Vanilla Sheet Cake with Buttercream Frosting
Ingredients
Vanilla Cake Batter
3 cups cake flour
1½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, cubed and softened
1 tablespoon vanilla extract
1 cup whole milk, room temperature and divided
⅓ cup sour cream, room temperature
3 large eggs, at room temperature
Vanilla Buttercream Frosting
1 cup unsalted butter, softened
4 ½ cups confectioners’ sugar
⅓ cup heavy cream
2 teaspoons pure vanilla extract
Salt, to taste
Sprinkles, for garnish
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Instructions
Preheat the oven to 350°F. Grease a 9x13-inch cake pan with a light coating of cooking oil.
To make the cake batter, begin by sifting the cake flour, sugar, baking powder, baking soda, and salt in the Stand Mixer Bowl.
Insert the Paddle Attachment into the Stand Mixer and beat the ingredients together on low speed for a few seconds to gently combine. Add butter, vanilla, and ½ cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1-2 minutes. Stop the mixer to scrape down the sides and the bottom of the Bowl. The mixture will resemble a thick dough.
Hand-whisk the remaining milk, sour cream, and eggs together in a medium bowl. With the Mixer running on medium speed, add the egg mixture to the Stand Mixer Bowl through the Ingredients Chute in three increments, mixing for about 15 seconds after each addition. Stop the Mixer and scrape down the sides and 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 the prepared pan. Bake for around 32-35 minutes or until the cake is baked through. Test for doneness by sticking a toothpick into the center of the cake.
Allow cake to cool completely in the pan on a wire rack. The cake must be completely cool before frosting.
While the cake cools, make the buttercream frosting. Use the Paddle Attachment in the Stand Mixer to beat the butter on medium speed until creamy, about 2-3 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. If frosting seems too thin, add up to ¼ cup more confectioners’ sugar. If frosting seems too thick, add another tablespoon of cream. If frosting is too sweet, add a pinch of salt. Frosting should be extra fluffy.
Once cooled completely, use a baker’s spatula to spread frosting in a thick layer on cooled cake. Garnish with sprinkles or other desired toppings or decorations.
Grab a fork and dig in! It doesn’t have to be a special occasion to enjoy sheet cake!
