This Simple Vanilla Sheet Cake is a timeless treat that’s as easy to make as it is delightful to eat. With its light, fluffy crumb and sweet, buttery aroma, it’s the perfect canvas for any topping or enjoyed just as it is. Ready in under 45 minutes, it’s a lifesaver for last-minute gatherings or a cozy afternoon indulgence.

The smooth vanilla flavor pairs beautifully with the cake’s tender texture, making every bite feel like a warm hug. Whether you’re frosting it for a celebration or savoring it plain with a cup of tea, this cake is a crowd-pleaser that’s sure to bring smiles. Quick, effortless, and utterly delicious—what’s not to love?

Ingredients for Simple Vanilla Sheet Cake

1 cup (8 oz/225 g) butter (softened; unsalted recommended)
1¾ cups (14 oz/395 g) granulated sugar
4 large eggs (at room temperature)
1 cup (8 fl oz/240 ml) whole milk (at room temperature; substitute with almond milk for a dairy-free option)
1 tablespoon vanilla extract (use pure vanilla for best flavor)
3 cups (12 oz/340 g) cake flour (all-purpose flour can be used, but cake flour yields a lighter texture)
1 tablespoon baking powder
¾ teaspoon salt
1 recipe Vanilla Buttercream (store-bought or homemade)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the butter and sugar together on medium-high speed for 3 minutes, until light and fluffy.
Add the eggs, one at a time, scraping down the bowl after each addition to ensure even mixing.
Beat in the milk and vanilla extract until fully incorporated.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Fold the dry ingredients into the butter mixture until just combined and no streaks of flour remain.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting with Vanilla Buttercream.
Store in an airtight container at room temperature for up to 2 days.

Creative Toppings & Frosting Ideas

While Vanilla Buttercream is a classic choice, why not mix it up? Try a cream cheese frosting for a tangy twist, or drizzle with a salted caramel sauce for added richness. For a fresh touch, top with seasonal berries or a sprinkle of toasted coconut flakes. The possibilities are endless!

Perfect Pairings for Serving

This Simple Vanilla Sheet Cake pairs beautifully with a cup of hot coffee or tea for a cozy treat. For a dessert spread, serve alongside vanilla ice cream or a dollop of whipped cream. It’s also a great base for layered desserts—cut into squares and stack with fresh fruit and custard for a quick trifle.

Storage Tips for Freshness

Store your cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving for the best texture.

Time-Saving Hacks

To speed up prep, measure all your ingredients before starting. Use a pre-cut parchment paper liner for the pan to skip the buttering and flouring step. If you’re short on time, opt for a store-bought frosting and jazz it up with a dash of vanilla extract or a pinch of salt.

Common Questions Answered

Can I use all-purpose flour instead of cake flour? Yes, but for a lighter texture, replace 2 tablespoons of all-purpose flour per cup with cornstarch. What if I don’t have a stand mixer? A handheld electric mixer or even a sturdy whisk will work—just be sure to mix thoroughly for a fluffy batter.