Class 2026 Vanilla Sheet (Printable view)

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

# What You 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

# How To Make:

01 - Preheat oven to 350°F. Grease and line a 12x18-inch half-sheet baking 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 cake cool completely in the pan on a wire rack.
09 - Beat butter until creamy, approximately 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 - Cut cake into portions and serve.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to master complicated techniques or special equipment.
  • The vanilla buttercream is so smooth and forgiving that even if you've never piped frosting before, you'll feel like a pro.
  • It actually tastes better the next day, so you can bake it ahead and stress less on party day.
02 -
  • Room temperature ingredients are not optional if you want a tender crumb—cold eggs and butter won't incorporate properly, and you'll end up with a dense, grainy cake that disappoints.
  • Sifting the powdered sugar before you start the frosting takes two minutes and prevents lumpy, grainy buttercream that feels chalky on your tongue.
03 -
  • Don't open the oven door before 25 minutes have passed—every peek lets heat escape and can cause uneven baking or doming.
  • If your buttercream looks grainy or separated, add a tablespoon of milk and beat it again; sometimes the mixture needs a moment to come together.
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