Vanilla Sheet Cake with Whipped Buttercream Frosting

This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Use this cake recipe as a birthday sheet cake or for anytime you crave a simple classic dessert. Top the cake with whipped vanilla buttercream, a frosting made from butter, confectioners’ sugar, and heavy cream and whipped until extra fluffy.

Ingredients

• 3 cups (354g) cake flour (spooned & leveled)
• 1 and 1/2 cups (300g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, cubed and softened to room temperature
• 1 Tablespoon pure vanilla extract
• 1 cup (240ml) whole milk, at room temperature and divided
• 1/3 cup (80g) sour cream, at room temperature
• 3 large eggs, at room temperature

Whipped Vanilla Buttercream

• 1 cup (226g) unsalted butter, softened to room temperature
• 4 and 1/2 cups (540g) confectioners’ sugar
• 1/3 cup (80ml) heavy cream
• 2 teaspoons pure vanilla extract
• salt, to taste
• optional: sprinkles for garnish