Vanilla Buttermilk Sheet Cake

Name: Vanilla Buttermilk Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk, at room temperature; 3 large eggs; 2 teaspoons vanilla extract; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Oven Fresh Creations

I can't tell you how much I adore making vanilla buttermilk sheet cake! The rich, moist crumb combined with the subtle tang of buttermilk creates a flavor profile that is simply irresistible. There’s a certain joy that comes from whipping up this cake for gatherings or special occasions, and it never fails to impress. It also serves beautifully and can be dressed up with various toppings or frostings, making it versatile for any celebration or just a cozy family dessert night.

Created by

Gwendolyn Reed

Last updated on 2026-02-16T10:13:36.835Z

When I first stumbled upon the idea of incorporating buttermilk into a vanilla cake, I was a little skeptical. But after my first attempt, I was hooked! The buttermilk not only adds moisture but also a slight tang that elevates the vanilla flavor to another level. I remember making this for a friend's birthday and seeing the smile on their face as they took their first bite; it was a moment I won’t forget.

One key tip I learned through experience is to not overmix the batter. When I held back just a bit and allowed some lumps to stay, the cake turned out lighter and fluffier. Baking should be fun and stress-free, and this cake embodies that approach perfectly. Trust me, follow these guidelines, and you’ll have a stunning cake that everyone will rave about!

Why You Will Love This Recipe
Lush vanilla flavor that fills the air while baking
Incredibly moist texture thanks to buttermilk
Perfectly sized for gatherings and easy to cut

Understanding Your Ingredients

Each ingredient in this vanilla buttermilk sheet cake plays a crucial role in achieving its delightful flavor and texture. The buttermilk is particularly important as it adds moisture and a subtle tang, which elevates the overall taste profile. Furthermore, the combination of baking powder and baking soda ensures that the cake rises properly while keeping the crumb soft. While all-purpose flour provides the cake its structure, using cake flour could yield an even lighter texture if desired.

When it comes to sugar, granulated sugar is ideal, but you can experiment with alternatives like coconut sugar for a deeper flavor. Keep in mind that using a different type of sugar may alter the cake's color and sweetness slightly. If you're looking to make this recipe dairy-free, consider substituting the buttermilk with a mixture of plant-based milk and an acid like apple cider vinegar or lemon juice, which will mimic buttermilk's tanginess.

Perfecting Your Technique

For the best results, make sure all your ingredients are at room temperature before beginning. This includes the butter, eggs, and buttermilk. Room temperature ingredients incorporate more readily, resulting in a smoother batter that will bake evenly. To bring eggs to room temperature quickly, simply place them in a bowl of warm water for about 10 minutes. Likewise, ensuring the butter is truly softened and not melted is key to achieving that light and fluffy texture when creaming.

As you mix the dry and wet ingredients, fold gently until just combined. Overmixing can lead to a denser cake, which is not what we're aiming for with this airy sheet cake. You want the batter to be uniform but still retain some air bubbles—this will help achieve a lighter crumb. Once baked, cool the cake thoroughly on a wire rack before frosting; this helps prevent the frosting from melting and ensures a beautiful finish.

Ingredients

Gather the following ingredients to get started:

Cake Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk, at room temperature
3 large eggs
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients

1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your vanilla buttermilk sheet cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Combine Wet Ingredients

Add eggs one at a time, followed by buttermilk and vanilla, mixing until just combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains. Do not overmix.

Bake the Cake

Pour the batter into the prepared sheet pan and smooth the top. Bake for about 30 minutes, or until a toothpick comes out clean.

Make the Frosting

In a bowl, beat the softened butter and powdered sugar, then add heavy cream and vanilla until smooth.

Frost and Serve

Allow the cake to cool completely before frosting. Cut into squares and serve.

Enjoy your delightful vanilla buttermilk sheet cake!

Pro Tips

For added flavor, try incorporating lemon zest into the batter or using almond extract instead of vanilla.

Storage and Make-Ahead Tips

This vanilla buttermilk sheet cake is perfect for make-ahead baking. Once cooled, cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. To extend its shelf life, you can refrigerate it, but be aware that refrigeration may alter its texture slightly. For longer storage, consider freezing the unfrosted cake. Wrap it well in plastic wrap, followed by aluminum foil, and freeze for up to two months. Thaw in the refrigerator before frosting and serving.

If you opt to freeze individual slices, be sure to wrap each piece tightly to prevent freezer burn. You can reheat slices in the microwave for about 10 to 15 seconds for a warm treat that feels freshly baked. A quick stretch in the microwave can also bring back some of the cake's original moisture.

Serving Suggestions and Variations

While this cake is delightful on its own, you can elevate it with various toppings. Fresh fruit, like berries or sliced bananas, pairs wonderfully with the vanilla flavor. A drizzle of chocolate or a simple glaze made from powdered sugar and milk can add an extra touch of sweetness. For gatherings, consider layering the cake with fresh whipped cream and fruit to create a stunning dessert that doubles as a centerpiece.

If you're feeling adventurous, experiment with flavor variations. Add citrus zest for a refreshing twist, or incorporate spices like cinnamon or nutmeg for a warm flavor. For a sophisticated touch, consider infusing the frosting with almond extract or using a hint of espresso powder to enhance the vanilla. These small changes can create a whole new cake experience while keeping that gorgeous buttermilk texture intact.

Questions About Recipes

→ Can I substitute buttermilk?

Yes, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.

→ What can I use as a topping?

You can top it with fresh fruit, whipped cream, or a simple glaze for an extra treat!