Vanilla Buttermilk Sheet Cake With Vanilla Frosting
This Vanilla Buttermilk Sheet Cake with Vanilla Frosting is a one bowl simple vanilla sheet cake recipe that is pure comfort in every bite!
Equipment
- Digital Food Scale
- Stand Mixer (or hand mixer)
- 9x13-inch Baking Pan
- Parchment Paper
Ingredients
Batter
- 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
Icing
- 57 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Topping
- India Tree Nature’s Colors White Sprinkles
Instructions
- Preheat the oven to 350°F. Line a 9x13-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. Mix together until the eggs are completely combined.
- Add the cake flour, ground vanilla bean, baking powder, and salt. Mix on low until combined into a smooth cake batter.
- Transfer the batter to the prepared baking pan and spread it out evenly.
- 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.
- 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.
- 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!
- Store in an airtight container in the fridge for up to 3 days.
Notes
Tips
- 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.
- Be sure to store this cake in an airtight container in the fridge because the icing has heavy whipping cream.
- Gluten Free — Replace the cake flour with 425 grams (heaping 2 ⅔ cups) gluten free flour blend.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 598kcalCarbohydrates: 92gProtein: 6gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 64mgSodium: 247mgPotassium: 83mgFiber: 1gSugar: 65gVitamin A: 349IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
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