This cake is soft, light, and full of vanilla flavor. It copies the cake you buy at big stores but you make it at home. It stays moist and looks simple. You can make it for a crowd or for a week of treats.
INTRODUCTION
This Vanilla Sheet Cake Recipe (Costco Copycat) makes a large, simple cake that people love. It is a plain vanilla cake with a creamy mousse layer and a smooth buttercream finish. The steps are clear and easy to follow. If you like simple sweets, you will enjoy this cake. For a different breakfast treat, try a recipe for fluffy pumpkin cottage cheese pancakes that are light and soft.
WHY YOU WILL LOVE THIS RECIPE
You will love this cake because it is easy to make and yet looks special. The cake rises evenly and stays soft. The mousse filling adds a gentle cream layer that feels light and fresh. The buttercream on the outside gives a clean, sweet finish. This cake serves many people, so it is great for parties and family meals. The steps use basic tools and common ingredients. You will feel proud when you cut a perfect slice.
HOW TO MAKE Vanilla Sheet Cake Recipe (Costco Copycat)
This cake has three parts: the cake, the mousse filling, and the buttercream frosting. You make the cake batter first and bake it in two pans. Then you make the mousse while the cake cools. Finally, you frost the cake and add the final touches.
Start by making the dry mix and then mix in butter and eggs. Add milk and vanilla to make a smooth batter. Bake until a toothpick comes out clean. Let cakes cool before filling and frosting. Trim the tops if they are domed so the cake sits flat. Spread mousse on the first layer, add the second layer, and cover the whole cake with buttercream. Decorate with a piping bag and sprinkles if you want.
EQUIPMENT NEEDED
- Two 9×13-inch cake pans
- Parchment paper
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Serrated knife
- Wire cooling racks
- Piping bag and a star tip (optional)
- Measuring cups and spoons
- Toothpick to test doneness
Ingredients You’ll Need :
- 5 1/2 cups cake flour
- 4 cups granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups unsalted butter, softened
- 8 large egg whites
- 2 large whole eggs
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream, cold
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup whole milk
- 3.4 ounces instant vanilla pudding mix
- 2 cups unsalted butter, softened
- 8 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 6 to 7 tablespoons whole milk, adjust as needed for consistency
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 350 degrees F. Grease and line two 9×13-inch cake pans with parchment paper.
- In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Add the softened butter and mix on low speed until the mixture forms coarse crumbs.
- Mix in the egg whites and whole eggs, one at a time, until fully incorporated.
- Slowly pour in the milk and vanilla extract, mixing on medium speed until smooth.
- Divide the batter evenly between the pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat the heavy cream on high speed until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Gradually mix in the milk and pudding mix, beating until thickened and smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Refrigerate until needed.
- In a large bowl, beat the softened butter on medium speed until smooth.
- Gradually add the powdered sugar, then mix in the vanilla extract.
- Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Beat on high for 1 to 2 minutes to make it fluffy.
- Use a serrated knife to trim any domed tops to create even layers.
- Place one cake layer on a serving tray and spread an even layer of mousse over the surface.
- Place the second cake on top, aligning the edges.
- Spread the buttercream frosting evenly over the top and sides of the cake.
- Use a piping bag with a star tip to create borders or decorative swirls. Top with rainbow sprinkles, shaved chocolate, or crushed cookies if desired.
- Slice into portions and enjoy.
HOW TO SERVE Vanilla Sheet Cake Recipe (Costco Copycat)
Serve this cake at room temperature or slightly chilled. Use a large, sharp knife to cut clean slices. Wipe the knife between cuts for neat pieces. The mousse stays soft, so let the cake sit at room temperature for 10 to 20 minutes before serving if it was chilled. This cake works well with cold milk, coffee, or tea. For a light touch, serve with fresh berries on the side.
STORAGE & FREEZING : Vanilla Sheet Cake Recipe (Costco Copycat)
To store at room temperature, keep the cake in a cool place in a cake box or covered dish for up to 2 days. For longer storage, keep it in the fridge in an airtight container for up to 5 days. To freeze, wrap the whole cake tightly in plastic wrap, then in foil, and place in the freezer. The cake will keep for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving. If you freeze single slices, thaw them in the fridge to keep the mousse stable.
SERVING SUGGESTIONS
- Add a few fresh strawberries or berries on each plate to add color and a fresh taste.
- Dust the top with a little powdered sugar just before serving for a light look.
- Drizzle a thin line of chocolate sauce on the plate for a cafe-style touch.
- Serve a small scoop of vanilla ice cream with a slice for an extra treat.
- Pair the cake with a strong black coffee or a light herbal tea to balance the sweet flavor.
You can also try a light fruit sauce on the side, like a simple strawberry sauce, inspired by dishes such as strawberry shortcake. A small spoon of fruit sauce brightens the plain vanilla taste.
VARIATIONS
- Lemon twist: Add 1 tablespoon fresh lemon zest to the batter for a mild lemon flavor.
- Chocolate layer: Swap one layer for a thin cocoa batter for a fun contrast.
- Nut crunch: Add a thin layer of crushed toasted nuts between the mousse and the cake.
- Fruit fold: Fold a small amount of chopped fruit into the mousse for a fruity touch.
- Mini cakes: Bake in smaller pans for cupcakes or mini cakes for individual serving.
If you like creamy desserts, try a rich option like strawberry swirl cheesecake for another fruity, sweet treat idea.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: You can, but the cake will be slightly denser. For a light crumb, sift 5 1/2 cups of all-purpose flour and remove 6 tablespoons of flour, then add 6 tablespoons of cornstarch. This makes a closer match to cake flour.
Q: Can I make the cake in one 9×13 pan instead of two?
A: The full batter is meant for two pans. If you bake in one pan, the cake will be very thick and may not cook evenly. It is best to split the batter into two pans.
Q: Do I have to use instant vanilla pudding mix?
A: The pudding mix helps the mousse set and gives flavor. You can try a homemade thickener, but the texture may differ. Instant pudding is easy and reliable.
Q: How do I stop the buttercream from being too soft?
A: Chill the bowl and beaters before you start. Use cold milk sparingly. If the frosting is soft, add a bit more powdered sugar and chill for 10 minutes, then beat again.
Q: Can I make this cake gluten free?
A: Yes, use a gluten-free cake flour blend that is measured and baked according to the blend’s instructions. The texture will be slightly different but still tasty.
MAKE-AHEAD TIPS FOR Vanilla Sheet Cake Recipe (Costco Copycat)
- Bake the cake layers a day ahead and wrap them well in plastic wrap. Keep them at room temperature or in the fridge.
- Make the mousse one day ahead and keep it covered in the fridge.
- Make the buttercream a day ahead and keep it in the fridge. Bring it to room temperature and beat it again before using.
- For best shape and taste, assemble the cake on the same day you plan to serve it. If you must assemble ahead, keep the cake chilled and covered.
- If you freeze assembled cake, wrap it well and thaw slowly in the fridge the day before serving.
This sheet cake is a good choice for a party or a week of snacks. The recipe uses plain, clear steps, and the cake stays moist and sweet. Follow the steps, use the tools listed, and you will have a cake that looks like a store-bought favorite but tastes like your home kitchen.
Vanilla Sheet Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line two 9x13-inch cake pans with parchment paper.
- In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
- Add the softened butter and mix on low speed until the mixture forms coarse crumbs.
- Mix in the egg whites and whole eggs, one at a time, until fully incorporated.
- Slowly pour in the milk and vanilla extract, mixing on medium speed until smooth.
- Divide the batter evenly between the pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat the heavy cream on high speed until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Gradually mix in the milk and pudding mix, beating until thickened and smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Refrigerate until needed.
- In a large bowl, beat the softened butter on medium speed until smooth.
- Gradually add the powdered sugar, then mix in the vanilla extract.
- Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Beat on high for 1 to 2 minutes to make it fluffy.
- Use a serrated knife to trim any domed tops to create even layers.
- Place one cake layer on a serving tray and spread an even layer of mousse over the surface.
- Place the second cake on top, aligning the edges.
- Spread the buttercream frosting evenly over the top and sides of the cake.
- Use a piping bag with a star tip to create borders or decorative swirls. Top with rainbow sprinkles, shaved chocolate, or crushed cookies if desired.