Description: This Vanilla Sheet Cake is a classic dessert that’s perfect for any occasion. It’s incredibly moist, tender, and bursting with vanilla flavor. The simplicity of this recipe belies its deliciousness, making it a go-to for potlucks, birthday parties, or a simple weeknight treat.
Why you will love this recipe:
- Moist and Tender Texture: Using cake flour, sour cream, and room-temperature ingredients results in a cake that is incredibly soft and moist, practically melting in your mouth.
- Intense Vanilla Flavor: A full tablespoon of pure vanilla extract ensures that every bite is infused with that comforting, classic vanilla taste.
- Easy to Make: Sheet cakes are known for their ease of preparation. This recipe requires no complicated layering or decorating techniques, making it a great option for beginner bakers.
- Perfect for a Crowd: The 9×13 inch pan yields a generous amount of cake, making it ideal for serving a large group.
- Versatile: This cake is a blank canvas for your creativity. Enjoy it as is, or add fresh berries, sprinkles, chocolate shavings, or even a fruit compote for an extra special touch.
Introduction
The Vanilla Sheet Cake is a timeless dessert that has graced countless tables and delighted generations. It’s a testament to the fact that sometimes, the simplest recipes are the most satisfying. This version takes the classic formula and elevates it with careful attention to detail, ensuring a cake that is both delicious and easy to make. We’ll focus on achieving the perfect balance of moisture, tenderness, and flavor, resulting in a cake that’s sure to become a family favorite.
The secret to a great sheet cake lies in the details. We’ll explore the importance of using cake flour for a delicate crumb, the benefits of room-temperature ingredients for proper emulsification, and the role of sour cream in creating a moist and tender texture. We’ll also delve into the technique of creaming butter and sugar for the perfect amount of aeration, and how to gradually add dry ingredients to avoid overmixing.
Finally, we’ll top it all off with a creamy, dreamy vanilla frosting that perfectly complements the cake’s flavor and texture. This frosting is easy to customize with different extracts, flavorings, or even a touch of food coloring to match the occasion.
Ingredients:
For the Cake:
- 2 and 1/2 cups (250g) sifted cake flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (180g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- 1 tablespoon pure vanilla extract
- 1 and 1/4 cups (300ml) whole milk, at room temperature
For the Frosting:
- 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar, sifted
- 1/4 cup (60ml) heavy cream or milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
Preparation:
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F (177°C). This is crucial for even baking. While the oven is heating, prepare your 9×13 inch baking pan. You can grease it generously with butter or cooking spray, then lightly dust it with flour to prevent sticking. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal. This method is highly recommended for a guaranteed non-stick result and easy cleanup.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Sifting the cake flour is essential for a light and airy texture, as it removes any lumps and aerates the flour. The baking powder and baking soda act as leavening agents, helping the cake to rise. Salt enhances the flavors of the other ingredients and balances the sweetness. Whisking ensures that all the dry ingredients are evenly distributed, preventing pockets of baking powder or soda that can result in an uneven rise or a bitter taste.
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. This process, known as creaming, incorporates air into the butter and sugar mixture, creating a light and fluffy base for the cake. The butter should be softened to room temperature but not melted, as this will prevent it from properly trapping air. The mixture should become pale and noticeably lighter in texture.
Step 4: Add Egg Whites, Sour Cream, and Vanilla
Add the egg whites to the butter and sugar mixture and beat until just combined, about 2 minutes. Be careful not to overmix at this stage, as it can lead to a tough cake. Egg whites add structure and moisture to the cake. Then, mix in the sour cream (or plain yogurt) and vanilla extract until well incorporated. Sour cream adds moisture and a subtle tang that complements the sweetness of the cake, while vanilla extract provides a rich, aromatic flavor. It’s important that the sour cream is also at room temperature to ensure it blends smoothly into the batter.
Step 5: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Mix on low speed to prevent overmixing, which can develop the gluten in the flour and result in a tough cake. Slowly pour in the milk while mixing on low speed, ensuring that it is fully incorporated. Mix until just combined, scraping down the sides of the bowl as needed.
Step 6: Bake the Cake
Pour the batter into the prepared pan, smoothing it out with a spatula to ensure an even layer. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking the cake for doneness at around 30 minutes, as baking times can vary depending on the oven. If the top of the cake starts to brown too quickly, you can tent it with foil to prevent burning.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is essential for preventing the cake from sticking to the pan and for ensuring that it doesn’t fall apart when you frost it. Cooling the cake completely also allows the flavors to develop fully.
Step 8: Prepare the Frosting
While the cake is cooling, prepare the vanilla frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the sifted confectioners’ sugar, heavy cream (or milk), vanilla extract, and a pinch of salt while mixing on low speed. Sifting the confectioners’ sugar is important to remove any lumps and ensure a smooth frosting.
Step 9: Whip the Frosting
Increase the speed to high and beat for 3 minutes until the frosting is light and fluffy. Adjust the consistency with more sugar or cream as needed to achieve your desired thickness. If the frosting is too thick, add a little more cream or milk. If it’s too thin, add a little more confectioners’ sugar.
Step 10: Frost and Enjoy
Once the cake is completely cooled, frost it evenly with the prepared vanilla frosting. You can use a spatula or an offset icing spreader to create a smooth, even surface. Slice the cake into squares and enjoy!
COOKING Rating:
Easy
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or whipped cream.
- Top with fresh berries, such as strawberries, raspberries, or blueberries.
- Drizzle with chocolate sauce or caramel sauce.
- Sprinkle with sprinkles or edible glitter for a festive touch.
- Serve with a cup of coffee or tea.
Tips:
- Use high-quality vanilla extract for the best flavor.
- Don’t overmix the batter, as this can result in a tough cake.
- Cool the cake completely before frosting to prevent the frosting from melting.
- Adjust the consistency of the frosting by adding more sugar or cream as needed.
- Store the cake in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
30-35 minutes
Total Time:
50-55 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: 350 Protein: 3g Sodium: 200mg
Conclusion
This Vanilla Sheet Cake is a testament to the power of simple ingredients and techniques. By paying attention to the details, such as using cake flour, room-temperature ingredients, and creaming the butter and sugar properly, you can create a cake that is incredibly moist, tender, and flavorful. This recipe is perfect for any occasion, whether it’s a birthday party, a potluck, or a simple weeknight treat. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will be a hit with everyone who tries it.
Questions and Answers:
Q1: Can I use all-purpose flour instead of cake flour?
A: While you can technically use all-purpose flour, the texture of the cake will be different. Cake flour has a lower protein content than all-purpose flour, resulting in a more tender and delicate crumb. If you must use all-purpose flour, consider using the “spoon and level” method when measuring it, and remove two tablespoons of flour per cup, replacing it with cornstarch. This will help to soften the gluten development and create a slightly more tender cake. However, for the best results, stick with cake flour.
Q2: Why is it important to use room-temperature ingredients?
A: Room-temperature ingredients are crucial for proper emulsification, which is the process of combining fat and liquid. When ingredients are at the same temperature, they blend together more easily and evenly, resulting in a smoother batter and a more uniform cake. Cold ingredients can cause the batter to curdle or separate, leading to a dense and uneven texture. For example, room-temperature butter creams more easily with sugar, creating a light and airy base for the cake. Room-temperature egg whites also whip up more readily, adding volume and structure to the batter.
Q3: Can I substitute the sour cream with something else?
A: Yes, you can substitute the sour cream with plain yogurt. The key is to use a full-fat, plain yogurt for the best results. Greek yogurt can also be used, but it may need to be thinned with a little milk or water to achieve the same consistency as sour cream. Both sour cream and yogurt add moisture and a subtle tang to the cake, which helps to balance the sweetness and create a tender texture. If you don’t have either on hand, you could try using mayonnaise (yes, really!) in a pinch. It provides a similar fat content and moisture, but be mindful of the flavor; use a neutral-tasting mayonnaise.
Q4: How do I prevent the cake from sticking to the pan?
A: There are several ways to prevent the cake from sticking to the pan. The most reliable method is to grease the pan generously with butter or cooking spray, then lightly dust it with flour. Make sure to coat all the nooks and crannies of the pan, and then tap out any excess flour. Another excellent option is to line the pan with parchment paper, leaving an overhang on the sides for easy removal. You can also use a combination of both methods for extra insurance. Non-stick baking sprays that contain flour are also very effective.
Q5: Can I add other flavorings or extracts to this cake?
A: Absolutely! This Vanilla Sheet Cake is a wonderful blank canvas for your creativity. You can add other extracts, such as almond extract, lemon extract, or even a hint of peppermint extract for a different flavor profile. You can also incorporate other ingredients into the batter, such as lemon zest, orange zest, or even a handful of chocolate chips or chopped nuts. For the frosting, consider adding a few drops of food coloring to match the occasion, or experiment with different extracts, such as almond, lemon, or even a hint of maple. The possibilities are endless!
