If you’re looking for a delightful dessert, the Vanilla Sheet Cake With Vanilla Buttercream Frosting is an excellent choice. The cake is not only simple to make but also has a rich vanilla flavor that will please any sweet tooth. It’s perfect for gatherings or just a treat at home.
When making the Vanilla Sheet Cake, feel free to substitute margarine for butter if you prefer. If you’re gluten-sensitive, using a gluten-free cake mix and gluten-free flour can work well. Remember to check the labels for allergens like eggs and dairy if you have allergies or dietary restrictions. Quality ingredients, especially the vanilla extract, can really make a difference in flavor, so consider using a pure extract for the best results.
Cakes
Vanilla Sheet Cake With Vanilla Buttercream Frosting Recipe
Ingredients
- 1 (18 ounce) package vanilla cake mix
- 1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size)
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 4 eggs
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup butter or 1/2 cup margarine, softened
- 3 3/4 cups powdered sugar, sifted
- 3 – 4 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees.
- Grease and flour a 9×13 baking pan.
- In a large mixing bowl, combine the 1 (18 ounce) package of vanilla cake mix, the 1 (3 1/2 ounce) package of vanilla instant pudding mix, 1 cup of flour, 1/2 cup of sugar, and 1 teaspoon of baking powder.
- Add 4 eggs, 1 1/4 cups of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients.
- Using an electric mixer on low speed, beat the mixture until incorporated, about 30 seconds. Be sure to stop and scrape down the sides of the bowl with a spatula.
- Increase the mixer speed to medium and beat for an additional 1 1/2 minutes until the batter is smooth and well blended.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 20-25 minutes before turning it out onto a cake board or platter. For added moisture, place the cake in the freezer for 2 hours after removing it from the pan.
- To make the frosting, beat 1/2 cup of softened butter or margarine in a large bowl until creamy.
- Gradually add the 3 3/4 cups of sifted powdered sugar along with 3 tablespoons of milk, mixing well until incorporated, about 1 minute.
- Add the additional 2 teaspoons of vanilla extract, increase the mixer speed to medium, and beat for about another minute until light and fluffy.
- If the frosting is too stiff, add the additional tablespoon of milk to reach your desired consistency.
- Frost the cake and decorate it as desired.
Part of our Homemade Cake Recipes collection — Part 6 of 6:
If you are in the mood for something festive and traditional, Vassilopita (Greek New Year’s Cake) is a wonderful option. The cake not only has a lovely citrus flavor but also includes a fun surprise inside. Enjoy the tradition of Vassilopita (Greek New Year’s Cake) at your next celebration.