Soft & Fluffy Vanilla Sheet Cake
A simple pareve vanilla sheet cake with a soft, fluffy crumb and clean vanilla flavor. This is the kind of dependable everyday cake a first-time baker can mix, bake, slice, and serve without complicated steps or frosting.
Ingredients
Equipment
Method
- Bring the eggs and soy milk toward room temperature. Set them out for about 20-30 minutes. They do not need to become warm; they just should not be refrigerator-cold.
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
- Prepare the pan. Lightly grease a 9 x 13 x 2-inch / 23 x 33 x 5-cm pan. Line the bottom with parchment if desired.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt for about 30 seconds so the leavening is evenly distributed.
- Beat the eggs and sugar. In a large bowl, beat the eggs and sugar for about 2-3 minutes, until the mixture looks lighter in color, slightly thicker, and a little foamy.
- Add the oil. With the mixer on low, slowly pour in the 2/3 cup / 160 mL oil. Mix until smooth.
- Add the vanilla. Add the 2 tsp / 10 mL vanilla and mix briefly.
- Alternate flour and soy milk. Add about one-third of the flour mixture and mix briefly. Add half the soy milk. Repeat, then finish with the final third of flour.
- Do not overmix. Once the flour goes in, stop as soon as the last dry streak disappears. Extra beating can make a simple vanilla cake heavier.
- Check the batter. It should be smooth, pale, fairly thick but pourable, and should fall slowly from the spatula rather than run like water.
- Fill the pan. Pour the batter into the prepared pan and spread gently into the corners.
- Release large air bubbles. Tap the pan gently on the counter once or twice.
- Bake. Bake at 350°F / 175°C for about 30-35 minutes. Begin checking around 28 minutes.
- Check for doneness. The top should be light golden, the center completely set, the surface should spring back lightly, and a toothpick should come out clean or with a few soft crumbs.
- Optional thermometer check. About 200-205°F / 93-96°C in the center is a useful secondary check. Use it together with the visual cues.
- Cool completely. Let the cake cool in the pan on a wire rack for about 1 hour before cutting or adding confectioners’ sugar.
- Finish simply. Serve plain or dust lightly with confectioners’ sugar just before serving.
Notes
Make Ahead, Storage & Freezing
- Make ahead: Excellent made 1 day ahead. Cool completely and cover tightly.
- Room temperature: Store airtight for up to 3 days.
- Refrigerator: Up to 5 days, though refrigeration can gradually dry the cake.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw while wrapped at room temperature.
- Birthday version: Add your favorite frosting and sprinkles.
- Chocolate-chip version: Fold in about 1 cup mini chocolate chips before baking.
- Powdered-sugar version: Dust lightly just before serving.
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