The Best Fluffy Vegan Vanilla Sheet Cake with Whipped Buttercream Frosting (Easy Recipe!)
Indulge in the ultimate comfort dessert with this Fluffy Vegan Vanilla Sheet Cake, generously topped with a rich, whipped buttercream frosting. This recipe proves that simple can indeed be spectacular! Perfectly moist, incredibly delicious, and entirely homemade, this plant-based vanilla cake is your go-to solution for impromptu celebrations, potlucks, or simply satisfying that sweet tooth craving. Its straightforward preparation makes it ideal for beginners and seasoned bakers alike, promising a delightful treat every time.
Why This Is the Best Vegan Vanilla Sheet Cake Recipe You’ll Find
There’s a reason this particular vegan vanilla sheet cake consistently earns rave reviews. It’s not just about being plant-based; it’s about delivering an exceptional dessert experience with minimal fuss. Here’s what sets this recipe apart, making it an absolute must-try:
- Effortlessly Low-Maintenance: Forget obscure ingredients or complicated techniques. This recipe shines in its simplicity. You won’t find any exotic or hard-to-source items here – just pantry staples like vanilla extract, sugar, and a homemade vegan buttermilk blend. Chances are, you already have everything you need in your kitchen, making it incredibly convenient for those last-minute dessert emergencies or spontaneous baking sessions. This ease of access ensures you can whip up a delectable cake without a special trip to the grocery store.
- Simply Delicious, Never Bland: While the flavor profile is classic vanilla, this cake is anything but boring. It strikes the perfect balance between sweet and subtly aromatic, appealing to almost every palate. Even the most discerning eaters, or those who typically shy away from vegan desserts, will be reaching for a second slice of this delightfully simple yet profoundly satisfying vanilla sheet cake. It’s a crowd-pleaser that embodies pure comfort.
- Endlessly Customizable and Easy to Decorate: The beauty of a vanilla sheet cake lies in its versatility. It serves as the perfect canvas for your creativity. Whether you’re celebrating a holiday or a special occasion, you can easily adapt its appearance. Imagine vibrant red and green sprinkles for Christmas, playful black and orange for Halloween, or romantic red and pink for Valentine’s Day. The possibilities are endless – simply choose your favorite sprinkles, fresh fruits, or even a different flavored frosting to match any theme or mood.
- Incredibly Quick Preparation: Time is often a luxury, and this recipe respects that. With just 10 minutes of active prep time, your cake batter will be ready for the oven. While it bakes to golden perfection, you can swiftly prepare the luscious whipped buttercream frosting, which takes about the same amount of time. This efficiency means you can have a magnificent homemade cake ready to impress in under an hour, from start to finish!
If you’re expanding your vegan baking repertoire, don’t miss out on these other fantastic recipes: this rich and decadent Vegan Chocolate Sheet Cake or a cozy and aromatic Vegan Pumpkin Sheet Cake. Add them to your must-bake list for more plant-based deliciousness!
Essential Notes on Ingredients for Your Perfect Vegan Sheet Cake
Before diving into the detailed recipe, please take a moment to review these crucial notes about the ingredients. The FULL recipe with precise measurements and instructions can be found in the recipe card further DOWN BELOW.
For the Fluffy Vegan Vanilla Sheet Cake
- Vegan Buttermilk: This is a key component for achieving a tender, moist crumb. You’ll create it by combining apple cider vinegar with soy milk (or your preferred vegan milk). The acid from the vinegar will curdle the milk, mimicking traditional buttermilk and reacting with the baking soda to create lift. Ensure your chosen vegan milk is at room temperature for optimal curdling and batter consistency.
- Sugar: I highly recommend using brown sugar or organic cane sugar. Brown sugar adds a deeper, more caramel-like flavor and contributes to the cake’s moistness. If using cane sugar, ensure it’s certified vegan, as some white sugars are processed with bone char.
- Flour: All-purpose flour yields the best results for a light and fluffy texture. While I haven’t personally tested it with gluten-free flour blends, you could experiment if a gluten-free option is necessary. If you do, opt for a good quality all-purpose gluten-free blend specifically designed for baking.
- Baking Soda: This leavening agent works in conjunction with the vegan buttermilk to create those wonderful air pockets, resulting in a beautifully risen and fluffy cake. Ensure your baking soda is fresh for maximum effectiveness.
- Salt: A touch of sea salt is essential. It enhances all the sweet flavors in the cake, balancing them out and preventing the cake from tasting overly sugary.
- Vegan Butter: Choose your favorite brand of high-quality vegan butter, melted and then cooled slightly. Melted vegan butter contributes to a rich flavor and tender texture. While oil can be used as a substitute, be aware that it will result in a denser cake, so butter is preferred for that signature fluffy feel.
- Vanilla Extract: For that classic, sweet vanilla flavor that gives this cake its irresistible aroma and taste. Use a good quality pure vanilla extract for the best results.
For the Dreamy Whipped Buttercream Frosting
- Powdered Sugar: Also known as confectioners’ sugar, this provides the smooth, fine texture necessary for a silky buttercream. Sifting it first is crucial to prevent lumps. Add it carefully in separate portions to avoid a cloud of sugar dust in your kitchen!
- Vegan Butter: For the frosting, your vegan butter should be softened to room temperature, but not melted. This allows it to whip up light and airy, creating that classic buttercream consistency.
- Vanilla Extract: Again, a high-quality vanilla extract is vital for a deliciously flavored frosting. In a pinch, vanilla bean paste can also be used for an even more intense vanilla flavor and those beautiful speckles.
- Vegan Milk: A small amount of vegan milk (like soy or almond milk) is used to achieve the perfect frosting consistency. Start with the recommended amount and add more, a teaspoon at a time, until your frosting reaches your desired thickness and spreadability.
- Sea Salt: Only necessary if you are using unsalted vegan butter. A tiny pinch of salt in the frosting helps to cut through the sweetness and enhance the overall flavor profile.
Step-by-Step Guide: How to Bake Your Amazing Vegan Vanilla Sheet Cake
Creating this delicious vegan vanilla sheet cake is surprisingly simple. Follow these steps for a perfectly moist and fluffy result, ready to be adorned with rich buttercream.
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F/180°C. This ensures a consistent baking temperature from the moment your cake enters the oven. For your 9×13-inch sheet pan (with sides), thoroughly grease and flour it, or line it with parchment paper for easy removal. Greasing and flouring creates a non-stick surface, preventing the cake from sticking, and is my personal preferred method.
Step 2: Make the Vegan Buttermilk
In a small bowl or a measuring cup, combine the apple cider vinegar and the room-temperature soy milk. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll notice the milk beginning to curdle, which is exactly what we want! This homemade vegan buttermilk is crucial for the cake’s tender crumb and flavor.
Step 3: Mix the Dry and Wet Ingredients
In a large mixing bowl, whisk together the sugar, all-purpose flour, baking soda, and sea salt until they are thoroughly combined and no lumps remain. This ensures an even distribution of leavening and flavor. Next, add the prepared vegan buttermilk mixture, the melted and cooled vegan butter, and the vanilla extract to the dry ingredients. Using an electric whisk, beat the mixture on medium speed for about 1 to 2 minutes, just until everything is combined. Be sure to scrape down the sides of the bowl with a spatula and give it one more stir to ensure all ingredients are incorporated. The key here is not to over-mix, as over-mixing can lead to a tough, dense cake.
Step 4: Prepare the Pan for Baking
Carefully pour the smooth cake batter into your prepared 9×13-inch sheet pan. Once the batter is in, gently tap the pan on your counter about three times. This simple step helps to release any trapped air bubbles, ensuring a more even rise and a smoother texture in your baked cake.
Step 5: Bake to Golden Perfection
Place the sheet pan in the middle rack of your preheated oven, ensuring it’s centered for even heat distribution. Bake for approximately 33 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. This indicates it’s fully baked. Once done, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Patience is key here – a fully cooled cake is essential for perfect frosting application.
Step 6: Prepare the Whipped Buttercream Frosting
While the cake cools, you can begin making your whipped buttercream frosting. In a stand mixer or with a handheld mixer, beat the softened vegan butter and vanilla extract for about 2-3 minutes until the mixture is light, fluffy, and pale. This aeration is crucial for a truly “whipped” texture. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Finally, add the vegan milk a tablespoon at a time until your frosting reaches a smooth, spreadable consistency. Beat for a few more minutes until it’s wonderfully airy and creamy.
Step 7: Assemble and Decorate
Once your cake is entirely cool, generously spread the whipped buttercream frosting evenly over the top. Now comes the fun part: decorate with your favorite sprinkles, fresh berries, or chocolate shavings. The frosting will firm up slightly at room temperature, making it easy to slice and serve. Now, simply slice into squares and enjoy your homemade, fluffy vegan vanilla sheet cake!
Expert Tips for Baking Your Best Vegan Vanilla Sheet Cake Yet
Achieving a perfectly moist and fluffy vegan vanilla sheet cake is simple when you follow a few key tips. While the cake is baking, you can get a head start on your frosting, letting it sit on the counter until your cake is ready. Here are some invaluable pointers to ensure your cake turns out flawlessly every time:
- For an Exceptionally Moist Cake: To elevate your vanilla sheet cake to an even moister, more decadent level, consider brushing it lightly with a simple syrup once it has cooled slightly but is still in the pan. This step isn’t strictly necessary for a delicious cake, but it locks in moisture, enhances flavor, and significantly helps the cake remain fresh and tender for several days. A basic simple syrup is just equal parts sugar and water, heated until the sugar dissolves, then cooled.
- Avoid Over-Mixing the Batter: This is one of the most crucial tips for any cake, especially a fluffy one. Once you combine the wet and dry ingredients, mix just until everything is incorporated and there are no streaks of flour visible. Over-mixing develops the gluten in the flour too much, which can lead to a cake that is dense, chewy, or tough instead of light and airy. Stop mixing as soon as the batter is smooth.
- Precisely Weigh Your Flour: For accurate baking, weighing your flour using a kitchen scale is highly recommended. Measuring flour by volume (cups) can often lead to over-packing the flour, resulting in too much dry ingredient and a dry, crumbly cake. If you don’t have a scale, use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then level it off with a straight edge without compacting it.
- Ensure the Cake is Fully Cooled Before Frosting: This step cannot be stressed enough! Applying buttercream frosting to a warm or even slightly warm cake is a recipe for disaster. The heat will cause the frosting to melt, becoming runny and messy, leading to a disappointing presentation and texture. Always allow your cake to cool completely, preferably to room temperature. If you’re short on time, you can carefully place the cooled-down cake (still in its pan) in the refrigerator for a brief period to speed up the chilling process.
How to Store Your Delicious Homemade Vegan Vanilla Cake
Proper storage is key to keeping your vegan vanilla sheet cake fresh and delicious for as long as possible. You have a couple of excellent options, depending on your personal preference and how quickly you anticipate devouring this delightful treat!
I personally prefer to store this vanilla sheet cake in the refrigerator. When stored in an airtight container, it will remain wonderfully moist and flavorful for about a week. The cool temperature helps to maintain the frosting’s consistency and extends the cake’s shelf life. Alternatively, you can also store the cake at room temperature. If kept in an airtight container, it will stay fresh and delicious for 2-3 days. Either method works well; it truly comes down to what you prefer for texture and convenience!
Can I Freeze This Vegan Vanilla Sheet Cake for Later?
Absolutely! This vegan vanilla sheet cake freezes beautifully, making it perfect for meal prepping desserts or saving leftovers for a future craving. To freeze, ensure the cake is completely cooled after baking and frosting. If desired, you can pre-slice the cake for individual portions, which makes thawing much easier. Place the cake (or individual slices) in an airtight container or wrap it tightly in several layers of plastic wrap followed by aluminum foil to prevent freezer burn. Store it in the freezer for up to 1-2 months. When you’re ready to enjoy, simply transfer it to the refrigerator overnight or let it come to room temperature on the counter before serving.
We hope you absolutely love this Fluffy Vegan Vanilla Sheet Cake as much as we do! If you bake this recipe, please share your creations and tag #jessicainthekitchen on Instagram. Your feedback means the world to us, so please consider leaving a comment below and giving the recipe a star rating. Thank you for baking with us!
Vegan Vanilla Sheet Cake
Ingredients
For the Vanilla Cake
- 2 tablespoons apple cider vinegar
- 2 cups soy milk, or other vegan milk (480mL), room temperature
- 2 cups brown sugar, or cane sugar (400g)
- 3 cups all-purpose flour , (360g)
- 2 teaspoons baking soda, (10g)
- 1 teaspoon sea salt, (2.8g)
- ⅔ cup vegan butter, melted and cooled (150g)
- 1 tablespoon vanilla extract
For the Whipped Buttercream Frosting
- 3-3 ½ cups powdered sugar
- 1 cup vegan butter, , softened
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk, , add more if needed
- ¼ teaspoon sea salt, , only if using unsalted butter
Instructions
For the Vanilla Cake
- Preheat the oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper (I usually just grease and flour).
- In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
- Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
- Pour the batter into the pan. Tap on the counter three times lightly to remove any air bubbles.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 33 to 35 minutes until fully baked. Remove from the oven and let it cool completely in the pan.
- After cooled, frost with buttercream frosting and sprinkles (optional!) Enjoy! For an even more moist cake, brush with simple syrup before putting on the frosting!
For the Whipped Buttercream Frosting
- Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
- Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the powdered sugar in small increments too, until fully incorporated.
- Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
- Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.
Putting It All Together
- Frost cake and decorate. The frosting will set at room temperature. Enjoy!
Notes
Tips for Success
If you’re looking to speed up the cake-making process, you can prepare the frosting while the cake is baking, and then let it sit on the counter until the cake is done. Here are a couple more tips for you, should you need them:- For a Super Moist Cake: To get the moistest results with your vanilla sheet cake, brush it with simple syrup before putting on the frosting! It’s not necessary but it’s great for helping the cake last several days too.
- Don’t Over-Mix the Batter: Just beat or whisk the batter until everything has been combined. Too much mixing can lead to a cake that comes out dense or tough once baked.
- Weigh the Flour: I highly recommend weighing the flour because that’s the best way to accurately measure it. If you don’t have a scale, though, you can spoon your flour into a measuring cup to avoid packing too much of it into your batter.
- Let the Cake Cool Before Frosting: If the cake is still warm it can melt the buttercream, which will make it runny. To avoid that, let the cake cool completely, or put it in the fridge to speed up the process.
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