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Vanilla Sheet Cake

A soft and light vanilla sheet cake, perfect for gatherings. This copycat recipe mimics the famous cake from a big store, featuring a creamy mousse layer and smooth buttercream finish.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 20 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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
For the Mousse Filling
  • 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
For the Buttercream Frosting
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line two 9x13-inch cake pans with parchment paper.
  2. In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture forms coarse crumbs.
  4. Mix in the egg whites and whole eggs, one at a time, until fully incorporated.
  5. Slowly pour in the milk and vanilla extract, mixing on medium speed until smooth.
Baking the Cake
  1. Divide the batter evenly between the pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Mousse
  1. In a large bowl, beat the heavy cream on high speed until stiff peaks form. Set aside.
  2. In a separate bowl, beat the cream cheese and powdered sugar until smooth.
  3. Gradually mix in the milk and pudding mix, beating until thickened and smooth.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined. Refrigerate until needed.
Making the Buttercream
  1. In a large bowl, beat the softened butter on medium speed until smooth.
  2. Gradually add the powdered sugar, then mix in the vanilla extract.
  3. 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.
Assembling the Cake
  1. Use a serrated knife to trim any domed tops to create even layers.
  2. Place one cake layer on a serving tray and spread an even layer of mousse over the surface.
  3. Place the second cake on top, aligning the edges.
  4. Spread the buttercream frosting evenly over the top and sides of the cake.
  5. 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.

Notes

Serve this cake at room temperature or slightly chilled. For neat slices, use a sharp knife and wipe between cuts. It pairs well with milk, coffee, or tea. Add fresh berries or dust with powdered sugar for a nice touch.