Vanilla Buttermilk Sheet Cake

Name: Vanilla Buttermilk Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup buttermilk, room temperature; ½ cup unsalted butter, softened; 3 large eggs, room temperature; 1 tablespoon vanilla extract; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2-3 tablespoons milk or cream

Highlighted under: Festive Kitchen Delights

I absolutely love making this Vanilla Buttermilk Sheet Cake because it’s incredibly easy and always a crowd-pleaser. The buttermilk adds a delightful tang that elevates the classic vanilla flavor, ensuring every bite is moist and fluffy. It's perfect for potlucks, birthdays, or just a sweet treat to enjoy at home. Plus, the simple ingredients mean I can whip it up anytime I'm in the mood for something sweet. Trust me, once you try this cake, it will quickly become a favorite in your recipe collection!

Created by

Perrie Lawson

Last updated on 2026-02-16T11:41:37.366Z

When I first tried a buttermilk sheet cake, I was blown away by how moist and flavorful it was. So, I decided to recreate it at home with my own twist. By using real vanilla extract and fresh buttermilk, I was able to capture the essence of that delicious cake while making it uniquely mine. One tip I discovered is to let the cake cool completely before frosting it. This makes a huge difference in achieving a nice, even layer of icing!

As I baked this cake, the aroma of vanilla wafted through my kitchen, reminding me of my grandma's baking days. I loved the simplicity of the recipe—just mix, pour, and bake! I learned that using room temperature ingredients helps create a fluffier texture, so I always take out my butter and eggs ahead of time. This time-tested method has never let me down!

Why You'll Love This Recipe
Rich vanilla flavor with a moist crumb
Simple ingredients that are easy to find
Perfect for sharing at gatherings or celebrations

Understanding Buttermilk in Baking

Buttermilk is a key ingredient in this Vanilla Buttermilk Sheet Cake, providing not just moisture but also a slightly tangy flavor that balances the sweetness of the cake. Its acidity allows for better leavening when reacted with baking soda, resulting in a lighter, fluffier texture. If you're in a pinch and don't have buttermilk on hand, you can make a quick substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes until it curdles before using it in the recipe.

For the best results, make sure your buttermilk is at room temperature. Cold ingredients can result in uneven baking, so it’s a good idea to pull your buttermilk out of the fridge at the same time you take out your eggs. Also, consider using whole buttermilk for creaminess; low-fat buttermilk can be an alternative but may yield a cake that's slightly less rich.

Frosting Tips for a Flawless Finish

When it comes to frosting your sheet cake, the consistency of your frosting is key. After creaming together the softened butter and powdered sugar, you want the mixture to be light and airy. If it appears too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency. Conversely, if your frosting is too runny, simply add more powdered sugar until it thickens up. A good frosting should be spreadable yet hold its shape once applied to the cake.

For a decorative touch, consider adding some vanilla bean seeds to the frosting for enhanced flavor and visual appeal. Using a spatula, you can create swirls or peaks to make the cake look more enticing. If you're feeling adventurous, tint the frosting with food coloring to match any celebration theme. Remember to allow the cake to cool completely before frosting; otherwise, the heat can melt the frosting and cause it to slide off.

Ingredients

For the cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup buttermilk, room temperature
½ cup unsalted butter, softened
3 large eggs, room temperature
1 tablespoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons milk or cream

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Wet Ingredients

Beat in the eggs one at a time, then add the vanilla extract. Mix in the buttermilk until just combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until smooth and combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cake cool completely in the pan before frosting with your desired frosting.

Pro Tips

For an extra touch, add some sprinkles or fresh fruit on top of the frosting!

Storing and Serving Tips

Once your Vanilla Buttermilk Sheet Cake is frosted, it's best enjoyed fresh but can be stored for up to 3 days at room temperature in an airtight container. If you live in a warmer climate, consider refrigerating it to keep the frosting intact. If you need to make it ahead of time, bake the cake base a day or two in advance, wrapping it tightly in plastic wrap once it cools completely, and refrigerating it until you’re ready to frost and serve.

For serving, cutting the sheet cake into squares can make it easier to handle, especially for potlucks or parties. Consider serving with fresh berries or a scoop of vanilla ice cream on the side for a delightful contrast to the soft cake texture. This cake also pairs wonderfully with a drizzle of chocolate sauce or a sprinkle of toasted nuts for added flavor and crunch.

Variations to Try

While the vanilla flavor is classic, you can experiment with different extracts to switch things up. Almond extract can offer a unique twist—just reduce the amount to half a teaspoon so it doesn’t overpower the vanilla essence. Additionally, consider folding in chocolate chips, nuts, or dried fruit into the batter before baking for added flavor and texture, making the cake more versatile.

If you're looking to cater to dietary preferences, this cake can easily be made gluten-free by substituting all-purpose flour with a gluten-free blend. Just ensure that the blend contains xanthan gum, or add some to mimic the structure provided by gluten. You can also replace the regular butter with a dairy-free alternative, making this cake suitable for those with lactose intolerance without sacrificing taste or texture.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

→ How do I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake. Just wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Let it thaw in the fridge before frosting.

→ What can I use for frosting?

You can use cream cheese frosting, chocolate frosting, or even a simple glaze. The cake is versatile and pairs well with many flavors!