Easy Vanilla Sheet Cake Recipe
This moist and delicious Vanilla Sheet Cake is packed with vanilla flavor and topped with cheesecake frosting for the ultimate cake any time of the year.
Servings: 12 servings
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
Serving: 1serving | Calories: 416kcal | Carbohydrates: 51g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 396mg | Potassium: 154mg | Fiber: 1g | Sugar: 33g | Vitamin A: 414IU | Vitamin C: 14mg | Calcium: 160mg | Iron: 1mg