Vanilla Sheet Cake with Buttercream Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the vanilla sheet cake:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 large egg whites, room temperature</li><li class="ingredients-single-item">15ml vanilla extract (or 1 vanilla bean, seeds scraped)</li><li class="ingredients-single-item">360g cake flour (or all-purpose flour)</li><li class="ingredients-single-item">1 tablespoon baking powder</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">240ml whole milk, room temperature</li><li class="ingredients-single-item">For the buttercream frosting:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">30-45ml heavy cream</li><li class="ingredients-single-item">1/4 teaspoon salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and position a rack in the center. Grease your 33x23cm baking pan generously with butter, then line with parchment paper, leaving some overhang on the sides to easily lift the cake out later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the cake flour, baking powder, and salt. This pre-mixing ensures even distribution of the leavening agents throughout your batter, preventing uneven rising.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter on medium speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed for 4-5 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, giving your cake its tender crumb structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the whole eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Then add the egg whites and vanilla extract, and beat until fully incorporated. Your mixture should look smooth and slightly increased in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the flour mixture in three additions, alternating with the milk (beginning and ending with flour). Mix just until combined after each addition – overmixing at this stage can develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan and smooth the top with an offset spatula. Tap the pan firmly on the counter a few times to release any large air bubbles. Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched. The cake should be lightly golden on top but not browned.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the pan on a wire rack and allow the cake to cool completely in the pan, about 1-2 hours. Using the parchment paper overhangs, gently lift the cake out when fully cooled. A completely cooled cake is essential for proper frosting – any warmth will cause the buttercream to melt.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the buttercream, place the softened butter in the clean bowl of your stand mixer with paddle attachment. Beat on medium-high speed until very pale and creamy, about 3-4 minutes. The butter should increase slightly in volume and become noticeably lighter in color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the sifted powdered sugar one cup at a time, mixing on low speed at first (to avoid a sugar cloud!) then increasing to medium speed. After each addition, beat for 20 seconds before adding more. Add the vanilla extract and salt with the final addition of sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Add the heavy cream one tablespoon at a time, beating on medium-high speed until the frosting reaches your desired consistency – it should be silky and spreadable but hold its shape. For a whiter frosting, you can beat it for an additional 2-3 minutes to incorporate more air.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled cake on a serving platter or board. Using an offset spatula, spread the buttercream in an even layer over the top and sides (if desired) of the cake. For a smooth finish, dip your spatula in hot water, wipe it dry, then glide it over the frosting. For decorative swirls, use the back of a spoon to create peaks and valleys.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the frosted cake to set at room temperature for about 15 minutes before slicing. For the cleanest cuts, run a sharp knife under hot water and wipe dry between slices. Store any leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week (bring to room temperature before serving for best flavor and texture).</li></ol>