Go Back

Classic Vanilla Sheet Cake with Chocolate Frosting

A moist, buttery vanilla sheet cake topped with rich chocolate frosting, all baked in one pan for easy cleanup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, sheet cake recipes
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the chocolate frosting: 1/2 cup unsalted butter softened
  • 1/3 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup whole milk plus more as needed
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray, then dust with flour or line with parchment paper.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes using an electric mixer.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix until just combined – do not overmix.
  • Pour the batter into the prepared pan and spread it evenly with a spatula.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then remove from the pan (if using parchment) or cool completely in the pan.
  • While the cake cools, make the frosting. In a medium bowl, beat the softened butter until creamy. Add the cocoa powder and mix until combined.
  • Gradually add the powdered sugar, alternating with the milk, and beat on low speed until smooth. Add the vanilla extract. If the frosting is too thick, add more milk a teaspoon at a time. If too thin, add more powdered sugar.
  • Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.

Notes

1. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
2. To make ahead, bake the cake up to 2 days in advance and store unfrosted, wrapped in plastic. Frost the day of serving.
3. For a dairy-free version, use plant-based butter and oat milk.
4. For an egg-free version, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
5. If you don't have a 9x13 pan, you can use two 8-inch round pans – baking time will be about 20 minutes.
6. First, bring your ingredients to room temperature.
7. Cold butter and eggs won't cream properly, and you'll end up with a dense cake.
8. Set them out 30 minutes before you start.
9. Second, don't overmix the batter.
10. Once you add the flour, mix just until combined.
11. Overmixing develops gluten, which makes the cake tough.
12. Third, grease the pan well.
13. Even nonstick pans need a little help.
14. Use butter or cooking spray, then dust with flour – or use parchment paper for extra insurance.
15. Fourth, check your oven temp.
16. An oven thermometer is cheap and saves you from a burnt or undercooked cake.
17. Ovens lie, FYI.
18. Fifth, let the cake cool completely before frosting.
19. If it's even a little warm, the frosting will melt into a gooey mess.
20. Patience, my friend.
21. Sixth, use a spatula to spread the frosting in an even layer.
22. A small offset spatula works wonders.
23. Don't be afraid to leave it rustic – that's the charm of a sheet cake.