Print

Print Recipe

A classic vanilla sheet cake made using the reverse creaming method resulting in a soft, springy crumb with rich buttery vanilla flavor. Topped with a fluffy whipped vanilla buttercream frosting, this cake is ideal for birthdays and celebrations.

Ingredients

Scale
  • 3 cups (354g) cake flour (spooned & leveled)
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, cubed and softened to room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature and divided
  • 1/3 cup (80g) sour cream, at room temperature
  • 3 large eggs, at room temperature
  • Whipped Vanilla Buttercream:
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 and 1/2 cups (540g) confectioners’ sugar
  • 1/3 cup (80ml) heavy cream (cold or room temperature)
  • 2 teaspoons pure vanilla extract
  • Salt, to taste
  • Optional: sprinkles for garnish

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch cake pan generously.
  2. Sift cake flour, granulated sugar, baking powder, baking soda, and salt together in a mixer bowl. Mix on low with paddle attachment just to combine.
  3. Add cubed room temperature butter, vanilla extract, and half the milk. Mix on medium speed until dry ingredients are coated and mixture is thick and sandy (about 1 minute). Scrape down the bowl.
  4. In a separate bowl, whisk remaining milk, sour cream, and eggs together.
  5. With mixer on medium, add wet mixture in three additions, mixing about 15 seconds after each addition. Scrape bowl and mix a final 15 seconds until batter is smooth but slightly lumpy. Do not overmix.
  6. Pour batter evenly into prepared pan and smooth top with an offset spatula.
  7. Bake for 32-35 minutes or until toothpick inserted in center comes out clean. Begin checking at 30 minutes if using a dark or metal pan.
  8. Cool cake completely in pan on wire rack before frosting.
  9. For buttercream frosting: Beat softened butter on medium speed until smooth and creamy, about 2 minutes.
  10. Add confectioners’ sugar, heavy cream, vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high and beat for 4 minutes until light and fluffy.
  11. Adjust frosting consistency by adding more sugar to thicken or cream to thin. Add a pinch of salt if too sweet.
  12. Spread a thick layer of whipped buttercream on cooled cake with an offset spatula. Pipe or decorate as desired.
  13. Store leftover cake covered tightly in the refrigerator up to 5 days.

Notes

Make Ahead & Freezing: Cake can be baked and cooled a day in advance. Store unfrosted at room temperature (up to 24 hours) or refrigerated (up to 5 days). Frosting can be made ahead, refrigerated, then whipped again before use. Cake (frosted or unfrosted) freezes well for 2-3 months., Cupcakes: Fill liners two-thirds full. Bake at 350°F (177°C) for 19–21 minutes; recipe makes about two dozen cupcakes., Two-Layer Cake: Use two 9-inch pans lined with parchment. Divide batter evenly and bake slightly less time, start checking at 20 minutes., Cake Flour Substitution: For each cup, substitute 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch, sifted well together., Room Temperature Ingredients: Important for smooth batter and best texture., Sprinkle Cake Variation: Fold in about 2/3 cup (105g) sprinkles gently into batter. Avoid nonpareils as they may bleed color., Chocolate Frosting Variation: Swap whipped vanilla buttercream with chocolate buttercream and whip longer for fluffier texture.

Nutrition

Find it online: https://gingerbaking.com/vanilla-sheet-cake-with-whipped-buttercream-frosting-sallys-baking/