Vanilla Sheet Cake with Strawberry Buttercream

A soft and fluffy vanilla sheet cake with pink strawberry buttercream.

5 from 1 vote

Vanilla Sheet Cake with Strawberry Buttercream

A soft and tender Vanilla Sheet Cake with real Strawberry Buttercream. Stays moist, is easy to bake, and simple to slice and serve (even straight from the pan!)

Prep Time20

Cook Time25

Total Time45

Course: Afternoon Tea, Dessert, Holidays, party food

Cuisine: American, Australian, English

Servings:

Calories: 282kcal

Ingredients

Vanilla Sheet Cake

150 grams unsalted butter room temperature
3 tablespoons canola oil or neutral oil
195 grams caster sugar
4 eggs XL, room temperature
1 tablespoon vanilla extract
280 grams cake flour see notes for making your own cake flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
188 ml buttermilk room temperature

Strawberry Buttercream

125 grams unsalted butter at room temp
300 grams icing sugar
½ teaspoon vanilla extract
1 tablespoon freeze dried strawberry powder
1 pinch salt
3-4 tablespoons cream room temperature

Metric - US Customary

Instructions

Preheat oven to 160℃/320℉ fan forced, or 180℃ conventional. Grease and line 3 a 9 x 13 inch cake pan.
Beat the butter and caster sugar either in a stand mixer or using a handheld mixer at medium speed for 5 minutes, until pale and fluffy Stop and scrape the bowl with a silicone spatula, as needed.
With the mixer on low, slowly add the oil. Beat until well combined and glossy.
Beat in the eggs, one at a time, then stir in the vanilla. Scrape the bowl to ensure there's no butter lumps.
In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt
In thirds, add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Spread batter evenly in the pan, then bake for 25 minutes, until lightly golden and a skewer comes out clean.
Cool in pan for 10 minutes, then use the parchment paper to lift the cake onto a wire cake cooler to cool completely. Once cooled, spread on the strawberry buttercream.

Strawberry Buttercream

Using an electric mixer, beat the butter until pale and fluffy (about 2 minutes). It is a small amount, so a handheld mixer will work best.
Reduce the speed and add the salt and vanilla, then gradually add combined icing sugar and strawberry powder, alternating with the cream.
Mix on high for another minute. Adjust consistency if required, by adding a little more icing sugar to thicken, or a little more cream to thin the frosting.

Notes

Cake flour tip:
To make 280g of cake flour at home, start with 245g of plain (all-purpose) flour. Add 35g of cornflour (cornstarch). Sift or whisk the mixture well before using, to ensure it’s fully combined and aerated.

Nutrition