Desserts > Cakes > Sheet Cakes > White Sheet Cake with Vanilla Frosting Recipe

Classic White Sheet Cake with Vanilla Frosting

This recipe delivers a moist, tender white sheet cake, perfectly complemented by a sweet and creamy vanilla frosting. It's ideal for birthdays, potlucks, or any occasion calling for a simple yet satisfying dessert. The sheet cake format makes it easy to serve a crowd.

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
12-16
Ingredients
  • 3 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1/2 cup Vegetable Oil
  • 4 large Eggs
  • 1 cup Whole Milk
  • 2 teaspoons Vanilla Extract
  • 1 cup Hot Water
  • 6 cups Powdered Sugar
  • 1 cup Unsalted Butter, softened
  • 2 teaspoons Vanilla Extract
  • 6-8 tablespoons Milk or Heavy Cream

Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure there are no lumps for a smooth cake texture.

Cream Butter, Oil, and Eggs

In a separate bowl, cream together the softened butter and vegetable oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Ensuring the butter is properly softened is crucial for a smooth batter.

Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.

Add Hot Water

Carefully pour in the hot water and mix until the batter is smooth. The hot water helps to dissolve the sugar and activates the gluten, resulting in a moist cake.

Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Prepare the Frosting

In a large bowl, beat together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Frost the Cake

Once the cake is completely cool, frost it generously with the vanilla frosting. Decorate as desired with sprinkles, fresh fruit, or other toppings.

← Classic Vanilla Sponge Cake Classic Yellow Sheet Cake with Chocolate Frosting →

FAQ

  • Can I use salted butter instead of unsalted butter?

    Yes, you can use salted butter, but omit the 1/2 teaspoon of salt in the dry ingredients to avoid the cake being too salty.
  • Can I use cake flour instead of all-purpose flour?

    Yes, cake flour will result in a slightly more tender cake. Use the same amount as specified for all-purpose flour.
  • How do I store leftover cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Can I freeze this cake?

    Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw completely before frosting.