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.

Ingredients

Vanilla cake

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

Vanilla Frosting

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

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