This Easy Vanilla Sheet Cake with Warm Chocolate Glaze is the perfect dessert for any special occasion or casual weeknight treat. With its soft, fluffy texture and classic vanilla flavor, this cake is made to impress without the hassle.
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What makes it even better? The cake batter comes together in just one saucepan! No need for a mixer or any extra bowls, which makes this vanilla cake recipe a simple and low-effort dessert.
This moist cake is topped with a warm chocolate glaze that’s poured over the cake while it’s still warm, making every bite sweet and delicious!
It’s perfect for family gatherings, potlucks, or anytime you need a birthday sheet cake that everyone will enjoy. This easy, crowd-pleasing dessert is one you’ll find yourself making over and over again.
For the full recipe card, scroll down to the bottom of the post. Let’s bake!
The Players for Vanilla Sheet Cake with Warm Chocolate Glaze
Ingredients:
- Butter – You’ll need butter for both the cake batter and the chocolate glaze. I like using salted butter for extra flavor, but unsalted works just as well if that’s what you have on hand.
- Water – Helps bring the batter together and keeps the cake moist.
- Sugar – Regular granulated sugar is all you’ll need for this simple vanilla sheet cake recipe.
- Buttermilk – Adds a slight tang and keeps the cake soft and tender.
- Eggs – You’ll need 2 room temperature eggs for this good vanilla cake.
- Flour – No need for cake flour! All purpose flour is all you’ll need.
- Baking Soda- Helps the vanilla cake rise and give it that tender crumb.
- Salt – Just a pinch to bring all of the flavors together.
- Vanilla Extract – Using 100% pure vanilla extract will give it great flavor.
- Almond Extract – Adding a splash of almond extract complements the vanilla cake by adding a sweet, nutty flavor.
- Cocoa Powder – Make sure to sift the cocoa powder for any small lumps to create a smooth glaze. If you’re looking for a chocolate sheet cake, check out my Chocolate Buttermilk Sheet Cake recipe.
- Powdered Sugar – Also known as confectioners’ sugar, it helps thicken the glaze and gives it that silky finish.
- Milk – You can use regular milk or heavy cream depending on how rich you want the glaze to be.
Tools:
- 13×9-inch cake pan – You’ll need a baking pan to make this yummy white cake. I prefer using glass pans for baking, but feel free to use metal pans if you’d like.
- Whisk – A whisk is perfect for mixing the cake batter and the chocolate glaze. It helps keep the batter smooth and lump-free without needing an electric mixer.
- Sifter – A sifter is helpful for sifting the cocoa powder and powdered sugar. It helps prevent clumps and makes sure your cake and glaze come out perfectly smooth.
How to Make Vanilla Sheet Cake with Chocolate Frosting
Preheat the oven to 375°F and spray a 13″x9″ baking dish with nonstick spray. Set aside.
Make the Vanilla Sheet Cake
In a large saucepan over low heat, add the butter and water. Allow the butter to melt, then remove from the heat and let it cool for a few minutes.
Whisk in the sugar and buttermilk directly into the saucepan. Add the eggs and whisk well to combine.
Add the dry ingredients of flour, baking soda, and salt to the saucepan and mix until well combined. Pour in the vanilla extract and almond extract into the cake batter and stir well.
Transfer batter to the prepared pan and place into the oven. Bake time is around 25 to 28 minutes, depending on your how your oven heats. Use the toothpick test by checking the center of the vanilla cake at 25 minutes. The toothpick should come out clean or with just a few crumbs.
If you find your cake is browning too much before it’s done baking, tent the sheet cake pan with aluminum foil.
Place the cake on a wire rack to cool slightly.
Make the Warm Chocolate Glaze
While the cake is baking, prepare the chocolate glaze. In a small saucepan, melt the butter and whisk in the sifted cocoa powder until smooth.
Remove from heat and gradually stir in the powdered sugar and whole milk (or heavy cream), alternating between the two, until the glaze is smooth. Stir in the vanilla extract.
Pour the chocolate icing over the warm cake and spread it evenly with a spatula.
Allow the frosted cake to cool completely before slicing and serving.
Storage Instructions for Vanilla Sheet Cake
Once the vanilla sheet cake has completely cooled, cover it tightly with plastic wrap or transfer individual slices to an airtight container.
Store on your counter at room temperature for up to 3 days to keep the cake fresh and moist.
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If you end up making this Vanilla Sheet Cake with Warm Chocolate Glaze, leave me a comment. I’d love to chat with you!
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Easy Vanilla Sheet Cake with Warm Chocolate Glaze
Ingredients
Vanilla Cake Batter
- 3/4 cups butter 1 1/2 sticks or 12 tablespoons
- 1 cup water
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 1/2 cup buttermilk
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 tsp almond extract
Warm Chocolate Glaze
- 6 tbsp butter
- 1/4 cup cocoa powder, sifted
- 3 cups powdered sugar, sifted
- 6 tbsp milk
- 1 tsp vanilla extract
Instructions
Make the Vanilla Cake
- Preheat the oven to 375 degrees Fahrenheit and spray a 13"x9" baking dish with nonstick spray and set aside.
- In a large saucepan over low heat, add the butter and water. Allow the butter to melt, remove from heat, and allow it to cool for a few minutes.
- To the saucepan, whisk in the sugar and buttermilk. Add the eggs and whisk well.
- Add the dry ingredients of flour, baking soda, and salt and mix well. Pour in the vanilla extract and almond extract and stir well.
- Pour the batter into the prepared baking dish and bake for 25-28 minutes. Check the vanilla cake at 25 minutes by inserting a toothpick into the center. The toothpick should come out clean.*
- Place the cake on a wire rack.
Make the Chocolate Glaze
- While the cake is baking, make the chocolate glaze. In a small saucepan, melt the butter and add the sifted cocoa powder.
- Remove from the heat and gradually stir in the powdered sugar and milk, alternating between the two, until the glaze is smooth and well combined. Add in the vanilla extract and stir well.
- Pour the chocolate glaze over the warm cake and smooth the icing out with a spatula.
- Allow the cake to cool completely before slicing and serving.
Notes
2 Corinthians 3:18 - "And we, who with unveiled faces all reflect the Lord’s glory, are being transformed into his likeness with ever-increasing glory, which comes from the Lord, who is the Spirit."
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