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Moist Vanilla Sheet Cake Recipe with Easy Creamy Buttercream Frosting

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A simple, moist vanilla sheet cake paired with a creamy buttercream frosting that is easy to make and perfect for any occasion. This recipe uses pantry staples and yields a tender, flavorful cake that stays moist for days.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 ½ teaspoons pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition until the batter is smooth and pale.
  5. Stir in the vanilla extract.
  6. Add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Fold gently after each addition to avoid overmixing.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 35-40 minutes, checking at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Add vanilla extract and a pinch of salt. Beat on high for about 3 minutes until light and fluffy. Adjust cream or sugar for desired consistency.
  11. Spread the buttercream evenly over the cooled cake using an offset spatula.
  12. Slice into squares and serve. Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.

Notes

Use room temperature eggs and butter for best results. Do not frost the cake while warm to avoid melting the buttercream. Sift powdered sugar for smooth frosting. For dairy-free version, substitute vegan butter and plant-based milk/cream. Store cake in airtight container to maintain moisture.

Nutrition

Keywords: vanilla sheet cake, buttercream frosting, easy cake recipe, moist vanilla cake, simple dessert, crowd-pleaser cake

Find it online: https://tastypierecipes.com/moist-vanilla-sheet-cake-recipe-with-easy-creamy-buttercream-frosting/