Need to feed a crowd? This easy Vanilla Sheet Cake recipe is for you! Made with just SIX simple ingredients, these soft and fluffy vanilla cake is a budget friendly recipe everyone will love.
When I am looking for a recipe which will feed a crowd (and last my kids longer than two days!), this easy sheet cake is my go to. This cake is baked in a large baking dish and when cut into small squares, it really does go a long way.
This soft and fluffy vanilla cake is made using vanilla extract, which helps to give it the perfect vanilla flavour, however you can use vanilla essence for a budget friendly option.
While this vanilla cake is perfect for entertaining, it also makes an easy lunchbox filler or afternoon snack for your family.
Ingredients
Please note you will find a full list of ingredients and the recipe method in the recipe card below.
To make this soft Vanilla Sheet Cake, you will need self-raising flour, caster sugar, unsalted butter, two 70 gram eggs, milk and vanilla extract.
If you don’t have any self-raising flour, use plain flour (also known as all purpose flour), however you will need to add 1 and ½ teaspoons of baking powder as well.
Step by Step Instructions
Step 1. Place the butter into a microwave safe bowl and cook in short bursts until melted. If making in a Thermomix, place the butter into the bowl to cook.
Step 2. Add the butter to a bowl with the remaining ingredients and whisk to combine.
Step 3. Transfer the cake batter to a large lined baking tin (approximately 38 x 25cm) and place into the oven to bake.
Step 4. Allow the cake to completely cool before combing the ingredients for the icing. Spread the icing over the top of the cake and decorate with sprinkles if desired.
Recipe Hints and Tips
Plain flour and 1 & ½ teaspoons of baking powder can be used in place of self-raising flour.
This was baked in a rectangular baking dish approximately 38 x 25cm. If using a different sized baking dish please note the cooking time will vary.
Enjoy this Vanilla Sheet Cake either iced or leave it plain.
Store the baked cake in an airtight container at room temperature and consume within five days.
Freeze this Sheet Cake for up to three months.
Frequently Asked Questions
Sheet Cakes are baked in a large baking dish, resulting in a rectangular cake, serving more people.
Yes, sheet cakes can be frozen. For best results place into a freezer safe container and store for up to three months.
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Vanilla Sheet Cake
A soft and fluffy Vanilla Sheet Cake recipe that is made using just 6 ingredients and will feed a crowd! Both regular and Thermomix instructions included.
Instructions
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Pre-heat oven to 180 degrees Celsius (fan-forced) and line a large baking tin (38x25cm) with baking paper.
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Place the butter into a microwave safe bowl and cook in 30 second bursts until just melted.
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In a large bowl add the melted butter, milk and vanilla extract and whisk to combine.
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Add the sugar, self-raising flour and eggs and whisk until smooth.
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Transfer to the prepared baking dish and place into the oven. Bake for 30 – 35 minutes or until cake is cooked through when tested with a skewer.
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Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Combine the icing ingredients in a small bowl (add extra water until desired consistency is achieved) and place on top of the cake. Decorate with sprinkles if desired.
Thermomix Instructions
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Pre-heat oven to 180 degrees Celsius (fan-forced) and line a large baking tin (38x25cm) with baking paper.
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Place the butter into the Thermomix bowl and cook for 3 minutes, 70 degrees, speed 2.
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Add the remaining ingredients and mix for 12 seconds, speed 5.
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Scrape down the sides of the bowl and mix for 5 seconds, speed 5.
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Follow instructions as above from step 5.
Notes
The cake pictured was baked in a rectangular baking dish approximately 38 x 25cm. If using a different sized baking dish please note the cooking time will vary.
Enjoy this Vanilla Sheet Cake either iced or leave it plain.
Store the baked cake in an airtight container at room temperature and consume within five days.
This cake can be frozen for up to three months.
Nutrition
Calories: 124kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 10mgPotassium: 19mgFiber: 0.2gSugar: 14gVitamin A: 134IUCalcium: 9mgIron: 0.1mg
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