There’s pure joyful in a classic sheet cake—and this is the best vanilla-on-vanilla 9x13 sheet cake has quickly become my go-to for any kind of celebration. I recently made it for a kid party, and it was everything I hoped for: easy to make, no stacking or filling required, and just the right amount of creamy vanilla frosting spread across the top. I added a sprinkle of rainbow nonpareils for fun, and every slice was devoured. The best part? It’s not just for kids. The soft, tender crumb and subtle vanilla flavor make it just as appealing to adults. Whether you're baking for a crowd or just want something that feels nostalgic and delicious, this cake delivers every time.
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ingredients you'll need for the best vanilla-on-vanilla sheet cake
For the Cake
- 3 Cups All Purpose Flour / 420 g
- 1 Tablespoon Baking Powder / 13 g
- 1 Teaspoon Kosher Salt / 7 g
- 1 Cup 2 sticks Unsalted Butter room temperature / 225g
- 1 ¾ Cup Granulated Sugar / 370 g
- ⅓ Cup Vegetable Oil / 70 g
- 3 Whole Eggs / 150 g
- 2 Egg Whites / 90 g
- 1 Tablespoon Vanilla Extract / 10 g
- 1 Cup Buttermilk / 210 g
- ¼ Cup Greek Yogurt / 50 g
For the Frosting
- 3 cups powdered sugar / 340g
- 1 cups unsalted butter softened / 225g
- ¼ cup heavy cream 60g
- 1 tablespoon vanilla bean paste 15g
- 1 large pinch of salt
how to make this Vanilla-on-Vanilla 9x13 Sheet Cake
For the Cake
- Preheat to 325°F (160°C) and generously grease a 9x13 pan.
- Cream butter, oil, and sugar for 3 minutes.
- With the mixer on low speed, add eggs one at a time, mixing well.
- Stir in vanilla.
- Whisk dry ingredients separately, then alternate adding them with buttermilk.
- Mix in Greek yogurt, then beat 45 seconds on medium-high.
- Pour into the pan and bake for 28-30 minutes, until a tester comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
For the Frosting
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and on medium-high speed mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and vanilla extract.
- Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
How to Store Your Vanilla-on-Vanilla Sheet Cake
This cake stores beautifully, whether you're preparing ahead for a party or saving a few slices for later. Once frosted, the whole 9x13 sheet cake can be covered and stored in the refrigerator for up to 4 days. For longer storage, you can freeze the frosted cake by wrapping it tightly in plastic wrap and then foil—just be sure it’s fully chilled before wrapping to preserve the frosting’s texture. You can also store the vanilla cake and frosting separately: wrap the cake tightly and refrigerate or freeze, and keep the frosting in an airtight container. When ready to enjoy, thaw everything overnight in the fridge. For the best flavor and texture, let the cake come to room temperature for about 1–2 hours before serving.
equipment you'll need
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- Mixing bowls (I love these versatile glass stacking bowls)
- Stand mixer (Kitchen Aid or Bosch*)
- Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
- Rubber spatula & whisk
- Offset spatula & cake scraper (for smoothing batter and frosting)
- Parchment paper (for lining pans) the precut versions are great too
- Cooling rack (for cakes and glazes)
- Cake pans (rectangle*) — 9x13
- Cutting Board for serving
- Sharp Chef's Knife
- Liquid Measuring Cup
- Measuring cups & spoons
- Kitchen Scale
- Pastry brush (for greasing pans)
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
The Best Vanilla-on-Vanilla 9x13 Sheet Cake
Ingredients
For the Cake
- 3 Cups All Purpose Flour / 420 g
- 1 Tablespoon Baking Powder / 13 g
- 1 Teaspoon Kosher Salt / 7 g
- 1 Cup 2 sticks Unsalted Butter room temperature / 225g
- 1 ¾ Cup Granulated Sugar / 370 g
- ⅓ Cup Vegetable Oil / 70 g
- 3 Whole Eggs / 150 g
- 2 Egg Whites / 90 g
- 1 Tablespoon Vanilla Extract / 10 g
- 1 Cup Buttermilk / 210 g
- ¼ Cup Greek Yogurt / 50 g
For the Frosting
- 3 cups powdered sugar / 340g
- 1 cups unsalted butter softened / 225g
- ¼ cup heavy cream 60g
- 1 tablespoon vanilla bean paste 15g
- 1 large pinch of salt
Instructions
For the Cake
- Preheat to 325°F (160°C) and generously grease a 9x13 pan.
- Cream butter, oil, and sugar for 3 minutes.
- With the mixer on low speed, add eggs one at a time, mixing well.
- Stir in vanilla.
- Whisk dry ingredients separately, then alternate adding them with buttermilk.
- Mix in Greek yogurt, then beat 45 seconds on medium-high.
- Pour into the pan and bake for 28-30 minutes, until a tester comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
For the Frosting
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and on medium-high speed mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and vanilla extract.
- Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
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