Class of 2026 Vanilla Sheet (Printable)

Fluffy vanilla sheet cake topped with creamy buttercream and festive graduation decorations.

# What You'll Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon vanilla extract
09 - 1½ cups whole milk, room temperature

→ Vanilla Buttercream

10 - 1 cup unsalted butter, room temperature
11 - 4 cups powdered sugar, sifted
12 - 2 teaspoons vanilla extract
13 - ¼ cup whole milk, room temperature
14 - Pinch of salt

→ Decoration

15 - Graduation-themed sprinkles or edible decorations
16 - Gel food coloring, optional for school colors

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and line a 12x18-inch sheet baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the dry ingredients to the wet mixture and mix on low speed. Pour in half the milk and mix gently. Repeat with remaining dry ingredients and milk, mixing just until combined.
06 - Pour the batter into the prepared pan and spread evenly.
07 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool completely in the pan on a wire rack.
09 - Beat butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low speed. Add vanilla, milk, and salt. Beat on high for 2–3 minutes until fluffy. Add food coloring if desired.
10 - Spread buttercream evenly over the cooled cake. Decorate with graduation-themed sprinkles or edible decorations.
11 - Cut into desired portions and serve.

# Expert Advice:

01 -
  • It bakes in one pan, which means less cleanup and more time enjoying the party.
  • The vanilla flavor is bold enough to stand on its own but plays beautifully with whatever colors or decorations you choose.
  • Room temperature ingredients actually make a difference here—it creates that impossibly tender crumb that people will ask about.
02 -
  • The biggest mistake people make is adding cold eggs or milk—they break up the emulsion you've worked so hard to create, and you'll end up with a grainy, separated-looking batter that still might bake okay but won't be as tender.
  • Overmixing the final batter is real and happens fast—mix just until the streaks of flour disappear, then stop immediately, even if your brain tells you to keep going.
  • Cooling the cake completely before frosting is non-negotiable unless you enjoy the frosting melting and running down the sides in a sad puddle.
03 -
  • If you want extra flavor without complicating things, add ½ teaspoon of almond extract to the cake batter—it deepens the vanilla in a way that feels mysterious and unexpected.
  • For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend and follow everything else exactly—I've done this and the results are genuinely excellent.
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