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Some recipes are so simple and nostalgic that they feel like home on a plate and this Vanilla Sheet Cake is exactly that. Made with a trusty cake mix {my favorite ingredient} but elevated with rich vanilla bean paste, it delivers amazing bakery flavors with no fuss.
Table of Contents
This sheet cake recipe has been part of our family for as long as I can remember. My mom baked it for everything and now I love to keep the tradition going in my own kitchen. There’s something comforting about that soft, moist crumb and the warm, sweet aroma of vanilla that fills the whole house while it bakes.
I almost always spread a generous layer of tangy cheesecake frosting to the top but honestly, this cake is a blank canvas for all kinds of toppings. Try a vanilla buttercream, Biscoff buttercream, a drizzle of chocolate ganache, homemade whipped cream or even raspberry cream cheese frosting. However you serve it, this vanilla sheet cake is simple, sweet, and made to be shared.
Ingredients Needed for this Recipe
- Vanilla Cake Mix: The obvious choice is vanilla cake mix, but you can also use white cake mix interchangeably and simply add vanilla. I love starting with a cake mix because it eliminates needing cake flour.
- Milk: Substituting milk for water in cake recipes helps to give it a homemade flavor and texture that is hard to resist. Buttermilk can also be used in place of milk.
- Sour Cream: Adding a bit of sour cream to a cake mix sheet cake is one of my secret weapons. It gives the cake moisture and helps to balance the sweetness.
- Vanilla Bean Paste: Vanilla extract can be used but if you have vanilla bean paste–use it! There are flecks of vanilla bean in the paste, my favorite ingredient.
See recipe card for full information on ingredients and quantities.
Topping Ideas
During the summer fresh fruit is always my first choice for topping this cake but when winter hits there are lots of other options. Top with chocolate chips, toffee bits, crushed Oreo cookies, your favorite candy or strawberry jam.
How to make a Vanilla Sheet Cake with a Cake Mix
Step 1: Combine the cake mix, eggs, milk, vegetable oil, sour cream and vanilla bean paste in a large bowl. Use an electric mixer to combine the ingredients until you have a thick batter.
Step 2: Pour the vanilla cake batter into a 9×13 cake pan that has been sprayed with nonstick cooking spray.
Step 3: Bake in a preheated 350 degree oven for 30-35 minutes or until the top is golden brown and sides start pulling away from the pan.
Step 4: To make the cheesecake frosting, add the softened cream cheese to a bowl and mix until creamy. Add the powdered sugar and vanilla bean paste, continue to mix until combined. Finally, add the whipped topping to the mixture and fold into the frosting until it is completely incorporated.
Step 5: Once the cake is completely cooled, add the cheesecake frosting to the top and spread it out into an even layer.
Step 6: Add fresh berries to the top of the cake and refrigerate for at least an hour. Then cut into squares and serve.
Expert Tips
- Make this vanilla sheet cake into a funfetti birthday cake. To do so, add 1/2 cup of rainbow sprinkles to the cake batter and frosting. You will also love this Funfetti No Bake Cheesecake.
- Be sure to let the cake cool completely before adding the cheesecake frosting layer. Doing this step too soon will result in the frosting melting into the cake and not creating a thick layer.
Storage and Freezing
Store leftover vanilla cake in the refrigerator when it is covered with cheesecake frosting. If you use a buttercream frosting it can be kept at room temperature. The cake will last for 4 days in the fridge and 3 days at room temperature. For best results, the cake should be in a good airtight container or wrapped tightly with plastic wrap.
This cake freezes well {without the fruit} for up to 3 months. Allow the cake to defrost in the refrigerator until you are ready to serve.
Recipe FAQs
You can bake this cake in two 9 inch round pans or as cupcakes. If making round cakes, bake for 25-30 minutes and for vanilla cupcakes, bake for 15-17 minutes.
The best way to tell if your sheet cake is done baking is to use a toothpick. Insert it in the middle of the cake, when there are a few crumbs {but no raw cake batter} you will know it is fully baked.
Do you like sheet cakes? try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Vanilla Sheet Cake Recipe
Ingredients
Vanilla Sheet Cake
- 1 box vanilla cake mix, {13.25 ounces}
- 4 large eggs
- 1 cup milk
- ½ cup vegetable oil
- ¼ cup sour cream
- 1 teaspoon vanilla bean paste
Cheesecake Frosting
- 8 ounces cream cheese, {softened}
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup whipped topping
Topping
- 2 cups sliced strawberries, {optional}
Instructions
- Preheat the oven to 350°.
Vanilla Sheet Cake
- Combine the cake mix, eggs, milk, oil, sour cream and vanilla in a large bowl and combine using an electric mixer {or by hand}. Mix until all of the ingredients are nicely incorporated and the batter is thick. Pour into a 9x 13 baking pan that has been sprayed with nonstick cooking spray and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with a few crumbs {but no raw batter}. Remove from the oven and cool completely.
Cheesecake Frosting
- Add softened cream cheese to a medium bowl and mix until creamy {using a hand held or stand mixer}. Add powdered sugar and vanilla bean paste, continue to mix until combined. Finally, add the whipped topping and fold it into the mixture until it is completely incorporated {being careful to not deflate the topping as you mix}.
Assembly
- Top the cooled cake with a generous layer of cheesecake frosting and fresh strawberries. Chill for at least 1 hour and serve cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is simple and so delicious!