Vanilla Sheet Cake Recipe

Vanilla Sheet Cake Recipe 

Ingredients

• For the Cake:
• 2½ cups (315g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (227g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
• ½ cup (120ml) sour cream
• For the Vanilla Frosting:
• 1 cup (227g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 tsp vanilla extract
• 2–4 tbsp (30–60ml) milk or heavy cream
• Pinch of salt (optional, for balance)
• Decoration:
• Colorful sprinkles of your choice

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) baking pan with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.

Mix in the sour cream until smooth. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.

For the frosting, beat the butter until creamy. Gradually add the powdered sugar, mixing slowly to avoid a sugar cloud. Add vanilla and milk (a tablespoon at a time) until your desired consistency is reached. Beat on high for a few minutes for a fluffy texture.

Spread the frosting evenly over the cooled cake and decorate generously with colorful sprinkles.