Name: Vanilla Sheet Cake with Whipped Buttercream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup butter, softened; 3 large eggs; 1 cup milk; 2 teaspoons baking powder; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 1/2 cup butter (for frosting); 3 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract (for frosting); 1/4 teaspoon salt (for frosting)

I love making this Vanilla Sheet Cake with Whipped Buttercream Frosting when I want a soft, fluffy dessert perfect for sharing. The cake is light and tender, while the whipped buttercream adds a smooth, airy sweetness that makes every bite feel special.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, reliable, and great for any occasion. The sheet cake format makes it easy to prepare and serve, and the whipped buttercream is lighter than traditional frosting. I also like how I can decorate it in different ways depending on the event. Vanilla Sheet Cake with Whipped Buttercream Frosting

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
butter, softened
eggs
milk
baking powder
vanilla extract
salt

butter (for frosting)
powdered sugar
heavy cream
vanilla extract (for frosting)
salt

Directions

I start by preheating the oven to 350°F (175°C) and greasing a sheet pan.

In a bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking powder, and salt.

I gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.

I pour the batter into the prepared pan and spread it evenly.

I bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean.

I let the cake cool completely before frosting.

For the whipped buttercream, I beat the butter until creamy, then gradually add powdered sugar. I pour in heavy cream and vanilla extract, whipping until the frosting becomes light and fluffy.

I spread the frosting evenly over the cooled cake and slice to serve.

Servings and Timing

I usually get about 12–16 servings from this cake.
Preparation takes around 20 minutes, and baking takes 25–30 minutes, so the total time is about 50 minutes, plus cooling time. Vanilla Sheet Cake with Whipped Buttercream Frosting

Variations

I sometimes add sprinkles for a fun look or layer the cake with fruit filling. If I want a different flavor, I mix in almond extract or top it with chocolate drizzle. I can also tint the frosting with food coloring for special occasions.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, I let it come to room temperature for the best texture. I don’t usually reheat it.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day in advance and frost it before serving.

How do I keep the cake moist?

I avoid overbaking and store it properly covered.

Can I use a different frosting?

Yes, I can use cream cheese frosting or chocolate frosting instead.

What size pan should I use?

I typically use a standard sheet pan like 9×13-inch.

Can I freeze this cake?

I can freeze the unfrosted cake and thaw it before adding frosting.

Conclusion

I find this Vanilla Sheet Cake with Whipped Buttercream Frosting to be a classic and versatile dessert. It’s soft, flavorful, and easy to make, making it perfect for celebrations or everyday treats.