Simple Vanilla Sheet Cake

Name: Simple Vanilla Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 eggs; 2 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt

Highlighted under: Favorite Baking Ideas

I absolutely love baking this Simple Vanilla Sheet Cake when I want something both delightful and straightforward. With its tender crumb and rich vanilla flavor, it never fails to impress my family and friends. The best part? It's easy to whip together with basic pantry staples, making it a perfect go-to recipe whenever a sweet craving strikes. I love to decorate it with fresh berries or a simple glaze to elevate its classic charm, ensuring every bite is a pure delight!

Created by

Genevieve Porter

Last updated on 2026-02-01T16:14:35.588Z

When I first attempted this Simple Vanilla Sheet Cake, I was amazed at how a few simple ingredients could come together for such a delicious treat. The key to achieving that light, airy texture is to properly cream the butter and sugar until it's fluffy, allowing air to incorporate effectively. I learned not to rush this step—it makes all the difference!

After many baking sessions, I discovered that adding a splash of vanilla extract enhances the flavor immensely. Whether serving it plain or dressed up with frosting and toppings, it always leaves everyone asking for seconds. It’s a simple but rewarding dessert that I keep returning to!

Why You'll Love This Recipe
Light and fluffy texture that's incredibly satisfying
Rich vanilla flavor that pairs well with various toppings
Perfect for gatherings and special occasions

The Science Behind the Cake

Understanding the role of ingredients is key to achieving the best results with this Simple Vanilla Sheet Cake. The combination of all-purpose flour and baking powder creates a light, airy texture, while the sugar not only sweetens the cake but also contributes to its structure. Be careful not to overmix after adding the dry ingredients; this can result in a dense cake. Mixing just until combined ensures a fluffy crumb that’s enjoyable with every bite.

Butter plays a crucial role as well in this cake. It provides moisture and flavor, contributing to that rich vanilla taste. Make sure it’s at room temperature to allow it to cream properly with the sugar. If you’re short on time, you can give the butter a quick zap in the microwave for about 10-15 seconds, but ensure it's not melted—just softened. This can make the mixing process smoother and yield better results.

Perfecting the Bake

Baking time is crucial to getting that perfect texture. Keep an eye on your cake towards the end of the 30-35 minute baking time. When the edges of the cake turn a light golden brown and a toothpick inserted in the center comes out clean, your cake is done! If you find your cake browning too quickly, you can cover it with aluminum foil to prevent over-baking while ensuring the center cooks through.

Once baked, allowing the cake to cool in the pan for 10 minutes before transferring it to a wire rack is essential. This resting period makes it easier to release the cake without breaking. If you’re worried about sticking, using parchment paper at the bottom of the pan can help; just make sure to grease the sides of the pan thoroughly.

Serving and Storing Tips

This sheet cake is incredibly versatile. You can enjoy it plain, or take it to the next level with toppings. Fresh berries pair beautifully with the vanilla flavor, while a simple powdered sugar glaze can add a lovely shine and sweetness. If you choose to frost it, a cream cheese or buttercream frosting would complement the vanilla nicely. I often use a light glaze to keep things simple yet elegant for gatherings.

When it comes to storage, this cake can last for about 3 days at room temperature if covered well. For longer storage, you can freeze individual slices wrapped in plastic wrap and then stored in an airtight container for up to a month. Simply let it thaw at room temperature or microwave on low for a quick reheat. It’s a great option for unexpected guests or when you need a quick dessert fix!

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.

Mix Dry Ingredients

In a bowl, sift together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Bake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, serve as is or top with frosting and desired decorations.

Pro Tips

For an extra indulgent cake, consider adding a drizzle of chocolate ganache or a dusting of powdered sugar before serving.

Ingredient Substitutions

If you're looking to make this cake dairy-free, you can substitute the whole milk with almond milk or soy milk. Just be aware that the flavor will vary slightly, but it will still yield a delicious cake. You can alternatively use coconut oil in place of the unsalted butter for a non-dairy fat option, but melted coconut oil can change the texture slightly; simply measure it solid and then soften.

For a healthier alternative, consider using a blend of whole wheat flour and all-purpose flour. This will impart a slightly nuttier flavor and increase the nutritional value, but keep an eye on the moisture level. You might need a bit more milk if the batter feels too thick. I recommend starting with a one-to-one ratio and adjusting as needed.

Variations to Try

Feel free to experiment with the flavor by adding lemon or almond extract to the batter. Adding the zest of a lemon or orange can brighten the cake and provide a unique twist. If you prefer chocolate, try swirling in some cocoa powder, taking out an equal amount of flour, and adjusting sweetness as needed. This creates a deliciously rich chocolate variation that’s just as easy to make.

Another fun variation is to add in some mix-ins. Chopped nuts, like walnuts or pecans, can add a delightful crunch, or you can fold in some mini chocolate chips for a sweeter twist. These additions can enhance the cake’s texture and create delightful surprises in every bite!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour for a lighter texture.

→ How can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend in place of regular flour.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.

→ What’s the best way to store leftovers?

Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to a week.