About
Ginny always knows how to throw a party, and perhaps even more amazingly she knows how to serve up a final dish that wraps up that party on a high note. She always says that people can have all sorts of favorite desserts, but no one can resist a truly great vanilla cake. That's the power of Ginny's Vanilla Sheet Cake: it makes enough for everyone so each person can get a slice of that tender, floral-flavored cake with a light, fluffy, and luscious vanilla buttercream frosting on top. Everyone will love it instantly. Ginny's Vanilla Sheet Cake is how you do dessert properly, whether you're serving to a crowd or just need a sweet fixing for the day!
Ingredients
- For the cake:
- 3 cups cake flour, spooned and leveled
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cubed and softened to room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, at room temperature and divided
- 1/3 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- For the whipped vanilla buttercream:
- 1 cup unsalted butter, softened to room temperature
- 4 1/2 cups confectioners' sugar
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
- sprinkles, optional, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Generously grease a 9x13-inch cake pan.
Step 3 -Sift the cake flour, the granulated sugar, the baking powder, the baking soda, and 1/2 teaspoon of the salt into the bowl of a stand mixer or a large mixing bowl if using a handheld mixer.
Step 4 -Using a paddle attachment, beat the flour mixture together on low speed to gently combine.
Step 5 -Add 1 cup of the cubed butter, 1 tablespoon of the vanilla, and 1/2 cup of the milk to the flour mixture.
Step 6 -Mix the flour mixture together on medium speed until the dry ingredients are moistened, about 1 minute.
Step 7 -Stop the mixer and scrape down the sides and bottom of the bowl. The mixture should resemble a thick dough.
Step 8 -Whisk the remaining milk, the sour cream, and the eggs together in a medium bowl.
Step 9 -With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition.
Step 10 -Stop mixing and scrape down the sides and bottom of the bowl.
Step 11 -Mix until the batter is completely combined, about 15 seconds. Don't worry if there are small lumps, just be sure not to overmix.
Step 12 -Pour and spread the batter evenly into the prepared pan.
Step 13 -Bake until the cake is baked through, about 32-35 minutes.
Step 14 -Allow the cake to cool completely in the pan on a wire rack.
Step 15 -With a handheld mixer or a stand mixer fitted with the paddle attachment, beat the remaining butter on medium speed until creamy, about 2 minutes.
Step 16 -Add the confectioners' sugar, the heavy cream, and the remaining vanilla to the butter mixture and beat on low speed for 30 seconds.
Step 17 -Increase the mixing speed to medium-high and beat for 4 minutes.
Step 18 -Add more of the confectioners' sugar if the frosting seems too thin or more of the heavy cream if it feels too thick.
Step 19 -Add salt to taste.
Step 20 -Spread the frosting on the cooled cake.
Step 21 -Sprinkle, slice, and serve.
