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This Vanilla Sheet Cake is a wonderfully moist and fluffy vanilla cake recipe that is easy to make! It’s covered in a creamy vanilla buttercream and made in a 12×18 inch pan, so it’s perfect for a crowd!
Table of Contents
Is it weird that I’m already starting to think about what I’ll do for the boys’ first birthday? Yes, they are just over 6 months old, but they are already starting to show preferences for things and gravitating towards certain foods and toys, so themes are popping into my head.
If you’re like my mom, then you don’t understand the whole first birthday party thing and why people make a big deal out of it when the kids don’t even remember it. Well I’ve discovered as a new parent to twins that the real reason for a first birthday party is not for the kids – it’s for the parents. When we make it to that one year mark, it’ll not only be a celebration of a whole year with those sweet boys, but a celebration that we made it! These early months are precious, but boy are they hard too! Especially with two!
Seriously though, if there’s one thing I should be good at as a mom, it should be cakes and birthday parties. I’m thinking that parties with friends and such will feature my fair share of cakes, so I’m getting ready with this Vanilla Sheet Cake. It’s a classic birthday party cake! Pink frosting is optional, of course. 🙂
One thing that’s great about sheet cakes is the ease of making them. You know I’m a lover of layer cakes, but when baking for a larger group or with only a little time to prepare, sheet cakes are handy to have.
How to make a Vanilla Sheet Cake
To get started with this vanilla sheet cake, you’ll want to cream your butter, sugar and vegetable oil together until they are light in color and fluffy. Don’t skimp on the creaming – it adds air to the batter that gives the final cake part of its fluffy texture. The butter adds great flavor and moisture to the cake, while the vegetable oil adds some additional moisture that sticks around for days.
The remaining ingredients are all staples – eggs, vanilla extract, flour, baking powder, salt and milk. I chose to go with all purpose flour and regular milk, but I also tested this sheet cake with cake flour and buttermilk.
The hubs and I really preferred this cake with the all purpose flour, but cake flour was also delicious. The texture is completely different! The all purpose flour gave a looser crumb, while the cake flour was tighter and reminded me a little more of a “bakery-style” cake. Even though we had our preference, you really couldn’t go wrong with either.
As for the milk, I liked both but didn’t see enough difference using buttermilk to use that as the final ingredient. While I always have buttermilk powder handy and ready to use, most people don’t and for the purpose of keeping this sheet cake simple and approachable, I stuck with trusty, classic milk.
The frosting is a lovely, light vanilla buttercream. I added a little corn syrup to it, but you could substitute that with a little honey. The corn syrup helps keep it soft and smooth and perfect for topping a light cake! I finished it off with some fun sprinkles, because what birthday cake doesn’t have sprinkles?
This vanilla sheet cake was a BIG hit! It is so soft and moist with a tender crumb. The flavor is rich and buttery with great vanilla flavor. Everything just melts in your mouth. I shared a good bit of this cake with a friend and I dare say we took forks to it and left few crumbs behind. It’s totally addicting and so delicious!
Watch How To Make It
You might also like:
Moist Vanilla Layer Cake
Moist Vanilla Cupcakes
Moist and Fluffy Vanilla Cake
Favorite Moist Vanilla Cupcakes
25 Irresistible Sheet Cakes
Vanilla Sheet Cake
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour, plus cooling time
- Yield: 25-30 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Vanilla Sheet Cake is a wonderfully moist and fluffy vanilla cake recipe that is easy to make! It’s covered in a creamy vanilla buttercream and made in a 12×18 inch pan, so it’s perfect for a crowd!
Ingredients
Vanilla Sheet Cake
- 2 1/4 cups (293g) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/4 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) milk
Vanilla Buttercream Frosting
- 1 cup unsalted butter
- 1/2 cup shortening*
- 6 cups (690g) powdered sugar
- 1/8 tsp salt
- 2 tsp vanilla extract
- 1 tbsp corn syrup (or honey)
- 4–6 tbsp water or milk
- Pink, Peach and Ivory gel icing color
- Sprinkles
Instructions
1. Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the milk and vanilla extract and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
9. Remove the cake from the oven and allow to cool.
10. To make the frosting, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and the salt and mix until smooth.
12. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth.
13. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
14. Color the frosting to your desired shade. I used a little bit of pink, peach and ivory gel icing colors.
15. Spread the frosting evenly onto the cooled cake and then top with sprinkles. Cover the cake well and store at room temperature. Cake is best when eaten within 3-4 days.
Notes
* I like to use some shortening with the butter for reasons you can read about in this vanilla buttercream post. Feel free to substitute it with additional butter, but keep in mind that you might want to refrigerate the cake and frosting.
Nutrition
- Serving Size: 1 Slice
- Calories: 315
- Sugar: 30.7 g
- Sodium: 64.8 mg
- Fat: 17.2 g
- Carbohydrates: 38.7 g
- Protein: 2.8 g
- Cholesterol: 54.5 mg
Enjoy!
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My pan is 12 X 18 X 1. Is the pan too shallow for this recipt?
It should be fine.
This recipe did not work for me at all. Was not at all fluffy. And yes, my baking powder is just fine. Not sure why, but made two batches….I guess I’ll crumble and toast for ice cream and pudding topping.
I am feeding quite the crowd. Do you think it is possible to make 2 cakes and layer them? Or do you think the cake is too delicate to attempt that. I have done it with 9 x 13, but never a sheet cake. Thank you
I would think it may be tough to maneuver the cakes at this size and haven’t done it myself.
I use this recipe to make a two layer cake and it’s always a crowd pleaser!
To make the cakes easier to maneuver, once baked and cooled, freeze them.
Take one out, layer it with filling then top with the next layer. Also easier to frost if it’s still cold, less crumbs in your frosting!
It IS possible! I baked two and layered them. It was a little tricky to get the second layer on top, but I used a long spatula and a cake lifter, and it worked perfectly. I used your chocolate buttercream frosting (double batch) and the cake disappeared in minutes. This recipe is a keeper.
Awesome! Thanks for letting us know. So glad you enjoyed it!
Do you have a corresponding chocolate cake recipe that I can layer with the vanilla?
This recipe is a little different than the vanilla, but it’s an excellent chocolate cake that would work as a sheet cake and could be layered with it. https://www.lifeloveandsugar.com/best-chocolate-cake/
This cake was sooo delicious! It was moist even after I doubled the recipe to bake in a 13×17, 2 inch deep sheet pan.
So glad to hear that!
Thanx sooo much, il definitely try this 1 ,because I like soft and moist and light cakes
Hi thanx for replying quick, sum people don’t an others take too long anyway want 2 know if this is also soft and light cake?
I think it’s soft and light. It’s meant to be that way.
Hi I’m jus wondering do I need to use this creaming method or can I add all my wet in a bowl and dry in clean bowl and stir together til combined
That method won’t work with this recipe.
Hi. Is this recipe based on a 12 x 18 x 2 in. pan. First time making a sheet cake and I want to get it right.
Thank you
Yes, it is.
what brand of sprinkles did you use for this recipe?
Sweetapolita
Hello, I love all your recipes.
I plan on baking a thick rectangular cake for my son’s birthday (pool theme) can I use this recipe with the given measurements or should I tweak it a bit?
When you say a thick cake, do you mean like a 9 x 13? You could certainly use this recipe, but I might recommend this funfetti cake without the sprinkles since it was made specifically for a 9 x 13 cake. https://www.lifeloveandsugar.com/easy-homemade-funfetti-cake/#tasty-recipes-32705
Can I make it in a 9*13 inch rectangular pan?
That should be fine. You may want to reduce the temperature to 325 and increase baking time.
How tall is the finished cake before frosting? If I wanted a taller cake should I double the batter or do two layers?
I don’t remember the exact height. It’s probably around an inch. If you want it taller, you could do either way.
I have a 11×15 pan. How should I adjust the baking time?
I haven’t made that size, so I don’t know for sure. Since it’s a touch smaller, you might need a few extra minutes.
I love this recipe and is my go to recipe for customers wanting a sheet cake. Quick question, can this recipe be doubled up? so that 2 sheets can bake at the same time? Thank you!!
So glad to hear that! I’m guessing it’d be fine doubled. The bake time just might be a few minutes longer.
I just used this recipe for my latest order as a cottage baker, and it was PERFECT and I will use this for the future. I have tried others, and this recipe was better than all of them I have used! Since the layer bakes to only about an inch high, I made 3 layers (13 x 18), which held up beautifully. I did not double recipe, but I will try next time to make it more efficient. My customers LOVED it and I was so pleased! I added an 1/8 teaspoon of almond extract in addition to the vanilla which rounded out the flavor every so slightly and it tastes so good!
I’m so glad to hear it was a hit!
Super fluffy! However, my cake was also very thin. I think the measurements of the pan/tray provided are incorrect. Next time I’ll use a smaller tray to get some height
This was absolutely delicious, with a tender and moist crumb. I frosted with some leftover ermine chocolate frosting which put it over the top.
I really appreciated that I could make it with ingredients I have at home AND it had weight measurements which made it so much easier. I baked it in a smaller pan so it needed to cook about 25 minutes.
It got so much praise when I brought it in for morning tea.
Beware! TWO layers are neede to make a standard height sheet cake. This recipe make only one layer. I wish I could post a picture because it turned out great! Everyone raved and raved. It was my first time making a sheet cake this large before and it was so easy to follow this recipe (except that I had to make a second layer really quick, but no big deal because it was easy!) thank you very much for this delicious and simple recipe.
Okay I’ll try and let you know what happens!
If I want to substitute the eggs for mashed bananas what other adjustments would I need
P.s. I need to make this today for an event pls let me know soon🥺
I’ve honestly never made that substitution before, so I can’t advise. I’m sorry!
Okay is there any other eggless cake recipes??
Pls help me out!!🥺
I’m sorry, but I don’t work with substitutes like that and haven’t ever tried any from others. Any recommendation I’d make wouldn’t be based on actually trying anything and knowing if it’s good.
Awesome .. so soft .. just like bakery. Thank you for detailed illustration of the process
Yes the baking time is not accurate.
But over all amazing cake!
The cake is fantastic! I ended up making half with the frosting and the other half with strawberries and whipped cream which was an amazing summer treat!! Thanks for the recipe!
Can I freeze this in pan for 2 weeks and frost when I take it out
I’ve never tried it, but I think that would be fine.
It turned out really well and I have frozen it will let you know how it turns out thank you
I had on in the freezer for about 2weeks and took it out the other day coz hubby’s birthday came up, so i took it out and it was still light and fluffy like it just came out the over
Can this recipe be made into cupcakes? Thank you
Probably, but I’d recommend these. https://www.lifeloveandsugar.com/easy-homemade-vanilla-cupcakes-recipe/
I made this cake and trimmed off an edge, cut it into four pieces, and made a rectangular layer cake with vanilla frosting and apricot jam. People loved it! I found the baking time not accurate- I think I had to bake it for 20 minutes. But that’s okay. I’ll make this again!
Made this using metric measurements and substituted buttermilk for the milk. Wow! Light super fluffy batter like meringue. Baked up beautifully smelled and tasted fantastic. My new favorite recipe!!
Thank you!!
Hi ! Is it okay if i melt the butter and the sugar together?
I would recommend following the recipe.
U haven’t mentioned what sugar to use inside the cake ??
And also can I substitue vegetable oil with sunflower oil?
Thanks x
I use granulated white sugar unless otherwise specified. I’ve never tried sunflower to be able to say for sure.
I’m not sure if I did something wrong, but this came out so thin/flat. Earlier this week I made your vanilla layer cake and it turned great, so I wanted to try the sheet cake for another baking project I’m working on today. I followed the directions and didn’t make any substitutions, but the cake turned out very thin, like less than an inch tall! Could i have over-mixed the batter? Would love any suggestions as I think I might need to make a second cake to supplement the thin layer I have (I’m stacking to make a fire truck) and don’t want to make the same mistake again! Thanks in advance for any help!
It’s hard to say. This is a thin cake and meant to be that way. I can’t remember exactly how thick it was, but probably not much more than an inch. I’m not sure if you did anything wrong. How thick are you looking for it to be? This is pretty similar to the layered vanilla cake, just a few adjustments. I would think either should work similarly and be fine for stacking.
Lindsay, thank you so much for taking the time to reply. I realized after posting that my baking powder was a little old… I think that might have been at least part of the problem. I couldn’t get to the store to get more for the second bake so I made a substitute with baking soda and vinegar. And I baked it in a 9×13 instead of the sheet pan just to make sure I got enough height. It worked well, and the cake was delicious. I think the baking powder was the issue, because in addition to height, there was a big difference in texture between the two bakes. The first one was very flat and dense (I like a dense cake but this was different) and the second one was perfect. I need to remember to double check the date on my baking powder next time! I bake enough that it really shouldn’t be a problem, but I must have been overzealous in “stocking up” a couple years ago, because even my backup cab was past its date! Haha! Thank you for taking the time to help me figure it out. The cake turned out great.
I’m sp glad to hear you figured out and that it turned out well!
Needs more time baking
Hay, I want to add strawberry extract to the frosting do you think it would make it tasty bad?
No, it wouldn’t make it taste bad.
Spectacular! This was my FIRST sheet cake, wanting to layer a neapolitan style if I was successful with this recipe. YES I’ve 1/2 the recipe and used a smaller pan and lined it with parchment and spray (paranoia) haha anyway now that this turned out awesome I’ve just got to figure out the chocolate and strawberry sheet cake recipes to complete the project! Thank you very much it smells fantastic. 8300 ft baked for 14 minutes at 350
So glad you were happy with it!
This recipe sounds so delicious !
I’ll be making it into cupcakes for my gender reveal at work! I’m so excited!
Hello! I’ve been following you for a while and finally get to use a recipe for a birthday cake. I see above you said this may not stand up to carving. I want to do a simple shield design. (My twins are pretty heavy into Paw Patrol). Is this doable or should I still go for a denser cake? TIA.
I would think it would be fine for something like that. I hope you enjoy it!
Your baking time says 12-15 minutes?? That seems so short for this size cake.
Yes, though it’s big, it’s thin.
Wow! I just made this and it turned out great! I only eat kosher and I wanted to have this cake with a meat meal. I didn’t have any non-dairy milk, so I substituted the milk with creamer! It tastes delicious and is perfectly fluffy!
Awesome! I’m glad you enjoyed it!
I was wondering if this would be good for carving out as a book cake and being able to support a 6 inch round cake placed on top as well as wilton castle towers.
I really don’t do any cake carving, but my impression is that people like to work with fairly dense cakes and I don’t know if I would say this cake is that. I feel like you can dowel any cake well and it should support another tier.
I selected this recipe solely because I could have it cooked, cooled (thank you freezer) and frosted in the amount of time I had – 2 hours! This cake went from oven to freezer in order to get it to cool to frost. I started at 8 and was done by 10:08 frosted and a generous shake of sprinkles! The cake and the frosting were hit! For the frosting, I opted to replace the shortening with Coconut oil and use honey in place of corn syrup. This frosting is so delicious, I am making it again to slather on a chocolate cake. Thank you for a delicious (and relatively quick) recipe!
Awesome! I’m so glad it was quick and easy for you and that you enjoyed it!
To clarify, if you want to bake this in a 9×13 pan, would you need to alter the recipe amount or just the bake time? I would like to bake two 9 x 13 cakes and stack them with filling in the middle. Thanks!
You would just need to adjust the baking time.
How did it turn out in the 11×15?
I made this cake on a whim tonight and it is SO delicious! So much vanilla flavour, a light, moist crumb… I will definitely be making it again!
I’m so glad you enjoyed it!
I doubled the recipe as my ‘sheet pans’ are huge… I found the cake to smell really eggy while baking … (8 eggs seemed like a lot)
But it tasted okay. I don’t think I’d make it exactly the same next time.
Does the powdered sugar need to be sifted?
I don’t usually sift it, but you could if your powdered sugar has been sitting a while and needs it.
How would I make this in a 9×13 size? I need it to be 9×13 and about 3/4 inch thick (because I am stacking 6 layers on top to make a rainbow cake)! Thanks in advance!
I’m not sure about making that thick, specifically, but you could try cutting it in half and doing the 9×13 pan and see how it does.
This cake in batter form tastes EXACTLY like the quintessential “cake batter” flavor. It is so so good and also perfect as a cake!
I’m so glad you enjoyed it!
I made this cake for my grand-nephew BD and everyone loved it. Do you have a recipe for a chocolate rather than vanilla?
I’m so glad you enjoyed it! I don’t currently have a chocolate sheet cake, but this cake might work in the same size sheet pan.
Hi there, I made this delicious sheet cake tonight and I was impressed with the large flat cake! It didn’t dome in the middle or get too brown. Perfect for what I need!
Hi Lindsay l really like this recipe for vanilla I’m doing cake for a grade 6 graduation one vanilla and one chocolate my pan is12x18/2 3/16 can I double the recipe or make two cakes I will be putting a filling in between l also need a chocolate recipe please I am making the cakes to Feed around 150 parents and students,teachers ect. Looking forward to hearing from you Cathy
How far in advance could I make this cake? Trying to time my baking between full time school and work.
I usually only make things a day ahead, but if you really had to you could stretch it to two.
I notice some wanted a deeper cake and considered altering amounts I would rather make two sandwich them with lemon curd warmed with a little peach juice then chilled till cooled enuf to spread easily then finish as in recipe or with a birthday topper on a icing for extra finish looks good tasted yummy or do one lemon one choc a sowerby
I thought the result was a bit bland – if I were to make again, I’d add more sugar and vanilla. I did really like the light texture, however.
I have an 11 X 15 sheet pan. Will this recipe work with this size?
I haven’t used that size pan, but you may have extra batter. If you use all the batter, you would probably need to bake it a little longer. I hope that helps!
Hi Lindsey, I just finished baking your Vanilla Sheet Cake for Valentine’s Day dessert. I colored the frosting Rose Pink, and covered it with a beautiful Valentine’s Day Sprinkle melange. It looks beautiful! I can’t wait to taste it. Thank you for the inspiration, and thank you for the recipe. Happy Valentine’s Day :)!
That sounds fun! I hope you enjoy and Happy Valentines Day!
Hi Lindsay, I just finished my vanilla sheet cake to have for dessert tonight to celebrate Valentine’s Day. It looks great, I can’t wait to taste it. Thanks for the recipe. Happy Valentine’s Day :)!
Wonderful! I hope you enjoy!
Could I use 9 inch rounds and make a layer cake from this recipe?
I haven’t tried, but it should be okay. I would use my Moist Vanilla Layer Cake recipe for reference.
Used this recipe for double layer sheet cake for kids birthday party – absolutely delicious. So moist. A lot of compliments. I used Earth Balance and Ripple milk to make it dairy free. Will definitely be my go to cake recipe. Thanks!
Wonderful! I’m so glad everyone enjoyed!
Hi Sophie,
I have a question, did you make two 12×18 pans of the cake or did you use a smaller pan size for each layer? If so, what was the pan size and how long did you bake each layer? I want to do this recipe, but I need it to be much thicker. It will be for an adult party. Please help guys! 🙂
I have a 16in x 12in pan. Would you have any idea if this recipe would be enough or would I have to double the recipe?
Hi does it matter if I use salted butter instead of unsalted?
You can use salted butter. For this recipe I preferred to use unsalted.
Hello… can i use buttermilk instead of milk?
That should be fine.
Hi,
The cake looks really delicious. Can you give me the name of the 12×18 cake pan. I want to make a sheet cake for my sons birthday. But am nervous cos never made it any time. Can you share some tips also.
I use this pan.
Hello! Awhile back I made your moist vanilla cupcakes. WOW! Amazing. Anyhow, I have a couple bdays coming up and would like to try this sheet cake recipe. Question: Should I double this if I want to use a 12×18 sheet but with 2 inch sides? I am wanting a nice thick sheet cake. TIA!
So glad you enjoyed the cupcakes! If you’re looking for this cake to actually be about 2 inches thick, then yes I’d try doubling it. I haven’t ever tried it before, so you’ll want to test out things with the baking time.
Hi Lindsay! Can i use all vegetable oil instead og using it with butter? If yes how much oil can i use? Thanks! 😊
I don’t think it would really turn out the same way. You can’t really cream oil and sugar together and I’m not sure if leaving out the creaming step would give you as nice of a cake texture. Plus I tend to think vanilla cakes that use butter have a better flavor than those with only oil.
Help!!! I only have white wheat flour!! Bugs were in my all purpose flour! Do I need to anything different to this recipe using white wheat fflour? I need to make a half sheet cake.
I haven’t ever used a wheat flour in a cake, so I really don’t know. I’m sorry.
I made this cake over the weekend and it is fabulous! I was a little afraid it would be bland but it has a wonderful flavor and is, unfortunately, the kind of cake you keep going back to – just one more tiny piece every time – until you notice how much you’ve eaten! I’m going to make it for my church picnic this Sunday. Thank you!
Awesome! So glad to hear that! Thanks Karin!
Hi Lindsay,
I’ve been following your blog for over a year. You are so creative and your recipes are fabulous. I’m thrilled that you share your love for God’s word too! Keep on being that Prov 31 gal and may the Lord continue to bless you, your family and your blog. Great job! ????
Thank you so much Laurie!
Lindsay,
where did you get those sprinkles? They look wonderful!
They are from Sweetapolita.
Hi Lindsay!
Your recipes all look totally mouthwatering!
Have you ever tested any of your recipes in a dairy-free version, like with earth balance buttery flavored sticks or margarine, soymilk, non-dairy whipping cream, etc.?
No I haven’t actually, I’m sorry!
I made this dairy free using almond or coconut milk and vegan margarine, everybody loved it and no body would know it was dairy free! I plan to make this many more times!
What did you substitute the eggs with?
Need to bake way longer than stated but overall it’s pretty good
Hi Lindsay,
This looks lovely and m going to try it for my kids. The largest pan I have is a 13×9 would I need to alter the recipe in any way? Don’t know if my pan may be too small.
Thank you.
That should be fine. I’d try baking it for 25-30 minutes.
Can I make these into cupcakes
Yes, this recipe can be make as cupcakes. Fill the liners about half way and bake for 18-20 mins at same temp. I would recommend checking out my Favorite Moist Vanilla Cups recipe as well.
Lindsay! On the video, it looks like you use heavy cream? The recipe doesn’t say that. What do I use, milk or heavy cream?
Thanks!
It is milk in both places.