Class 2026 Vanilla Sheet Cake (Print Version)

A fluffy vanilla sheet cake topped with creamy buttercream and festive graduation decorations.

# What You'll Need:

→ 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 for school colors

# Directions:

01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet pan 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 the 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 the 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 - Slice and serve immediately.

# Expert Suggestions:

01 -
  • It feeds 24 people without requiring a culinary degree or fancy equipment.
  • The buttercream is so silky and spreadable that decorating actually feels fun instead of stressful.
  • Room temperature ingredients and gentle mixing mean you can't really mess this up, even on your first try.
02 -
  • Overmixing the batter after adding flour will make your cake tough and dense instead of tender—mix only until combined, even if there are a few streaks of flour visible.
  • Room temperature ingredients aren't just a suggestion; they emulsify properly and create a light, even crumb that cold ingredients simply can't achieve.
03 -
  • If your buttercream looks curdled after adding milk, it's just too cold—let it sit at room temperature for 5 minutes and beat it again; warmth fixes it every time.
  • A bench scraper or offset spatula changes the frosting game entirely; it gives you control and creates smooth, professional-looking finishes without smudges.
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