One-Bowl Vanilla Sheet Cake with Buttercream Frosting
A simple, moist vanilla sheet cake topped with smooth homemade buttercream, perfect for any occasion. This dessert-inspired desserts ready in about 55 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 380 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 salt
- 1 cup (softened) unsalted butter
- 1 cup whole milk
- 4 large eggs
- 2 tbsp vanilla extract
- 3 cups powdered sugar
- 1/2 cup (softened) unsalted butter for frosting
- 3 tbsp heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 tsp baking powder, and 1/2 tsp salt.
- Step 2: Add 1 cup softened unsalted butter, 1 cup whole milk, 4 large eggs, and 2 tbsp vanilla extract to the dry ingredients. Using an electric mixer on medium speed, beat for 3 minutes until batter is smooth and creamy.
- Step 3: Pour batter into prepared pan and smooth the top with a spatula. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Step 4: While cake bakes, prepare frosting by beating 1/2 cup softened unsalted butter until fluffy. Gradually add 3 cups powdered sugar, then beat in 3 tbsp heavy cream until light and spreadable.
- Step 5: Remove cake from oven and cool completely in the pan on a wire rack, about 1 hour.
- Step 6: Once cooled, spread the buttercream evenly over the cake’s surface. Cut into 12 squares and serve.
Frequently asked questions
How long does One-Bowl Vanilla Sheet Cake with Buttercream Frosting take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover One-Bowl Vanilla Sheet Cake with Buttercream Frosting?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in One-Bowl Vanilla Sheet Cake with Buttercream Frosting?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Bowl Vanilla Sheet Cake with Buttercream Frosting for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Bowl Vanilla Sheet Cake with Buttercream Frosting?
Dessert desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
