White Sheet Cake Recipe
Tender, moist white sheet cake with a silky vanilla crumb that serves as the perfect canvas for any frosting or stands beautifully on its own with a light dusting of powdered sugar.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">340g cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp almond extract (optional)</li><li class="ingredients-single-item">6 large egg whites, room temperature</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or milk with 1 tbsp lemon juice)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Mixing bowls</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Generously grease your 33x23cm baking pan, then line with parchment paper, leaving some overhang on the sides to easily lift the cake out later. Grease the parchment paper as well for extra insurance against sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined. This thorough mixing ensures the leavening agents are evenly distributed throughout the batter for a consistent rise.</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 softened butter and sugar together on medium-high speed for a full 4-5 minutes until light and fluffy. Don't rush this step—proper creaming incorporates air into the batter, which helps create the cake's tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the vanilla extract and almond extract (if using) to the butter mixture and mix until incorporated. The almond extract is optional but adds a subtle complexity to the flavor profile without overwhelming the classic vanilla taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate clean bowl, whip the egg whites until they form soft peaks, about 3-4 minutes. Be careful not to over-whip them to stiff peaks, as this can make your cake dry. The soft peaks will give lift to the batter while maintaining moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients to the butter mixture in three portions, alternating with two additions of buttermilk, beginning and ending with the flour mixture (flour-buttermilk-flour-buttermilk-flour). Mix just until each addition is incorporated. Overmixing at this stage will develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a rubber spatula, gently fold the whipped egg whites into the batter in three additions, being careful to maintain as much air as possible. The batter should be smooth and light but still have some body to it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared pan and smooth the top with an offset spatula. Gently tap the pan on the counter a few times to release any large air bubbles that might cause holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be lightly golden on top and just starting to pull away from the sides of the pan. Be careful not to overbake, as this can dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and allow it to cool completely on the rack before frosting or serving. This ensures the cake's structure sets properly and prevents it from becoming soggy.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why use cake flour instead of all-purpose flour for sheet cakes?
Cake flour contains less protein than all-purpose flour, resulting in less gluten development during mixing. This produces a more tender, softer crumb structure with a delicate texture. If you don't have cake flour, you can substitute with all-purpose flour mixed with cornstarch.
What's the secret to achieving a moist and tender sheet cake?
The secrets to a moist sheet cake include: not overmixing the batter, properly creaming butter and sugar, using room temperature ingredients, incorporating whipped egg whites, adding buttermilk for tenderness, and most importantly, not overbaking. Check the cake a few minutes before the recommended baking time.
Can I freeze a homemade vanilla sheet cake for later use?
Yes, sheet cakes freeze excellently! Cool the cake completely, then wrap tightly in cling film followed by aluminium foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or decorating.
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