Perfect Ultimate Sheet Cake Recipe with Easy Custom Buttercream Frosting
A moist, fluffy, and tender sheet cake paired with a rich, customizable buttercream frosting. Quick and easy to make with simple pantry staples, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) whole milk, room temperature
- 1 cup (200g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (45g) unsweetened cocoa powder
- For the Custom Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2–4 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Optional: 1 tablespoon cocoa powder for chocolate buttercream
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch sheet pan and line it with parchment paper.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a mixer bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- With mixer on low, alternate adding dry ingredients in three parts with whole milk, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth the top. Tap pan gently to release air bubbles.
- Bake for 35-40 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool cake in pan for 10 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar on low speed.
- Add vanilla extract, salt, and heavy cream. Beat on high for 3 minutes until fluffy. Adjust cream for desired consistency.
- Frost the cooled cake evenly using an offset spatula or butter knife. Chill frosting 10 minutes before spreading if kitchen is warm.
- Let cake rest a few hours before slicing for best flavor and clean cuts.
Notes
Use room temperature butter and eggs for best results. Sift powdered sugar and cocoa powder to avoid lumps in frosting. Avoid overmixing batter to keep cake tender. Cool cake completely before frosting to prevent melting. Adjust frosting cream for desired texture. For dairy-free, use plant-based butter and milk. For gluten-free, use 1-to-1 gluten-free flour blend and add an extra egg.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 375
- Sugar: 32
- Sodium: 220
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: sheet cake, buttercream frosting, easy cake recipe, chocolate cake, homemade cake, quick dessert, customizable frosting