If you’ve been searching for the best homemade vanilla sheet cake for a 9x13 pan, you’ve found it. This from-scratch recipe is everything a vanilla cake should be—soft, fluffy, buttery, and full of real vanilla flavor. Whether you’re baking for a birthday, bringing a cake to a picnic with friends, or simply making an ordinary Tuesday feel a little more special, this cake delivers. It bakes evenly in one pan with no fuss, is easy to frost, and comes together with simple ingredients you likely already have on hand. I like to think of it as one of the most effortless and rewarding cakes in my recipe box. Bonus that your kitchen will smell heavenly while it's baking.
PS - I've got the perfect frosting recipe for this cake - the EASY VANILLA FROSTING FOR A 9X13 SHEET CAKE!
ingredients you'll need
- 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
how to make this Homemade Vanilla Sheet Cake for a 9x13 Pan
- Preheat to 325°F (160°C) and generously grease a 9x13 pan.
- Cream butter, oil, and sugar for 3 minutes.
- 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.
- 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.
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how to store this Vanilla Sheet Cake
If you can resist, I recommend wrapping this vanilla cake tightly in plastic wrap and popping it into the freezer for a few hours before frosting. It firms up beautifully, making it much easier to slice cleanly. Just be sure to let the frosted cake come back to room temperature before serving—cake is always at its most flavorful when it’s soft, tender, and not too cold.
Frostings for this Homemade Vanilla Sheet Cake
Take any of my frosting recipes for a 3 layer 8" cake and reduce the ingredients by exactly half, and you'll have the perfect amount of frosting to sit atop this delicious homemade vanilla sheet cake.
It's a choose-your-own-adventure kind of cake...how about: cherry frosting? strawberry? classic vanilla? How about Chocolate? Let me know what you end up with, okay?
And PS - sprinkles or dried florals are always fun to add!
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 & 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 if you want to cut and serve this cake in a simple way
- Sharp Chef's Knife
- Food thermometer (if temperature-sensitive frosting)
- Liquid Measuring Cup
- Measuring cups & spoons
- Kitchen Scale is also a great option for measuring ingredients
- Mixing bowls (I love these versatile glass stacking bowls)
- Pastry brush (for greasing pans or applying syrups or glazes)
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 Cake Recipe for a 9x13 Sheet Pan
Ingredients
- 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
Instructions
- 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.
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