High Altitude Vanilla Sheet Cake
Moist and fluffy vanilla sheet cake, with blush pink strawberry lemon cream cheese frosting and sprinkles.
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
- 9x13 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 9x13 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.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
https://curlygirlkitchen.com/