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; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 teaspoons vanilla extract; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 2-4 tablespoons milk

Highlighted under: Sugar Rush Kitchen

I absolutely adore baking, and this Vanilla Buttermilk Sheet Cake is one of my all-time favorites. The moist texture, delicate crumb, and delightful vanilla flavor make it perfect for any celebration or just a cozy afternoon at home. Trust me, once you try this recipe, you'll find yourself making it time and again. The buttermilk adds a tang that balances the sweetness, creating a cake that feels indulgent yet light. Let's dive in and make this delicious treat together!

Created by

Blair Hudson

Last updated on 2026-02-16T08:41:37.007Z

When I first experimented with buttermilk in my baking, I was pleasantly surprised by the result it produces. The acidity of buttermilk not only tenderizes the cake but also enhances the vanilla's aromatic notes, creating an irresistible flavor profile. I’ve baked this cake many times, and every time it brings smiles and compliments from family and friends.

I've found that the secret to achieving a perfect rise is to be mindful of mixing times. Over-mixing can lead to a dense texture, so I gently fold the ingredients together. Additionally, allowing the cake to cool completely before frosting ensures that the icing doesn't melt and create a mess on your beautifully baked creation.

Why You'll Love This Recipe
Light and fluffy texture that's beautifully moist
Rich vanilla flavor that shines through with every bite
Perfect for birthdays, potlucks, or just because!

Understanding Buttermilk's Role

Buttermilk is an essential ingredient in this Vanilla Buttermilk Sheet Cake, as it not only provides moisture but also imparts a subtle tang that balances the sweetness of the cake. This acidity helps to activate baking soda, contributing to the cake's rise and fluffiness. If you don't have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with a tablespoon of white vinegar or lemon juice. Let it sit for about 10 minutes until it thickens slightly before using it in the recipe.

The combination of buttermilk and eggs creates an airy texture that is crucial for achieving the desired fluffiness. The eggs help to bind the ingredients together, while the fat in the buttermilk enhances the cake’s overall richness. Make sure to use large eggs, as they yield the right amount of liquid needed for proper mixing and baking.

Frosting Tips for Best Results

When it comes to frosting, a well-prepared buttercream can elevate your Vanilla Buttermilk Sheet Cake to a whole new level. To achieve a light and fluffy frosting, beat the softened butter on medium speed until it appears pale and creamy, which should take about 2 minutes. Gradually add the powdered sugar, mixing on low speed to prevent a sugar storm in your kitchen. Once incorporated, switch to medium-high speed and continue mixing until the frosting becomes glossy and light, about 3-5 minutes.

If your buttercream feels too thick, add in milk one tablespoon at a time until you reach your desired consistency. Conversely, if it appears too runny, simply add a little more powdered sugar until it thickens. Flavored extracts, such as almond or coconut, can be added to the frosting for an extra flavor twist. Just remember to adjust the sugar content if using a highly concentrated flavor.

Ingredients

Gather the following ingredients to get started on your Vanilla Buttermilk Sheet Cake:

Cake Ingredients

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

Frosting Ingredients

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

Once you have all your ingredients ready, you're set to begin baking!

Instructions

Here’s how to make your Vanilla Buttermilk Sheet Cake:

Preheat the Oven

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. Set aside.

Cream Butter and Sugar

In another bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Stir until just combined.

Bake the Cake

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

Cool and Frost

Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Once completely cool, frost with your favorite buttercream frosting.

Serve your cake and enjoy a piece of homemade goodness!

Pro Tips

For an added twist, consider folding in some chocolate chips or sprinkles into the batter before baking. This adds flavor and makes the cake even more fun!

Cooling and Serving Suggestions

Allowing your cake to cool for at least 10 minutes in the pan before transferring it to a cooling rack is crucial. This step helps to prevent the cake from breaking apart, as the residual heat continues to firm it up slightly. Once on the cooling rack, let the cake sit until it reaches room temperature to properly set before frosting. If you prefer a chilled cake, refrigerate it for a short while before serving; this will also make slicing easier.

For a delightful serving experience, consider topping slices of the cooled cake with fresh berries or a drizzle of homemade vanilla glaze. This not only adds a pop of color but also enhances the cake's overall flavor profile. Pair it with whipped cream or a scoop of vanilla ice cream for a more indulgent dessert perfect for any occasion.

Make-Ahead and Storage Tips

This Vanilla Buttermilk Sheet Cake is great for making ahead of time. You can bake the cake in advance and store it wrapped in plastic wrap at room temperature for up to 2 days before frosting. If you want to keep it longer, it can be frozen. Wrap the cooled cake tightly in plastic wrap and aluminum foil before placing it in the freezer, where it can last for up to 3 months. When you are ready to enjoy it, simply thaw it overnight in the refrigerator before frosting and serving.

If you have leftover frosted cake, store it in an airtight container in the refrigerator. The cake will stay fresh for up to a week, allowing you to savor each slice slowly. Just remember that the longer the cake is stored, the more the frosting may lose its texture, so it's best enjoyed within a few days of frosting.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk by adding 1 tablespoon of vinegar or lemon juice to each cup of milk. Let it sit for 5 minutes before using.

→ How can I store leftovers?

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

→ Can I freeze this cake?

Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

→ What type of frosting works best?

Cream cheese frosting or chocolate ganache are excellent choices with this vanilla cake, but classic buttercream is always a favorite.