twist.
For a holiday version, I top it with festive sprinkles or a flavored glaze.

storage/reheating

I store the frosted cake at room temperature, covered, for up to 3 days.
If I need to keep it longer, I refrigerate it and bring it to room temperature before serving.
For freezing, I wrap slices or the entire cake tightly in plastic and foil. It stays good in the freezer for up to a month.
I thaw the cake overnight in the fridge, then let it sit at room temperature before serving.

FAQs

Why did my batter look curdled?

This usually happens when ingredients aren’t fully at room temperature. I make sure everything sits out for at least an hour before mixing.

Can I use round cake pans instead of a sheet pan?

Yes, I can divide the batter between two 8-inch round pans. I just reduce the baking time and start checking around 25 minutes.

How do I prevent a domed top?

I bake the cake in the center of the oven and make sure the batter is evenly spread. Sometimes baking strips help with more even rise.

Can I make this ahead of time?

Absolutely. I often bake the cake a day ahead and frost it the next day. It holds up beautifully overnight.

Can I make this dairy-free or gluten-free?

I haven’t tried it, but using a gluten-free flour blend and dairy-free substitutes for butter and milk should work. I’d test with a small batch first to see how it turns out.

Conclusion

This vanilla sheet cake is one of those reliable recipes I turn to again and again. It’s moist, flavorful, easy to make, and perfect for feeding a crowd. Whether I’m making it for a party or just because, it never disappoints. It’s the kind of cake that always brings smiles—and I love that.