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Close-up of a 9x13 vanilla sheet cake sliced into squares and topped with creamy white vanilla frosting and colorful rainbow sprinkles, sitting in a metal baking pan lined with parchment paper.

The Best Vanilla-on-Vanilla 9x13 Sheet Cake

Hannah Shepherd
This vanilla-on-vanilla 9x13 sheet cake is soft, flavorful, and topped with the perfect amount of creamy frosting. A favorite for kids’ parties and beyond.
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Total Time 2 hours

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.