Classic Vanilla Sheet Cake with Quick Chocolate Frosting
Prep time
Bake / Cook time
Total time
Bake this perfectly moist and tender classic vanilla sheet cake in a round or sheet pan, baking dish, or even as cupcakes and pair it with fantastically quick and easy chocolate frosting.
Recipe type: Cakes
Cuisine: American
Serves: 12 - 15
For the vanilla cake:
Mix together:
  • 1 cup whole milk (237 g)
  • 1 tablespoon lemon juice (18 g)
Bring to room temperature:
  • 1 ½ sticks (¾ cup) unsalted butter (170 g)
  • 3 large eggs
Whisk together:
  • 2 ¼ cups cake flour (272 g)
  • 3 ¼ teaspoons baking powder (16 g)
  • ¼ teaspoon salt (2 g)
Prepare and measure:
  • 1 ½ cups granulated sugar (330 g)
  • 1 ½ teaspoons vanilla extract (8 g)
For the quick chocolate frosting:
  • 1 cup unsalted butter at room temperature (226 g)
  • ½ teaspoon salt (4 g)
  • 1 tablespoon vanilla extract (15 g)
  • ½ cup milk (114 g)
  • 5 cups powdered sugar (590 g)
  • ½ cup unsweetened cocoa powder (46 g)
For the vanilla cake:
  1. Spray the bottom and sides of a 9-inch x 13-inch baking pan or dish or 7-inch x 11-inch baking pan with non-stick baking spray. Preheat oven to 350°F.
  2. Mix together the milk and lemon juice and set aside. Stir again after mixture has thickened, after about 5 minutes.
  3. Whisk together the cake flour, baking powder and salt.
  4. Cream the butter until smooth. Gradually add the sugar and beat until light and fluffy.
  5. Add eggs one at a time beating well after each addition.
  6. Blend in ⅓ of the sifted dry ingredients and ½ of the milk mixture. Scrape the bowl in between additions to make sure everything is well mixed. Blend in one half of the remaining dry ingredients together with the second half of the milk mixture. Add the rest of the dry ingredients and beat until smooth and well incorporated.
  7. Add the vanilla extract beating until blended. Finish mixing the batter by hand by giving it a few strokes with a rubber spatula scraping all the way down the bottom of the bowl.
  8. Pour the cake batter into the prepared baking pan or dish. Bake until the center springs back to the touch and a toothpick inserted in the center comes out clean, about 30 – 35 minutes for a 9-inch x 13-inch baking dish, 35 – 40 minutes for a 7-inch x 11-inch baking pan.
  9. Let the cake cool and turn it out from the pan after about 20 minutes. If using later, wrap the cake in plastic wrap and freeze it in a container until ready to frost.
For the quick chocolate frosting:
  1. If the cake was frozen, let it thaw to just below room temperature before making the frosting.
  2. Place all the ingredients, unsalted butter, salt, vanilla extract, milk, powdered sugar and unsweetened cocoa powder in the bowl of a food processor and process until smooth and well blended, about 1 minute. Scrape down the bowl and give the frosting a quick pulse or two.
  3. For a softer consistency, give the frosting a few more pulses. The heat from the blade will soften the frosting.
  1. If piping a border around the cake, transfer about 1 ½ cups frosting into a piping bag fitted with a medium star tip.
  2. Apply the rest of the frosting to the cake using an offset spatula, then pipe the border. Decorate the cake with colorful sprinkles.
Always bring chilled ingredients like butter, milk and eggs close to, if not exactly at, room temperature.

Keep the frosted cake covered at room temperature.
Recipe by SugaryWinzy at