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Homemade Birthday Sheet Cake with Easy Vanilla Buttercream

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A perfectly moist, buttery sheet cake with a thick, creamy, melt-in-your-mouth vanilla buttercream that tastes like every good birthday you’ve ever had. This crowd-pleasing recipe is quick, easy, and made with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 1 cup (2 sticks or 226 grams) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups (3 sticks or 340 grams) unsalted butter, softened (for buttercream)
  • 4 cups (480 grams) powdered sugar, sifted (for buttercream)
  • 2 teaspoons vanilla extract (for buttercream)
  • 3–4 tablespoons (45–60 ml) heavy cream (for buttercream)
  • a pinch of salt (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan with butter or non-stick spray, then line it with parchment paper, leaving overhang on the long sides. Grease the parchment as well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
  5. With the mixer on low speed, add one-third of the dry ingredients, mixing until just combined. Add half of the milk, mixing until just combined. Repeat with another third of the dry ingredients, the remaining milk, and the final third of the dry ingredients. Mix until just combined after each addition.
  6. Use a rubber spatula to give the batter a few final folds from the bottom up. The batter should be thick, smooth, and slightly glossy.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool completely in the pan on a cooling rack.
  8. While the cake cools, make the buttercream: In a large bowl, beat the softened butter on medium speed for 2-3 minutes until smooth and creamy. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed. Add the vanilla extract and salt. Add 3 tablespoons of heavy cream and beat on medium-high speed for 3-4 minutes until light, fluffy, and spreadable. Add the remaining tablespoon of cream if needed.
  9. Once the cake is completely cool, spread the buttercream evenly over the top using an offset spatula. Add sprinkles if desired. Slice and serve.

Notes

Room temperature ingredients are crucial for best texture. Don’t overmix the batter once flour is added. Let the cake cool completely before frosting to prevent the buttercream from melting. For clean slices, use a sharp knife wiped clean between cuts.

Nutrition

Keywords: birthday cake, sheet cake, vanilla buttercream, homemade cake, easy cake recipe, celebration cake

Find it online: https://oracooks.com/homemade-birthday-sheet-cake-with-easy-vanilla-buttercream/