Vanilla Sheet Cake


Dry Ingredients:

  • 4 cups flour
  • 2 cups sugar
  • 1 ½ tbsp baking soda
  • 1 tsp baking powder

Wet Ingredients:

Frosting:

  • 2 sticks vegan butter (1 cup), softened
  • 10 cups icing sugar
  • 1 tbsp vanilla extract

 

Instructions:

Cake:

  1. Preheat oven to 350°F. Line a 11″ x 15″ rectangular cake pan with parchment paper at the bottom. Set aside.
  2. In a large mixing bowl, combine the dry ingredients. Whisk to evenly distribute and set aside.
  3. Combine the wet ingredients a medium mixing bowl. Mix well.
  4. Add the wet ingredients to the dry ingredients and mix. Do not over-mix, it can cause the cake to become dry.
  5. Pour the batter in the cake mold, and spread evenly with an offset spatula.
  6. Bake for 50-53 minutes. (50 minutes usually does the trick.)
  7. Let it cool completely before placing in the fridge.

Frosting:

  1. In a very large bowl, using a hand mixer (or in a stand mixer) whip the softened butter, icing sugar, and vanilla extract, but add the powdered sugar in increments. Whip until smooth. Set aside in the fridge.

To assemble the cake:

  1. Once the cake has completely cooled and has been refrigerated for at least 30-60 mins, the cake is ready to be iced and decorated.
  2. Using an ice cream scooper or a cookie dough scooper, scoop out the icing over the cake. Carefully spread with a large offset spatula to cover the cake entirely.
  3. *If you find the icing to be too thick, just whip it with 1 tbsp of soy milk. It will loosen up.*
  4. Top with fruit or decorations of your choice if desired.
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