Vanilla Buttermilk Sheet Cake


Cakes & Cupcakes Gluten Free High Altitude | Published January 29, 2023 by Mimi Council

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This simple vanilla sheet cake recipe makes the best Vanilla Buttermilk Sheet Cake. I use buttermilk in place of regular milk in this simple vanilla sheet cake recipe. The result is 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 my Buttermilk Waffles, Homemade Buttermilk Pancakes, or Blueberry Buttermilk Banana Bread for more recipes that use buttermilk.

vanilla buttermilk sheet cake
vanilla buttermilk sheet cake

Why You'll Love This Recipe

Signature Flavor: There are so many reasons to love this vanilla cake with buttermilk! The first is that this Vanilla Buttermilk Sheet Cake isn't just a plain vanilla cake. Using buttermilk in this recipe provides more depth of flavor and really lets the vanilla shine while giving this a signature taste that is anything but boring!

Perfect Crumb: I love making this vanilla cake with buttermilk because it is insanely easy! Not just because it's a sheet cake, but because it uses oil instead of butter. Why does this make it easier? No creaming butter, no lumpy cake batter, it comes together in minutes, and it's always perfect! If you are new to cake baking, this is a great recipe to try because it is no fail, I promise!

Easily Adaptable: Not only is it insanely easy, but this is a blank canvas guys. You could add anything to this simple Vanilla Buttermilk Sheet Cake and it would be good. Serve it with fresh fruit, add chocolate chips on top, drizzle my homemade Caramel 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 reicpe.

Vanilla Buttermilk Sheet Cake, simple vanilla sheet cake recipe, vanilla cake with buttermilk

Ingredients

La Tourangelle Oragnic Canola Oil

Organic Valley Buttermilk

Organic Valley Large Eggs

Costco Kirkland Organic Cane Sugar

Homemade Organic Cake Flour

Lafaza Organic Ground Vanilla Bean

Organic Valley Salted Butter

Wholesome Organic Powdered Sugar

Simply Organic Vanilla Extract

Organic Valley Heavy Whipping Cream

India Tree Nature’s Colors White Sprinkles

vanilla buttermilk sheet cake

Tools Needed

Digital Food Scale

Stand Mixer

9 x 13-inch USA Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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vanilla buttermilk sheet cake

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.

Step 2

To make the batter: In the bowl of a stand mixer with the paddle attachment, (or alternatively, in a large bowl with a wooden spoon) add the canola oil, buttermilk, eggs, cane sugar, cake flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.

Step 3

Transfer to the prepared baking pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (Be sure to look at the Notes at the bottom of the recipe if you are baking at high altitude).

Step 4

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, vanilla extract, and heavy whipping cream. Mix on low until combined, then speed up to high and mix for 1 minute or until light and fluffy. 

Top the cake with the frosting and top with white sprinkles.

Vanilla Buttermilk Sheet Cake, simple vanilla sheet cake recipe, vanilla cake with buttermilk

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 Homemade Buttermilk 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!

What else can I add on top?

I added simple naturally colored white sprinkles on top, but you can add anything you’d like! Other toppers that would be delicious would be rainbow sprinkles, chocolate sprinkles, mini chocolate chips, almonds, fresh strawberries, raspberries, blackberries, blueberries, Caramel Sauce, or even a drizzle of Chocolate Ganache.

Can I make this 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 should I store this cake?

Cakes are moist and fluffy, so storing them in an airtight container is best. If you have a cake dome, that also is the best way to store them! Because the icing has heavy whipping cream, make sure to store in the fridge.

Vanilla Buttermilk Sheet Cake, simple vanilla sheet cake recipe, vanilla cake with buttermilk

Craving More?

vanilla buttermilk sheet cake

Vanilla Buttermilk Sheet Cake

Mimi Council
This Vanilla Buttermilk Sheet Cake is a one bowl simple vanilla sheet cake recipe! You can make this vanilla cake with buttermilk in a mixer or by hand!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Makes 12 servings
Calories 561 kcal

Ingredients
 
 

Batter

Icing

Instructions
 

  • Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
  • To make the batter: In the bowl of a stand mixer with the paddle attachment, (or alternatively, in a large bowl with a wooden spoon) add the canola oil, buttermilk, eggs, cane sugar, cake flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.
  • Transfer to the prepared baking pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
  • 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, vanilla extract, and heavy whipping cream. Mix on low until combined, then speed up to high and mix for 1 minute or until light and fluffy.
  • Top the cake with the frosting and top with white sprinkles.
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

Gluten Free — Replace the cake flour with 425 grams (heaping 2 ⅔ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 561kcalCarbohydrates: 82gProtein: 6gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 64mgSodium: 247mgPotassium: 83mgFiber: 1gSugar: 56gVitamin A: 349IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
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