The Best White Sheet Cake
This Best White Sheet Cake is soft, fluffy, and full of light vanilla-almond flavor. Baked in a 9x13-inch pan and topped with delicious whipped vanilla buttercream!
Servings: 12 people
Calories: 733kcal
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 9x13-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
*This makes a generous amount of frosting. Use it all for a thick layer, or save a little for piping or another treat.
Nutrition
Serving: 1piece with frosting | Calories: 733kcal