How to Make a One-Bowl Vanilla Bean Sheet Cake

One-Bowl Vanilla Sheet Cake Recipe: Easy and Delicious!

I started making this humble cake this summer for the Whitefish Farmer’s Market so folks could sample my vanilla products. Boy, was it a hit. Just last night, I had a bit of cake leftover and a woman came up and asked me how much it would be to buy the rest of the cake. I sold it to her for $5. Probably should have charged more.

Everyone always asks me for the recipe and I reply- “it’s just eggs, flour, vanilla, sugar and butter.” But, it really is a lovely little cake that deserves a post of its own.

Frost it with either my Classic Vanilla Buttercream frosting or my Chocolate Frosting recipe.

Enjoy.

Why this recipe works:

• Mixing the ingredients in one bowl makes it super simple.
• You probably have all the ingredients in your pantry and fridge.
• Room temperature eggs, butter and dairy products makes this cake extra fluffy and light.
• This cake bakes up in a standard 9″ x 13″ pan- no fussy cake pans or tins.
• The Vanilla Bean buttercream frosting is so good and So easy- just 4 ingredients.

Equipment you will need for this recipe:

• 9″ x 13″ cake pan
• Stand mixer or electric mixer
• Fine mesh sieve
• Offset spatula
• Rubber or silicone spatula

How to Make a One-Bowl Vanilla Bean Sheet Cake

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Recipe by Meggen Wilson Course: Montana Kitchen, Sweet ToothCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

kcal

A simple one bowl cake packed with loads of flavor. Don’t let the “Vanilla” fool you- this cake has show stopper flavor.

Ingredients

• 1 cup 1 unsalted butter, room temperature

• 1 1/2 cups 1 1/2 granulated sugar

• 2 tsp 2 vanilla bean paste or extract

• 1 cup 1 2% milk, room temperature

• 1/3 cup 1/3 plain Greek yogurt or sour cream , room temperature

• 3 large 3 eggs, room temperature

• 1/2 tsp 1/2 baking powder

• 1 tsp 1 baking soda

• 1/2 tsp 1/2 kosher salt

• 3 cups 3 all purpose flour (354 g)

Directions

• Pre heat oven to 350 degrees. Butter and flour a 9″ x 13″ cake pan.
• In the bowl of a stand mixer with a paddle attachment, beat the butter until light and fluffy. Add in the sugar, and beat on medium for 1 minute.
  Scrape down the sides with a rubber spatula. Add in the vanilla bean paste, milk and yogurt or sour cream. Mix for 30 seconds on medium speed until well incorporated. Add in the eggs, one at a time, and beat until well blended into the butter mixer.
• With a fine sieve placed over the stand mixer bowl , sift together the baking powder, baking soda, salt and flour.
• Beat the flour into the butter mixture on low for 15 seconds. Scrape down the sides and beat until just combined. Turn the speed up to medium high and beat the mixture for about 15 seconds. It should be light and fluffy. Do not over mix.
• Spoon the mixer into the prepared baking dish. Using an offset spatula, smooth the batter into the cake pan.
  Bake at 350 degrees for 25 minutes or until a cake tester comes out clean.
  Set on a wire rack to cool completely. Once completely cooled, top with my vanilla buttercream frosting.

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Recipe Video

Notes

• WHY ROOM TEMP INGREDIENTS? Using room temperature ingredients prevents the batter from seizing. It becomes light and fluffy. Not heavy and dense.
• TIP: Take your butter out the night before baking and the eggs, milk and yogurt at least 1 hour before baking.
• FOR CUPCAKES: Fill cupcake liners 2/3 full. Bake at 350 for 17-19 minutes. Yields 12 cupcakes.
• FOR A 2 LAYER CAKE: Butter and flour two 9″ cake pans. Divide the batter evenly. Bake at 350 degrees for 18-20 minutes.
• Chocolate Buttercream Frosting: Instead of vanilla, try my chocolate buttercream frosting HERE.