Print

Ina Garten Birthday Sheet Cake

Ina Garten Birthday Sheet Cake

Ina Garten’s birthday sheet cake is a classic vanilla cake baked in a sheet pan and topped with creamy buttercream frosting. It has a light and fluffy texture, making it the ideal canvas for colorful sprinkles, fruit toppings, or a drizzle of chocolate. This cake is easy to serve and perfect for feeding a crowd.

Ingredients

Scale

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk
  • ½ cup sour cream

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons heavy cream or milk
  • Pinch of salt
  • Sprinkles or decorations (optional)

Instructions

  • Preheat the oven – Set to 350°F (175°C) and grease a 9×13-inch sheet pan.
  • Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • Cream butter and sugar – In a large mixing bowl, beat the butter and sugar until light and fluffy.
  • Add eggs and vanilla – Mix in the eggs one at a time, then add the vanilla extract.
  • Combine wet and dry ingredients – Alternate adding the dry ingredients with buttermilk and sour cream, mixing just until combined.
  • Bake the cake – Pour the batter into the prepared sheet pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

For the Buttercream Frosting:

  • Beat butter until creamy – In a large bowl, whip the butter until smooth.
  • Add powdered sugar – Gradually mix in the powdered sugar, beating until light and fluffy.
  • Incorporate vanilla and cream – Add vanilla extract, heavy cream, and a pinch of salt, mixing until smooth.
  • Frost the cake – Spread the frosting evenly over the cooled cake and decorate with sprinkles.