Vanilla Bean Sheet Cake with Buttercream Frosting

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A moist and tender sheet cake infused with real vanilla bean seeds, topped with a smooth, classic buttercream frosting. This American-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt 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 430 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 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks), softened unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 tsp vanilla bean seeds
• 4 cups powdered sugar
• 1 cup (2 sticks), softened unsalted butter for frosting
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream

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Instructions

1. Step 1: Preheat your oven to 350°F. Grease and flour a 9x13-inch sheet pan. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt until evenly combined.
2. Step 2: In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Add 4 large eggs one at a time, beating well after each addition.
3. Step 3: Mix in 1 tsp vanilla bean seeds. Alternately add the flour mixture and 1 cup whole milk to the butter mixture in three additions, starting and ending with the flour mixture. Mix each addition just until incorporated.
4. Step 4: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
5. Step 5: For the frosting, beat 1 cup softened unsalted butter on medium speed until creamy. Gradually add 4 cups powdered sugar, 1 tsp vanilla extract, and 2-3 tbsp heavy cream, beating on medium-high until light and fluffy and spreadable.
6. Step 6: Spread the buttercream evenly over the cooled cake. Slice into 12 squares and serve.