If you want a dessert that feels light, elegant, and irresistibly classic, these
“pretty party version” of a vanilla sheet cake: soft, tender vanilla crumb baked in a pan, cut into neat squares,
then topped with clouds of fluffy whipped frosting that melt on your tongue.
This is the kind of dessert that fits everywhere—birthday tables, baby showers, lunchbox treats, family dinners,
and potlucks where you want something that looks polished but doesn’t require complicated decorating.
The cake is moist, fragrant with vanilla, and sturdy enough to slice cleanly. The frosting is airy but stable,
so it stays fluffy instead of collapsing into a puddle.
Introduction:
Vanilla cake gets underestimated because it’s “simple,” but that simplicity is exactly what makes it special.
With only a few flavors in play, every detail matters: the quality of vanilla, the tenderness of the crumb,
and the texture of the frosting. A good vanilla cake should taste warm, buttery, and aromatic—not bland.
And the frosting should be light and creamy, not heavy or overly sweet.
Cake squares are also one of the most practical ways to bake for a crowd. A sheet cake bakes evenly, slices neatly,
and transports easily. When you pair it with whipped frosting, you get a dessert that feels airy and fresh,
especially compared to dense buttercream-topped cakes.
This recipe is designed to be reliable: a tender vanilla base with a soft, plush texture and a whipped frosting
that holds its shape. You can keep it classic, add sprinkles for celebration, or top with berries for a brighter finish.
Ingredients:
This recipe makes one 9×13-inch pan (about 18–24 squares, depending on size).
Vanilla Cake Squares
- All-purpose flour: 300 g (about 2 1/2 cups)
- Baking powder: 2 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter: 170 g (3/4 cup), softened
- Granulated sugar: 300 g (about 1 1/2 cups)
- Eggs: 3 large, room temperature
- Vanilla extract: 2 tbsp (use good vanilla for best flavor)
- Milk: 240 ml (1 cup), room temperature
- Sour cream or Greek yogurt: 120 g (1/2 cup) for extra moisture (recommended)
Whipped Frosting (Stable Whipped Cream Style)
- Heavy cream: 480 ml (2 cups), very cold
- Powdered sugar: 90–120 g (3/4 to 1 cup), to taste
- Vanilla extract: 2 tsp
- Cream cheese: 115 g (4 oz), softened (for stability and flavor)
- Salt: pinch
Optional Toppings
- Sprinkles (classic party look)
- Fresh berries (strawberries, raspberries, blueberries)
- Lemon zest (adds brightness)
- White chocolate shavings
Ingredient note: The cream cheese in the frosting helps it hold up for hours without deflating.
If you want a pure whipped cream frosting, you can use a stabilized whipped cream method with gelatin instead (see Variations).
