Moist and fluffy, high altitude vanilla sheet cake that’s perfect for any birthday party or special occasion. I frosted my cake with blush pink strawberry lemon cream cheese frosting and sprinkles, but this cake goes wonderfully with any flavor of buttercream you like.
You might also love these high altitude recipes for chocolate sheet cake, carrot cake sheet cake, and coconut cream sheet cake.
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Why You’ll Love This Recipe
Tried and True Vanilla Cake Recipe. If you’re familiar with my high altitude vanilla cake recipe, then you’ll probably think that today’s vanilla sheet cake seems familiar. That’s because it’s the same recipe, just baked in a 9×13 pan. It’s a versatile cake recipe that’s so soft, moist and fluffy, it can be baked in a variety of pans, and paired with any flavor of buttercream or frosting.
Easy to Decorate. While a layer cake can look impressive with its height, sheet cakes can be just as pretty. Decorate it with swirls of frosting and a scattering of sprinkles for a simple look that’s perfect for birthdays and other celebrations.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cake Flour. Cake flour makes a very soft, light and fluffy vanilla cake, as it contains a lower percentage of protein than all-purpose flour.
- Granulated Sugar. Adds sweetness and moisture.
- Baking Powder. Leavens the cake, making it rise.
- Coarse Kosher Salt. Balances the sweetness.
- Eggs + Egg Whites. The eggs add structure, moisture and richness, while the extra whites make it nice and fluffy.
- Buttermilk. Adds richness and acidity for a light, fluffy, tender cake crumb. Or replace the buttermilk with sour milk made from whole milk and lemon juice (or white distilled vinegar).
- Melted Butter + Vegetable Oil. A combination of both butter and oil gives this vanilla cake the best flavor as well as a soft, moist texture.
- Vanilla Extract. Flavor.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9×13 inch baking pan with parchment paper, or spray the pan with non-stick baking spray. If turning the cake out of the pan to frost it on a large serving tray, I recommend lining the pan with paper to ensure the cake comes out cleanly.
- In a large bowl, sift together the flour, sugar, baking powder and salt, then whisk until evenly distributed.
- In a separate bowl, whisk together the eggs, egg whites, buttermilk, melted butter, oil and vanilla. Add the wet ingredients to the dry, and whisk until combined.
- Pour the batter into the prepared pan. Bake the cake for about 30-35 minutes, just until a cake tester or toothpick inserted in the center comes out clean or with moist crumbs clinging to it.
- Cool the cake completely before frosting.
- You can frost this cake with any flavor of buttercream – use 2x my recipe for Perfect American Buttercream.
- To frost my cake, I used a combination of some leftover strawberry cream cheese buttercream and lemon cream cheese buttercream from my freezer.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
How should I store the leftover cake?
Store leftover vanilla cake in an airtight container or cake carrier at room temperature for up to 3 days.
How should I adjust this recipe for a smaller vanilla sheet cake?
For a one-layer 8 or 9 inch cake, cut the recipe in half.
Other Questions?
See the FAQs section on my original vanilla layer cake.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Vanilla Sheet Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9×13 Baking Dish
Ingredients
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- 2 large egg whites (save the extra yolks for another use)
- 1 ½ cups full fat buttermilk (or 1 1/2 cups whole milk + 1 tbsp lemon juice)
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9×13 inch baking pan with parchment paper, or spray the pan with non-stick baking spray.Baker's Note: If turning the cake out of the pan to frost it on a large serving tray, I recommend lining the pan with paper to ensure the cake comes out cleanly.
- In a large bowl, sift together the flour, sugar, baking powder and salt, then whisk until evenly distributed.
- In a separate bowl, whisk together the eggs, egg whites, buttermilk, melted butter, oil and vanilla. Add the wet ingredients to the dry, and whisk until combined.
- Pour the batter into the prepared pan. Bake the cake for about 30-35 minutes, just until a cake tester or toothpick inserted in the center comes out clean or with moist crumbs clinging to it.
- Cool the cake completely before frosting.
- You can frost this cake with any flavor of buttercream – use 2x my recipe for Perfect American Buttercream.Baker's Note: To frost my cake, I used a combination of some leftover strawberry cream cheese buttercream and lemon cream cheese buttercream from my freezer.
Nanci
Hi Heather. This vanilla sheet cake is delicious and, it came out perfectly . I’m at 7000feet in Southern California and baking is a challenge. Thank you for your recipe. I’ll be making many more of them.
Barb
Hi, love your recipes. Thank you
Could I make this into a round layer cake?
I am at 6,000′ in Colorado Springs.
Thank you,
Barb
Heather Smoke
Yes, here’s my vanilla layer cake recipe: https://curlygirlkitchen.com/vanilla-cake-recipe/
Saige
Do you have this recipe for a 1/2 sheet cake as well?
Heather Smoke
This makes enough batter for a 9×13 (quarter sheet cake), so you’d just need to double it for a 1/2 sheet pan.
Marley
I made this sheet cake at 7300 feet and it turned out perfect and delicious! No sinking in the middle and great taste! Thank you for a great recipe!