Name: Vanille Sheet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 140 g (5 oz / ½ cup + 2 tbsp) unsalted butter, softened; 60 ml (2 oz / ¼ cup) vegetable oil; 320 g (11.3 oz / 1 ½ cups) granulated sugar; 4 large eggs, room temperature; 2 ½ tsp vanilla extract; 360 g (12.7 oz / 3 cups) cake flour; 2 tsp baking powder; ¾ tsp baking soda; ¾ tsp fine salt; 320 ml (10.8 oz / 1 ⅓ cups) buttermilk; 500 g (17.6 oz / 2 cups) mascarpone cheese, cold; 500 ml (17 oz / 2 cups) heavy cream, cold; 120 g (4.2 oz / 1 cup) powdered sugar; 2 tsp vanilla extract

Jump to Recipe

Vanilla sheet cake made with a soft, fluffy vanilla sponge and a smooth vanilla frosting that’s light, creamy, and easy to spread.

This vanilla sheet cake is one of those simple cakes I come back to when I want something soft, light, and reliable.

The texture is closer to a fluffy sponge than a dense cake, with a clean vanilla flavor that works for any occasion.

I’ve tested this version to keep it moist without being heavy, and paired it with a smooth vanilla frosting that stays light and easy to spread.

It’s the kind of cake you can bake for a family dessert, a birthday, or even to slice and layer if needed.

Why you’ll love this recipe

Soft and fluffy texture: light crumb that stays tender even after chilling
Easy to make: simple method, no complicated steps or tools
Versatile vanilla base: works with any topping, filling, or decoration

Ingredients You Need

Unsalted butter: very soft, room temperature
Vegetable oil: neutral oil like sunflower or canola
Sugar: standard white sugar and powdered sugar for the frosting
Eggs: large eggs, room temperature
Vanilla and salt : pure vanilla extract and fine salt
Cake flour:
Baking powder and baking soda
Buttermilk: full-fat, or milk + lemon juice if needed
Mascarpone cheese: full-fat, cold straight from the fridge
Heavy cream: full-fat (30–35%), very cold

Tips Before You Start

Grease your pan well: use a baking spray or butter + flour to avoid sticking
Use room temp ingredients: butter, eggs, and buttermilk mix more evenly
Mix just until combined: stop as soon as the batter is smooth
Keep mascarpone and cream cold: straight from the fridge for a clean frosting
Let the cake cool completely: even slightly warm will soften the frosting too much

How to Make This Vanilla Sheet Cake

This is my go-to vanilla cake base that I use here as a soft and simple sheet cake.

Cream the butter and oil together until smooth.

Add the sugar and beat until light and well combined.

Add the eggs and vanilla in one go and mix until fully incorporated

Add dry ingredients and buttermilk alternately and mix just until combined.

Pour into the pan and bake for about 40 minutes until set.

Let the cake cool completely in the pan before frosting.

For the topping, I use my mascarpone frosting, whipped until light and smooth for an easy finish.

Place all frosting ingredients in a bowl and whip until thick and smooth.

Spread the frosting over the cooled cake evenly. Decorate and serve as desired.

Serving Suggestions

With fresh berries: strawberries, raspberries or blueberries on top
With a fruit sauce: strawberry, raspberry or caramel drizzle
As a birthday cake: add sprinkles or candles for a simple celebration cake
Chilled or at room temp: slightly cold for a firmer texture or soft at room temperature
Cut into squares: perfect for sharing or serving as individual portions

You can also swap the frosting for a classic vanilla buttercream or a chocolate buttercream depending on the flavor you prefer.

Storage

Store in the fridge for up to 3 days, covered, and let sit at room temperature before serving.

Recipe Variations

Add fresh berries: fold raspberries or strawberries into the batter
Citrus twist: add lemon or orange zest for a fresh flavor
Vanilla bean version: use vanilla bean paste for a deeper vanilla taste
Jam layer: spread a thin layer of strawberry or raspberry jam under the frosting
Lighter frosting: reduce sugar slightly for a less sweet finish

You can also try my chocolate sheet cake version for a richer and more intense flavor.

Recipe Questions

Can I make this cake ahead of time

Yes you can bake it one day in advance and frost it the next day.

Can I freeze this vanilla sheet cake

Yes without the frosting it freezes well for up to 1 month.

Why is my frosting too soft

The cream or mascarpone may not be cold enough.

Can I use all butter instead of oil

Yes but the texture will be slightly less soft.

Can I use regular flour instead of cake flour

Yes use all purpose flour but the crumb will be slightly less tender.

More Cake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Vanille Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Fadela
Total Time: 1 hour
Yield: 12 slices

Print Recipe

Save Recipe

Description

Vanilla sheet cake made with a soft and fluffy vanilla sponge, baked in a rectangular pan (approx. 9x13-inch / 23x33 cm), and topped with a light vanilla frosting for an easy and family-friendly dessert.

Instructions

Preheat the oven to 170°C and grease a 9x13-inch (23x33 cm) pan with baking spray
In a large bowl, mix the very soft butter and oil until smooth and lump-free
Add the sugar and beat for 2 to 3 minutes until the mixture looks lighter and slightly fluffy
Add the eggs and vanilla and mix until fully combined and smooth
In another bowl, whisk together the flour, baking powder, baking soda, and salt
Add the dry ingredients and buttermilk in 2 to 3 additions, starting and ending with the dry ingredients, mixing just until the batter is smooth
Pour the batter into the pan and spread evenly to the corners
Bake for about 40 minutes, check with a toothpick inserted in the center, it should come out clean or with a few moist crumbs
Let the cake cool completely in the pan before frosting, even slightly warm will affect the texture
In a large bowl, add cold mascarpone, cold heavy cream, powdered sugar, and vanilla
Whip on medium speed until thick and smooth, stop as soon as it holds its shape to avoid overwhipping
Spread the frosting over the cooled cake in an even layer
Slice and serve