This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Use this cake recipe as a birthday sheet cake or for anytime you crave a simple classic dessert. Top the cake with whipped vanilla buttercream, a frosting made from butter, confectioners’ sugar, and heavy cream and whipped until extra fluffy.
When it comes to classics like vanilla cake, the chapter never really ends. You see, there’s 3 layer vanilla cake, vanilla cupcakes, vanilla naked cake, one layer vanilla cake (aka strawberry shortcake cake!), vanilla 6 inch cake, confetti cake, and even a vanilla white cake hybrid. Each of these recipes use the same ingredients, only remixed and divided in different proportions.
But what about a simple vanilla sheet cake recipe?
That’s what we’re focusing on today. This is a pure and classic vanilla sheet cake with a soft, springy crumb and unbelievable sweet vanilla flavor. It’s the simple birthday cake you need and buttery taste you love. And let’s add a giant fluff ball on top—otherwise known as whipped buttercream. This is dessert nostalgia at its finest!
One reader, Gabrielle, commented: “I followed the recipe exactly and it came out amazing! I made it for someone’s birthday at work and it was a hit. It transported and served nicely right out of the dish. I would make this again! ★★★★★“
Another reader, Teri, commented: “Just made this today! Delicious, light, fluffy, and rose beautifully! ★★★★★“
Another reader, Alycia, commented: “Love, love, LOVE this cake! It has become my go-to birthday cake recipe, both for myself and for anyone I can talk into letting me make them a cake. It is fluffy with great crumb and flavor. I’ve made it into a 2-layer cake several times, following the baking instructions in the recipe Notes section. I’ve added sprinkles and mini chocolate chips, too! ★★★★★“
Behind the Vanilla Sheet Cake Recipe
My vanilla cake recipe (the best I’ve ever had!) yields too much batter for a 9×13-inch quarter sheet cake, while the strawberry shortcake cake batter isn’t quite enough. My 2 layer vanilla/white cake hybrid is super light and fluffy and while it’s the perfect amount for a 9×13-inch quarter sheet pan, it doesn’t have the same buttery tight crumb as traditional vanilla cake. For today’s recipe, I took what I love about these cakes and combined them into the appropriate amount of batter to fit this classic size pan.
First, let’s walk through an in-depth tutorial of the mixing method. (Reverse creaming! You’re going to love it.) Though this is a very straightforward recipe, I encourage you to read through my tips before getting started.
Reverse Creaming Method for Cake
Do you remember when I shared Tessa’s Blackberry Lavender Cake? I just love her recipes! Prior to that cake, I had only used the reverse creaming method a handful of times. I loved her cake’s texture, so I replicated it with my strawberry shortcake cake not long after. We’re going to use the same method with today’s vanilla sheet cake recipe. Instead of starting with creaming butter and sugar together like traditional cake recipes, the reverse creaming method begins with the dry ingredients and ends with the eggs. This method produces a lighter and tighter crumb with more spring. The slices are tight like pound cake, but not dense in the slightest. It’s velvety soft and almost tastes creamy.
This method is so unique, but very easy.
Sift the dry ingredients, including the sugar, into a bowl. Sifting with a fine mesh strainer is imperative because it aerates the dry ingredients and leaves behind larger sugar crystals. Remember, we aren’t creaming sugar and butter together where large sugar crystals are usually broken down. Next, mix in cubed room temperature butter, a little milk, and vanilla extract. In this step, the butter coats the flour. The coating of fat minimizes the flour’s formation of gluten, which helps result in a finer cake crumb. You’ll taste the difference.
By the way, we coat flour with fat when we make biscuits and pie crust too. This practice helps produce an extra flaky (not dense) baked good.
Success Tip: Cube the butter when it’s cold. Smaller pieces of butter will warm to room temperature much quicker than a full stick of butter. Plus, it’s easy to cut cold butter into cubes as opposed to warmer room temperature butter.
After that, we’ll add the rest of the liquids including the remaining milk, the sour cream, and eggs. The photo on the left (below) is our sheet cake batter. I promise it’s the creamiest batter you’ll ever work with. Avoid over-mixing it.
Which Cake Pan?
Use whichever 9×13-inch pan you have on hand. I usually lean towards a glass 9×13-inch pan simply because the cake looks extra beautiful serving right out of the dish. It’s what I prefer when making cookies and cream cake and yellow sheet cake, too. If using a metal baking pan, keep a close eye on the cake. Metal pans usually mean a quicker bake time, though my test recipes (in all different pans) each finished baking around the same time.
Vanilla Sheet Cake Ingredients
Whether you’re a beginner baker or pro, you’ll be happy to see that this vanilla sheet cake requires only a handful of super basic baking ingredients. Each one serves a purpose and for best results, I don’t recommend making substitutions.
- Cake Flour: Cake flour produces the softest cake. There’s simply no competition, but you can certainly make this cake flour substitute if needed. Cake flour is sold in the baking aisle with the other flours. You can use leftovers in any recipes using cake flour.
- Sugar & Salt: Sugar sweetens the cake and salt adds flavor.
- Baking Powder & Baking Soda: Remember the differences in baking powder vs baking soda and why it’s important to use both in some recipes?
- Butter: Room temperature butter is the workhorse behind this whole recipe, especially the reverse creaming method. It also adds flavor. I recommend using unsalted butter in this sheet cake recipe. If you’re interested, here’s a post I wrote on salted butter vs unsalted butter.
- Vanilla Extract: Vanilla extract adds flavor. Use an entire Tablespoon… trust me! And if you use homemade vanilla extract, even better. 🙂
- Whole Milk: The cake’s crumb is extra rich and we have the whole milk to thank for it. Avoid lower fat or nonfat milks. Moist cakes need fat.
- Sour Cream: The moist maker! Thanks to sour cream, this cake melts in your mouth.
- Eggs: To obtain a fluffier cake, I usually add extra egg whites. However, this sheet cake didn’t need it. Maybe my ratios were off, but my few test recipes proved that this combination of ingredients brought together with the reverse creaming method doesn’t need extra whites. Simply use 3 full eggs. Actually, in one test recipe, I used 4 eggs with no sour cream. The cake tasted heavy, so I ultimately swapped 1 egg with sour cream. The cake is much lighter and moister.
Whipped Buttercream
Elevating this vanilla sheet cake is a lovely blanket of whipped buttercream. Use the same ingredients as my regular vanilla buttercream recipe, but add extra heavy cream and whip it for a few extra minutes. A little extra cream and a little extra whip turn this frosting into a buttercream/whipped cream duo. This is the same frosting we use to fill our cream-filled chocolate cupcakes. It’s mega creamy and fluffy, as if you borrowed a puffy cloud from the sky and slathered it on a cake. Talk about dreamy!
Couldn’t you get lost in these swirls?
If you want to go the extra mile, top this beauty with thick and fluffy Swiss meringue buttercream instead. For a less sweet option, try my whipped frosting. It’s a personal favorite! And for a pretty pink spin, strawberry buttercream frosting pairs wonderfully with vanilla cake.
Make an American Flag Cake!
Before we finish up, let’s chat about turning this vanilla sheet cake into a flag cake. Spread 2/3 of the frosting all over the cake, saving the remaining 1/3 for piping detail. Grab some fresh blueberries and halved strawberries and line them up to mimic the stars and stripes on an American flag. I used Ateco 32 piping tip for the piping between the “stars” and Ateco 844 piping tip for the piping between the “stripes.”
This would be an excellent choice for Memorial Day Weekend or the Fourth of July. See more Memorial Day Weekend recipes and 4th of July desserts.
Would love to know if you try this sheet cake!!
More Quarter Sheet Cake Recipes
- Banana Cake
- Pumpkin Cake
- Cookies & Cream Cake
- Yellow Sheet Cake
- Pineapple Carrot Cake
- Spice Cake & Apple Cake
- Zucchini Cake
Vanilla Sheet Cake with Whipped Buttercream Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Each ingredient serves a purpose and for best results, I don’t recommend making substitutions.
Ingredients
- 3 cups (354g) cake flour (spooned & leveled)
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, cubed and softened to room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature and divided
- 1/3 cup (80g) sour cream, at room temperature
- 3 large eggs, at room temperature
Whipped Vanilla Buttercream
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream (can be cold or room temperature)
- 2 teaspoons pure vanilla extract
- salt, to taste
- optional: sprinkles for garnish
Instructions
- Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13-inch cake pan.
- Sift the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and 1/2 cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl. The mixture will resemble a thick dough.
- Whisk the remaining milk, the sour cream, and eggs together in a medium bowl. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
- Pour and spread batter evenly into prepared pan. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.) Frosting should be extra fluffy.
- Spread frosting in a thick layer on cooled cake. I use and recommend an offset spatula. If desired, use a piping tip to pipe some frosting and/or garnish with sprinkles. Slice and serve.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the refrigerated frosting sit at room temperature for 10 minutes, then beat with a mixer for 1 minute to bring it back to a spreadable consistency. Frosted cake or unfrosted cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): 9×13-inch Cake Pan | Fine Mesh Sieve | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Cooling Rack | Offset Spatula
- Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2 dozen. Or try my vanilla cupcakes recipe.
- 2 Layer Cake: If desired, you can use this batter to make a 2 layer cake instead. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter—keep a close eye on the cakes at 20 minutes and check for doneness with a toothpick.
- Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
- Sprinkle Cake: To make a sprinkle cake, fold about 2/3 cup (105g) of sprinkles into the cake batter. Avoid nonpareils (the little balls), which tend to bleed their color.
- Chocolate Frosting: If desired, swap the whipped vanilla buttercream with chocolate buttercream. The chocolate buttercream calls for beating for 1 minute, but for a fluffy whipped texture, whip for 3 full minutes.
Reader Comments and Reviews
Hi Sally, I just wanted to say a massive thank you for all of your wonderful recipes, including this one! I undertook the insane task of baking a cake for 90 (!!!) kids and chose this recipe, and it was a massive success! This was such an amazing cake, I will definitely be making this again. Thank you again!
We’re so thrilled to hear this cake was a success for you, Jana!
is it okay if i dont add sour cream and whole milk??
Hi Anna, we don’t recommend it — the cake needs the moisture from both. Alternatively, you could use buttermilk as a substitute to replace the milk AND the sour cream. So, 1 and 1/3 cups total.
Needing a vanilla sheet cake for a wedding with 60 guests. Would this be a hit?
Hi Vicci! I’ve baked this cake for a party before and it was a huge hit! Let us know if you give it a try 🙂
Thank you!
For the cake batter, is the sour cream commercial sour cream or dairy sour cream? Thank you.
Hi Arleen, we use dairy sour cream.
Sorry to sound so ignorant, but is that the sour cream that is used for baked potatoes?
Yes, that’s correct 🙂
Question: would I be able to bake this cake a day before, store it in the fridge and decorate it with frosting the next day? Not sure if it would dry out if not stored properly
Hi sally! I see you haven’t answered my question, can I get a response as soon as possible? I’m planning on starting this cake on Tuesday, thanks!
Hi Sally! Can this frosting be left out at room temperature or does it need to stay in the fridge because of the milk? Would it also be ok to use half and half instead of heavy cream?
Hi Ali, the frosting should be fine left at room temperature for about a day, then we’d recommend storing in the refrigerator. You can use half and half in place of the heavy cream, it just won’t be *quite* as thick but it totally works.
Do you think this cake is light enough to go well with a simple whipped cream frosting? And strawberries. Thanks!
Hi Maria, definitely! We do something similar with our fresh berry cream cake. Hope you enjoy it!
Hi Sally, my daughters and I love your recipes! I’d love to try this for their 16th birthday, but they would like layers. Could I use this recipe to cut round layers out? Thank you!
Hi Beth, absolutely — you can divide this cake into 2, 9 inch rounds. See recipe notes for more details. Hope it’s a hit!
Thanks! I did see that you could do two 9″ rounds, but I’m hoping to bake as a sheet cake and then cut out 8″ rounds to make a three-layer cake. I think it will work after seeing another comment about doing it in a jelly roll. Thanks again!
Thank you so much – for the advice and quick response!! Preparing to bake right now, just waiting for dairy to come to room temp. Will make icing tomorrow. Will let you know how it turns out!
I’m going to make this recipe for a 4th of July party (which is being held tomorrow). Adjusting to fit a jelly roll pan (12×18) – can’t wait! But, was wondering if this would taste good with Sally’s Favorite Cream Cheese Frosting instead. What do you think – didn’t know if it would be too heavy for the cake. If I could use it, should I double the recipe or just 1.5? Thank you!! Happy 4th!!
Hi Vanessa, cream cheese frosting would be delicious on this cake! 1.5 the recipe should be plenty.
I am going to be making this cake 48 hours before serving it and am wondering if I should freeze it or if it will be fine in the fridge. Thank you!
Hi Maya! I fear the cake will dry out if made that far in advance. We recommend freezing the cake and assembling the same day as serving – see recipe notes for details!
Hi Sally,
So excited to try this for the 4th this weekend.
What would the adjustments be if I am making a 12×18?
If this was also a chocolate cake, do you have a recipe for that too?
Thank you so much
Hi Lucy! You can reference this cake pan sizes and conversions guide to find out how much batter you’ll need for that pan. Here’s our reader favorite chocolate cake recipe!
Thank you!
Hi! Planning to make this soon! Can I make this an orange cake by adding orange zest and juice, or will that affect the texture or bake of the cake? Tysm!
Hi Stella! Adding orange juice would alter the texture of the cake, but zest would be perfect! You can always top it with this lemon buttercream (using orange juice and zest instead of lemon) as well for extra flavor. Enjoy!
I made this for a friend’s birthday and it turned out great!
For the flag cake, are you able to tell me which piping tip was used for frosting that goes around the stars? Or is it the same one that was used for the frosting that went in between them.
Hi sally,
I tried a lot you recipes and I love them.
I have question will this cake be firm enough to cut it to make number cake ?
Thank you so much
Hi Nancy, you should be able to use this cake for a number cake — enjoy!
How did your number cake turn out? I am hoping to make one soon and am looking for a recipe.
Hello! I would love to use this frosting for cupcakes, about how many cupcakes will this cover?
Hi Joy! About 12-16 cupcakes generously.
Hi Sally! Have you ever tried this recipe subbing some of the butter for oil? My favorite vanilla cake recipe used 1/2 cup of each with similar quantities of the other ingredients in this recipe. Do you think it would work for this recipe using the reverse cream method? Thanks!
Hi Beth, Unfortunately, this method of preparation wouldn’t work with oil. You could try coconut oil which is solid at room temperature, but I still fear it wouldn’t set up properly.
Thanks Stephanie! This recipe of Sally’s does use oil with the reverse cream…
https://route-span.live/strawberry-shortcake-cake/%3Cbr /> Is that because it’s only a small amount of oil (1/2 of the amount of butter)?
Yes, that recipe only uses only 2 TBS on oil for some added moisture 🙂
Sally, Woohoo!! I love bakery cake but I always find the frosting way too sweet and ‘pasty’. I followed this recipe exactly as written except I halved it since there are only three in my family. It fit perfectly in a 8″ x 8″ glass Pyrex dish. It is so delicious. Cake texture is terrific and frosting is perfectly sweet but not over the top – ha ha!! Thank you so much for the recipe!!
I wanted to make a butterscotch sheet cake, but I couldn’t find one that I felt would be soft and moist and not dense after everything I’ve learned from following Sally. So, I went back to your website and found this recipe. I switched the sugar 1:1 for dark brown sugar, did 2 tsp baking powder, and baked it in a 10×15 and just watched it for bake time. I then made a butterscotch sauce ( from a different website) which was horrible! So, I looked around your page and found your sauce. Perfect!!! I added that to your buttercream and made a delicious butterscotch buttercream! Thank you for everything you’ve taught me so that I am able to do these modifications!
Hi Sally, if I wanted to make this in a 19 x13 (half sheet cake) pan would you recommend doubling the recipe?
Hi Heather, You can use this recipe as a written for a thinner half sheet cake or 1.5x the recipe for the half sheet pan. Doubling the recipe would be too much.
Hi Sally
Pls help my cake fell while cooling. I followed the recipe exactly. I made the cake and pastry flour as per your instructions. I baked this cake in a glass 9 x 13 pan and baked it for 40 minutes. The tooth pick came out clean. I left it in the pan to cool completely. It had risen beautifully but then fell. What did I do wrong?
Hi Barbara, when cakes sink or deflate, they’re usually not completely cooked through. Or the leaveners (baking powder and soda) may have been close to expiration. Avoid opening and closing the oven door during bake time as well, which can also deflate the center of the baked cakes. We hope all of this helps for next time!
Can I freeze the whipped vanilla buttercream?
Hi Chrissy! You bet – freeze up to 3 months. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. Enjoy!
Good Morning Sallyy.. I’m a big Fan of your delicious cake recipes… I have had great success in my own baking creations with these flavorful cakes…. I have an 11×15 pan. Im trying to follow your conversion chart and sheet cake with this recipe for Memorial Day.. Math is not my strong point when it comes to this as well. Can you please advise the ratio of measurement as well as time to achieve if possible…Thank you for sharing your cake addictions.. Blessings Always:)
Hi Angie, Without doing the exact calculations you can try making 1.5 times this recipe for your pan. You might have a bit of leftover batter (which you can use to make a few extra cupcakes!). We are unsure of the exact bake time need.
Hi Angie, we’re so glad you’ve been enjoying our cake recipes! You might find our Cake Pan Sizes & Conversions guide helpful for scaling this cake up/down for your needs. Time will vary based on the size pan and thickness of your layers. As always, use a toothpick to test for doneness. Hope this helps!
Love the taste and texture but mine puffed up on the centre leaving cake very thin at the sides and edges. I used a metal non stick pan. What should I do differently
I hate when that happens!! I find if you spread the cake batter well, esp. at the corners/edges, and also rotate your pans at least once or twice during baking, it makes a difference. Last night I baked the yellow sheet cake in a 9×13 metal nonstick usa pan ( lined with greased aluminum) and the cake rose so evenly, i didn’t even need to trim the top before frosting! Making this one tonight!
Hi Sally,
I have loved SO many of your recipes! I need to make cake squares for a shower and have a 12×18 sheet pan. How much cake batter should I use to fill a pan of this size??? Would I double this recipe? Thanks for your help!
Hi Judy! Our handy Cake Pan Sizes & Conversions guide should help you scale this recipe for your needs.
Do you think this frosting pipeable for simple flowers?
Absolutely!
Hey there,
I’m in the U.K. and I’ve used your recipes a whole lot when cooking for my fam, but this one just isn’t making the translation to my cooker! I’m trying it again as I just love the idea of it, and this time it has taken 57 minutes to cook, whereas last time it was 47. Both times I’m not getting the super delish results I normally get with your recipes. I’ve used a Pyrex which is why I’m reckoning that this is taking sooo long to cook and why the results aren’t as moist. Maybe the fan oven plus the Pyrex isn’t a match?
Your site is wicked. Love it.
Hi Char, It shouldn’t be the glass pan – we use one here also! All of the recipes on this site are written for conventional settings. Convection/fan ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
We love this cake Sally! My daughter has requested this as double layer sheet cake with fresh strawberries for her baby shower. Should I double the recipe?
Hi Donna, for absolute best results, we recommend making two separate batches rather than doubling. This ensures the ingredients are properly incorporated and that you don’t accidentally over mix which can cause the cake to be dense. Hope this cake is a hit for the baby shower!