The fluffiest, most moist VANILLA SHEET CAKE I've ever had

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta is a lower-cost alternative with a similar texture.

Preheat the oven to 180°C (350°F).

Lightly grease the bottom and sides of a 9x13 inch cake pan and line it with parchment paper, leaving some overhang.

Sift together 300 g of all-purpose flour, 25 g of corn starch, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt in a bowl and set aside.

In a large bowl, add 113 g of unsalted butter, 105 g of canola oil, and 332 g of granulated sugar. Cream together using a mixer on medium speed for 2 minutes until light and creamy.

Add 3 large eggs one at a time, mixing on low speed and ensuring each is well incorporated before adding the next.

Add 1 and 1/4 tablespoons of vanilla extract, 1 teaspoon of white vinegar, and 112 g of buttermilk. Mix until well combined.

Fold in half of the dry ingredients until just combined, then add 225 g of buttermilk and fold until combined. Finally, add the remaining dry ingredients and fold until no streaks of flour remain.

Pour the batter into the prepared cake pan and level the top. Drop the pan lightly on the counter to remove air bubbles.

Bake in the preheated oven for 28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 20 minutes, then run a knife along the edges without parchment and turn it out onto a wire rack to cool completely.

To make the frosting, combine 170 g of unsalted butter, 187 g of powdered sugar, 1 teaspoon of vanilla, and 60 g of heavy cream in a bowl. Mix on low speed to combine, then whip on medium-high for 10 minutes, scraping down the bowl halfway through.

If the frosting is too firm, warm it slightly in the microwave in 5-second bursts, mixing in between, until fluffy.

Once the cake is completely cool, frost the top with the buttercream and smooth it out with a spatula. Decorate as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens