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.
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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!), 6 inch vanilla 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!
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, 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 why it’s important to use both baking powder AND baking soda in some recipes?
- Butter: 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.
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. 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.
Make a Flag Cake!
Before we finish up, let’s chat about turning this vanilla sheet cake into an iconic 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.” Happy 4th of July!
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