Go Back

Vanilla Sheet Cake

A delightful and simple cake with a soft, tender crumb and rich vanilla flavor, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 large eggs

Method
 

Preparation
  1. Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar
  1. In another bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy—about 3-5 minutes.
Add Eggs and Vanilla
  1. Crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and blend until smooth.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Blend until just combined.
Pour into Pan
  1. Pour the batter into the prepared baking pan, spreading it evenly.
Bake
  1. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool
  1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a dairy-free version, substitute milk with almond or oat milk. Use plant-based butter for a vegan alternative. Avoid over-mixing the batter to prevent a dense cake. Store in an airtight container for up to 3 days or in the refrigerator for up to a week.