Vanilla Sheet Cake With Vanilla Buttercream Frostin

Name: Vanilla Sheet Cake With Vanilla Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 1 (18 ounce) package vanilla cake mix; 1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size); 1 cup flour; 1/2 cup sugar; 1 teaspoon baking powder; 4 eggs; 1 1/4 cups milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; frosting; 1/2 cup butter or 1/2 cup margarine, softened; 3 3/4 cups powdered sugar, sifted; 3 -4 tablespoons milk; 2 teaspoons vanilla extract

Servings: persons

cake
1 (18 ounce) package vanilla cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size)
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
4 eggs
1 1/4 cups milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
frosting
1/2 cup butter or 1/2 cup margarine, softened
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
2 teaspoons vanilla extract

1
Preheat oven to 325 degrees.
2
Grease and flour a 9X13 baking pan.
3
Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl.
4
Add eggs, milk, oil and vanilla extract to dry mixture.
5
Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds.
6
Stop mixer and scrape down sides of bowl with a spatula.
7
Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth.
8
Pour into prepared pan and bake and bake for 50 minutes or until cake tests done.
9
Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours.
10
To prepare frosting, beat butter/margerine in a large bowl until well creamed.
11
Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute.
12
Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer.
13
Add the additional tablespoon of milk if the frosting seems to stiff.
14
Frost cake and decorate as desired.

1505

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cake, 1 (18 ounce) package vanilla cake mix, 1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size), 1 cup flour, and more.

Yes, Vanilla Sheet Cake With Vanilla Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Sheet Cake With Vanilla Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions