Recipe: One-Bowl Vanilla Sheet Cake with Sprinkles

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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published Mar 28, 2017
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One-Bowl Vanilla Cake: Vanilla Sheet Cake with Sprinkles
This vanilla sheet cake only requires one bowl for mixing and one pan for making, making it extra easy.

Serves12 to 16

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(Image credit: Maria Siriano)

Ah, the sheet cake — hero of the bake sale, baseball team party, and office birthday party. Because they require just one simple pan and bake quickly, sheet cakes are considered extra-easy cakes, but this vanilla stunner only requires one bowl too, making it double extra-easy. Beyond ease, this cake is a dream — its tender white crumb is perfumed with vanilla and has lots of surface area for sprinkles or your favorite final topping.

(Image credit: Maria Siriano)

Secret of a Sheet Cake

One of my favorite things about sheet cakes is that they are intended to be served right from the pan. To ensure that the cake squares lift with ease, coat the pan with cooking spray and use a thin spatula to lift the cake from the pan.

The frosting included below is a riff on our classic buttercream, and requires just butter, powdered sugar, and a splash of milk. Don’t try to lift the whole cake from the pan and frost the sides. Instead, spread the frosting right on top and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Personally, I don’t think sprinkles are optional here, but cake your way, friends.

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One-Bowl Vanilla Cake: Vanilla Sheet Cake with Sprinkles

This vanilla sheet cake only requires one bowl for mixing and one pan for making, making it extra easy.

Serves 12 to 16

Nutritional Info

Ingredients

For the cake:

  • Cooking spray

  • 3 cups

    all-purpose flour

  • 1 3/4 cups

    granulated sugar

  • 1 1/2 teaspoons

    baking powder

  • 3/4 teaspoon

    salt

  • 4

    large eggs

  • 3/4 cup

    canola oil, or melted and cooled unsalted butter

  • 1 cup

    whole milk

  • 1 tablespoon

    vanilla extract

For the frosting:

  • 8 tablespoons

    (1 stick) unsalted butter, at room temperature

  • 3 cups

    powdered sugar

  • 1 teaspoon

    vanilla extract

  • 1 tablespoon

    whole milk

  • Disc sprinkles (optional)

Instructions

Make the cake:

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 13x18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray.

  2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes.

  3. Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Let the cake cool on a wire rack while preparing the frosting.

Make the frosting:

  1. Beat the butter in a large bowl with an electric hand mixer on medium speed until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Add the vanilla and milk and beat until smooth and fluffy.

  2. Spread the frosting right on top of the cake and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Decorate with sprinkles if using.

Recipe Notes

Storage: The cooled cake can be covered with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 7 days.

Filed in:
Baking
birthdays
Cake
children
Dessert
easy