White Sheet Cake
The joy of baking often comes from the simplicity and comfort it brings into our lives. Among the various treats that light up a gathering, a well-made white sheet cake stands out as a timeless favorite. It boasts a fluffy texture, subtle sweetness, and a rich vanilla flavor that can charm any palate. With its delicate crumb and creamy frosting, this dessert is perfect for celebrations, casual get-togethers, or even a cozy family dinner at home.
The first time I made this white sheet cake, I was hosting a birthday party that needed a centerpiece worthy of the occasion. As I pulled the cake from the oven, the warm aroma filled my kitchen, making everyone eagerly anticipate the first slice. Unlike store-bought cakes that can often be overly sweet or dry, this homemade version is moist, flavorful, and made with love. One bite, and you’ll understand exactly why I can’t wait for you to try it!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: This white sheet cake comes together in just about 20 minutes of prep time, making it an easy option for any occasion.
- Irresistible Flavor: The combination of vanilla and almond extracts creates a rich, delightful flavor anyone is sure to love.
- Eye-Catching Appeal: Its smooth, frosted exterior and lovely presentation make it perfect for parties or gatherings.
- Flexible Serving: This cake is versatile enough to work for birthdays, picnics, or as a sweet afternoon snack with coffee.
- Diet-Friendly Options: Looking for an alternative? You can adapt this recipe for gluten-free cake flour or dairy-free milk for those with dietary restrictions.
Ingredients You’ll Need
- 2 ¾ cups cake flour: This is essential for a light and airy cake. Using cake flour instead of all-purpose helps achieve that desirable texture.
- 2 teaspoons baking powder: This leavening agent gives the cake its rise. Make sure to use fresh baking powder for optimal results.
- ¾ teaspoon kosher salt: A touch of salt balances the sweetness, enhancing the overall flavor of your cake.
- 1 cup unsalted butter, room temperature: Using unsalted butter allows you to control the saltiness in your cake batter.
- 2 ½ cups granulated sugar: This sweetener is key for that tender crumb and delicious vanilla flavor.
- 2 teaspoons pure vanilla extract: Opt for pure vanilla for the best flavor, as the imitation version won’t provide the same depth.
- ½ teaspoon almond extract: Adds a lovely, subtle undertone that complements the vanilla. A little goes a long way!
- 5 large egg whites, room temperature: Using only egg whites results in a lighter texture while maintaining moisture.
- 1 cup whole milk, room temperature: Whole milk adds richness and moisture to the cake. If needed, you can substitute with a non-dairy milk.
- 1 cup unsalted butter, softened: This is for the frosting—softened butter blends easily for a smooth, creamy texture.
- 2 teaspoons vanilla extract: Enhances the flavor of the frosting.
- 1 teaspoon almond extract: Just like the cake, this layer of flavor elevates your frosting.
- 4 cups confectioners’ sugar: This sweetens the frosting while also helping to create a light and fluffy consistency.
- 2 tablespoons whole milk: Adjusts the frosting’s consistency; add gradually until you reach your desired texture.
- 1 pinch kosher salt: A little salt offsets the sweetness of the frosting just right.
How to Make White Sheet Cake
- Preheat the oven: Start by preheating your oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper to ensure easy removal later.
- Prepare the dry ingredients: In a large bowl, whisk together the 2 ¾ cups cake flour, 2 teaspoons baking powder, and ¾ teaspoon kosher salt. Set the mixture aside for later.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup of unsalted butter, 2 ½ cups granulated sugar, 2 teaspoons pure vanilla extract, and ½ teaspoon almond extract until the mixture is light and fluffy; this takes about 5 minutes. Beat in the sides of your bowl occasionally.
- Incorporate the egg whites: Reduce the mixer’s speed to low, adding the egg whites one at a time. Ensure each egg white is well incorporated before adding the next.
- Mix dry ingredients and milk: Gradually add the dry flour mixture in three alternating additions with 1 cup of whole milk (starting and ending with the flour). Mix on low speed until just combined. Avoid overmixing, as this can result in a denser cake. Remember to scrape the bowl one last time!
- Bake the cake: Pour the batter into your prepared baking dish and spread it evenly. Gently tap the pan on the countertop to release any air bubbles. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, checking at around 45 minutes.
- Cool completely: Let the cake cool completely in the pan on a wire rack. This step is crucial for allowing the flavors to develop before frosting.
- Make the frosting: In a stand mixer fitted with the whisk attachment, beat 1 cup of softened unsalted butter on medium-high speed until it’s smooth and creamy, roughly 2 to 3 minutes. Then add 2 teaspoons vanilla extract and 1 teaspoon almond extract and mix until combined.
- Incorporate the confectioners’ sugar: With the mixer on low, gradually add the 4 cups of confectioners’ sugar, about 1 cup at a time, mixing until each cup is fully incorporated. Scrape down the bowl when necessary.
- Add milk and salt: Add in the 2 tablespoons of whole milk and a pinch of kosher salt. Increase the mixer speed to medium-high and whip for 3 to 4 minutes until the frosting is light, fluffy, and smooth.
- Adjust the frosting: If the frosting feels too thick, add more milk, 1 teaspoon at a time, until you reach a spreadable consistency.
- Frost the cooled cake: Once the cake has cooled completely, generously apply the frosting over the top. A smooth, even layer enhances that eye-catching feel.
Storing & Reheating
To keep your white sheet cake fresh, store it at room temperature covered with plastic wrap. It remains good for up to 3 days. If you need to keep it longer, you can refrigerate it for about a week. To freeze, wrap individual slices or the whole cake in plastic wrap and then foil, storing it up to 3 months. When ready to enjoy, simply let it thaw at room temperature or pop it in the microwave for a few seconds for a quick warm-up. Just note that the texture may change slightly, but you can refresh it with a light frosting touch if desired.
Chef’s Helpful Tips
- Avoid overmixing your batter once you add the dry ingredients; this keeps your cake light and airy.
- Keep your eggs and milk at room temperature for better incorporation and fluffiness in the cake.
- Always check your baking powder’s expiration to ensure your cake rises perfectly.
- If your frosting is too thick, use a tablespoon of milk at a time until it’s spreadable but not runny.
- For a festive touch, consider adding sprinkles or edible glitter on top of your frosted cake.
- This white sheet cake makes an excellent base for layered cakes if you want to experiment with flavors and fillings.
The best part about making this delightful white sheet cake is how approachable it is while still delivering impressive results. Its soft, moist layers combined with a dreamy frosting create a nostalgic experience reminiscent of family gatherings and celebrations. Don’t hesitate to infuse your personal touch—whether with fresh fruit, creative decorations, or different flavors. So grab your apron and baking tools, bring your loved ones close, and embark on this delicious journey together. I invite you to experience the joy of sharing a slice of homemade goodness.
Recipe FAQs
Can I use all-purpose flour instead of cake flour?
How can I adapt this recipe for allergies?
How long can leftovers be stored?
How can I make the frosting easier to spread?
⭐ If you make my White Sheet Cake recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
White Sheet Cake
This White Sheet Cake is a delightful dessert known for its fluffy texture and creamy flavor. Made with simple ingredients, it’s perfect for parties or casual family dinners. You’ll love the combination of vanilla and almond, creating an irresistible treat everyone will adore!
- Prep Time 20 minutes
- Cook Time 70 minutes
- Yield 12 servings 1x
Ingredients
- 2 ¾ cups (357 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 5 large egg whites, room temperature
- 1 cup (245 g) whole milk, room temperature
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 cups (500 g) confectioners' sugar
- 2 tablespoons whole milk
- 1 pinch kosher salt
Instructions
- Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick spray or line it with parchment paper.
- In a large bowl, whisk together the cake flour, baking powder, and salt, then set aside.
- Cream together the butter, sugar, vanilla extract, and almond extract in a stand mixer until light and fluffy, about 5 minutes.
- Slowly add the egg whites one at a time with the mixer on low speed, beating well after each addition and scraping the bowl as necessary.
- Add the dry ingredients in three parts, alternating with the milk, mixing on low speed just until combined. Avoid overmixing and scrape the bowl once more if needed.
- Pour the batter into the prepared dish, spreading evenly and tapping the pan gently to release air bubbles.
- Bake for 50 to 55 minutes, checking at 45 minutes, until a toothpick comes out with a few moist crumbs but no wet batter.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
Notes
Ensure all ingredients are at room temperature for best results.
Tap the pan gently after pouring the batter to remove any trapped air bubbles.
Use parchment paper to make removing the cake easier once baked.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 34g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
