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White Sheet Cake with Vanilla Buttercream Recipe

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4.1 from 8 reviews

  • Author: Sara
  • Total Time: 48 minutes
  • Yield: 20 servings
  • Diet: Vegetarian

Description

This classic White Sheet Cake recipe yields a moist and tender cake with a delicate crumb, topped with a smooth and creamy vanilla buttercream. Perfect for celebrations or any occasion, this sheet cake is easy to prepare and features a light texture thanks to the use of egg whites and cornstarch. Finished with a luscious homemade vanilla frosting, it’s a crowd-pleaser that serves 20 generously.

Ingredients

Cake Ingredients

  • 2 cups (240g) all-purpose flour
  • 2 Tablespoons (15g) cornstarch
  • 1 and ¾ cups (350g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 Tablespoons (171g) unsalted butter, softened to room temperature
  • 1 cup (240mL) whole milk, room temperature
  • 6 large egg whites, room temperature
  • 2 and ½ teaspoons vanilla extract

Vanilla Buttercream Frosting

  • ½ cup (113g) unsalted butter, softened to room temperature
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 Tablespoons (15-30mL) milk or cream
  • ⅛ teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Place the oven rack in the middle position and preheat the oven to 350ºF (177ºC). Grease and flour a 9″ x 13″ baking pan, or use a homemade cake release. Set aside.
  2. Mix Dry Ingredients: In a large bowl, using a handheld mixer or a stand mixer with the paddle attachment, combine the flour, cornstarch, granulated sugar, baking powder, and salt. Blend on low speed for about 1 minute until fully combined.
  3. Add Butter: Add the softened butter to the dry mixture. Beat on low speed until the mixture resembles coarse sand. Scrape down the sides and bottom of the bowl and briefly mix again to ensure thorough incorporation.
  4. Prepare Wet Ingredients: In a separate container with a spout, combine the whole milk, egg whites, and vanilla extract. Gently mix with a fork until blended.
  5. Combine Wet and Dry Mixtures: With the mixer on medium-low speed, add half of the milk mixture to the crumb mixture and mix until blended. Add the remaining milk mixture and beat again on medium-low until fully incorporated. Scrape down the bowl, then increase speed to medium and beat for 30 seconds to achieve a smooth batter.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 32 to 34 minutes until a toothpick inserted in the center comes out clean and the top is lightly browned.
  7. Cool the Cake: Remove cake from oven and let it cool completely on a wire rack before frosting.
  8. Make the Buttercream: In a large bowl, beat the softened butter on medium-high speed until smooth, about 2 minutes.
  9. Add Sugar and Flavor: Lower mixer speed to low; gradually add powdered sugar and salt, mixing until incorporated. Add vanilla extract and mix again.
  10. Add Milk or Cream: Slowly add milk or cream a tablespoon at a time, stopping at your desired frosting consistency. Increase mixer speed to medium and beat until frosting is completely smooth.
  11. Adjust Consistency: If frosting is too stiff, add more cream; if too thin, add powdered sugar 2 tablespoons at a time. Use a spatula to stir by hand for 3-5 minutes to eliminate air bubbles and achieve a creamy texture.
  12. Frost the Cake: Spread the buttercream evenly over the cooled cake. Decorate as desired.
  13. Storage: Store leftovers tightly covered at room temperature for up to 4 days or refrigerated up to 1 week. The cake freezes well up to 2 months; thaw at room temperature before serving.

Notes

  • Ensure all ingredients—especially butter, milk, and egg whites—are at room temperature to achieve the best texture.
  • Using cornstarch along with flour lightens the cake crumb for a tender result.
  • You can adjust the amount of milk or cream in the buttercream frosting to reach your preferred consistency.
  • If you want a richer cake, consider adding a teaspoon of almond extract to the batter as an optional twist.
  • For decorating, this cake pairs well with fresh berries or edible flowers to add a festive touch.
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/white-sheet-cake-with-vanilla-buttercream-recipe/