The Best White Sheet Cake is not just a dessert; it’s a slice of celebration. Picture a perfectly soft and tender cake that’s not overly sweet but filled with delightful, rich flavors. This cake, with its lovely almond and vanilla notes, presents a perfect backdrop for any frosting. You can imagine serving it at a birthday party, potluck, or just for a cozy night in. Each bite melts in your mouth, leaving you craving just one more piece.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Best White Sheet Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Best White Sheet Cake

I still remember the first time my friend shared this recipe with me. It became a staple in our home, gracing our table for birthdays and family reunions alike. What makes this cake stand out is its versatility—easy to decorate for special occasions or simply enjoy plain with a cup of coffee on a Sunday morning. It’s indulgent yet straightforward, making it a promises to please dessert that everyone will love. Trust me when I say you’ll want to give this a try!

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in about an hour of active time, making it a breeze for even the busiest bakers.
Irresistible Flavor: The combination of vanilla and almond extracts creates a wonderfully aromatic flavor profile that’s hard to resist.
Eye-Catching Appeal: With its smooth frosting and light texture, this cake is a beauty that will impress at any event.
Flexible Serving: Perfect for birthdays, potlucks, or just a sweet afternoon snack—this cake knows no season!
Diet-Friendly Options: Consider swapping in gluten-free cake flour for a gluten-free version that still tastes fabulous.

Ingredients You’ll Need

2 ¾ cups cake flour: This gives your cake the light and airy texture it needs. All-purpose flour can be used in a pinch, but cake flour yields better results.
2 teaspoons baking powder: Essential for helping the cake rise beautifully.
¾ teaspoon kosher salt: Enhances the flavors and balances the sweetness.
1 cup (2 sticks) unsalted butter, room temperature: Provides richness. Make sure it’s at room temperature for easy creaming.
2 ½ cups granulated sugar: This is what gives the cake its sweetness and structure.
2 teaspoons pure vanilla extract: Always go for pure extracts for the best flavor.
½ teaspoon almond extract: Adds an elegant touch, enhancing the cake’s overall flavor profile.
5 large egg whites, room temperature: Using just the whites keeps the cake tender and light. Room temperature whites whip up nicely.
1 cup whole milk, room temperature: Creates moisture and helps bind the ingredients together.
1 cup (2 sticks) unsalted butter, softened: Required for the frosting. Make sure it’s soft, but not melted, for the best creaminess.
2 teaspoons vanilla extract: For a touch of warm sweetness in the frosting.
1 teaspoon almond extract: Reinforces the vanilla flavor and adds depth.
4 cups confectioners’ sugar: Essential for a smooth and sweet frosting that holds its shape.
2 tablespoons whole milk: Adjusts the thickness of your frosting to make it perfectly spreadable.
1 pinch kosher salt: Balances the sweetness of the frosting.

How to Make Best White Sheet Cake

Preheat the Oven: Start by preheating your oven to 325°F. This ensures an even bake. Coat a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper for easy removal when the cakes are cool.
Mix Dry Ingredients: In a large bowl, whisk together 2 ¾ cups cake flour, 2 teaspoons baking powder, and ¾ teaspoon kosher salt until combined. Set aside so the leavening agents can activate when mixed with wet ingredients.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) unsalted butter, 2 ½ cups granulated sugar, 2 teaspoons vanilla extract, and ½ teaspoon almond extract on medium speed until light and fluffy. This takes about 5 minutes—don’t skip this step as it incorporates air for a lighter cake texture.
Add Egg Whites: With the mixer on the lowest speed, add 5 large egg whites one at a time. Make sure to beat well after each addition, scraping down the sides of the bowl to ensure everything is well mixed.
Incorporate Dry Ingredients: Gradually add the dry ingredients in three additions, alternating with 1 cup whole milk (flour, milk, flour, milk, flour). Mix on low speed just until combined; overmixing can lead to a tough cake. Scrape the bowl to fully incorporate.
Fill the Pan: Pour the batter into the prepared baking dish and spread it out evenly. Gently tap the pan on the counter to release any air bubbles—this helps the cake rise evenly.
Bake: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Start checking at around 45 minutes for doneness. The top should be lightly golden and spring back when touched.
Cool: Let the cake cool completely in the pan on a wire rack before frosting.
Make the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup (2 sticks) unsalted butter on medium-high speed for 2 to 3 minutes until smooth and creamy.
Add Extracts: Mix in 2 teaspoons vanilla extract and 1 teaspoon almond extract until combined.
Incorporate Sugar: On low speed, gradually add 4 cups confectioners’ sugar, about one cup at a time, mixing until fully incorporated. Scrape down the sides and bottom of the bowl as needed, ensuring everything is smooth.
Adjust Consistency: Add 2 tablespoons whole milk and a pinch of kosher salt. Increase the mixer speed to medium-high and whip for 3 to 4 minutes until the frosting is light, fluffy, and smooth. If it’s too thick, add more milk, 1 teaspoon at a time, until it’s just right for spreading.
Frost the Cake: Once the cake has cooled completely, frost it generously with the prepared frosting, smoothing it out to your desired level of elegance.

Storing & Reheating

Store any leftover cake at room temperature in an airtight container for up to 3 days. If you want to keep it longer, refrigerate for up to a week, ensuring it’s covered well to prevent it from drying out. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil; it can be stored for up to 3 months. When ready to enjoy, allow it to thaw in the refrigerator overnight. If the texture feels dry, a light warm-up in the microwave for about 10-15 seconds can help refresh it!

Chef’s Helpful Tips

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for the best mixing results.
Avoid Overmixing: To keep your cake tender, mix only until the ingredients are just combined.
Check for Doneness Early: Oven temperatures can vary, checking for doneness around the 45-minute mark prevents overbaking.
Customize the Flavor: Feel free to experiment with different extracts or even add citrus zest for a refreshing twist.
Frosting Consistency: If your frosting seems too thick, don’t hesitate to add a bit more milk, one teaspoon at a time until you reach perfection.

The Best White Sheet Cake is a delightful dessert that captures the essence of simplicity and elegance in every bite. Its tender texture, rich flavor, and beautiful presentation make it ideal for various occasions. Whether it’s a casual gathering or a big celebration, this cake is sure to impress your guests. Don’t be afraid to play with flavors, try different frostings, or even decorate it with fresh fruits or sprinkles. Have fun experimenting—and most importantly, enjoy every slice!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake and store it covered at room temperature for up to 3 days. Additionally, you can freeze the cake or the frosting separately, allowing you to have it ready for whenever you need it.

What can I substitute for cake flour?

If you don’t have cake flour, you can substitute with a mix of all-purpose flour and cornstarch. For every cup of cake flour, use 1 cup of all-purpose flour and remove 2 tablespoons, adding back 2 tablespoons of cornstarch before mixing.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Be sure to check at around 45 minutes, as oven temperatures can vary.

Can I frost this cake the day before serving?

Yes! Frosting the cake a day ahead can actually improve the flavors as they meld together overnight. Just store it in the refrigerator, covering it lightly with plastic wrap so the frosting doesn’t dry out.

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Best White Sheet Cake

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Author: Peter
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Best White Sheet Cake is adored for its light and fluffy texture, rich buttery flavor, and ease of preparation. Perfect for gatherings or a comforting treat at home, it’s made with simple ingredients like cake flour, butter, and almond extract.

Ingredients

Scale

2 ¾ cups (357 g) cake flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 cup (2 sticks / 227 g) unsalted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
5 large egg whites, room temperature
1 cup (245 g) whole milk, room temperature
1 cup (2 sticks / 227 g) unsalted butter, softened
2 teaspoons vanilla extract
1 teaspoon almond extract
4 cups (500 g) confectioners' sugar
2 tablespoons whole milk
1 pinch kosher salt

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Instructions

Preheat the oven to 325°F and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray or lining it with parchment paper.
In a large bowl, whisk together the cake flour, baking powder, and kosher salt, then set the mixture aside.
In a stand mixer bowl with the paddle attachment, cream the unsalted butter, granulated sugar, vanilla extract, and almond extract on medium speed until light and fluffy, about 5 minutes. Scrape the bowl sides as needed during mixing.
With the mixer set to low speed, add the egg whites one at a time, ensuring each is well incorporated before adding the next.
Alternate adding the dry ingredient mixture with the whole milk in three parts, mixing on low speed until just combined. Avoid overmixing and scrape the bowl again if necessary.
Pour the batter into the prepared baking dish and smooth it out evenly. Gently tap the baking dish on the counter to remove any air bubbles.
Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, without wet batter. Start checking at the 45-minute mark.
Allow the cake to cool completely in the pan on a wire rack before applying the frosting.

Notes

Using room temperature ingredients helps achieve a smoother batter and better rise.
For added flavor, you can substitute half of the vanilla extract with additional almond extract.
Store any leftover cake in an airtight container at room temperature for up to three days.