Vanilla Sheet Cake

Arlyn Osborne
Arlyn Osborne
April 20, 2022
This vanilla sheet cake is the perfect base for countless desserts. Cover with your favorite frosting, dollops of whipped cream, fresh fruit, or even chocolate ganache. It’s tender and fluffy, and perfectly moist, thanks to a touch of steam.
Serves
16
Prep Time
00:15
Cook Time
00:25
Vanilla Sheet Cake
0
96
Ingredients
2.75 cups (330g)
cake flour
1.5 tsp (6g)
baking powder
¼ tsp (1g)
baking soda
¾ tsp (3g)
kosher salt
12 Tbsp (170g)
unsalted butter, at room temperature
1.5 cups (300g)
granulated sugar
3 large
eggs, at room temperature
2 tsp (10mL)
vanilla extract
1.5 cups (355mL)
buttermilk, at room temperature
Steps

1. Preheat the Oven and Prepare Pan

Rack
Lightly grease a 9- by 13-inch pan and line the bottom with parchment paper.
Sous Vide Mode: Off
Steam: 30%
Temp: 320°F
Heat: Rear

2. Combine Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter, Sugar, and Eggs

Combine the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides and bottom of the bowl. With the mixer on medium-high, beat in the eggs one at a time until combined. Beat in the vanilla until smooth. Scrape down the sides and bottom of the bowl.
Cream Butter, Sugar, and Eggs

4. Add Flour and Buttermilk

Remove the paddle attachment and place a fine-mesh strainer over the bowl. Sift one half of the flour mixture into the bowl. Return the paddle attachment and beat on low speed just until combined. Add buttermilk and beat on low speed until incorporated. Remove the paddle attachment and sift the remaining flour in as before. Return the paddle attachment and beat on low speed just until combined. Use a spatula to scrape down the sides of the bowl and fold in any stray flour.
Add Flour and Buttermilk

5. Transfer to Pan

Pour the batter into the prepared pan. Smooth the top with a rubber spatula and gently tap on the counter to remove air bubbles.
Transfer to Pan

6. Bake

Rack
Transfer to the oven and bake until the cake is risen and springs back in the center when gently pressed, about 25 minutes.
Bake
Sous Vide Mode: Off
Steam: 30%
Temp: 320°F
Heat: Rear
00:25 Timer

7. Cool and Decorate

Place the pan on a wire rack and let cool completely. Once cool, remove from the pan (if desired), decorate, and serve.
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