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Another Year Older Sheet Cake

A tender buttermilk sheet cake topped with a smooth, tangy cream cheese frosting. Ideal for birthdays, this cake bakes evenly in a 9x13 pan and serves a crowd without fuss.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
  • For the frosting:
  • 8 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream if needed

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • electric mixer
  • whisk
  • spatula
  • cooling rack
  • offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each. Beat in vanilla.
  5. Reduce mixer speed to low. Add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 25-28 minutes, until a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.
  7. Cool cake in the pan on a rack for 10 minutes, then lift out using parchment to cool completely.
  8. For frosting: Beat cream cheese and butter with an electric mixer on medium speed until smooth, about 2 minutes.
  9. Gradually add powdered sugar, beating on low until combined. Add vanilla and beat on medium until fluffy, about 1 minute. If frosting is too thick, add heavy cream 1 tablespoon at a time.
  10. Spread frosting evenly over cooled cake. Slice and serve.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving for best flavor. For a nut-free cake, skip any garnishes. This recipe contains dairy, eggs, and gluten. For dairy-free options, consult a qualified professional.