Moist Vanilla Sheet Cake – Soft, Fluffy & Bakery-Style

This Moist Vanilla Sheet Cake brings together everything you love about a classic homemade cake, soft texture, rich vanilla flavor, and a tender crumb that melts with every bite. Whether you’re baking for birthdays, potlucks, holidays, or casual weekend treats, this vanilla sheet cake recipe delivers dependable results every time.

Why You’ll Love This Recipe

• Soft, moist texture with rich vanilla flavor
• Uses simple pantry ingredients
• Bakes evenly in one pan, perfect for crowds
• A reliable dessert for holidays, birthdays, and celebrations
• Easy to frost, decorate, slice, and serve
• Stays fresh and soft for days

Ingredients

For the Vanilla Sheet Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup whole milk, room temperature
• 1/2 cup unsalted butter, melted
• 1/2 cup vegetable oil
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper for easy removal.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the melted butter, oil, milk, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and whisk until fully combined. The batter will be smooth and pourable.
5. Transfer batter to the prepared baking pan and spread evenly.
6. Bake 28–32 minutes or until the center springs back when lightly touched and a toothpick comes out clean.
7. Cool the cake completely before frosting.
8. To make the buttercream, beat softened butter until creamy. Add powdered sugar gradually, followed by vanilla and milk until the consistency is smooth and spreadable.
9. Frost the cooled cake evenly and slice into squares before serving.

Tips & Variations

• Add sprinkles for a funfetti version.
• Use almond extract with vanilla for a bakery-style twist.
• Swap frosting with cream cheese frosting or chocolate buttercream.
• Make cupcakes by dividing the batter into lined cupcake tins.
• Keep ingredients room temperature to achieve a lighter, fluffier crumb.

Storage & Freezer Instructions

• Refrigerator: Store covered for up to 4 days.
• Room Temperature: Keeps well for 2 days if frosted with buttercream.
• Freezer: Freeze unfrosted cake tightly wrapped for up to 3 months. Thaw overnight before frosting.
• Freeze slices: Frosted slices can be frozen individually for quick snacks.

Serving & Pairing Ideas

• Serve with fresh berries or berry compote
• Pair with vanilla ice cream or whipped cream
• Drizzle warm caramel or chocolate sauce
• Add toasted coconut or nuts on top for texture

Frequently Asked Questions

How do I keep the vanilla sheet cake moist?

This cake stays soft from the combination of butter, oil, and milk. These ingredients create a tender texture that holds moisture well. Avoid overbaking, and allow the cake to cool naturally to maintain softness.

Can I make this cake ahead of time?

Yes. Bake the cake a day ahead, cover it tightly, and frost before serving. The flavors deepen overnight, making it even better the next day.

Why did my cake turn dense?

Dense cake often occurs when the batter is overmixed or ingredients are cold. Room-temperature ingredients and gentle mixing help keep the crumb light and fluffy.

Can I double the recipe for a larger pan?

You can double this recipe for an 18×26 inch sheet pan. Reduce baking time slightly and check for doneness early to avoid overbaking.

Ready to Make It?

This Moist Vanilla Sheet Cake is simple, dependable, and delicious, perfect for gatherings or everyday desserts. Save this recipe and keep it ready for your next celebration or cozy baking moment.

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• Banana Smoothie – Creamy, sweet, and perfect for quick breakfasts.

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