Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour instead of all-purpose flour for a lighter and softer texture. If using cake flour, you may need to adjust the amount slightly as it absorbs liquid differently than all-purpose flour. A good rule of thumb is to use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour called for in the recipe.

How can I store the leftovers of this vanilla cake?

To store leftovers, wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate the cake for up to 5 days. Before serving leftovers, you may want to warm the cake slightly in the microwave or oven to restore its freshness.

Can I freeze this vanilla cake recipe?

Yes, you can freeze this cake for longer-term storage. Once the cake has cooled completely, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw the cake overnight in the refrigerator before serving, and allow it to come to room temperature before enjoying it.

Can I make this cake in advance for a special occasion?

Yes, you can make this cake in advance for convenience. Bake the cake as directed, allow it to cool completely, and then store it appropriately (see storage instructions above). You can also prepare the frosting or glaze ahead of time and store it separately in the refrigerator. When ready to serve, assemble the cake and frosting, and enjoy!

Spring Vanilla Sheet Cake with White Chocolate Buttercream

Description

Discover the perfect Vanilla Sheet Cake recipe! Moist, fluffy, and topped with creamy white chocolate frosting. A delightful treat for any occasion!

Ingredients

Units Scale

For the cake

2 1/2 c. all-purpose flour
2 c. granulated sugar
3 tsp. baking powder
1 tsp. salt
1 c. milk
1/2 c. vegetable oil
1 tbsp. vanilla extract
2 large eggs
1 c. warm water

Frosting

2 c. White Chocolate
2 tbsp. Heavy cream
2 sticks unsalted butter, room temperature
2 c. powdered sugar, sifted
2 tsp. Pure vanilla extract
Pinch of salt
Garnish: sprinkles, chopped chocolate candies

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Instructions

Whisk well with all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
Add in milk, vegetable oil, vanilla extract, and eggs in the bowl of a stand mixer. Beat on medium speed until smooth.
Gradually pour in the warm water while continuing to mix until well combined.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the oven for 30-35 minutes or until a toothpick inserted into the center comes clean.
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Place plastic wrap on the cake to lock in moisture until you can add the frosting.

Making the frosting

Melt the white chocolate with heavy cream in a microwave-safe bowl, stirring until smooth. Set aside to cool slightly.
In another mixing bowl, cream the room-temperature butter until smooth.
Gradually add in powdered sugar, vanilla extract, and a pinch of salt, beating until creamy.
Pour in the melted white chocolate mixture and beat until well combined.
Place in the refrigerator until the frosting stiffens, about 30-60 minutes.
Beat the frosting with a stand mixer or a handheld mixer until creamy.
Once the cake has cooled, spread the frosting evenly over the top.
Garnish with sprinkles and chopped chocolate candies for a festive touch.

Notes

If you prefer, you can substitute the frosting with vanilla buttercream or cream cheese frosting.

This recipe can also make vanilla cupcakes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Bake
Cuisine: American