Classic Moist Vanilla Sheet Cake
Ingredients
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2 1/2 cups All-purpose flour
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1 3/4 cups Granulated sugar
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1 1/4 cups Whole milk (room temperature)
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1/2 cup (1 stick) Unsalted butter (softened)
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1/2 cup Vegetable oil
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4 Large eggs (room temperature)
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1 tbsp Vanilla extract
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2 1/2 tsp Baking powder
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1/2 tsp Salt
Instructions
1. Prep and Preheat
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Preheat your oven to 175°C (350°F).
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Grease a 9×13 inch baking pan and line the bottom with parchment paper to ensure the cake releases easily, as seen in the provided image.
2. Mix Dry Ingredients
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In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
3. Cream Butter and Sugar
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In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy (about 3 minutes).
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Pour in the vegetable oil and mix until well combined.
4. Add Eggs and Vanilla
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract.
5. Combine Everything
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Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour.
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Mix just until combined; do not overmix, or the cake may become dense.
6. Bake
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve
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Place the pan on a wire rack and let the cake cool completely before frosting.
Pro Tip for the Best Texture
Using room temperature milk and eggs is essential! It allows the ingredients to emulsify properly, creating a uniform, velvety crumb that doesn’t crumble when sliced.