Vanilla Sheet Cake

Ingredients

Vanilla cake

• 1 cup (226 g) unsalted butter, room temperature
• 1 ¾ cups (345 g) granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 3 cups (336 g) cake flour, measured properly
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 1 cup (227 g) whole milk, room temperature

Whipped Buttercream Frosting

• 1 cup (226 g) unsalted butter, room temperature
• 4 cups (454 g) confectioner’s sugar
• ⅓ cup (75 g) heavy cream
• 2 teaspoons vanilla extract
• ⅛ teaspoon salt

Directions

Vanilla Cake

• Preheat oven to 350 degrees Fahrenheit. Generously grease a 9×13, a 13×18 inch baking pan, or two 9-inch round cake pans and set aside.
• In a large bowl, add room temperature butter and granulated sugar. Beat until creamed and fluffy, about a minute. Add vanilla and eggs, one at a time, mixing until incorporated and smooth.
• In a separate bowl, sift together dry ingredients: cake flour, baking powder, and salt. Add half of the dry ingredients to butter mixture. Mix until just combined. Add half of milk, again mixing until just combined. Repeat once more to add remaining dry ingredients and milk.
• Pour batter into prepared baking sheet (or evenly between two round cake pans) and spread into an even layer.
• 9×13 baking pan: 32-38 minutes13x18 half sheet pan: 18-20 minutesTwo 9 inch round cake pans: 26-30 minutesTwo 8 inch round cake pans: 28-34 minutesBake your cake using the times listed above as an estimate, or until cake is baked through in the center. If your cake jiggles in the middle, it needs more time. If cake is not jiggly, gently press into the center with a finger. If an indent is left, your cake is not done. If cake springs back, it’s done. Ovens can run hot, so I suggest using visual cues and not relying on time alone.
• Remove cake from oven and allow to cool completely in the pan(s) on a wire cooling rack.

Frosting

• In a large bowl, add room temperature butter and beat until creamy. Add confectioner’s sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
• Add heavy cream, vanilla extract, and salt. Whip for an additional 2-3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
• For a sheet cake: Spread frosting in an even layer onto cooled cake. Optionally, add sprinkles before frosting crusts.For a layer cake: Gently flip and remove cakes from their pans. Trim the rounded tops with a serrated knife to make flat layers. Place one layer onto a cake stand or plate. Top with frosting in an even layer. Add second layer of cake and top with another layer of frosting. Spread remaining frosting onto the sides of the cake.
• Slice and serve.