This Vanilla Sheet Cake With Lemon Cream-Cheese Frosting is a moist and fluffy recipe, which is made with buttermilk and a tangy lemon cream cheese frosting. It’s the perfect dessert for any occasion, ready in about an hour plus cooling time.
Vanilla Sheet Cake With Lemon Cream-Cheese Frosting Ingredients
- 9 tablespoons unsalted butter, room temperature, plus more for pan
- 2 ¼ cups all-purpose flour, plus more for pan
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon coarse salt
- 1 cup plus 1 teaspoon sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, room temperature
- ¼ teaspoon finely grated lemon zest
- Lemon Cream Cheese Frosting
- 1 pint blueberries, for serving (optional)
How To Make Vanilla Sheet Cake With Lemon Cream-Cheese Frosting
- Prep the oven and pan: Preheat your oven to 350°F. Lightly butter a 9×13-inch baking pan, then dust it with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 1 cup of sugar on medium speed for about 5 minutes, until light and fluffy.
- Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed, then beat in the vanilla extract.
- Combine wet and dry ingredients: Reduce the mixer speed to low. Add the flour mixture in two batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix only until just combined.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 22 to 25 minutes, rotating the pan halfway through, until the cake is golden and a tester inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Frost and garnish: In a small bowl, combine the lemon zest and the remaining 1 teaspoon of sugar to make a lemon sugar. Spread the cooled cake with the lemon cream cheese frosting, then sprinkle the lemon sugar over the top. Serve with fresh blueberries, if desired.
Recipe Tips
- How to get a perfectly moist cake? Using room temperature ingredients—especially the butter, eggs, and buttermilk—is crucial. It allows the ingredients to combine properly, creating a smooth batter and a tender, even crumb.
- Can I make this in a different pan? Yes. You can adapt this recipe for two 9-inch round pans or for about 24 cupcakes. You will need to adjust the baking time accordingly (cupcakes will take about 18-22 minutes).
- How do I know when the cake is done baking? The most reliable method is the toothpick test. Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is ready.
- Can I make the frosting ahead of time? Yes, cream cheese frosting can be made ahead and stored in an airtight container in the refrigerator for up to a week. Just be sure to let it come to room temperature and give it a quick whip before frosting the cake.
What To Serve With Vanilla Sheet Cake
This delightful cake is perfect on its own, but also pairs wonderfully with:
- A cup of hot tea or a latte
- A scoop of vanilla bean or lemon sorbet
- A side of fresh raspberries or sliced strawberries
How To Store Vanilla Sheet Cake
- Refrigerate: Because the frosting contains cream cheese, the cake must be stored in the refrigerator. Keep it in an airtight container for up to 4 days. It’s best to let it sit at room temperature for about 20 minutes before serving.
Vanilla Sheet Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 420 kcal
- Fat: 22g
- Carbohydrates: 50g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is it important for the ingredients to be at room temperature?
Room temperature ingredients emulsify much better than cold ones. This creates a smooth, uniform batter that traps air, resulting in a lighter, fluffier cake with a more even texture.
My cake has a dome in the middle. Why did that happen?
A dome can be caused by an oven that is too hot or by over-mixing the batter. Ensure your oven is calibrated correctly, and mix the batter only until the ingredients are just combined.
Can I make this cake gluten-free?
You can try substituting the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different.
Try More Recipes:
- I Tried Martha Stewart’s Coffee Cake, and I Let the Crumbs Fall Where They May
- I Tried Martha Stewart’s Blueberry Pound Cake, and It Brought Back Too Much
- I Tried Martha Stewart’s Baked Cheesecake with Blueberry Topping, and It Stopped Me in My Tracks
Vanilla Sheet Cake With Lemon Cream-Cheese Frosting Recipe
Description
A classic, tender vanilla sheet cake made with buttermilk for a moist crumb, topped with a tangy lemon cream cheese frosting and a sprinkle of lemon sugar.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and flour a 9×13-inch pan. Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 1 cup of sugar for 5 minutes until light and fluffy. Beat in eggs one at a time, then vanilla.
- On low speed, add the flour mixture in two batches, alternating with the buttermilk.
- Pour batter into the prepared pan and bake for 22-25 minutes until a tester comes out clean.
- Let the cake cool completely.
- Mix lemon zest with the remaining 1 tsp of sugar.
- Frost the cooled cake with Lemon Cream Cheese Frosting and sprinkle with the lemon sugar.
Notes
- Using room temperature ingredients is crucial for a light and fluffy cake texture.
- Do not overmix the batter once the flour is added, as this can result in a tough cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- The cake must be stored in the refrigerator due to the cream cheese frosting.
Vanilla Sheet Cake With Lemon Cream-Cheese Frosting Recipe