This high-altitude vanilla sheet cake recipe is moist, delicious, and doesn’t collapse in the oven!
High-Altitude Vanilla Sheet Cake
Please note that this recipe for vanilla sheet cake is for high-altitude baking. I have provided notes in this blog post about baking this recipe at sea level. This recipe for high-altitude vanilla sheet cake is for all my high-altitude bakers out there. Cake is not easy to bake at higher altitudes, and this is for a multitude of reasons of which I won’t get into now, but it definitely takes some patience and trial and error. Measurements look a little bit differently and bake time differs just slightly. This recipe is one of my favorites. It’s a classic vanilla cake topped with chocolate frosting. You can’t really go wrong with that combo!
What will I need to make this recipe?
1 1/4 cups (150g) all-purpose flour
7/8 cups (175g) granulated white sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
3 large eggs + 1 egg white
3/4 cups vegetable oil
1 tbsp vanilla extract
3/4 cups milk
1 batch chocolate frosting (see below for ingredient list)
What do I need to alter to maker this recipe at sea level?
The only differences in ingredients are listed below. Everything else will remain the same.
1 (200g) cup sugar
1/2 tsp baking soda
1 tsp baking powder
2 large eggs
Bake at 350 degrees F instead of 375 degrees F, and cook for 28-30 minutes instead of 26-28 minutes.
High-Altitude Vanilla Sheet Cake
Do I need to measure my ingredients?
Absolutely! Do yourself a favor, and buy yourself a scale if you don’t own one already. When it comes to baking, especially when you’re baking cakes, the weight is most important — at least when it comes to the dry ingredients, like flour and sugar. This is where it matters the most.
How long will this cake keep for?
This cake, frosted, will keep covered for about 5 days. You can also make it ahead of time, let it cool, tightly wrap it in plastic wrap and refrigerate it for a day or two before frosting. You can also freeze it. Let it cool completely, wrap it really tightly in freezer plastic wrap, and place it in the freezer for 2-3 months. Let it thaw completely at room temperature before frosting.
Are you looking for more great cake recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite cake recipes!
Vanilla Sheet Cake
- 1 1/4 cups (150g) all-purpose flour
- 7/8 cups (175g) granulated white sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3 large eggs + 1 egg white
- 3/4 cups vegetable oil
- 1 tbsp vanilla extract
- 3/4 cups milk
- 4 oz (113g) dark chocolate not chocolate chips
- 1/2 cup (113g) unsalted butter softened to room temperature
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1 1/2 cups (180g) confectioner's sugar
- Preheat your oven to 375 degrees F and line an 8×8 baking pan with parchment paper. Set aside.
- In a large bowl, whisk the flour, sugar, baking soda, baking powder, and salt until combined. Add the eggs, egg white, oil, vanilla extract, and milk. Whisk the ingredients together until no dry ingredients remain, and everything is thoroughly combined. Pour the cake batter into the prepared pan.
- Bake the cake for 24-26 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
- To prepare the chocolate frosting, melt the chocolate in a glass bowl over a simmering bowl of water. Set aside to cool slightly.
- In the bowl of your stand mixer with paddle attachment fixed, add the butter. Beat on medium speed until creamy, about 2 minutes. Add the milk and vanilla extract. Mix until combined. Gradually add the confectioner's sugar, with the mixer set on low speed. Once the confectioner's sugar has been incorporated, mix on medium-high until smooth. With the mixer once again set on low, add the melted chocolate. Mix until just combined.
- Frost the cake with the chocolate frosting. Garnish with sprinkles!
- NOTES: This recipe is a high-altitude cake recipe. Please see notes in blog post about cooking this cake at sea level.
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