Easy Vanilla Sheet Cake Recipe | Soft Homemade Birthday Cake for Parties
A soft, buttery vanilla sheet cake with real vanilla flavor, baked in a 9x13 pan and topped with creamy vanilla buttercream. Perfect for birthdays and parties with simple pantry ingredients and effortless frosting.
Ingredients
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 cup (226g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp vanilla bean paste (optional but recommended)
- 1 cup (240ml) buttermilk, room temperature
- 1/4 cup (60ml) neutral oil (such as canola or vegetable)
- 1 cup (226g) unsalted butter, room temperature (for frosting)
- 3 1/2 cups (420g) powdered sugar, sifted
- 2–3 tbsp heavy cream or milk
- 2 tsp pure vanilla extract (for frosting)
- 1/4 tsp fine sea salt (for frosting)
- Sprinkles for finishing (optional)
Instructions
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9x13-inch metal baking pan and line it with parchment, leaving overhang.
- Bring the butter, eggs, and buttermilk to room temperature.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
- In a large bowl or stand mixer, beat the butter and granulated sugar on medium-high until pale and fluffy, 3–4 minutes, scraping the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and vanilla bean paste.
- Stir the buttermilk and oil together in a measuring cup.
- On low speed, add the dry ingredients in three additions, alternating with the buttermilk-oil mixture in two additions, beginning and ending with dry, mixing just until the flour disappears.
- Spread the batter evenly in the prepared pan, tap once on the counter to settle, and bake until the center springs back and a toothpick comes out with a few moist crumbs, 28–34 minutes.
- Cool the cake completely in the pan on a rack for 1–2 hours before frosting.
- For the frosting, beat the butter on medium-high until creamy, 1–2 minutes.
- Add the powdered sugar 1 cup at a time, mixing on low to incorporate, then add vanilla and salt.
- Drizzle in 2 tablespoons cream and beat on medium-high for about 2 minutes until fluffy, adding the remaining tablespoon of cream if a softer spread is desired.
- Spread the frosting generously over the cooled cake, add sprinkles if using, slice, and serve.
Notes
Store frosted cake covered at cool room temperature for 1–2 days, or refrigerate slices up to 5 days and bring to room temperature before serving. Freeze unfrosted cake tightly wrapped for up to 2 months; thaw in the fridge overnight before frosting. For funfetti, fold 1/2 cup rainbow jimmies into the batter. For lemon-vanilla, add 1 tbsp lemon zest and swap 2 tbsp buttermilk with lemon juice. For strawberry frosting, beat in 1/4 cup freeze-dried strawberry powder. For almond, replace 1 tsp vanilla with 1 tsp almond extract and top with toasted almonds. Cupcake option: bake at 350°F for 18–22 minutes, about 24 cupcakes.