Vanilla Sheet Cake with Whipped Buttercream Frosting
Ingredients
The cake
-
3
cups
cake flour
-
1½
cups
granulated sugar
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
unsalted butter
-
1
Tablespoon
pure vanilla extract
-
1
cup
whole milk
-
⅓
cup
sour cream
-
3
large
eggs
The frosting
-
1
cup
unsalted butter
-
4½
cups
confectioners’ sugar
-
⅓
cup
heavy cream
-
2
teaspoons
pure vanilla extract
-
to taste
salt
-
optional
sprinkles for garnish
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch cake pan.
- Sift together the cake flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Add the butter, vanilla, and ½ cup of milk, and mix until moistened.
- In a separate bowl, whisk together the remaining milk, sour cream, and eggs.
- Gradually add the egg mixture to the batter, mixing until combined but not over-mixed.
- Pour the batter into the prepared pan and bake for 32-35 minutes, until a toothpick comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- For the frosting, beat the butter until creamy, then add the confectioners’ sugar, heavy cream, and vanilla extract.
- Beat until fluffy, adjusting consistency with more sugar or cream as needed.
- Spread the frosting over the cooled cake and garnish with sprinkles if desired.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
3g
Sodium
200mg
Cholesterol
70mg
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