If you’re searching for the perfect vanilla birthday cake—fluffy, moist, and full of rich vanilla flavor—this vanilla sheet cake delivers every time. Made with a combination of butter and oil, it stays unbelievably tender without sacrificing that classic, buttery taste. Whether you top it with a silky vanilla frosting or a light, cloud-like 7-minute frosting, this cake is always a hit! Every time I bake it, people ask for the recipe before they’ve even finished their slice. It’s one of those cakes you just can’t stop eating—and you won’t want to.

Vanilla sheet cake with white frosting.
I used my 7 minute frosting to top this cake.

Meet your new go to vanilla cake recipe. This is it- you no longer have to search for the perfect recipe. Once you taste this cake you will continue to dream about it until you have an excuse to make it again 😂.

This isnt just the best vanilla sheet cake I ever made, its up there with one of the best cakes, period. Yes that says A LOT. As a professional baker and someone that ran a custom cake shop for 5 years, I have made many many cake recipes.

Especially vanilla flavored! From yellow cake with chocolate frosting, to vanilla bundt cake, and even vanilla cupcakes with oil.

I keep coming back to this one though because it is just THAT good. It is so incredibly fluffy and tastes just like you got it from a bakery!

For this cake I used my 7 minute frosting. Its a meringue type, marshmallowy cloud of frosting that is perfect for one layer cakes. You can leave it as is, or torch it like I did for a Summery vibe.

But honestly? Vanilla goes with everything so it would also be incredible paired with a chocolate cream cheese frosting or a caramel frosting.

Moist for days

What makes this cake incredibly fluffy and moist is the trio of creamed butter, oil, and buttermilk. Creaming the butter and sugar adds lightness and volume, while the oil keeps the crumb tender and soft. Buttermilk brings extra moisture and just the right amount of tang, helping the cake stay fresh for days.

A slice of vanilla sheet cake on a plate.
Look at how fluffy this cake is! MUST make!

Process

Butter and sugar creamed in a stand mixer.
Cream the butter and sugar on medium speed until its light and fluffy like this.
Dry ingredients for a cake in a glass bowl.
Add the rest of the dry ingredients into a separate bowl. You’ll add it in thirds along with the wet ingredients.
Wet ingredients in a measuring cup.
Add the buttermilk and vanilla to a measuring cup.
Vanilla sheet cake batter in a mixing bowl.
Alternate adding the dry ingredients with the wet ingredients in 3rds, starting and ending with the dry ingredients.

Lining the pan

Typically I love to use a baking spray that has flour in it- I spray it all over the pan generously and I never have issues getting cakes out.

This time though I ran out so I lined the pan with parchment paper and it worked just as well. Either one works, just make sure not to skip this part or else the cake will completely stick to the pan.

Vanilla sheet cake batter in a 9x13 lined pan.
Cut small slits into each corner of the parchment paper to help it lie flat in the pan.
A golden vanilla sheet cake baked in a 9x13 pan.
The cake is done when the top is golden brown and starts to pull away from the sides.

Frosting

Make sure to frost the cake when its completely cool. Let the cake cool for 10 minutes in the pan but then turn it over onto a wire rack to cool completely.

You can either pipe fun designs onto this cake, or just slather it with frosting like I did here.

We seriously love this cake. I always bring it over to friends for parties like superbowl, bbq’s- and just last week I used it to make a cake in the shape of a 🍆.

YEP, it was hilarious.

Leave a comment or send me an email if you want the pic LOL.

Vanilla sheet cake with white frosting.
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The Best Vanilla Sheet Cake I Ever Made

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 15 people
If you're searching for the perfect vanilla birthday cake—fluffy, moist, and full of rich vanilla flavor—this vanilla sheet cake delivers every time. Made with a combination of butter and oil, it stays unbelievably tender without sacrificing that classic, buttery taste. Whether you top it with a silky vanilla frosting or a light, cloud-like 7-minute frosting, this cake is always a hit! Every time I bake it, people ask for the recipe before they’ve even finished their slice. It’s one of those cakes you just can’t stop eating—and you won’t want to.
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Ingredients

  • 1 cup butter, (227g)
  • 2 cups sugar, (400g)
  • ¼ cup vegetable oil
  • 3 eggs large, room temperature
  • 2 ¾ cup all purpose flour, 330g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp vanilla extract
  • ¾ cup buttermilk, room temperature

Instructions
 

  • Preheat the oven to 350 F.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on lmedium speed for 2 minutes.
  • Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
  • In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
  • In a measuring cup add the buttermilk and vanilla extract.
  • Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
  • Heavily spray a 9 x13 pan or line it with parchment paper. Pour the batter into the pan.
  • Bake for 35 minutes but check after 30 in case. Or until the cake is set and the sides are pulling away from the pan.
  • Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
  • Frost with 7 minute frosting

Notes

You can also frost this with any of these homemade frosting recipes!
Serving: 1piece, Calories: 349kcal, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 265mg, Potassium: 58mg, Fiber: 1g, Sugar: 27g, Vitamin A: 446IU, Vitamin C: -2mg, Calcium: 42mg, Iron: 1mg
Course: Cakes, Dessert
Author: Sam Adler
Cuisine: American
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