Classic Vanilla Sheet Cake with Whipped Buttercream Frosting

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A tender, moist vanilla sheet cake topped with light and fluffy whipped buttercream, perfect for any celebration. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup, softened unsalted butter
• 4 large eggs
• 1 cup whole milk
• 2 tsp vanilla extract
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 cup, softened unsalted butter for frosting

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Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour a 9x13-inch sheet pan.
2. Step 2: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.
3. Step 3: In a separate bowl, beat 1 cup softened unsalted butter with 4 large eggs, 1 cup whole milk, and 2 tsp vanilla extract until smooth and creamy.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no dry streaks remain.
5. Step 5: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
6. Step 6: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in the pan on a wire rack.
7. Step 7: For the frosting, beat 1 cup softened unsalted butter until light and fluffy, about 3 minutes.
8. Step 8: Gradually add 4 cups powdered sugar and 1/4 cup heavy cream, beating on medium speed until fluffy and spreadable, about 5 minutes.
9. Step 9: Spread the whipped buttercream evenly over the cooled cake and slice to serve.