Vanilla Bean Sheet Cake with Buttercream Frosting

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist and tender sheet cake infused with real vanilla bean seeds, topped with a smooth, classic buttercream frosting. This american-inspired desserts 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.

Prep: 20 min Cook: 40 min Serves 12 American cuisine 430 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Vanilla Bean Sheet Cake with Buttercream Frosting take to make?

Total time is about 60 minutes (20 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 Vanilla Bean 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 Vanilla Bean 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 Vanilla Bean 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 Vanilla Bean Sheet Cake with Buttercream Frosting?

American 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.

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