Vanilla Sheet Cake with Whipped Buttercream Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, springy vanilla sheet cake with whipped buttercream frosting made using the reverse creaming method. A classic dessert with buttery vanilla flavor that serves a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups (354g) cake flour (spooned & leveled)
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, cubed and softened to room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature and divided
- 1/3 cup (80g) sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream (can be cold or room temperature)
- 2 teaspoons pure vanilla extract
- salt, to taste
- optional: sprinkles for garnish
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 280mg
- Total sugar
- 71g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.