Vanilla Sheet Cake with Whipped Buttercream Frosting Recipe
This Vanilla Sheet Cake with Whipped Buttercream Frosting is a moist, tender cake made with cake flour, sour cream, and whole milk for a perfect crumb. Topped with a fluffy, creamy whipped buttercream frosting flavored with vanilla, this classic dessert is ideal for gatherings or celebrations. The recipe yields a rich yet balanced sweetness that's easy to personalize with sprinkles or piping decorations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours including cooling and frosting time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 3 cups (354g) cake flour (spooned & leveled)
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, cubed and softened to room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature and divided
- 1/3 cup (80g) sour cream, at room temperature
- 3 large eggs, at room temperature
Whipped Buttercream Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream (can be cold or room temperature)
- 2 teaspoons pure vanilla extract
- Salt, to taste (approximately 1/8 teaspoon)
- Optional: sprinkles for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Generously grease a 9×13-inch cake pan to ensure the cake doesn’t stick.
- Mix dry ingredients: Sift together the cake flour, granulated sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Use the paddle attachment and beat on low speed for a few seconds to combine these dry ingredients evenly.
- Add butter, vanilla, and milk: Add the softened cubed butter, vanilla extract, and half a cup of whole milk to the dry mixture. Beat on medium speed until the dry ingredients are moistened, about one minute. Stop and scrape down the sides and bottom of the bowl. The mixture will look like a thick dough at this stage.
- Incorporate wet ingredients: In a separate medium bowl, whisk together the remaining 1/2 cup milk, sour cream, and eggs. With the mixer running on medium speed, gradually add this wet mixture in three additions, mixing about 15 seconds after each addition. Scrape down the bowl as needed and beat for another 15 seconds until fully combined. Do not over-mix; small lumps are acceptable.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Prepare the buttercream frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Gradually add the confectioners’ sugar, heavy cream, and vanilla extract. Mix on low speed for 30 seconds to combine, then increase to medium-high and beat for 4 minutes until the frosting is extra fluffy. Adjust consistency by adding more confectioners’ sugar if too thin or additional heavy cream if too thick. Add a pinch of salt (approximately 1/8 teaspoon) to balance sweetness if needed.
- Frost the cake: Once the cake is fully cooled, spread a thick layer of the whipped buttercream frosting over the top using an offset spatula. For decorative purposes, use a piping tip to add designs or sprinkle with optional sprinkles as garnish.
- Serve and store: Slice the cake and serve. Store any leftovers covered tightly in the refrigerator for up to 5 days to maintain freshness.
Notes
- Ensure all ingredients, especially butter, milk, eggs, and sour cream, are at room temperature for the best texture and mixing ease.
- Do not over-mix the batter after adding eggs and sour cream; slight lumps are fine and help keep the cake tender.
- Use an offset spatula for the smoothest application of frosting.
- Adjust the buttercream frosting's thickness by adding small amounts of confectioners’ sugar or heavy cream to get your preferred consistency.
- Cool the cake completely before frosting to prevent the buttercream from melting.
- This cake can be decorated simply with sprinkles or beautifully piped for festive occasions.