This delightful vanilla sheet cake with whipped buttercream frosting is perfect for any celebration. Its moist and tender crumb, combined with the rich and creamy frosting, makes it a crowd-pleaser. Whether you're hosting a birthday party or simply craving a sweet treat, this cake is sure to impress.
Most of the ingredients in this recipe are common pantry staples, but there are a few you might need to pick up at the supermarket. Make sure you have unsalted butter for both the cake and the frosting, as it allows you to control the saltiness. Heavy cream is essential for achieving the perfect frosting consistency. If you don't usually bake, you might also need to grab some powdered sugar and vanilla extract.
Ingredients For Vanilla Sheet Cake With Whipped Buttercream Frosting
All-purpose flour: The base of the cake, providing structure and texture.
Baking powder: A leavening agent that helps the cake rise.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture to the cake and frosting.
Granulated sugar: Sweetens the cake and helps with the texture.
Eggs: Provide structure, moisture, and richness to the cake.
Vanilla extract: Adds a warm, sweet flavor to both the cake and frosting.
Whole milk: Adds moisture and helps create a tender crumb.
Powdered sugar: Sweetens and thickens the frosting.
Heavy cream: Helps achieve the desired consistency for the frosting.
Technique Tip for This Recipe
When beating butter and sugar for the cake batter, ensure the mixture becomes light and fluffy. This process incorporates air, which is crucial for a tender and airy cake texture. Use room temperature butter to achieve the best results, as it will cream more easily and evenly with the sugar.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a lighter and more tender cake.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder. This combination mimics the leavening effect of baking powder.
salt - Substitute with kosher salt: Kosher salt has a coarser grain and can be used in the same amount to enhance flavor.
unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by ¼ teaspoon for each ½ cup of salted butter used.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg. This is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
whole milk - Substitute with buttermilk: Buttermilk adds a slight tang and helps tenderize the cake.
unsalted butter - Substitute with margarine: Margarine can be used in the same amount and provides a similar texture.
powdered sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it reaches a powdered consistency.
vanilla extract - Substitute with maple syrup: Maple syrup adds a unique flavor and can be used in the same amount.
heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is a good dairy-free option.
Other Alternative Recipes Similar to This Cake
How To Store / Freeze Your Cake
Allow the cake to cool completely before storing. This prevents condensation from forming, which can make the cake soggy.
If you plan to enjoy the cake within a few days, cover it tightly with plastic wrap or store it in an airtight container at room temperature. This keeps the cake moist and fresh.
For longer storage, place the cake in the refrigerator. Wrap it in plastic wrap and then in aluminum foil to prevent it from drying out. The cake can be refrigerated for up to a week.
To freeze the cake, first ensure it is completely cooled. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. This double layer of protection helps maintain the cake's texture and flavor.
For best results, freeze the cake without the frosting. You can add the frosting after thawing to ensure it remains creamy and smooth.
When ready to use, thaw the cake in the refrigerator overnight. This gradual thawing process helps maintain the cake's moisture and prevents it from becoming mushy.
Once thawed, bring the cake to room temperature before serving. This enhances the flavor and texture, making it taste as fresh as the day it was baked.
If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and give it a quick whip to restore its creamy consistency.
For freezing frosting, place it in a freezer-safe container and freeze for up to three months. Thaw in the refrigerator and whip it again before spreading on the cake.
Remember, the key to maintaining the cake's delightful texture and flavor is proper wrapping and storage. Treat your dessert with care, and it will reward you with every delicious bite.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). This gentle heat will warm the vanilla sheet cake without drying it out.
Place the leftover cake on a baking sheet. If the cake is already sliced, arrange the slices in a single layer.
Cover the cake with aluminum foil. This will help retain moisture and prevent the buttercream frosting from melting too quickly.
Heat the cake in the oven for about 10-15 minutes. Check the cake halfway through to ensure it’s warming evenly.
Remove the cake from the oven and let it sit for a few minutes before serving. This allows the frosting to firm up slightly again.
If you prefer using a microwave, place a slice of cake on a microwave-safe plate.
Cover the cake slice with a microwave-safe cover or another plate to trap steam and keep the cake moist.
Microwave on medium power for 20-30 seconds. Check the cake and continue microwaving in 10-second intervals until it reaches your desired warmth.
Let the cake sit for a minute before enjoying, as the frosting will be very soft immediately after microwaving.
For a quick stovetop method, use a double boiler setup. Fill a pot with a few inches of water and bring it to a simmer.
Place a heatproof bowl over the simmering water, ensuring the bottom of the bowl doesn’t touch the water.
Place the cake slice in the bowl and cover it with a lid or another bowl to trap the steam.
Heat for about 5-7 minutes, checking occasionally to ensure the cake is warming evenly and the frosting isn’t melting too much.
Carefully remove the bowl from the heat and let the cake sit for a minute before serving.
If you have an air fryer, preheat it to 300°F (150°C).
Place the cake slice in the air fryer basket. If the frosting is very thick, you might want to cover the cake with a piece of parchment paper to prevent it from melting too quickly.
Heat for 3-5 minutes, checking halfway through to ensure the cake is warming evenly.
Let the cake sit for a minute before serving, allowing the frosting to firm up slightly.
Best Tools for This Recipe
Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).
9x13 inch baking pan: The pan in which the cake batter is poured and baked.
Whisk: Used to mix together the dry ingredients like flour, baking powder, and salt.
Mixing bowl: A large bowl for combining the butter and sugar, and later the eggs and vanilla.
Electric mixer: Helps to beat the butter and sugar until light and fluffy, and to incorporate the eggs.
Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.
Measuring cups: Used to measure out the flour, sugar, and milk accurately.
Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract.
Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the cake to cool completely before frosting.
Knife: Used to spread the frosting evenly over the cooled cake.
Small bowl: For mixing the frosting ingredients like butter, powdered sugar, vanilla, and heavy cream.
Sifter: Optional but useful for sifting powdered sugar to ensure a smooth frosting.
How To Save Time on This Recipe
Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline your baking process.
Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar or mixing batter.
Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.
One-bowl method: Minimize cleanup by using the same bowl for wet and dry ingredients.
Vanilla Sheet Cake Recipe With Whipped Buttercream Frosting
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 teaspoon vanilla extract
- 2-4 tablespoon heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and enough cream to reach desired consistency.
- Spread frosting over cooled cake. Serve and enjoy.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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