Perfect Vanilla Sheet Cake
MAKES
one 9 x 13 inch / 23 x 33 cm sheet cake
TAKES
Prep time: 1 hour 10 minutes
Cook time: 40 minutes
Total: 1 hour 50 minutes
✻ ABOUT THIS RECIPE
This classic cake combo is one of two sheet cakes I made inspired by my parents. They would call this “wedding cake” —aka a light and fluffy white cake with a hint of almond extract to add that little bit of bonus creaminess. If you’re not a fan of almond, you can just double up on the vanilla instead. This cake is simple at its core, but it’s also easy to dress it up. Check out the episode of Bake It Up a Notch where I make this cake—I use piping tips to create a decorative border, and even add homemade vanilla bean sprinkles to take it really over the top!
INGREDIENTS
White Cake
450 g / 3 ¾ cups all-purpose flour
9 g / 2 ¼ teaspoons baking powder
4 g / 1 teaspoon fine sea salt
285 g / 10 ounces unsalted butter, at room temperature
297 g / 1 ½ cups granulated sugar
248 g / 7 large egg whites, at room temperature
7 g / 1 ½ teaspoons vanilla extract
1 g / ¼ teaspoon almond extract (optional)
305 g / 1 ⅓ cups whole milk, at room temperature
60 g / ¼ cup vegetable oil
Vanilla Almond Sweetened Condensed Milk Buttercream
454 g / 2 cups unsalted butter, at room temperature
5 g / 1 ½ teaspoons vanilla extract
2 g / ½ teaspoon almond extract (optional)
3 g / ¾ teaspoon fine sea salt
794 g / two (14-ounce) cans sweetened condensed milk
Make This Recipe With Me:
METHOD
1. Make the cake: Lightly grease a 9 x 13 inch / 23 x 33 cm pan with nonstick spray. Heat the oven to 325°F / 165°C with the oven rack in the center.
2. In a medium bowl, whisk the flour, baking powder and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes.
3. Add the egg whites gradually in 4-5 additions, allowing each addition to incorporate fully on medium speed, then scraping the bowl well before adding the next.
4. Add the vanilla and almond extracts, and mix well to combine. Scrape the bowl well. In a medium bowl, whisk the milk and oil to combine.
5. Add about ⅓ of the flour mixture and mix on low speed to combine. Add ⅓ of the milk mixture and mix on low speed to incorporate. Repeat this process, alternating the dry and wet ingredients until everything is incorporated and the batter is smooth. Scrape the bowl well a few times as you mix.
6. Pour the batter into the prepared pan and spread into an even layer. Bake until the cake rises and the surface is golden brown, and a toothpick or skewer inserted into the center comes out clean, or with a few moist crumbs, 30-35 minutes.
7. Cool the cake completely in the pan. Run a small offset spatula around the outer edge of the cake to help release it from the pan. Use the excess parchment paper to lift the cake out of the pan. Transfer the cake to a serving platter and peel away the parchment paper.
8. In the bowl of an electric mixer fitted with the whip attachment, whip the butter on high speed until light, fluffy, and very aerated, 5-6 minutes. Scrape the bowl well, add the salt and vanilla, and whip for 1 minute more.
9. With the mixer running on medium speed, add the sweetened condensed milk gradually in about 6 additions. Scrape the bowl several times as you incorporate the sweetened condensed milk.
10. Continue to whip the frosting on medium-high speed until it’s thick and smooth, 1-4 minutes more. If desired, transfer about ½ of the frosting to a pastry bag fitted with the pastry tip of your choice to decorate the outer border of the cake.
11. Frost the surface of the cooled cake with the remaining icing in an even layer. Pipe decorative borders around the outside edge, and garnish with sprinkles.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
