Church Cake (Classic Old-Fashioned Vanilla Sheet Cake)
This simple, moist cake is a favorite for church gatherings, potlucks, and family celebrations because it’s easy to make and serves a crowd.
Ingredients
For the Cake
3 cups all-purpose flour
2 cups granulated sugar
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
For the Vanilla Buttercream Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
3–4 tablespoons milk
2 teaspoons vanilla extract
Pinch of salt
Sprinkles (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, eggs, buttermilk, and vanilla. Beat for 2–3 minutes until smooth and fluffy.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
Make the Frosting
Beat the butter until creamy.
Gradually add the powdered sugar.
Mix in the vanilla, salt, and enough milk to create a smooth, spreadable frosting.
Spread over the cooled cake and decorate with sprinkles if desired.
Tips
For a richer flavor, use full-fat buttermilk.
Add lemon or almond extract for a different twist.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Prep Time: 20 minutes
