Vanilla Sheet-Pan Party Cake

By Lidey Heuck

Updated June 1, 2026

  • Julia Gartland for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 4
Ready In
1 hr 40 min
Rating
5(58)
Comments
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This giant, fluffy vanilla cake is perfect for celebrations of all kinds. Baked in a half-sheet pan, it can serve up to 30 people—and because it’s served right from the pan, it’s easy to transport, too. The cake is topped with an ample amount of vanilla buttercream that you can customize to your heart’s desire: Tint it with food coloring, top it with sprinkles or even use a piping bag to pipe it in swirls to spell someone special’s name. A hint of cream cheese makes the frosting extra creamy—just make sure both the cream cheese and butter are at room temperature before you begin beating them. 

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Ingredients

Yield:24 to 30 servings

For the cake

  • Unsalted butter, at room temperature, for the pan

  • All-purpose flour, for the pan

  • 1½ cups/339 grams unsalted butter, at room temperature 

  • 2½ cups/ 500 grams granulated sugar 

  • 6 large eggs, at room temperature

  • 4 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 3¾ cups/488 grams all-purpose flour 

  • 1 tablespoon baking powder 

  • ¾ teaspoon baking soda 

  • 1½ teaspoons kosher salt (such as Diamond Crystal)

  • 2 cups/480 milliliters buttermilk, at room temperature

For the frosting

  • 1 pound/454 grams unsalted butter, at room temperature

  • 6 ounces/170 grams cream cheese, at room temperature

  • 1 tablespoon vanilla extract 

  • Food coloring (optional)

  • 1 (16-ounce/454 gram) box powdered sugar

  • Sprinkles (optional), for decorating

Ingredient Substitution Guide
Nutritional analysis per serving (24 to 30 servings)

51 grams carbs; 111 milligrams cholesterol; 467 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 28 grams fat; 238 milligrams sodium; 4 grams protein; 36 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees.

  2. Step 2

    Grease a 13-by-18-by-1-inch half-sheet pan with butter. Line the bottom with parchment paper, then grease and flour the paper.

  3. Step 3

    Prepare the cake: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and mix on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix until just combined.

  4. Step 4

    In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low, alternate gradually adding the dry ingredients and the buttermilk in several parts, beginning and ending with the dry ingredients. Scrape down the sides of the bowl with a spatula to make sure the batter is well mixed.

  5. Step 5

    Pour the batter into the prepared pan and smooth into an even layer. Bake until the cake is lightly browned on top and a toothpick inserted into the center of the cake comes out clean, 24 to 28 minutes. Cool completely in the pan on a wire rack, about 1 hour.

  6. Step 6

    Meanwhile, prepare the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment, beat on medium speed until light and fluffy, about 30 seconds. Add the cream cheese and mix on medium-low just until smooth, scraping down the sides of the bowl.

  7. Step 7

    Add the vanilla and a few drops of food coloring if desired. Then, with the mixer on low, gradually add the powdered sugar and mix until incorporated, scraping down the paddle and sides of the bowl as necessary.

  8. Step 8

    Frost the cake, decorate with sprinkles or as desired, cut into squares and serve. 

Tip

  • The cake can be baked up to 24 hours before being frosted. Cool completely, then wrap tightly with plastic wrap and store on the counter. (Do not refrigerate.) Once frosted the cake can be stored at room temperature for up to 24 hours, wrapped in plastic.

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Ratings

5 out of 5
58 user ratings
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Comments

Mary B.

I made this cake for a luncheon of volunteers at a charity thrift shop. Not a baker, I shared that it was a new recipe with no reviews (at the time). Everyone loved the cake and said I must give it a great review! It was easy to make, fed a huge crowd, and easy to transport and serve on the sheet pan in which it was made. It fed more than 30 and there were no leftovers!

Meagan

@Mimi A. I halved the recipe and used a quarter sheet pan! Took about 22 minutes in my oven.

CTRL + ALT + DEL

I made this on Sunday to rave reviews! To be fair, because I don't like buttercream, I made a mascarpone/whipped cream frosting with about 2 tablespoons of honey and then topped it with berries, but everybody loved it! the cake is light, delicious, and not too sweet. 5*!

PepperPod

Hello from Europe I have a question about the weight of the eggs. I just looked up the weight with shells and the weight without shells, both in grams. Here is what I found regarding the weight in grams for six large eggs in the US: Total weight with shell: 342 g (6 × 57g)Total weight without shell: 300 g (6 × 50g). Is this the weight the rest of you are using? I didn’t know this before but apparently eggs in Europe are larger. So, six large European eggs weigh at the minimum 370 grams with shells on. Do you think it matters or should I just scramble six eggs together and then reduce the weight to the weight in grmas of Apsix American large eggs? Any suggestions will be greatly received!

Ms. Brooks

This recipe was a 10/10. SO. GOOD. We’re GF at my house so I used Trader Joe’s GF flour, no addtl modifications and it was so moist and delicious. Everyone loved it. This is a new celebration staple.

Dorothy

My daughter-in-law LOVES almond cake. How would I adapt this recipe for an all almond cake?

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