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Sheet Pan Cake

Vanilla Sheet Pan Cake Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • For the cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • ½ cup neutral oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • For the frosting:
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup whole milk, plus more as needed
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 13x18-inch half sheet pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, oil, eggs, and vanilla; mix just until smooth.
  3. Pour the batter into the pan and spread it evenly, pushing it into the corners.
  4. Bake for 18 to 22 minutes, until golden and a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan on a wire rack.
  5. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, then mix in the milk, vanilla, and salt. Beat until thick and spreadable, adjusting consistency with extra milk or sugar if needed.
  6. Spread the frosting over the cooled cake. Slice into squares and serve.

Notes

The cake must be completely cool before you frost it, which takes about 45 minutes. Don’t rush this step, or the frosting will melt and slide off.