Soft, fluffy, and moist vanilla sheet cake topped with smooth vanilla buttercream.

Scale

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 Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

2–3 tablespoons milk

1 teaspoon vanilla extract

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1. Preheat oven to 350°F and prepare a 9×13 pan.

2. Whisk flour, sugar, baking powder, and salt.

3. Whisk melted butter, oil, milk, eggs, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Pour into pan and bake 28-32 minutes.

6. Cool completely before frosting.

7. Beat butter, add powdered sugar, vanilla, and milk to make frosting.

8. Frost cake and slice into squares.

Keep ingredients at room temperature for best texture.

Swap frosting flavors for easy variations.

Freeze unfrosted cake for up to 3 months.