Classic American Vanilla Sheet Cake with Silky Chocolate Buttercream Frosting

This Classic American Vanilla Sheet Cake is soft, fluffy, and perfectly moist, with a rich chocolate buttercream that melts on your tongue. It’s the kind of cake that shows up at birthdays, potlucks, school events—and somehow disappears first every single time.

Overview of Recipe Content

This recipe is a true all-American classic, perfect for:

• Birthdays and celebrations
• Weeknight desserts
• Potlucks and bake sales
• Anytime chocolate-meets-vanilla cravings

Why you’ll love it

• Made with pantry staples
• No fancy techniques
• Feeds a crowd
• Perfect cake-to-frosting ratio

What it tastes like

Light vanilla crumb with a tender bite, balanced by a smooth, chocolate-forward buttercream that’s not overly sweet.

Full Ingredients List

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For the Vanilla Sheet Cake

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• Pinch of salt
• 1 cup whole milk (room temperature)
• 1/3 cup vegetable oil
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract

For the Silky Chocolate Buttercream Frosting

• 1/2 cup unsalted butter, softened
• 1/3 cup unsweetened cocoa powder
• 2 cups powdered sugar, sifted
• 1/4 cup heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

Tools Needed

• 9×13-inch baking pan
• Mixing bowls
• Whisk and spatula
• Electric mixer (for frosting)

Substitutions & Additions

• Use almond milk for dairy-free cake
• Add chocolate chips to batter
• Top with sprinkles or chocolate shavings
• Swap frosting for vanilla buttercream if desired

How to Make Classic American Vanilla Sheet Cake

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Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.

Step 2: Mix Dry Ingredients

In a bowl, whisk flour, sugar, baking powder, and salt.

Step 3: Mix Wet Ingredients

Add milk, oil, eggs, and vanilla. Whisk until smooth and lump-free.

Step 4: Bake

Pour batter into prepared pan. Bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.

How to Make Silky Chocolate Buttercream

Beat softened butter until creamy. Add cocoa powder and mix well. Gradually add powdered sugar, alternating with cream. Beat until fluffy. Finish with vanilla and salt.

What to Serve with Vanilla Sheet Cake

• Cold glass of milk
• Coffee or espresso
• Fresh berries
• Vanilla ice cream

Tips for Making It Perfect

• Use room-temperature ingredients
• Don’t overbake—check early
• Let cake cool fully before frosting
• Sift powdered sugar for ultra-smooth frosting

Storage Instructions

• Room temperature: 2 days (covered)
• Refrigerator: Up to 5 days
• Freezer: Cake layers freeze well up to 2 months

General Information

Sheet cakes became popular in American kitchens because they’re easy, economical, and perfect for sharing. This vanilla-and-chocolate pairing is a timeless favorite that never goes out of style.

Frequently Asked Questions

Can I make this ahead?
Yes! Bake the cake a day ahead and frost before serving.

Can I double the recipe?
Absolutely—use a larger pan.

Is this cake very sweet?
Balanced and classic, not overpowering.

Can I use butter instead of oil?
Yes, substitute with 1/3 cup melted butter.

Conclusion

This Classic American Vanilla Sheet Cake with Silky Chocolate Buttercream is proof that simple recipes are often the most beloved. If you enjoyed this one, you’ll also love these favorites:

• https://poulef.com/classic-cake-recipes
• https://poulef.com/vanilla-desserts
• https://poulef.com/chocolate-frosting-recipes
• https://poulef.com/easy-sheet-cakes
• https://poulef.com/american-desserts

Interactive Elements

Leave a review if you made it!
Share your cake photos on Pinterest and tag me:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Approximate Per Slice)

Calories	Fat	Carbs	Sugar	Protein
320	15g	42g	30g	4g

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