Sheet Cake Recipes 11 X 15 – This vanilla sheet cake recipe uses the reverse creaming method, a simple technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Use this cake recipe as a birthday cake or any time you’re craving a simple classic dessert. Cover the cake with whipped vanilla buttercream, a frosting made from butter, confectioners’ sugar and heavy cream and whipped until extra fluffy.
When it comes to classics like vanilla cake, the chapter never really ends. You see, there’s 3-layer vanilla cake, vanilla cupcakes, vanilla cake, single-layer vanilla cake (aka strawberry shortcake!), vanilla 6-inch cake, confetti cake, and even a vanilla white cake hybrid. Each of these recipes uses the same ingredients, just mixed and distributed in different proportions.
Sheet Cake Recipes 11 X 15
That’s what we’re focusing on today. This is a clean and classic vanilla wafer cake with a soft, springy crumb and an incredibly sweet vanilla flavor. It’s the simple birthday cake you love and you love the taste of butter. And on top we will add a giant ball of fluff – otherwise known as whipped cream. This is dessert nostalgia at its best!
Mini Vanilla Cake Recipe: Simple 4 Inch Layer Cake
My vanilla cake recipe (the best I’ve ever had!) yields too much batter for a 9×13 inch quarter sheet cake, and not enough batter for a strawberry shortcake. My two-layer vanilla/white cake hybrid is super light and fluffy, and while it’s the perfect amount for a 9×13-inch quarter sheet pan, it doesn’t have the same buttery dense crumb of a traditional vanilla cake. For today’s recipe, I’ve taken what I love about these cakes and combined them in the right amount of batter to fit this classic sized pan.
First, let’s take a look at an in-depth blending method tutorial. (Reverse creaming! You’ll love it.) Although this is a very easy recipe, I recommend you read my tips before you get started.
Remember when I shared Tessa’s Blackberry Lavender Cake ? I just love her recipes! I had only used the reverse creaming method a few times before this cake. I loved the texture of her cake, so I repeated it with my strawberry shortcake shortly after. We’ll use the same method with today’s vanilla sheet cake recipe. Instead of starting with butter and sugar cream like traditional cake recipes, the reverse creaming method starts with the dry ingredients and ends with the eggs. This method produces a lighter and firmer crumb with more spring. The slices are as tight as a pound cake, but not dense in the slightest. It is velvety soft and almost tastes creamy.
Sift the dry ingredients, including the sugar, into a bowl. Sifting through a fine sieve is a must as it aerates the dry ingredients and leaves larger sugar crystals. Remember, we don’t mix sugar and butter together, where large sugar crystals tend to break up. After that, mix room temperature butter, a little milk and vanilla extract into the cube. At this stage, the butter covers the flour. The fat coating reduces the formation of gluten in the flour, which helps to obtain a finer cake crumb. You will feel the difference.
Vegan Pumpkin Sheet Cake
By the way, we coat flour with fat when making cookies and pie crust as well. This practice helps produce a super flaky (not dense) baked product.
Tip for success: Dice the butter when it’s cold. Smaller pieces of butter warm to room temperature much faster than a full stick of butter. Also, cold butter is easier to dice than warmer room temperature butter.
Then we will add the rest of the liquids, including the remaining milk, sour cream and eggs. The photo on the left (below) is our sheet cake dough. I promise it’s the creamiest dough you’ll ever work with. Avoid over mixing it.
Use whatever 9×13-inch pan you have on hand. I usually lean towards a glass 9×13 inch pan simply because the cake looks extra pretty when served straight from the dish. This is what I prefer when making cookies and cream cake and yellow sheet cake. If you are using a metal baking pan, keep a close eye on the cake. Metal pans usually mean faster baking times, although my test recipes (in all different pans) finished baking in about the same time.
Best Red Velvet Cake Recipe
Whether you’re a novice baker or a pro, you’ll be happy to see that this vanilla sheet cake only requires a few super basic baking ingredients. Each serves its own purpose, and for best results I don’t recommend substituting.
This vanilla sheet cake is elevated by a lovely whipped buttercream frosting. Use the same ingredients as my regular vanilla buttercream recipe, but add extra heavy cream and beat it for a few extra minutes. A little extra cream and a little extra foam turns this frosting into a buttercream/whipped cream duo. This is the same frosting we use to fill our cream filled chocolate cupcakes. It’s mega creamy and fluffy, like you borrowed a puffy cloud from the sky and spread it on a cake. Talk about dreamy!
If you want to go the extra mile, top this beauty with a thick and fluffy swiss meringue buttercream. For a less sweet option, try my whipped frosting. It’s a personal favorite!
Before we wrap up, let’s talk about turning this vanilla sheet cake into a flag cake. Spread 2/3 of the frosting all over the cake, saving the remaining 1/3 for the piping. Take fresh blueberries and halved strawberries and line them up to mimic the stars and stripes on the American flag. For the piping between the “stars” I used an Ateco 32 piping tip, and for the piping between the “stripes” I used an Ateco 844.
How To Make A Large Red Velvet Sheet Cake (disney Lilo & Stitch Birthday Cake) — The 350 Degree Oven
This would be a great choice for Memorial Day weekend or the Fourth of July. See more Memorial Day weekend recipes.
This vanilla sheet cake recipe uses the reverse creaming method, a simple technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Each ingredient has a specific purpose and I do not recommend substituting them for best results.
Sally is a professional food photographer, cookbook author and baker. Her kitchen-tested recipes and meticulous step-by-step instructions give readers the knowledge and confidence to bake from scratch. Sally includes 22 quick and easy recipes in 30 minutes (or less) and 5 chef secrets to help you cook better!
The perfect dessert to feed a crowd, this vanilla sheet is easy to freeze and decorate, easy to transport and easy to serve.
Carrot Sheet Cake Recipe: How To Make It
Tis the season for graduation parties, potlucks and summer barbecues. This month in my house alone we are celebrating my son’s 18th birthday and high school graduation and my husband’s 50th (!!). These occasions scream for sheet cake. Less crazy than a layer cake, but just as festive, a sheet cake is easy to freeze and decorate, easy to transport, easy to cut and serve, and it feeds people. This luscious vanilla sheet cake with cream cheese frosting is adapted from my favorite cake cookbook, Perfect Cakes by Nick Malgieri. It can also be made as cupcakes or topped with berries and turned into a flag cake.
In the bowl of an electric mixer fitted with the paddle attachment (or whisk), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
Pour in half of the buttermilk. Scrape down the sides and bottom of the bowl, then add another third of the flour, followed by the remaining buttermilk. Add the remaining flour.
Bake for 30 to 35 minutes, until the cake is set and lightly golden around the edges and a toothpick inserted in the center comes out clean. Place the cake on a wire rack to cool completely.
Party Perfect Sheet Cake Recipes
In the bowl of a stand mixer fitted with the paddle attachment (or whisk), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase speed to medium-high and beat until fluffy and light, about 2 minutes.
Stop the mixer and add about half of the confectioners’ sugar; mix on low to combine. Gradually add the remaining sugar, keeping the speed low.
Once all the sugar is incorporated, increase the speed to medium-high and beat until fluffy, about 1 minute.
Once the cake has cooled, use a butter knife or small spatula to cover the cake with the frosting.
Vanilla Birthday Cake Recipe
The cake is best enjoyed fresh the day it is baked, but will keep well for a few days. Store in an airtight container (or cover tightly with plastic wrap) at room temperature.
I’d love to know how it turned out! Please let me know by leaving a comment below. Or take a photo and share it on Instagram; be sure to tag me @.
This website is written and created for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be taken as a guarantee. The data is calculated through
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