Eggless Vanilla Sheet Cake
This eggless vanilla sheet cake is about to become your new favorite dessert. Every bite is soft, fluffy, and perfectly moist, with no eggs needed at all. It is topped with the best whipped buttercream frosting.
Equipment
9 x 13 metal baking cake pan
parchment paper
large and medium mixing bowls
Stand mixer with whisk attachment or electric hand mixer - (to make the frosting)
Ingredients
Eggless Vanilla Sheet Cake
- 3 cups (390 g) cake flour see note
- 1 ¾ cups (360 g) white granulated sugar
- 5 teaspoons baking powder
- ¾ teaspoon salt
- 1 ¾ cups whole milk room temperature
- 7 tablespoons unsalted butter melted and cooled a bit
- ½ cup whole milk yogurt (plain, unsweetened) or Greek-style yogurt
- 3 ½ teaspoons vanilla extract
Whipped Vanilla Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ⅓ cups heavy whipping cream room temperature
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
Sheet Cake
- Preheat oven to 350 degrees and line a 9 x 13 metal baking cake pan with parchment paper. If you plan to serve the cake right out of the pan you can simply grease it well to prevent sticking.
- Melt the 7 tablespoons of butter to allow some time for it cool.
- In a large bowl, whisk together cake flour, sugar, salt, and baking powder. Set aside.3 cups cake flour, 1 ¾ cups white granulated sugar, ¾ teaspoon salt, 5 teaspoons baking powder
- In a medium sized bowl, combine melted butter, milk, yogurt, and vanilla extract. Whisk together until well combined.1 ¾ cups whole milk, 7 tablespoons unsalted butter, ½ cup whole milk yogurt (plain, unsweetened), 3 ½ teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Don't overmix as this will cause a dense cake. Mix until there are no more flour streaks. There will be some small lumps and this is okay.
- Pour into cake pan. Bake for 27-33 minutes until a toothpick inserted into the center of the cake comes out clean.
- Set the cake pan on a metal cooling rack and allow the cake to cool completely while still in the pan. The cake needs to be completely cool before frosting it.
Whipped Vanilla Buttercream Frosting
- In a large mixing bowl beat softened butter for 2 minutes until it is light and fluffy. You can use a stand mixer with a whisk attachment or electric hand mixer.1 cup unsalted butter
- On low speed gradually add in the powdered sugar. Once it is all added, mix at a high speed for 2 additional minutes. Again, you want the frosting to be light and fluffy.4 cups powdered sugar
- Pour in heavy whipping cream and vanilla extract. Mix on high speed again for 2 minutes until light and fluffy. If the frosting is too thick add additional heavy whipping cream, 1 tablespoon at a time.⅓ cups heavy whipping cream, 2 teaspoons vanilla extract
- Place large dollops of the frosting all over the cooled cake. Using an offset spatula, smooth out the frosting. Top with sprinkles if desired.
Video
Notes
Flour: I recommend cake flour due to fine texture that makes the cake very light and fluffy. You can make this recipe with all-purpose flour as well if that is what you have on hand.
Cupcakes: Fill your cupcake liners 2/3 full. Bake at 350°F (177°C) for 16-19 minutes. I also have an eggless vanilla cupcake recipe.
2-Layer Cake: Grease 2, 9-inch cake pans and line the bottoms with parchment paper. Bake for 18-22 minutes, testing with a toothpick to see if they are done.
Dairy-Free: Use a vegan butter (firm block not a spreadable kind). Swap a dairy-free milk such as oat, almond, or soy milk. Use an unsweetened plain vegan yogurt or vegan Greek-style yogurt. For the whipped buttercream I recommend using a full-fat coconut milk instead of heavy whipping cream.
Gluten-free: Use a 1:1 gluten free flour blend. Decrease the amount of flour in the recipe by 4 tablespoons. If your GF flour blend does not have xanthan gum, add 3/4 teaspoon xanthan gum.
Nutrition
Calories: 631kcalCarbohydrates: 95gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 347mgPotassium: 118mgFiber: 1gSugar: 71gVitamin A: 842IUVitamin C: 0.1mgCalcium: 171mgIron: 1mg
Tried this recipe?Let me know how it was!