Indulging in the sweetness of a delectable vanilla sheet cake is a delightful experience, especially when the recipe is quick and easy. This Quick and Easy Vanilla Sheet Cake recipe promises a mouthwatering treat without the hassle of complex steps. Whether you’re a seasoned baker or a beginner looking to impress, this recipe is designed for simplicity and deliciousness. Let’s dive into the details and discover how to create a moist and flavorful vanilla sheet cake that will be a hit at any gathering.
Simple Vanilla Sheet Cake:
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix well.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Bake:
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost (Optional):
- Allow the cake to cool completely before frosting. You can opt for a simple vanilla glaze or your favorite frosting.
Table Details:
Step | Task | Time Duration |
---|---|---|
1 | Preheat the Oven | 5 minutes |
2 | Mix Dry Ingredients | 5 minutes |
3 | Cream Butter and Sugar | 7 minutes |
4 | Add Eggs and Vanilla | 5 minutes |
5 | Alternate Wet and Dry Ingredients | 8 minutes |
6 | Bake | 25-30 minutes |
7 | Cool and Frost (Optional) | Varies |
Questions and Answers:
Q: Can I use salted butter instead of unsalted? A: It’s recommended to use unsalted butter to have better control over the cake’s overall saltiness.
Q: Can I substitute whole milk with another type of milk? A: Yes, you can use alternative milk options like almond or soy milk, but whole milk contributes to a richer texture.
Q: How should I store the leftover cake? A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Enjoy your Quick and Easy Vanilla Sheet Cake – a delightful treat made effortlessly!