This vanilla sheet cake is one of our favorite recipes. We love making it for a birthday or special occasion. It’s truly the perfect dessert for any celebration. It’s the same recipe as our classic vanilla layer cake, since this one is in sheet cake form, it’s incredibly easy and the perfect treat to leave on your counter and snack on, because a little cake is always a good idea.

Birthday Vanilla Sheet Cake

Prep Time 1

Cook Time 30

Cooling 1

Total Time 2 30

Ingredients

Vanilla cake:

4 cups cake flour 480 g
2 teaspoons baking powder 10 ml
1 teaspoon baking soda 5 ml
1 teaspoon salt 5 ml
170 g coconut oil room temperature
170 g butter room temperature 1.5 sticks
2 ½ cups granulated sugar 500 g
8 egg whites
2 tablespoons vanilla bean paste
2 teaspoons vanilla extract
1 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
1 teaspoon almond extract optional adds almond flavor if you don’t enjoy this leave it out
2 cups buttermilk 480 ml

Cream Cheese Icing:

1 sticks butter 226 g or 1 cup
1 stick cream cheese 226 g or 8 ounces
1/2 teaspoon salt
1/2 teaspoon almond extract optional
2 tablespoons vanilla bean paste or 1 teaspoon vanilla
4 cups powdered sugar

Topping:

Sprinkles optional

Instructions

Preheat the oven to 350°F (180°C).
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
Add in the extracts and mix until well combined
Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
Place the batter into a greased, parchment lined cookie sheet. We used a 16 x 10” sheet pan but if you have a larger cookie sheet the layers will be slightly thinner and bake time likely slightly less.
Bake for ~35 minutes or until a toothpick comes out clean

Icing:

In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
Add salt, almond extract, and vanilla. Whip until combined
On low speed, add the powder sugar 1 cup at a time
Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes). Set aside