This Best White Sheet Cake is soft, fluffy, and perfectly sweet with a light vanilla-almond flavor and a rich whipped buttercream on top. Baked in a 9×13-inch pan, this classic sheet cake is perfect for birthdays, holidays, or anytime you need an easy dessert that feeds a crowd. If you love simple, crowd-pleasing desserts, this white sheet cake is one you’ll come back to again and again. And, be sure to also try my White Snack Cake for another easy, homemade favorite.
Ingredients & Substitutions
- Cake flour: I used cake flour for a soft, fine crumb. It has less protein than all-purpose flour, which helps keep the cake light and tender. If you don’t have cake flour, you can make a quick substitute or use all-purpose flour, though the texture will be slightly denser.
- Butter: Use room-temperature butter (I prefer unsalted butter) for proper creaming. You can use salted, but you may want to reduce the salt in the recipe.
- Granulated sugar: Sweetens the cake and helps create a light, fluffy texture when beaten with the butter.
- Vanilla & almond extracts: These add classic bakery-style flavor. Vanilla gives the cake its base flavor, while almond adds a subtle depth that makes this cake taste extra special. You can reduce or skip the almond extract if preferred.
- Egg whites: This recipe uses only egg whites, which keeps the cake light, fluffy, and white in color. Separate carefully and save the yolks for another recipe, like my Creamy Orange Custard.
- Whole milk: Adds moisture and richness. Room temperature milk mixes in more smoothly, but 2% milk can also be used.
- Whipped Vanilla Buttercream: This is a light, fluffy buttercream made by whipping butter until airy, then blending in confectioners’ sugar, vanilla, almond extract, milk, and a pinch of salt. It spreads smoothly and can be made thicker or lighter depending on your preference.
What’s the Best Pan for White Sheet Cake?
Choosing the right pan helps your white sheet cake bake evenly, stay moist, and keep that soft, pale color. Here’s a simple guide so you get the best results every time.
1. Light-Colored Aluminum Pan (Best Choice)
Why it works:
- Bakes evenly without over-browning
- Helps keep the cake light in color
- Creates a soft, even crumb and flat top
2. Aluminized Steel (Very Good)
Why it works:
- Even heat distribution
- Strong, durable pan
- May give slightly more golden edges, but still bakes well
3. Glass or Ceramic Pan (Works Good)
What to know:
- Holds heat longer, which can brown edges and top faster
- Center may bake a bit slower
4. Dark Nonstick Metal (Least Ideal)
What can happen:
- Darker edges and more browning
- Slightly drier edges compared to center
- Not ideal if you want a very white, bakery-style look
Pan Size & Depth
- Use a 9×13-inch pan (about 2 inches deep) for best results
- Batter should fill about halfway for even baking and rise
- A 10×15-inch jelly roll pan also works, but the cake will be thinner and bake faster
- Quick tip: Tap the pan gently on the counter 2 to 3 times before baking to release air bubbles and help the cake bake evenly.
FAQs
Why does this cake use only egg whites?
Egg whites help keep the cake light, fluffy, and white in color. Using only whites gives the cake a softer, more delicate crumb compared to whole eggs.
Can I use whole eggs instead of egg whites?
You can, but the texture will be slightly heavier and the cake will not be as white. If using whole eggs, use about 3 whole eggs in place of the 5 egg whites.
Can I make this white sheet cake ahead of time?
Yes. You can bake the cake a day in advance. Let it cool completely, cover tightly, and store at room temperature. Frost the day you plan to serve for the best texture.
Can I leave out the almond extract?
Yes. The almond extract is optional. The cake will still be delicious with just vanilla, but the almond adds a subtle bakery-style flavor.
How do I keep the cake moist?
Make sure not to overbake it and measure flour correctly. The combination of butter, milk, and egg whites also helps keep the cake soft and moist.
Can I use a different-sized pan?
Yes. A 9×13-inch pan is ideal for this recipe. You can also use a 10×15-inch jelly roll pan, but the cake will be thinner and will bake faster (so start checking for doneness about 5 to 8 minutes early). You can also use two 8-inch round pans or a 9-inch square pan, but baking time will vary depending on the depth of the batter, so keep an eye on it and test with a toothpick for doneness.
How to Serve White Sheet Cake
- Serve at room temperature for the best soft texture and creamy buttercream.
- Slice into squares for easy serving at parties, potlucks, or celebrations.
- Add fresh berries like strawberries, raspberries, or blueberries for a bright, fresh contrast.
- Pair with a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe!) for a simple, classic dessert.
- Try it with different frostings. Chocolate buttercream is a rich and popular option, but it also pairs well with whipped cream cheese frosting, strawberry ermine frosting, or even a simple vanilla glaze if you want something lighter.
- This cake also works beautifully for birthdays, holidays, or anytime you need an easy crowd-pleasing dessert.
How to Store White Sheet Cake
Room temperature: Store the cake covered or in an airtight container at room temperature for up to 2 to 3 days. This keeps the cake soft, moist, and the buttercream light and creamy.
If needed for longer storage: If your kitchen is very warm or the cake needs to sit longer, you can refrigerate it loosely covered. For the best texture, bring it back to room temperature before serving. (Room temperature is preferred.)
Freezer: Freeze the cake for up to 2 months. For best results, freeze the cake unfrosted. Wrap tightly in plastic wrap and foil, then place in a freezer-safe container. Thaw completely before frosting and serving. You can freeze frosted cake if needed, but the buttercream may soften slightly after thawing.
The Best White Sheet Cake
Ingredients
Cake
- 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
Whipped Vanilla Buttercream
- 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
Cake
- Preheat oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray (or line with parchment paper for easy removal and clean cuts). Set aside.
- In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, vanilla extract, and almond extract until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- With the mixer on the lowest speed, add the egg whites one at a time, beating well after each addition and scraping the bowl as needed.
- Add the dry ingredients in three additions, alternating with the milk (flour, milk, flour, milk, flour), mixing on low speed just until combined. Do not overmix. Scrape the bowl one final time.
- Pour the batter into the prepared baking dish and spread evenly. Gently tap the pan on the counter 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, but no wet batter. Start checking at 45 minutes.
- Let the cake cool completely in the pan on a wire rack before frosting.
Whipped Vanilla Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on medium-high speed until smooth and creamy, about 2 to 3 minutes.
- Add the vanilla and almond extract and mix until combined.
- With the mixer on low, gradually add the confectioners’ sugar, about 1 cup at a time, mixing until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
- Add the milk and salt. Increase the speed to medium-high and whip for 3 to 4 minutes, until the frosting is light, fluffy, and smooth.*
- If the frosting is too thick, add more milk, 1 teaspoon at a time, until it reaches a spreadable consistency.
- Frost the cooled cake.
Notes
Did you make this recipe?
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