White Sheet Cake
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This simple white sheet cake recipe has the same moist, velvety crumb and plush texture you love from my classic white layer cake. This version is baked in a convenient sheet pan for easy serving with all the flavor and tenderness you expect in every bite. Pair with any of my American buttercream recipes or Swiss meringue buttercream (and the chocolate version).
The Best White Sheet Cake (Based on My Famous White Cake Recipe)
After more than fifteen years of baking from scratch– and with cakes as my first true specialty– I can confidently say this white sheet cake is the one you’ll reach for again and again. It’s built from the same reliable base as my beloved (and Insta famous!) white layer cake, but baked in a single sheet pan for simplicity and ease.
This recipe is sturdy yet tender, making it perfect for casual gatherings, birthday parties, or anywhere you need to feed a crowd without fussing over layers. Even though it’s streamlined, it still delivers everything you want in a classic white cake: a soft, plush crumb, delicate flavor, and a blank canvas for garnish that’s simple or sprinkle-fied (technical term).
Unlike yellow cake or its half-sibling vanilla cake, this one stays truly white thanks to egg whites only– no yolks in sight. For this sheet cake version, you’ll use the same tried-and-true method but in one pan, meaning fewer steps, less decorating, and more flexibility with serving.
Not sure what to do with the egg yolks? Save them for breakfast or use carton egg whites– see notes in the recipe card for that one.
WHY THIS METHOD MAKES THE BEST WHITE SHEET CAKE
This recipe uses my favorite technique– reverse creaming— and it’s a big part of why the cake turns out so good every time. Even if you’ve never baked a cake from scratch before, this approach makes it feel akin to using a box mix and is practically foolproof in method.
There’s no traditional creaming. Instead of beating butter and sugar until it’s “light and fluffy” and second-guessing if you’ve done it right, you simply mix softened butter right into the dry ingredients first. This keeps things simple and consistent.
It’s quick and easy. Because you’re not creaming anything, the batter comes together a lot like a boxed mix. Just combine ingredients in the right order, pour it into your pan, and bake. One bowl, minimal fuss, maximum payoff.
It results in flat, even baking. Reverse creaming also helps the cake bake up flat and smooth, which is especially nice for a sheet cake. No doming, no trimming, and you still get that tender, velvety, stick-to-your-fork crumb in every slice.
INGREDIENTS FOR THE BEST WHITE SHEET CAKE
This recipe uses simple, everyday ingredients, but each one plays an important role in the cake’s soft texture and clean flavor.
Here’s what you’ll need and why:
ALL-PURPOSE FLOUR + CORNSTARCH: instead of store-bought cake flour, this DIY blend gives you the same tender, bakery-style crumb while keeping the recipe pantry-friendly. The cornstarch lightens the flour and helps lock in moisture for a soft, delicate cake.
GRANULATED SUGAR: keeping the sugar white helps preserve that pale color and classic vanilla sweetness.
BAKING POWDER: this recipe relies solely on baking powder for lift, creating an even rise without any extra acidity.
SALT: a small but mighty flavor-booster that keeps the cake from tasting overly sweet.
UNSALTED BUTTER: room temperature butter is key for the reverse creaming method– soft enough to blend easily but not so warm it turns greasy (this is important).
WHOLE MILK: this adds richness and moisture without weighing the cake down. Lower fat or non-dairy milk will work, but whole milk gives the best texture.
EGG WHITE: using only whites keeps the crumb light and the color bright. Fresh egg whites are great, but cartoned whites also work– just be sure you’re measuring accurately (those notes are in the recipe card).
PURE VANILLA EXTRACT: with such a clean-flavored cake, good vanilla really is crucial. The flavor will shine bright! Yes, you can also use vanilla paste (1:1 sub for that).
OVERVIEW: HOW TO MAKE THIS RECIPE FOR WHITE SHEET CAKE
STEP #1 — mix the dry ingredients: in a large mixing bowl, combine the flour, cornstarch, sugar, baking powder, and salt. Give it a quick blend on low speed until everything’s evenly distributed.
STEP #2 — blend the butter: add the softened butter and keep mixing on low until the mixture looks sandy. Scrape the bowl and mix again briefly to make sure there are no dry pockets left behind.
STEP #3 — combine the liquids: in a separate container (a large measuring cup works great), stir together the milk, egg whites, and vanilla until smooth.
STEP #4 — add the liquids gradually: with the mixer on medium-low, pour in about half the milk mixture. Mix until it’s mostly blended, then add the rest and beat again until smooth. Scrape the bowl, then increase speed to medium for about 30 seconds to get a silky batter.
WHY THE TWO-STEP POUR MATTERS
Adding the liquid in two parts keeps the batter from becoming overloaded and helps create that plush, even crumb. It’s a tiny step that makes a big difference.
STEP #5 — bake: pour the batter into the prepared pan and smooth the top, then bake until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting with your favorite buttercream.
FROSTING PAIRINGS FOR THIS WHITE SHEET CAKE
While the recipe card below uses classic vanilla frosting, you can pair this cake with any frosting you like.
Consider using cream cheese frosting, Swiss meringue buttercream, or any other American buttercream that your cake-loving heart desires.
White Sheet Cake Recipe
Ingredients
CAKE
- 2 cups (240g) all-purpose flour be sure to measure properly
- 2 Tablespoons (15g) cornstarch
- 1 and ¾ cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (171g) unsalted butter softened to room temperature1
- 1 cup (240mL) whole milk room temperature1,2
- 6 large egg whites3 room temperature1
- 2 and ½ teaspoons vanilla extract
BUTTERCREAM
- ½ cup (113g) unsalted butter softened to room temperature
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 Tablespoons (15-30mL) milk or cream
- ⅛ teaspoon salt
Instructions
CAKE
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" x 13" baking pan. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute.2 cups (240g) all-purpose flour, 2 Tablespoons (15g) cornstarch, 1 and ¾ cups (350g) granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt
- Add the room temperature butter and beat mixture on low speed until it resembles sand (see photo in post text). Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.12 Tablespoons (171g) unsalted butter
- Combine the whole milk, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended.1 cup (240mL) whole milk, 6 large egg whites3, 2 and ½ teaspoons vanilla extract
- With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
- Pour the batter into the prepared cake pan. Bake cake for about 32-34 minutes or until a toothpick or cake tester inserted in the center comes out clean and the top is lightly browned. Remove from oven and allow cake to cool completely on a wire rack before frosting.
VANILLA BUTTERCREAM
- In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat the the butter on medium-high until smooth, about 2 minutes.½ cup (113g) unsalted butter
- Reduce the mixer to low, then slowly add the powdered sugar and salt and mix until everything is combined. Add the vanilla extract and mix again.2 cups (240g) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Slowly add the milk or cream, watching for and stopping at desired consistency. Add the salt, then increase the mixer speed to medium and beat until completely smooth.1 to 2 Tablespoons (15-30mL) milk or cream
- If after beating, the frosting is too stiff, add more cream. If it is too thin, add more powdered sugar, about 2 Tablespoons at a time. Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes, but can take longer, especially if your mixer is very strong. Buttercream is ready to use right away.
- Spread frosting evenly over cooled cake and decorate as desired. Store leftovers covered tightly at room temperature up to 4 days or in the refrigerator up to 1 week. Cake freezes well, up to 2 months. Thaw at room temperature.
Notes
- Room temperature ingredients: it is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
- Whole milk: I strongly encourage using full fat whole cow milk in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
- Egg whites: you can use cartoned egg whites for this particular recipe. Aim for 30g per egg white as opposed to the 46g on the carton.
- Layer cake: you can also make this as a layer cake.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Great recipe! Easy to make and delicious. I love to make homemade custard based ice cream, and this was a fantastic way to use up some of the leftover egg whites. I’d love to see more recipes that use egg whites!
Hey, Hannah! I have a few cake recipes that use egg whites, and are based off of the same base recipe as this one: white layer cake, funfetti bundt cake, champagne layer cake, berry cake, and red, white, and blue swirl bundt cake. Enjoy!
Had some leftover frosting to use up. This was the perfect cake for the job. I love that it’s not expected to frost the whole thing. Super flavorful and moist.
Right? Super simple! I’m glad you found a good use for that leftover frosting 🙂
This turned out wonderfully well! I’m not a very experienced baker, so I really appreciate the way this recipe is written – very clear step-by-step and easy to follow! Both the cake and frosting were a big hit! Thank you!
Thank you so much, Grace! I love hearing that 🙂
So delicious and the recipe is easy enough for my over-thinking brain to follow 🙂
Thanks so much, Cici!
Instead of using soured cream in a recipe, could it be substituted for buttermilk or yogurt?
Thank you
Hi, Sharon– that can work, yes.