Vanilla Sheet Cake with Buttercream Frosting

Relish in the joy of this moist vanilla sheet cake topped with creamy buttercream frosting. Adorned with confetti rainbow sprinkles, it’s not only a treat for the taste buds but also a feast for the eyes.


Vanilla Sheet Cake

  • 2 ¾ cups (325 g) cake flour (see notes)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cup (300 g) granulated sugar
  • ½ cup (113 g or 1 stick) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil
  • ⅓ cup (75 g) full-fat sour cream (or plain yogurt), room temperature
  • 1 ½ tablespoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature

Buttercream Frosting

  • 1 cup (226 g or 2 sticks) unsalted butter, room temperature
  • 2 ½ cups (300 g) confectioners’ sugar, sifted
  • Pinch of salt
  • 2 teaspoons pure vanilla extract
  • 1-2 tablespoons milk
  • Confetti rainbow sprinkles for garnish


  1. Preparation: Preheat your oven to 350° F. For a non-stick surface, either grease a 9×13 baking pan or opt for lining with parchment paper. Have it set aside.
  2. Dry Ingredients: In a medium bowl, thoroughly whisk cake flour, baking powder, baking soda, and salt. Keep this mixture aside.
  3. Wet Mixture: Using a large mixing bowl, cream the butter and sugar together until you achieve a light and fluffy consistency (this should take around 5 minutes). Incorporate eggs one after the other, making sure to beat well post each addition. Following this, blend in the vanilla extract, sour cream, and vegetable oil. Don’t be alarmed if the batter appears somewhat curdled. Ensure to occasionally scrape down the bowl’s bottom and sides.
  4. Combining Dry and Wet Mixtures: Starting and ending with the flour mixture, alternate between it and milk as you gradually incorporate them into the batter (i.e., flour, milk, flour, milk, flour). The objective is a uniform and smooth batter.
  5. Baking: Pour the batter into the previously prepared pan, ensuring an even spread. Place it in the oven and bake for around 30 to 35 minutes. Your cake is perfectly baked when a toothpick inserted in its center returns with minimal crumbs. Once baked, place the pan on a wire rack and let the cake cool completely, which will roughly take 2 hours.
  6. Frosting: Start by beating the butter until it turns light and fluffy, taking about 3 minutes. Gradually add the sifted confectioners’ sugar and salt, and mix at medium speed. Introduce vanilla and a tablespoon of milk, blending just enough to combine. Ensure to periodically scrape the bowl. If you prefer a thinner frosting, feel free to add another tablespoon of milk.
  7. Decorating: Once the cake is entirely cooled, evenly spread the frosting over it. As the final touch, sprinkle the confetti rainbow sprinkles over the frosted cake. Slice it up and serve!

Storage Tips:

  • The cake can be stored at room temperature in an airtight container and remains fresh for up to 3 days.
  • If you’re looking to enjoy it later, the vanilla cake can be frozen for up to a month. To ensure freshness, tightly wrap the cake in plastic wrap and aluminum foil. This helps in averting freezer burn.

Enjoy your delightful treat!

content team

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