Part A: Bake the Vanilla Cake
Step 1: Prep the pan and oven
Preheat oven to 175°C / 350°F. Grease a 9×13-inch pan and line with parchment (optional but makes lifting easier).
Step 2: Mix dry ingredients
In a medium bowl, whisk flour, baking powder, and salt until evenly combined.
Step 3: Cream butter and sugar
In a large bowl, beat butter and sugar for 2–3 minutes until pale and fluffy.
This step helps create a lighter cake texture.
Step 4: Add eggs and vanilla
Add eggs one at a time, mixing after each until smooth. Stir in vanilla.
Step 5: Add flour and dairy
Add half the flour mixture, mix just until combined. Add milk and sour cream, mix gently.
Add remaining flour and mix until just combined. Do not overmix.
Step 6: Bake
Spread batter evenly in the pan. Bake for 25–32 minutes, until a toothpick comes out clean or with a few moist crumbs.
Step 7: Cool completely
Cool cake fully before frosting (at least 1–2 hours). Frosting on a warm cake will melt and slide.
Part B: Make the Whipped Frosting
Step 1: Beat cream cheese
In a mixing bowl, beat cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy.
Step 2: Whip the cream
In a separate cold bowl, whip heavy cream to soft peaks. (Cold bowl and cold cream help it whip faster and fluffier.)
Step 3: Combine gently
Fold whipped cream into the cream cheese mixture in 2–3 additions, or mix on low until combined.
The frosting should be fluffy, smooth, and thick enough to hold swirls.
Part C: Frost and Slice
Spread whipped frosting evenly over the cooled cake. Add sprinkles or berries if desired.
Refrigerate for 20–30 minutes to set, then slice into squares.
Success check: Cake should be soft and tender, frosting should be airy and stable,
and squares should slice cleanly without collapsing.
Serving and Storage:
Serving
These squares are best served slightly chilled or after 10 minutes at room temperature.
Use a clean knife for tidy cuts (wipe between slices).
- Party tip: cut into smaller squares for dessert tables
- Fancy finish: top each square with a strawberry slice or berry mix
- Extra indulgent: drizzle with white chocolate or berry sauce
Storage
Because the frosting contains dairy, store covered in the refrigerator for 3–4 days.
Freezing
You can freeze the unfrosted cake for up to 2 months. Thaw, then frost fresh.
Frosted squares can be frozen, but whipped frosting may change texture slightly after thawing.
Tips:
These tips help you get bakery-soft cake and frosting that stays fluffy.
Tip 1: Use room-temperature ingredients for the cake
Butter, eggs, milk, and sour cream mix more smoothly, giving a finer crumb and better rise.
Tip 2: Don’t overmix after adding flour
Overmixing develops gluten and makes the cake dense. Mix just until no dry streaks remain.
Tip 3: Chill the frosting tools
Cold bowl + cold cream = faster whipping and more stable peaks.
Tip 4: Cool the cake completely before frosting
Even slightly warm cake can melt whipped frosting and make it slide.
Tip 5: Refrigerate briefly before slicing
A short chill helps the frosting set so squares cut clean and neat.
Variations:
1) Strawberry Shortcake Cake Squares
Add sliced strawberries between cake and frosting, or swirl strawberry jam into the frosting.
2) Lemon Vanilla Squares
Add 1 tbsp lemon zest to the cake batter and 1 tsp lemon juice to the frosting for a bright, springy flavor.
3) Stabilized Whipped Cream (Gelatin Method)
Skip cream cheese. Dissolve 1 tsp unflavored gelatin in 1 tbsp water, let bloom 5 minutes,
melt until liquid, cool slightly, then drizzle into whipping cream while mixing. This creates a stable whipped topping.
4) Confetti Vanilla Squares
Fold 1/2 cup sprinkles into the batter before baking for a birthday-style confetti cake.
5) Chocolate-Dipped Vanilla Squares
Chill frosted squares, then dip bottoms in melted chocolate for a bakery-style finish.
FAQ:
Can I make these ahead?
Yes. Bake the cake a day ahead and store covered. Frost the day of serving for the freshest whipped texture.
You can also frost ahead and keep refrigerated—frosting stays stable thanks to cream cheese.
Why did my cake turn out dry?
Dry cake usually means overbaking or too much flour. Use the spoon-and-level method (or weigh flour),
and remove cake when a toothpick comes out with a few moist crumbs.
How do I get clean square cuts?
Chill the cake 20–30 minutes, then cut using a sharp knife wiped clean between slices.
For extra precision, lift cake out using parchment and cut on a board.
Can I use buttercream instead of whipped frosting?
Yes. Buttercream makes the squares richer and sturdier at room temperature.
Whipped frosting keeps them lighter and less sweet.
Can I use a different pan size?
Yes, but baking time changes. A larger pan makes thinner cake (shorter bake); a smaller pan makes thicker cake (longer bake).
Watch doneness rather than time.
Does whipped frosting need refrigeration?
Yes. Because it’s dairy-based, keep it refrigerated and avoid leaving it out for long periods, especially in warm rooms.
