Vanilla Buttermilk Sheet Cake with Vanilla Frosting

Name: Vanilla Buttermilk Sheet Cake With Vanilla Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 100 min
Ingredients: ¾ cup canola oil; ¾ cup buttermilk; 3 large eggs; 326 grams cane sugar; 425 grams cake flour; 1 teaspoon ground vanilla bean; 1 teaspoon baking powder; ¾ teaspoon fine sea salt; 57 grams salted butter ((softened)); 454 grams powdered sugar ((sifted)); 1 teaspoon vanilla extract; ½ cup heavy whipping cream; India Tree Nature’s Colors White Sprinkles

This Vanilla Buttermilk Sheet Cake with Vanilla Frosting is a quick and easy vanilla sheet cake. I use buttermilk in place of regular milk resulting in a classic cake with a little extra tang to it that will have everyone wondering why it’s so good!

If you are fan of buttermilk, then you know it gives an amazing tangy flavor to baked goods and pastries. Try out Buttermilk Pumpkin Waffles, Homemade Buttermilk Pancakes, or Blueberry Buttermilk Banana Bread for more recipes that use buttermilk.

square slice of vanilla buttermilk sheet cake with vanilla frosting on a cake plate.

A Quick Look At The Recipe

Recipe Name: Vanilla Buttermilk Sheet Cake with Vanilla Frosting
Ready In: 1 hour 40 minutes
Makes: 12 servings
Main Ingredients: salted butter, cane sugar, buttermilk, cake flour
Flavor Profile: sweet vanilla with a little tang
Dietary Info: gluten free swap available
Difficulty: Easy!
Why You’ll Love It: vanilla cake recipe that’s both comforting and effortless

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Why You'll Love This Recipe

Signature Flavor: There are so many reasons to love this vanilla cake with buttermilk! It has a signature vanilla cake flavor, but with a little something extra. The addition of buttermilk and vanilla bean really lets this vanilla cake shine in a gourmet way that is anything but boring!
Easy Cake: This from scratch vanilla cake is easy because it's a simple one bowl cake recipe and a sheet cake, so mix and dump. This is also an oil based cake, so if you are new to cake baking, this is a great recipe to try because it is no fail, I promise!
Perfect Crumb: This Vanilla Buttermilk Sheet Cake with Vanilla Frosting has a light and tender crumb.
Easily Adaptable: You could add anything to this simple Vanilla Buttermilk Sheet Cake with Vanilla Frosting and it would be good. Serve it with fresh fruit, add chocolate chips on top, drizzle my Brown Butter Butterscotch Sauce on top – the possibilities are endless! You can also easily make this cake gluten free, with my simple adjustment for gluten free in the Notes of the recipe.

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Flavor Variations
Baker’s Tips for Vanilla Buttermilk Sheet Cake with Vanilla Frosting
How to Make Vanilla Buttermilk Sheet Cake with Vanilla Frosting
Recipe FAQ’s
More Sheet Cake Recipes
Vanilla Buttermilk Sheet Cake With Vanilla Frosting
The Bake Shop

Vanilla buttermilk sheet cake is the epitome of classic comfort baking, offering simplicity and elegance in every slice. The secret to its tender, moist crumb lies in the buttermilk, which not only adds a subtle tangy richness but also helps the cake rise beautifully! I use ground vanilla bean in this vanilla sheet cake for an elevated vanilla flavor!

If you love elevated vanilla desserts, be sure to check out some of my other favorites like Homemade Vanilla Malt Pudding, How to Make Vanilla Sea Salt, Vanilla Bean Apple Pie, Simple Vanilla Cupcakes, or Homemade Vanilla Oreo Cookies.

Ingredients

Canola Oil: I use organic canola oil because it's the most neutral oil. But, if you are avoiding seed oils, use olive oil or avocado oil.
Buttermilk: You can use store bought or you can also make your own with my Organic Buttermilk Recipe using whole milk and lemons (or white vinegar!).
Cake Flour: I use my Homemade Organic Cake Flour, but store bought also works.
Vanilla Bean: I use Lafaza Organic Ground Vanilla Bean for a really good depth of flavor that's much different than just vanilla extract. Vanilla bean paste also works here, but vanilla bean past is just the ground vanilla beans with the addition of sugars and stabilizers, which are just not needed, in my opinion! So, pro tip from a former bakery owner, stop buying vanilla bean paste and just buy the ground vanilla beans! Vanilla extract works in the cake, it just isn't as good.
Butter: I use a little organic salted butter in the icing, but unsalted butter works too if you prefer (just taste it).
Powdered Sugar: This is also known as confectioner’s sugar which we need for the icing. Just be sure you sift this as it can easily clump, and we don't want those clumps in the frosting.
Vanilla Extract: I use Simply Organic Vanilla Extract in the frosting.
Sprinkles: I use India Tree Nature’s Colors White Sprinkles for naturally colored sprinkles. These are totally optional.

*For a full list of ingredients and measurements, visit the recipe card below.

Flavor Variations

Because this Vanilla Buttermilk Sheet Cake with Vanilla Frosting is a blank canvas, you can use it to create so many different flavors. Try these flavor variations, whether it's toppings on top of the vanilla frosting or a different frosting all together. These are all delicious ways to enjoy this buttermilk sheet cake!

Strawberry: Add fresh strawberries on top and use my Strawberry Buttercream with Fresh or Freeze Dried Strawberries.
Caramel: Use my Caramel Buttercream Frosting in place of vanilla frosting. You can also add dollops of Homemade True Caramel on top for the perfect caramel swirl.
Chocolate Swirl: Try swirling homemade chocolate ganache into the vanilla frosting for a chocolate swirl topping.
Blueberry Swirl: Use my Homemade Blueberry Syrup to create a blueberry swirl on top of the vanilla frositng.
Berry Cake: Add a mixture of fresh blueberries, strawberries, raspberries, and blackberries on top of the vanilla frosting.
Birthday: You can color the frosting any color you like and use rainbow sprinkles. Check out my post The Best Natural Food Dyes & Sprinkles for my top picks for natural and organic food coloring and sprinkle options.

Baker's Tips for Vanilla Buttermilk Sheet Cake with Vanilla Frosting

Always use a scale for the best results.
You can use a hand mixer or stand mixer for this recipe, whatever you prefer.
If you're using a hand mixer for the batter, you should add in the flour in thirds. This will ensure that it doesn't fly everywhere!
You can use canola oil or extra virgin olive oil. I've tested this with both! Olive oil will make this cake seed oil free, if you also remove the sprinkles.
Gluten Free — Replace the cake flour with 425 grams (heaping 2 ⅔ cups) gluten free flour blend.
Be sure to store this cake in an airtight container in the fridge because the icing has heavy whipping cream.

How to Make Vanilla Buttermilk Sheet Cake with Vanilla Frosting

wet ingredients for vanilla buttermilk sheet cake in a glass mixing bowl on a marble counter with fresh flowers.

Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper. To make the batter: In the bowl of a stand mixer with the paddle attachment, add the canola oil, buttermilk, eggs, and cane sugar.

wet ingredient for vanilla buttermilk sheet cake mixed together in a glass mixing bowl on a marble counter with fresh flowers.

Mix together until the eggs are completely combined.

dry ingredients added to wet ingredients for vanilla buttermilk sheet cake in a glass mixing bowl on a marble counter with a vase of fresh flowers.

Add the cake flour, ground vanilla bean, baking powder, and salt.

vanilla buttermilk sheet cake batter in glass mixing bowl on a marble counter with a small vase of fresh flowers.

Mix on low until combined into a smooth cake batter.

9x13-inch baking pan with vanilla buttermilk sheet cake batter spread evenly sitting on a marble counter with a vase of fresh flowers.

Transfer the batter to the prepared baking pan and spread it out evenly.

golden brown baked vanilla buttermilk sheet cake in a rectangle pan with gold handles on a marble counter with a vase of fresh flowers.

Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the baking pan.

ingredients for vanilla icing in a glass mixing bowl on a marble counter.

To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, powdered sugar, heavy cream and vanilla extract.

fluffy vanilla icing in a glass mixing bowl of a stand mixer on a marble counter.

Mix on low until combined, and then speed mixer up to high and mix for 2 to 3 minutes. Be sure to scrape down the sides of the bowl part way through mixing to ensure everything is mixed and smooth.

Add the icing to the cooled cake and spread it out evenly. I like to top with a little bit of naturally colored white sprinkles, but this is optional!

Recipe FAQ's

What if I don't have buttermilk?

If you don’t have buttermilk you can easily make your own at home with two simple ingredients – milk and a lemon! Try my Organic Buttermilk Recipe recipe. But, if you don’t have a lemon, you can always just use regular milk in its place, it just won’t have that signature buttermilk flavor but it will still make a delicious simple vanilla sheet cake recipe!

Can I make this cake without buttermilk?

You can use whole milk in place of buttermilk, but you'll miss out on the tangy depth of flavor that it brings to this cake.

Why does buttermilk make cake better?

Buttermilk adds a tangy, depth of flavor that gives this vanilla cake a little something more than just a plain vanilla flavor. Its acidity also helps create a softer, more tender crumb as it reacts with the baking powder to give the cake a lighter texture

Can I use all-purpose flour instead of cake flour?

I don't recommend it because all purpose flour has a higher protein content than cake flour which can result in a more dense cake that doesn't have a light or tender crumb. If you don't have cake flour, you can easily make your own with all purpose flour and cornstarch, read how in my recipe How to Make Homemade Organic Cake Flour.

Can I use vanilla extract instead of ground vanilla bean?

You can, but you won't get as a good of a vanilla flavor. Ground vanilla bean adds depth and a more true vanilla flavor to this cake. Vanilla extract can be more one note and in this cake the flavor is vanilla, it's not being over powered or complimented by another flavor, so I really like it to shine the best that it can so it's not just boring.

Why is my sheet cake dry?

This will happen if you measure incorrectly (not weighing the flour is the biggest way this happens!). Also, if you over bake the cake, it will be dry. Always start at the lower end of the time range and check to see if the cake is done and remove as soon as it is.

Can I make cupcakes with this batter?

Yes, you can make cupcakes with this batter. This will make about 24 cupcakes. You'll need to bake them for less, start with 20 minutes and check doneness.

Why is my frosting too thin or too thick?

This can happen from not weighing ingredients or measuring properly. But, keep in mind this frosting is more of an icing, not a buttercream, so it is a little looser than classic buttercream. But, if your frosting is too thin, just add a little more sifted powdered sugar to get your desired consistency. If it's too thick, just add a little more heavy cream.

Can I color the frosting?

Yes, this is a perfect cake to color frosting to match a theme party or special occasion. Check out my post The Best Natural Food Dyes & Sprinkles for my top picks for natural dyes for coloring frosting every color of the rainbow.

Can I make this sheet cake ahead of time?

Yes, if you need to make this Vanilla Buttermilk Sheet Sheet Cake in advance, you can do that. I would recommend making the cake and leaving it in the pan and frosting it in the pan. The pan combined with the icing on top (so long as you go to the edges) will help seal the cake in and it won’t dry out. Store it in the fridge and then pull it out about 30 minutes before serving.

How do you store sheet cake?

Cakes are moist and fluffy, so if you have leftovers you need to store them in an airtight container. If you have a cake dome, that also a great way to store them as it keeps moisture in and won't dry out the cake. But, because the icing has heavy whipping cream, make sure to store covered leftovers in the fridge.

Can I freeze vanilla sheet cake?

Yes, you can freeze the baked unfrosted cake by wrapping it in plastic wrap (really well so it doesn't dry out). Then freeze for up to 3 moths. Thaw and then you can frost it and follow the directions. If you want to freeze the cake frosted, you can as well using the same method, but I think the icing is better when it's fresh and it's quick and easy to make up so I prefer to do it this way if I need to prep in advance.

square slice of vanilla buttermilk sheet cake with vanilla frosting on a cake plate with a bite taken out.

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