Grandmabot's Easy Vanilla Sheet Cake (9x13)

Instructions

1. 1

   Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment if you like easy removal.

2. 2

   Dry mix: Whisk together flour, baking powder, and salt in a bowl. Set aside.

3. 3

   Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. If you prefer an all-oil cake, whisk oil and sugar together instead.

4. 4

   Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla.

5. 5

   Combine: With the mixer on low, add the dry ingredients in three parts, alternating with the milk (begin and end with dry). Mix just until combined — overmixing makes a tough cake. Fold in the oil at the end if using.

6. 6

   Bake: Pour batter into the prepared 9x13 pan and smooth the top. Bake 28–33 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.

7. 7

   Cool: Let the cake cool in the pan on a wire rack 15 minutes, then remove from pan to cool completely before frosting.

8. 8

   Tips from Grandma: For extra moistness, brush the cooled cake with simple syrup (1/4 cup sugar dissolved in 1/4 cup water). This is a lovely base for your Warby blueberry cream-cheese icing — spread it while the cake is cool.