VANILLA SHEET CAKE WITH VANILLA BUTTERCREAM

This perfectly moist, fork-tender, rich vanilla flavored cake topped with a fluffy vanilla buttercream. A super easy recipe and an all time favorite for any occasion.

INGREDIENTS

2 cups powdered sugar

½ cup vegetable oil

3 eggs

1 tablespoon vanilla extract

½ cup sour cream

2 ½ cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 ¼ cups milk

For the frosting

3/4 cup unsalted butter, cold

2 1/2 cups powdered sugar

1 teaspoons pure vanilla extract

1 tablespoon heavy whipping cream

Sprinkles for decoration

INSTRUCTIONS

Preheat the oven to 180°C. Prepare a square cake pan with butter or parchment paper.

In a bowl combine the flour, baking powder, salt and set aside.

In a another mixing bowl, beat together the sugar, oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed. Next add the sour cream beat until well combined.

Add half the dry ingredients to the batter, and then add half of the milk and mix just until the flour starts to incorporate.

Add the remaining dry ingredients and the remaining milk. Beat on low speed until all of the ingredients are well combined. Stir with a spatula to ensure it’s well mixed.

Pour the batter into a sheet pan and bake 30 minutes until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely prior to frosting.

For the frosting, cut the butter into pieces and whip it for about 7 minutes until the butter look light in color.

Add the powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and heavy cream and mix to combine. Beat for about 60 seconds.

Continuing beating on low until the ingredients start to mix together and is completely whipped.

Spread this mixture over the cooled cake. Decorate with sprinkles.

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