This Best White Sheet Cake is soft, fluffy, and perfectly sweet with a light vanilla-almond flavor and a rich whipped buttercream on top.Baked in a 9×13-inch pan, this classic sheet cake is perfect for birthdays, holidays, or anytime you need an easy dessert that feeds a crowd.If you love simple, crowd-pleasing desserts, this white sheet cake is one you’ll come back to again and again.

And, be sure to also try my White Snack Cake for another easy, homemade favorite.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Cake flour: I used cake flour for a soft, fine crumb.It has less protein than all-purpose flour, which helps keep the cake light and tender.

If you don’t have cake flour, you can make a quick substitute or use all-purpose flour, though the texture will be slightly denser.Butter: Use room-temperature butter (I prefer unsalted butter) for proper creaming.You can use salted, but you may want to reduce the salt in the recipe.

Granulated sugar: Sweetens the cake and helps create a light, fluffy texture when beaten with the butter.Vanilla & almond extracts: These add classic bakery-style flavor.Vanilla gives the cake its base flavor, while almond adds a subtle depth that makes this cake taste extra special.

You can reduce or skip the almond extract if preferred.Egg whites: This recipe uses only egg white

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