Get the Recipe:
Vanilla Sheet Cake with Vanilla Frosting
This vanilla sheet cake with vanilla frosting is soft, buttery, and full of rich vanilla flavor. Topped with a creamy vanilla buttercream, it's an easy from-scratch cake that's perfect for birthdays, celebrations, and everyday baking.
Ingredients
For the cake:
- 3 ¼ cups (390 g) cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 1 ¼ cups (300 ml) buttermilk, at room temperature
For the frosting:
- 3 cups (330 g) confectioners' sugar, sifted
- ¾ cup (170 g) unsalted butter, softened
- 2 to 3 tablespoons (30 to 45 ml) heavy cream or milk
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- pinch salt
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease 9x13-inch baking pan. If you like, line with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and paste.
- Reduce the mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Tap the pan on the counter a few times to get rid of large air pockets.
- Bake 35 to 40 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until light and fluffy.
- Mix in the confectioners' sugar until thoroughly combined.
- Add 2 tablespoons of the cream (or milk), the vanilla, and salt. Continue beating until the frosting is the desired consistency. Add more cream (or milk), a small amount at a time, as needed.
- Increase the mixer speed to high and continue mixing for 2 or 3 minutes until the frosting is fluffy.
- Spread the frosting on the cooled cake. Garnish as desired.
Notes
- Updated July 2026: I refreshed this longtime favorite with buttermilk for an even more tender crumb, extra vanilla flavor, and a richer vanilla buttercream.
- Lining the pan with a parchment paper sling makes it easy to remove the cake from the pan after baking and cooling.
- Measure the cake flour by weight for the most accurate results and the softest texture.
- Use softened and room-temperature ingredients so the batter mixes smoothly and bakes evenly.
- For the best vanilla flavor, use a combination of vanilla extract and vanilla bean paste. If you don't have vanilla bean paste, simply substitute an equal amount of vanilla extract.
- Cool completely before frosting to keep the buttercream smooth and easy to spread.
- The number of servings can vary as needed from 16 generous slices to 24 smaller servings.
- Store tightly covered at room temperature up to 3 days or in the refrigerator up to 5 days. If refrigerating, bring servings to room temperature for serving.
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