Class 2026 Vanilla Sheet Cake (Print)

A light, airy vanilla sheet cake with creamy buttercream and festive graduation decorations.

# Ingredients:

→ Cake

01 - 3 cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1½ cups whole milk, room temperature

→ Vanilla Buttercream

10 - 1 cup unsalted butter, room temperature
11 - 4 cups powdered sugar, sifted
12 - 2 teaspoons vanilla extract
13 - ¼ cup whole milk, room temperature
14 - Pinch of salt

→ Decoration

15 - Graduation-themed sprinkles or edible decorations
16 - Gel food coloring, optional

# Instructions:

01 - Preheat oven to 350°F. Grease a 12x18-inch half-sheet pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and mix on low speed. Pour in half the milk and mix gently. Repeat with remaining dry ingredients and milk, mixing just until combined.
06 - Pour batter into prepared pan and spread evenly.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool completely in the pan on a wire rack.
09 - Beat butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low speed. Add vanilla, milk, and salt. Beat on high for 2 to 3 minutes until fluffy. Add food coloring if desired.
10 - Spread buttercream evenly over the cooled cake. Decorate with graduation-themed sprinkles or edible decorations.
11 - Cut cake into portions and serve.

# Pro Tips:

01 -
  • The cake stays incredibly moist and tender, even if it sits out for a few hours at a party—no dry cake disasters here.
  • One pan means minimal cleanup while you're juggling decorating, guests, and pure joy.
  • The buttercream is silky and spreadable, forgiving if you need to add a splash more milk or let it warm up a bit.
02 -
  • Eggs and butter at room temperature make the biggest difference—cold ingredients won't emulsify properly and you'll end up with a dense, gritty cake instead of the fluffy dream you're going for.
  • Don't open the oven door before 25 minutes have passed, because a sudden temperature drop can cause the cake to collapse or develop a sunken center.
03 -
  • Bring every ingredient to room temperature before you start—it seems fussy, but it's the secret to a cake that's genuinely fluffy and not dense or gritty.
  • If your frosting breaks or looks grainy after beating, stop immediately and add a tablespoon of milk, then beat again gently until smooth—continuing to beat a broken frosting makes it worse.
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