How do you keep a One-Bowl Vanilla Sheet Cake moist?

A One-Bowl Vanilla Sheet Cake stays moist thanks to a few simple techniques. Using oil instead of butter helps retain moisture in the crumb, while room-temperature eggs and milk create a smooth batter that resists drying out. Make sure not to overbake—take the cake out as soon as a toothpick inserted in the center shows a few crumbs. Once cooled, seal it tightly in plastic wrap or place it in an airtight container to keep it soft and fresh for days.

Can I make this one bowl vanilla cake into a layer cake?

Yes, you can! While the recipe is designed for a sheet pan, the batter adapts well to round cake pans. Divide the batter evenly into two 9-inch pans and bake for about 25–28 minutes. Once cooled, stack and frost as desired. This is a great way to transform a one bowl vanilla cake into a celebration-worthy dessert while keeping the easy one-bowl process.

Can I make a One-Bowl Vanilla Sheet Cake ahead of time?

Yes! You can easily bake a One-Bowl Vanilla Sheet Cake a day before serving and keep it at room temperature or chilled in the refrigerator. For longer storage, freezing works perfectly—just wrap the cooled cake tightly and store it for up to three months. Once thawed, it tastes just as delicious, especially if you add the frosting right before serving. This makes it a convenient, make-ahead dessert for both busy days and special celebrations.

One-Bowl Vanilla Sheet Cake – Ready in 35 Minutes with 8 Ingredients

Name: One-Bowl Vanilla Sheet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups (300g) all-purpose flour (see Notes for cake flour swap); 1 1/2 cups (300g) granulated sugar; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine sea salt; 3 large eggs, at room temperature; 1 cup (240ml) milk, at room temperature (whole or 2%); 3/4 cup (180ml) neutral oil (canola or vegetable); 2 tsp pure vanilla extract; Optional: 1/2 cup sprinkles or 1 tbsp lemon zest

Description

This One-Bowl Vanilla Sheet Cake is a soft, moist, crowd-pleasing dessert you can mix in a single bowl and bake in a 9×13 pan. With classic vanilla flavor and a tender crumb, it’s perfect for birthdays, potlucks, and easy weeknight baking. Top with vanilla buttercream, whipped cream, or a simple dusting of powdered sugar.

Ingredients

2 1/2 cups (300g) all-purpose flour (see Notes for cake flour swap)
1 1/2 cups (300g) granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
3 large eggs, at room temperature
1 cup (240ml) milk, at room temperature (whole or 2%)
3/4 cup (180ml) neutral oil (canola or vegetable)
2 tsp pure vanilla extract
Optional: 1/2 cup sprinkles or 1 tbsp lemon zest

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Instructions

Prep the Pan & Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment for easy release.
Whisk Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
Add Wet Ingredients: To the same bowl, add eggs, milk, oil, and vanilla. Whisk just until a smooth batter forms with no dry pockets. Do not overmix.
Optional Mix-Ins: Fold in sprinkles or zest, if using.
Bake: Pour batter into the prepared pan and smooth the top. Bake 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool & Finish: Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Frost as desired or dust with powdered sugar and slice.

Notes

Measure flour by spooning into the cup and leveling; packed flour leads to a dense crumb. For extra tenderness, substitute 1/2 cup of the all-purpose flour with cake flour. Use room-temperature ingredients for even mixing. Cupcake variation: divide batter into a lined 12-cup muffin tin and bake 18–20 minutes. Store covered at room temperature up to 3 days, or freeze slices up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American