Description
A moist, vanilla-forward sheet cake made in a single bowl with buttermilk for tenderness, topped with a light and fluffy frosting. Perfect for busy weeknights when you need a comforting dessert in under 30 minutes of active time.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- ½ cup (115g) butter, softened (for frosting)
- 3 cups (360g) powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then dust with flour.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- Add the softened butter, eggs, 2 teaspoons vanilla extract, and buttermilk to the dry ingredients.
- Whisk gently until the batter is smooth and no dry streaks remain. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, beat the softened frosting butter until creamy.
- Add powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Beat on low until combined, then increase to high speed and beat for 2-3 minutes until fluffy.
- Add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Spread the frosting over the completely cooled cake and serve.
Notes
Ensure all ingredients are at room temperature for best results. Do not overmix the batter to avoid a tough texture. If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice, let sit for 5-10 minutes. The cake keeps well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Sodium: 280
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: vanilla buttermilk sheet cake, one bowl cake, weeknight dessert, easy cake recipe, fluffy frosting, buttermilk cake