Vanilla Sheet Cake
This made from scratch Vanilla Sheet Cake is full of buttery, vanilla flavor. The dissolved-sugar method of creaming helps create a perfect, velvety cake every time. It is wonderfully moist and sweet. When topped with a luscious whipped buttercream frosting, this crowd-pleasing cake it is so irresistible. Everyone will be asking for more.
Servings 24
Equipment
- 12x18 Half sheet pan
- Large mixing bowl
Ingredients
- 3 cups spooned and leveled cake flour
- 3 1/2 teaspoons baking powder
- 3 cups granulated sugar
- 2/3 cup water
- 1/2 cup unsalted butter, cut in 1-tablespoon pieces, softened to room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon table salt
- 2/3 cup vegetable oil
- 6 large egg yolks
- 4 large eggs, beaten
- 1 cup heavy cream
Optional:
- 1 cup unsalted butter, softened to room temperature
- 4 1/2 cups powdered sugar
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon table salt
- sprinkles for garnish (optional)
Instructions
- Preheat oven to 350°F and spray a 12x18x2 inch half sheet pan with nonstick cooking spray.
- In a large bowl sift together cake flour and baking powder twice, or mix with a whisk for at least 1 minute to ensure the baking powder is evenly dispersed in the flour.
- In the bowl of a stand mixer or a large bowl add the sugar.
- In a small microwave-safe bowl heat the water to a simmer and add it to the sugar. Beat for 1 minute to dissolve the sugar.
- Then beat in the butter, vanilla and salt into the dissolved sugar until incorporated. Next add the oil and mix on medium speed for another minute to blend.
- Sprinkle one-third of the flour mixture over the sugar mixture. Blend on low speed just until incorporated. Add the flour in two more portions; mixing until just incorporated both times being sure to not over mix the batter.
- By hand stir in the egg yolks one at a time, and then stir in the beaten whole eggs by hand.
- In a separate large, cold bowl, whip the cream with cold beaters until soft peaks form. Stir about one third of the whipped cream into the batter to lighten. Then gently fold the rest of the whipped cream into the batter.
- Pour the batter into the prepared pan. Bake in the preheated oven for about 40 minutes or until the cake springs back when lightly touched, and a toothpick inserted in the center comes out clean. Allow cake to completely cool before frosting.
Make the frosting:
- In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
- Add the powdered sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 minutes.
- Spread frosting the frosting on the cooled cake. Garnish with sprinkles. Slice and serve.
Notes
Add jimmy sprinkles to make it a rainbow cake mix.
Dye the cake or frosting any color you like with a few drops of food coloring.
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