Bake

White Sheet Cake

by:
August 23, 2022
4.6
9 Ratings
White Sheet Cake
Photo by Food52
  • Prep time 40 minutes
  • Cook time 35 minutes
  • makes 1 (9x13-inch) cake
Author Notes

This classic cake combo is one of two sheet cakes I made inspired by my parents. They would call this “wedding cake”—aka a light and fluffy white cake with a hint of almond extract to add that little bit of bonus creaminess. If you’re not a fan of almond, you can just double up on the vanilla instead. This cake is simple at its core, but it’s also easy to dress it up. Check out the episode of Bake It Up a Notch where I make this cake—I use piping tips to create a decorative border, and even add homemade vanilla bean sprinkles to take it really over the top! —Erin Jeanne McDowell

What You'll Need
Watch This Recipe
White Sheet Cake
Ingredients
  • White Cake
  • 3 3/4 cups (450 grams) all-purpose flour
  • 2 ¼ teaspoons (9 grams) baking powder
  • 1 teaspoon (4 grams) fine sea salt
  • 10 ounces (285 grams) unsalted butter, at room temperature
  • 1 ½ cups (454 grams) granulated sugar
  • 7 large (245 grams) egg whites, at room temperature
  • 1 ½ teaspoons (7 grams) vanilla extract
  • 1/2 teaspoon (2 grams) almond extract
  • 1 1/3 cups (305 grams) whole milk, at room temperature
  • 1/4 cup (60 grams) vegetable oil
  • Vanilla Almond Frosting
  • 2 cups (454 grams) unsalted butter, at room temperature
  • 1 1/2 teaspoons (5 grams) vanilla extract
  • 1/2 teaspoon (2 grams) almond extract
  • 3/4 teaspoon (2 grams) fine sea salt
  • 2 (14-ounce) cans sweetened condensed milk
  • white sprinkles or homemade vanilla bean sprinkles (https://food52.com/recipes...)
Directions
  1. Make the cake: Lightly grease a 9x13-inch pan with nonstick spray. Heat the oven to 325°F with the oven rack in the center.
  2. In a medium bowl, whisk the flour, baking powder and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes.
  3. Add the egg whites gradually in 4-5 additions, allowing each addition to incorporate fully on medium speed, then scraping the bowl well before adding the next.
  4. Add the vanilla and almond extracts, and mix well to combine. Scrape the bowl well. In a medium bowl, whisk the milk and oil to combine.
  5. Add about ⅓ of the flour mixture and mix on low speed to combine. Add ⅓ of the milk mixture and mix on low speed to incorporate. Repeat this process, alternating the dry and wet ingredients until everything is incorporated and the batter is smooth. Scrape the bowl well a few times as you mix.
  6. Pour the batter into the prepared pan and spread into an even layer. Bake until the cake rises and the surface is golden brown, and a toothpick or skewer inserted into the center comes out clean, or with a few moist crumbs, 30-35 minutes.
  7. Transfer to a wire rack to cool completely. While the cake cools, you can prepare the frosting.
  8. In the bowl of an electric mixer fitted with the whip attachment, whip the butter on high speed until light, fluffy, and very aerated, 5-6 minutes. Scrape the bowl well, add the salt and vanilla, and whip for 1 minute more.
  9. With the mixer running on medium speed, add the sweetened condensed milk gradually in about 6 additions. Scrape the bowl several times as you incorporate the sweetened condensed milk.
  10. Continue to whip the frosting on medium-high speed until it’s thick and smooth, 1-4 minutes more. If desired, transfer about ½ of the frosting to a pastry bag fitted with a tip to decorate the outer border of the cake.
  11. Frost the surface of the cooled cake with the remaining icing in an even layer. Pipe decorative borders around the outside edge, and garnish with sprinkles.
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Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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10 Reviews

Isabel
Isabel May 13, 2024
Hi. I’m looking to make this recipe but need to make the half sheet size (12x18 inches). What are the ingredient amounts for this size? Should I just double the amounts? Also, should I continue to bake at 325 degrees and for how long? I’ve loved watching you make this cake and hope to make it as lovely for my grandsons First Communion celebration.
 
cnouhan
cnouhan April 26, 2024
Very dense cake
 
pattamy
pattamy January 29, 2024
I loved this recipe. The only thing I would say is that it really doesn't refrigerate well - I had to throw out a ton of extra cake because it tasted "off" after being in the fridge.
 
kojwyH-foxgu9-poxcen
kojwyH-foxgu9-poxcen March 4, 2024
It's possible that your fridge had something in it to make your cake taste "off". Odors in fridges can transfer to other foods.
 
Delangre
Delangre December 27, 2023
Delicious and tender cake, but definitely needs longer to bake. My first try looked done so I didn't toothpick test and had to throw it out after cooling. My second try I left in for the full 35 and it still needed an additional 6-7 minutes.
 
Squirl
Squirl December 12, 2022
The sugar amount in grams is incorrect. Please change it to 300 grams versus 454 grams that is shown.
 
Tx2Step
Tx2Step October 22, 2022
The video (for the white cake) shows 3 STICKS of unsalted butter, the recipe here says 10 T (1 stick + 2T). Error? Has anyone made it with the reduced butter amount?
 
Kat
Kat October 9, 2022
I have wanted an amazing sheet cake recipe for a long time. I was always intimidated by sheet cakes, but not anymore. Thid one is perfect, delicious and has the most amazing crumb. Thank you, Erin!
 
luka
luka September 14, 2022
So delicious! It’s delicately flavored and rich at the same time. Definitely reminds me of a classic wedding cake. My coworkers raved about it. It was surprisingly quick and easy. I was short on egg whites and was frankly too lazy to go to the store. Had a can of chickpeas and substituted the remainder with some aquafaba— still turned out great. The cake was moist and easy to cut into. I used only about half the icing the recipe called for, but that’s just my personal preference. This recipe is a classic, solid keeper. Thanks, Erin!
 
lucky_singer_girl
lucky_singer_girl September 11, 2022
I’m a total EJM fan girl and couldn’t wait to make this recipe when I saw it. My husband literally said “I’m not much of a cake person” when I told him I was making it. Cut to him eating two slices in a row. It was a delight. I halved the recipe and didn’t have any issues. I took it out when there were a few most crumbs but couple left it in for another couple of minutes. Will 100% make again.