Ginny always knows how to throw a party, and perhaps even more amazingly she knows how to serve up a final dish that wraps up that party on a high note. She always says that people can have all sorts of favorite desserts, but no one can resist a truly great vanilla cake. That’s the power of Ginny’s Vanilla Sheet Cake: it makes enough for everyone so each person can get a slice of that tender, floral-flavored cake with a light, fluffy, and luscious vanilla buttercream frosting on top. Everyone will love it instantly. Ginny’s Vanilla Sheet Cake is how you do dessert properly, whether you’re serving to a crowd or just need a sweet fixing for the day!
Ingredients
For the cake:
- 3 cups cake flour, spooned and leveled
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cubed and softened to room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, at room temperature and divided
- 1/3 cup sour cream, at room temperature
- 3 large eggs, at room temperature
For the whipped vanilla buttercream:
- 1 cup unsalted butter, softened to room temperature
- 4 1/2 cups confectioners’ sugar
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
- sprinkles, optional, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Generously grease a 9×13-inch cake pan.
Step 3 –Sift the cake flour, the granulated sugar, the baking powder, the baking soda, and 1/2 teaspoon of the salt into the bowl of a stand mixer or a large mixing bowl if using a handheld mixer.
Step 4 –Using a paddle attachment, beat the flour mixture together on low speed to gently combine.
Step 5 –Add 1 cup of the cubed butter, 1 tablespoon of the vanilla, and 1/2 cup of the milk to the flour mixture.
Step 6 –Mix the flour mixture together on medium speed until the dry ingredients are moistened, about 1 minute.
Step 7 –Stop the mixer and scrape down the sides and bottom of the bowl. The mixture should resemble a thick dough.
Step 8 –Whisk the remaining milk, the sour cream, and the eggs together in a medium bowl.
Step 9 –With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition.
Step 10 –Stop mixing and scrape down the sides and bottom of the bowl.
Step 11 –Mix until the batter is completely combined, about 15 seconds. Don’t worry if there are small lumps, just be sure not to overmix.
Step 12 –Pour and spread the batter evenly into the prepared pan.
Step 13 –Bake until the cake is baked through, about 32-35 minutes.
Step 14 –Allow the cake to cool completely in the pan on a wire rack.
Step 15 –With a handheld mixer or a stand mixer fitted with the paddle attachment, beat the remaining butter on medium speed until creamy, about 2 minutes.
Step 16 –Add the confectioners’ sugar, the heavy cream, and the remaining vanilla to the butter mixture and beat on low speed for 30 seconds.
Step 17 –Increase the mixing speed to medium-high and beat for 4 minutes.
Step 18 –Add more of the confectioners’ sugar if the frosting seems too thin or more of the heavy cream if it feels too thick.
Step 19 –Add salt to taste.
Step 20 –Spread the frosting on the cooled cake.
Step 21 –Sprinkle, slice, and serve.
