Ingredients
3 ½ cups All-purpose flour, sifted
2 ½ cups Granulated sugar
1 cup Unsalted butter, softened (divided)
4 large Eggs, room temperature
1 cup Whole milk, room temperature
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
3 tsp Vanilla extract (divided)
4 cups Powdered sugar, sifted
3-4 tbsp Heavy cream or milk
Food coloring (optional, for school colors)
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease an 18×13 inch sheet pan and line with parchment paper.
2. Mix Dry: Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream: Beat ½ cup butter and 2 ½ cups sugar until light and fluffy. Add eggs one by one, then 2 tsp vanilla.
4. Combine: Alternately add dry ingredients and milk, mixing on low just until combined. Spread evenly into the sheet pan.
5. Bake: Bake 25-30 minutes until a toothpick comes out clean. Cool completely on a rack.
6. Frost: Beat remaining ½ cup butter until creamy. Gradually add powdered sugar, 1 tsp vanilla, and 3-4 tbsp cream until fluffy. Frost the cooled cake and decorate as desired.
Notes
Pro-Tips:
• Ensure all ingredients are at room temperature to achieve a smooth, emulsified batter.
• Apply a thin “crumb coat” of frosting first, chill for 15 minutes, then apply the final layer for a professional, smooth finish.
• If baking in two 9×13 pans instead of a sheet pan, stack them with frosting in between for a double-layer cake.
Variations:
• Chocolate: Replace ½ cup flour with cocoa powder and add ½ cup hot water to the batter.
• Lemon Blueberry: Zest two lemons into the batter and fold in 1 cup of blueberries before baking.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend for an easy substitution.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert/Cake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian