Perfect Vanilla Sheet Cake with Chocolate Frosting

A light, fluffy vanilla sheet cake topped with rich chocolate frosting and festive candy decorations – the ultimate crowd-pleasing dessert that brings joy to any celebration.

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (plus cooling)
Servings: 15-20 pieces

The Joy of Sheet Cakes

There’s something magical about a perfectly baked sheet cake. Maybe it’s the way it conjures memories of childhood birthday parties, or how it can feed a crowd while still maintaining that homemade charm. This classic vanilla sheet cake with chocolate frosting strikes the perfect balance between simplicity and indulgence – light and fluffy vanilla cake layers topped with a rich, smooth chocolate frosting and playful candy decorations.

What Makes This Cake Special

The secret to this cake’s incredible texture lies in the careful balance of ingredients and technique. The cake itself has a beautiful golden color and tender, moist crumb that melts in your mouth. The chocolate frosting provides a perfect contrast – silky smooth and deeply chocolatey without being overwhelming. The colorful candy decorations add a whimsical touch that makes this cake perfect for any celebration.

Ingredients

For the Vanilla Cake:

• 3 cups cake flour
• 2 cups granulated sugar
• 3½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup whole milk, at room temperature
• 4 large eggs, at room temperature
• 2 teaspoons alcohol free vanilla extract
• ¼ cup vegetable oil

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 4½ cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ¼ cup whole milk
• 2 teaspoons alcohol free vanilla extract
• ¼ teaspoon salt
• Colorful candy buttons for decoration

Instructions

Making the Cake:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the softened butter until creamy. Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry ingredients.
4. In another bowl, whisk together the eggs, vanilla extract, and oil. Gradually fold this mixture into the batter until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan on a wire rack.

For the Chocolate Frosting:

1. Beat the softened butter until creamy and smooth.
2. Gradually add the powdered sugar and cocoa powder, alternating with small amounts of milk.
3. Add the vanilla extract and salt, beating until the frosting is light and fluffy.
4. If needed, adjust the consistency with more milk or powdered sugar.

Assembly:

1. Once the cake is completely cool, spread the chocolate frosting evenly over the top.
2. Decorate with colorful candy buttons in a playful pattern.

Storage and Make-Ahead Tips

This cake can be stored at room temperature, covered, for up to 3 days. You can also make the cake layers ahead of time and freeze them, well-wrapped, for up to 2 months. The frosting can be made up to 3 days in advance and stored in the refrigerator.

Recipe Notes

• Ensure all refrigerated ingredients are at room temperature before beginning.
• Don’t overmix the batter once you add the flour mixture – this will keep your cake tender.
• Let the cake cool completely before frosting to prevent melting.
• For the best texture, don’t substitute cake flour with all-purpose flour.

Recommended Kitchen Tools

• 9×13 inch baking pan
• Parchment paper
• Stand mixer or hand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack