white sheet cake recipe

Written ByJenny Smyth Posted on
white sheet cake recipe
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The Best white sheet cake recipe

I’ve always been a fan of classic white sheet cake recipes. There’s something about the simplicity and elegance of a perfectly baked sheet cake that just can’t be beat.

My family loves when I make this recipe for special occasions or just for a quick dessert after dinner. It’s easy to customize with different flavor combinations and toppings, but the basic recipe remains the same – a moist and delicious cake that’s perfect for feeding a crowd.

The best part? It’s incredibly easy to make, requiring only a few ingredients and some basic kitchen equipment.

I’ve been making this recipe for years, and it never fails to impress my family and friends. One of the reasons I love this recipe is that it’s incredibly versatile – you can serve it as a dessert, snack, or even as a breakfast treat (yes, really!)

The texture is so tender and the flavors are so well-balanced that it’s hard not to devour the whole thing in one sitting. And let’s not forget about the health benefits – this recipe is made with wholesome ingredients like butter, sugar, eggs, and flour, making it a great option for those looking for a more natural dessert option.

Plus, it’s so easy to make ahead of time and store in an airtight container for up to 3 days, making it perfect for busy families or hosts who need a stress-free dessert solution. Whether you’re serving it at a birthday party or just want a delicious treat after dinner, this white sheet cake recipe is sure to become a favorite in your household.

White Sheet Cake

White Sheet Cake

4.7 from 714 votes

A tender, moist white cake baked in a sheet pan and topped with a creamy vanilla frosting. This classic dessert is perfect for birthdays, potlucks, or any celebration.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup whole milk, room temperature
4 large egg whites, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract

For the Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup whole milk
2 teaspoons vanilla extract
Pinch of salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease an 18×13 inch sheet pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal.
3In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
4Add the softened butter and beat with an electric mixer on low speed until the mixture resembles coarse crumbs, about 1 minute.
5In a separate bowl, whisk together the milk, egg whites, vanilla extract, and almond extract.
6Gradually add the wet ingredients to the dry mixture, beating on medium speed for 2 minutes until the batter is smooth and light.
7Scrape down the sides of the bowl as needed.
8Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
9Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
10The cake should spring back when lightly touched.
11Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
12While the cake cools, make the frosting by beating the softened butter on medium speed until creamy, about 2 minutes.
13Gradually add the powdered sugar, milk, vanilla extract, and salt, beating on low speed until combined.
14Increase speed to medium-high and beat for 3 minutes until the frosting is fluffy and spreadable.
15Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula.

🔧Equipment

18×13 inch sheet pan
Electric mixer
Mixing bowls
Rubber spatula
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 40mg🧂Sodium: 280mg🌾Total Carbs: 46g🥦Dietary Fiber: 0g🍬Sugars: 34g🥩Protein: 3g

📝Notes

For a lighter cake, use cake flour instead of all-purpose flour. Store leftovers covered at room temperature for up to 3 days.

Watch Video Of How White Sheet Cake Works

One of the best things about this white sheet cake recipe is how easy it is to store and reheat – just wrap any leftovers tightly in plastic wrap or aluminum foil and refrigerate until ready to serve.

When reheating, simply microwave individual portions until warm and fluffy – no need for fancy equipment or special techniques!

For serving ideas, try slicing into thick squares or rectangles and serving with fresh fruit or whipped cream on top (or both!)

❓ Frequently Asked Questions About White Sheet Cake

Q: What is the difference between white sheet cake and other types of cakes?

A: White sheet cake is made with a simple batter that’s poured into a large baking sheet and baked until golden brown. Unlike other types of cakes that are layered or filled with cream or frosting, white sheet cake is all about simplicity – it’s just pure, unadulterated cake goodness!

Q: Can I customize this recipe with different flavors?

A: Absolutely! One of my favorite things about this recipe is how easily you can customize it with different flavor combinations. Try adding different extracts like vanilla or almond to give it an extra boost of flavor. Or add some chopped nuts or chocolate chips for added texture and taste. The possibilities are endless!

Q: How do I store leftover white sheet cake?

A: Leftover white sheet cake is best stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months – just thaw at room temperature before serving.

Q: Can I make this recipe without using refined sugar?

A: Yes! You can substitute refined sugar with natural sweeteners like honey or maple syrup if you prefer a less processed option. Just keep in mind that using natural sweeteners will change the flavor profile slightly – but still result in an amazing-tasting cake!

Q: Is this recipe suitable for vegetarians?

A: Yes! This recipe is completely vegetarian-friendly – just be sure to use egg replacers if you have any dietary restrictions related to eggs.

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