Vanilla Sheet Cake with Strawberry Frosting
A fluffy, light vanilla sheet cake topped with a smooth, cream cheese strawberry frosting. The cake’s subtle sweetness perfectly complements the vibrant, fruity richness of the strawberry topping, creating a simple yet indulgent dessert that's both refreshing and satisfying.
Equipment
- 1 9x13 baking pan
Ingredients
- ¾ cup (170.25 g) unsalted butter softened to room temperature
- 1⅓ cup (266 g) granulated sugar
- ¼ cup (56 g) neutral oil
- 2 (110 g) whole eggs room temperature
- 2 (60 g) egg whites room temperature
- 1½ tablespoon (19.5 g) vanilla extract
- 2½ cups (300 g) all purpose flour
- 1½ teaspoon (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) salt
- 1 cup (250 g) buttermilk room temperature
Strawberry Cream Cheese Frosting
- ½ cup (113.5 g) unsalted butter softened to room temperature
- 8 oz. (226.8 g) full fat brick cream cheese cold, straight from the fridge
- 1 teaspoon (4 g) vanilla extract
- ¼ teaspoon (1.5 g) salt
- 2 cups (240 g) powdered sugar
- ¾ cup (12 g) sliced freeze-dried strawberries (I measure then I crush them)
Instructions
Vanilla Sheet Cake
- Preheat the oven to 350℉ / 178℃Grease & line a 9x13 metal baking sheet pan with parchment paper and set aside.In a medium bowl, combine the flour, baking soda, baking powder, and salt and whisk until combined.2½ cups (300 g) all purpose flour, 1½ teaspoon (6 g) baking powder, ½ teaspoon (2 g) baking soda, ½ teaspoon (3 g) salt
- In the bowl of a stand mixer fitted with a paddle attachment (you could also use a hand mixer), cream together the butter and sugar until smooth, light in color, about 3 minutes. Then add the oil and mix for 30 seconds. Add in the eggs + egg whites and vanilla extract and beat well until completely combined.¾ cup (170.25 g) unsalted butter, 1⅓ cup (266 g) granulated sugar, ¼ cup (56 g) neutral oil, 2 (110 g) whole eggs, 2 (60 g) egg whites, 1½ tablespoon (19.5 g) vanilla extract
- Sift in half the dry ingredients and slowly mix, then add all the buttermilk and mix for 20 seconds, then add the remaining dry ingredients and mix until just incorporated. You don't want to over mix this batter.2½ cups (300 g) all purpose flour, 1½ teaspoon (6 g) baking powder, ½ teaspoon (2 g) baking soda, ½ teaspoon (3 g) salt, 1 cup (250 g) buttermilk
- Pour into the prepared pan and bake in the middle rack of your oven for 28-32 minutes (start checking at 25 minutes). A toothpick inserted should come out clean. Let cool before removing from the pan or frosting.
Strawberry Cream Cheese Frosting
- Pulse the freeze dried strawberries in a food processor or a nutri-bullet until completely powdery.¾ cup (12 g) sliced freeze-dried strawberries
- In a medium bowl, beat together the cream cheese and butter until combined and smooth, for about 3 minutes. Add the vanilla extract and salt and beat until combined, then add the powdered sugar ½ cup at a time until each addition is incorporated. Once all incorporated and smooth, add the freeze fried strawberries and beat until completely combined.½ cup (113.5 g) unsalted butter, 8 oz. (226.8 g) full fat brick cream cheese, 1 teaspoon (4 g) vanilla extract, ¼ teaspoon (1.5 g) salt, 2 cups (240 g) powdered sugar
- Frost the cake, slice and enjoy! This cake should be refrigerated because of the frosting.
Nutrition
Calories: 374kcalCarbohydrates: 47gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 60mgSodium: 208mgPotassium: 183mgFiber: 1gSugar: 32gVitamin A: 550IUVitamin C: 108mgCalcium: 53mgIron: 3mg
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