Deliciously moist and fluffy vanilla cake baked in a rectangle pan, and topped with scrumptiously creamy vanilla buttercream frosting!
PIN IT FOR LATER!
Don’t you just love sheet cakes? All the tastiness of a layer cake, but without the effort of layering a cake. Sheet cakes are cakes that are baked in rectangle (or square!) pans, and are simply frosted or left plain. No need to frost and layer here!
So, today I bring you my Perfect Vanilla Sheet Cake. Yes, I said perfect The sponge is so deliciously moist, yet so fluffy and tender. I love to use buttermilk in my cakes, because the moistness it brings to the crumb just cannot be beat. And I always use cake flour for cakes and cupcakes, because it makes the most fluffiest, and tender crumb. If you cannot get hold of buttermilk or cake flour, you can definitely make your own at home, check my recipe notes below!
To top off my Vanilla Sheet Cake, I used my favourite vanilla buttercream frosting. It’s deliciously creamy and thick, and the sweetness just tops this cake off perfectly. I’m not the only one who wants to dip their finger into that frosting, right?
I baked my cake in a 13×9-inch pan, so the cake came out quite thick. Of course, if you bake your cake in a bigger or smaller pan, the thickness will change, and they will need to be baked for more or less time.
Enjoy!
Yield: 12 - 16 slices
Perfect Vanilla Sheet Cake20 minPrep Time
30 minCook Time
50 minTotal Time
Save Recipe Print RecipeIngredients
Instructions
Notes
*Don't have cake flour? Measure out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
**If you can't get hold of buttermilk, use 1/2 cup (120ml) milk, and 1/2 cup (120ml) sour cream.
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