This simple vanilla sheet cake recipe makes the best Vanilla Buttermilk Sheet Cake. I use buttermilk in place of regular milk in this simple vanilla sheet cake recipe. The result is a classic cake with a little extra tang to it that will have everyone wondering why it’s so good!
If you are fan of buttermilk, then you know it gives an amazing tangy flavor to baked goods and pastries. Try my Buttermilk Waffles or Homemade Buttermilk Pancakes for an amazing breakfast using buttermilk.
Why You'll Love This Recipe
There are so many reasons to love this Vanilla Buttermilk Sheet Cake! The first is that this Vanilla Buttermilk Sheet Cake isn't just a plain vanilla cake. Using buttermilk in this recipe provides more depth of flavor and really lets the vanilla shine while giving this a signature taste that is anything but boring!
I love making this cake because it is insanely easy! Not just because it's a sheet cake, but because it uses canola oil instead of butter. Why does this make it easier? No creaming butter, no lumpy cake batter, it comes together in minutes, and it's always perfect! If you are new to cake baking, this is a great recipe to try because it is no fail, I promise!
Not only is it insanely easy, but this is a blank canvas guys. You could add anything to this simple Vanilla Buttermilk Sheet Cake and it would be good. Serve it with fresh fruit, add chocolate chips on top, drizzle my homemade Caramel Sauce on top – the possibilities are endless!
FAQ's
What if I don’t have buttermilk?
If you don’t have buttermilk you can easily make your own at home with two simple ingredients – milk and a lemon! Try my Homemade Buttermilk recipe. But, if you don’t have a lemon, you can always just use regular milk in its place, it just won’t have that signature buttermilk flavor but it will still make a delicious simple vanilla sheet cake recipe!
What else can I add on top?
I added simple naturally colored white sprinkles on top, but you can add anything you’d like! Other toppers that would be delicious would be rainbow sprinkles, chocolate sprinkles, mini chocolate chips, almonds, fresh strawberries, raspberries, blackberries, or blueberries.
Can I make this cake ahead of time?
Yes, if you need to make this Vanilla Buttermilk Sheet Sheet Cake in advance, you can do that. I would recommend making the cake and leaving it in the pan and frosting it in the pan. The pan combined with the icing on top (so long as you go to the edges) will help seal the cake in and it won’t dry out. Store it in the fridge and then pull it out about 30 minutes before serving.
How should I store this cake?
Cakes are moist and fluffy, so storing them in an airtight container is best. If you have a cake dome, that also is the best way to store them! Because the icing has heavy whipping cream, make sure to store in the fridge.
Ingredients for Vanilla Buttermilk Sheet Cake
La Tourangelle Oragnic Canola Oil
Costco Kirkland Organic Cane Sugar
Lafaza Organic Ground Vanilla Bean
Wholesome Organic Powdered Sugar
Simply Organic Vanilla Extract
Organic Valley Heavy Whipping Cream
India Tree Nature’s Colors White Sprinkles
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This Vanilla Buttermilk Sheet Cake is a one bowl simple vanilla sheet cake recipe! You can make this vanilla cake with buttermilk in a mixer or by hand!
Ingredients
- Batter
3/4 cup organic canola oil
3/4 cup organic buttermilk
3 organic large eggs
326 grams (1 1/4 cups plus 3 tablespoons) organic cane sugar
425 grams (3 cups) organic cake flour
1 teaspoon organic ground vanilla bean
1 teaspoon baking powder
3/4 teaspoon fine sea salt
- Icing**
1/4 cup (57 grams) organic salted butter, softened
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
1/2 cup organic heavy whipping cream
- Topping
India Tree Nature’s Colors White Sprinkles
Directions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer with the paddle attachment, (or alternatively, in a large bowl with a wooden spoon) add the canola oil, buttermilk, eggs, cane sugar, cake flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.
- Transfer to the prepared baking pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, powdered sugar, vanilla extract, and heavy whipping cream. Mix on low until combined, then speed up to high and mix for 1 minute or until light and fluffy.
- Top the cake with the frosting and top with white sprinkles.
- Store in an airtight container in the fridge for up to 3 days.
Recipe Video
Notes
- Gluten Free – Replace the cake flour with 425 grams (heaping 2 2/3 cups) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
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