A floral frosted Vanilla sheet cake that’s perfect for any party.
I think we are in the minority here, but we LOVE sheet cakes. Not only are they perfect for entertaining, but they are so fun to decorate we can’t help ourselves.
Sheet cakes are like perfect dessert canvases that you can do whatever you want to! Since we are little old floral pattern loving ladies (on the inside), we couldn’t help but go rose crazy on this cake.
Sheet cakes are a great place to start if you are beginning your cake baking journey. They are easy, don’t usually require 45 different bowls and 87 different ingredients and they are really really hard to mess up. Except that one time we made our mom a birthday cake when we were little tikes and something went horribly, horribly wrong and the cake was an oily, inedible mess.
We love sheet cakes because they are as simple as mixing the batter and pouring it into 1 pan. You don’t need to fuss with multiple pans and separating your batter so all the layers are equal. Just dump it all in and bake it!
When the cake is done, you can even just leave it and serve it in the pan. You don’t need to take it out of the pan if you don’t want to. Then just frost it, cut it, and serve it! So. Much. Easier.
Yes, there is a time and place for a nice layer cake, that you slaved over for hours and hours. But, sheet cakes are just as delicious and pretty much fool proof. Especially when your kid signed you up to make something for a school event and didn’t decide to tell you until the night before.
Decorate your sheet cake however you life. There is nothing wrong with a generous slab of buttercream and some sprinkles.
Vanilla Sheet Cake
Ingredients
For the cake
- 1 cup butter softened
- 2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 cup milk
Frosting
- 2 sticks unsalted butter softened
- 4 cups confectioners sugar
- 1 tsp vanilla extract
- 2-4 TBS milk
Instructions
- Preheat oven to 350F. Line a 9X13 pan with parchment paper
- Using a stand mixer with the paddle attachment, cream the butter until light and fluffy. Add in sugar and continue to beat until fluffy. Beat in eggs and vanilla until mixture is smooth. Make sure to scrape down the sides of the bowl to get everything incorporated. Lastly, mix in the sour cream until combined.
- In a separate bowl, whisk together flour, and baking soda. Pour half of the mixture into the creamed butter mixture. Add in half of the milk. Continue with rest of flour and milk. Once combined, pour into your cake pan and spread out so it is even.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan.
Frosting
- Beat butter until smooth and fluffy. Slowly add in the powdered sugar. Mix in Vanilla and milk. If buttercream is too thick, add in more milk.
- Once cake is cooled you can either leave in the pan and frost or flip it out of the pan and frost it. Divide your frosting into 3 bowls and color with desired food coloring. Place each frosting into a piping bag fitted with a piping tip. Frost the cake with piped flowers. Top with sprinkles if desired.