Soft Vanilla Sheet Cake

Soft Vanilla Sheet Cake

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• ¾ cup (180 ml) milk, room temperature
• ¼ cup (60 ml) sour cream or yogurt (for extra moistness)

Instructions

1. Preheat oven to 175°C (350°F).

Grease a 9×13 inch (23×33 cm) baking pan and line the bottom with parchment paper.

2. Mix dry ingredients:

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

3. Cream butter and sugar:

In another large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla:

Beat in the eggs one at a time, then add the vanilla extract.

5. Combine wet and dry:

Mix in half of the dry ingredients, then add milk and sour cream.

Finish with the remaining dry ingredients. Mix until smooth—don’t overmix.

6. Bake:

Pour batter into the prepared pan.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

7. Cool:

Let the cake cool completely before frosting.

🍶 Creamy Vanilla Frosting (Glaze-like Icing)

Ingredients

• 2 cups (250 g) powdered sugar
• 3 tbsp melted butter
• 2–3 tbsp milk (adjust for consistency)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a bowl, whisk together melted butter, vanilla, and milk.

2. Add powdered sugar gradually and mix until smooth and glossy.

3. Pour or spread the frosting over the cooled cake. It will set with a soft, shiny finish.

💡 Tips

For extra flavor, you can add a few drops of almond extract or lemon zest.

This cake stores well for up to 3 days covered at room temperature or 5 days in the fridge.