Easy Vanilla Frosting for a 9x13 Sheet Cake

Trust me when I say this is the best vanilla frosting for sheet cake—creamy, smooth, not-too-sweet, and just the right amount to generously cover your 9x13 cake. There’s something wonderfully effortless about a sheet cake: no fussing with fillings or stacking layers—just cake, frosting, and pure, simple joy. 

This is the kind of frosting that enhances a tender vanilla cake without overpowering it, letting the flavors shine in every bite. Whether you're baking for a birthday, a picnic, or a just-because moment, this is the frosting recipe you’ll find yourself returning to time and time again. And whether you love a thick layer of frosting or just a light swipe, you’ll adore the way this vanilla frosting spreads across your sheet cake.

ingredients you'll need

• 3 cups powdered sugar 340g
• 1 cups unsalted butter softened (225g)
• ¼ cup heavy cream 60ml
• 1 tbsp vanilla bean paste 15g
• 1 large pinch of salt

how to make this Vanilla Frosting for a 9x13 Sheet Cake

1. Place the room temperature 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.
2. While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
3. 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.
4. Add the heavy cream, salt, and vanilla extract.
5. Mix on medium speed for 30 seconds to incorporate.
6. Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
7. 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 this Vanilla Frosting for a 9x13 Sheet Cake

If you're not frosting your 9x13 rectangle cake right away, this vanilla frosting stores beautifully. For short-term use, transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, scoop the frosting onto a piece of plastic wrap, wrap it tightly, then wrap again in foil and freeze for up to 2 months. When you're ready to use it, let the frosting come to room temperature—this part is key!—and then re-mix in your stand mixer until smooth and fluffy again.

In a rush to frost some cake? (Don’t worry…I’ve been there!) Just scoop out ½ to 1 cup of frosting, microwave it for 15–20 seconds, then mix it back into the rest—this quick trick softens things up faster and helps get it ready to spread beautifully across your 9x13 rectangle cake.

equipment you'll need

Note: Some of the links below are affiliate links, which means I may earn a small commission if you make a purchase—at no extra cost to you. You can also explore my full list of trusted tools and partners, including brands I work with directly, here.

• 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 (for smoothing batter and frosting)

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!

Vanilla Frosting for a 9x13 Sheet Cake

Hannah Shepherd

A vanilla buttercream frosting that perfectly covers a 9x13 sheet pan cake.

Print Recipe Pin Recipe

Total Time 30 minutes mins

Ingredients

  

• 3 cups powdered sugar 340g
• 1 cups unsalted butter softened (225g)
• ¼ cup heavy cream 60ml
• 1 tablespoon vanilla bean paste 15g
• 1 large pinch of salt

Instructions

 

• Place the room temperature 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.

Notes

For short-term use, transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, scoop the frosting onto a piece of plastic wrap, wrap it tightly, then wrap again in foil and freeze for up to 2 months. When you're ready to use it, let the frosting come to room temperature—this part is key!—and then re-mix in your stand mixer until smooth and fluffy again.

https://cakejoie.com/easy-vanilla-frosting-for-a-9x13-sheet-cake/

June 13, 2025