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Ultimate Classic Birthday Cake Sheet Cake

Classic Birthday Cake Sheet Cake - featured image
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A forgiving, moist, and reliable sheet cake that saves the day when plans go wrong. Made with simple ingredients like buttermilk and sour cream for a tender crumb and classic vanilla flavor.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1/2 cup sour cream (optional but recommended)
  • 1 cup unsalted butter, softened (for frosting)
  • 4–5 cups confectioners’ sugar, sifted (for frosting)
  • 3–4 tablespoons heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan with butter or non-stick spray and dust lightly with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and scrape down the sides of the bowl.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts. Start and end with dry ingredients. Mix just until combined.
  6. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  7. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. While cake cools, beat softened butter until smooth. Gradually add sifted confectioners’ sugar, alternating with heavy cream. Beat on high for 3 minutes until fluffy.
  9. Add vanilla and salt to frosting. Spread over completely cooled cake and enjoy.

Notes

Ensure ingredients are at room temperature for best results. Do not overmix the batter once flour is added to avoid a tough texture. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of vinegar or lemon juice, let sit for 5 minutes. Cake can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: sheet cake, birthday cake, vanilla cake, easy baking, comfort food, buttermilk cake, buttercream frosting

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