One-Bowl Vanilla Sheet Cake with Buttercream Frosting

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, moist vanilla sheet cake topped with smooth homemade buttercream, perfect for any occasion. This recipe, 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.

Prep: 15 min Cook: 40 min Serves 12 Dessert cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove cake from oven and cool completely in the pan on a wire rack, about 1 hour.
  6. Step 6: Once cooled, spread the buttercream evenly over the cake’s surface. Cut into 12 squares and serve.

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