Vanilla Cake Recipe for a 9x13 Sheet Pan
This from-scratch recipe is everything a vanilla cake should be—soft, fluffy, buttery, and full of real vanilla flavor...and, it fits in an easy 9x13 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.
Notes
Use a square of foil if the top begins to brown too much! Cake Layers can be wrapped in plastic wrap and frozen. If you're freezing for a couple of months, add a layer of foil over the plastic.