Vanilla Sheet Cake — Delectably Mine

A co-worker at work asked if I could make a farewell cake for another one of our co-workers. I was honored to be ale to do this. I can’t remember the last time I’ve made a sheet cake, and honestly don’t know if I’ve ever made one from scratch! I like making layer cakes, but for this occasion a sheet cake was the perfect choice!

I found a good looking recipe on Sally’s Baking Addiction. I trust her recipes quite a lot so I figured it was a good choice. I liked that the recipe uses the reverse creaming method (I’ve had good success with this in the past) and included sour cream which is always nice in a cake. It was a pretty basic recipe I through together while the HVAC guys were at my house. Such a joy.

The frosting is a pretty standard buttercream. I always like adding a little cream to my American buttercream which is also what this recipe calls for so that was nice. It came together without issue and was easy to use to decorate.

I have never actually decorated a sheet cake so this was my first go at it. I was aiming for some pale spring colors with the frosting but apparently added way too much food coloring (it was only a few drops! That stuff is potent!) so it ended up being very bright. Not quite the look I was going for, but that is ok.

For the piping, I really didn’t know where to start and so just went for it without a plan. I think it turned out okay. I would probably add more rosettes and stars next time, but I didn’t want to go overboard and guild the lily. I was afraid I would add too much and not be able to go back so I just stopped at the point you see in the pictures. The added dragees really helped finish off the decorating. It definitely did not look at all finished utnil I added those so I recommend the combo of frosting and sprinkles/dragess for decorating if you’re like me and don’t know how to finish off the decorating with frosting.

Final Verdict: I would for sure make this recipe again if looking for a simple vanilla/butter cake for a crowd. A good one to keep in the recipe box!

Baked up well. I started checking at 28 minutes and definitely wasn’t done yet. I believe it ended up going 34 minutes total, I kept checking every 2 minutes until done.

Vanilla Sheet Cake with American Buttercream
From Sally’s Baking Addiction
Ingredients

3 cups (354g) cake flour (spoon & leveled)
- You can “make” your own cake flour if you don’t have any on hand. I rarely do. For this recipe, whisk together 327 grams all purpose flour with 48 grams of corn starch and use that in place of the 354 grams cake flour that is listed above
1 and 1/2 cups (300g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, cubed and softened to room temperature
1 Tablespoon pure vanilla extract
1 cup (240ml) whole milk, at room temperature and divided
1/3 cup (80g) sour cream, at room temperature
3 large eggs, at room temperature

Whipped Vanilla Buttercream

1 cup (230g) unsalted butter, softened to room temperature
4 and 1/2 cups (540g) confectioners’ sugar
1/3 cup (80ml) heavy cream
2 teaspoons pure vanilla extract
salt, to taste
optional: sprinkles for garnish

Instructions
Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.

Sift the cake flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and 1/2 cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl. The mixture will resemble a thick dough.

Whisk the remaining milk, the sour cream, and eggs together in a medium bowl. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing. Some small lumps are OK.

Pour and spread batter evenly into prepared pan. Bake for around 32-35 minutes or until the cake is baked through. Begin checking doneness at 28 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.) Frosting should be extra fluffy.

Spread frosting in a thick layer on cooled cake. I use and recommend an offset spatula. If desired, use a piping tip to pipe some frosting and/or garnish with sprinkles. Slice and serve.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

My Notes: Baked up well. I started checking at 28 minutes and definitely wasn’t done yet. I believe it ended up going 34 minutes total, I kept checking every 2 minutes until done. End result was good. Baked through and moist. No raw parts or dry pieces.