Vanilla Sheet Cake
A moist and tender vanilla sheet cake with subtle almond flavor, perfect for gatherings or everyday desserts, adaptable with optional egg yolks for richness.
Ingredients
Instructions
- Combine shortening, sugar, and unbeaten egg whites and set aside.
- Combine flour, salt, and baking soda and set aside.
- Alternately mix all ingredients until well blended.
- Add egg yolks if desired.
- Pour batter into a greased cookie sheet and bake at 350°F for 20 minutes.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. This recipe is quite versatile; consider adding a citrus zest for added flavor. For a nutty twist, try incorporating some crushed King Stubb'S Roasted Pecans.
Serving Suggestions
This vanilla sheet cake is delightful on its own but pairs beautifully with fresh berries and whipped cream. For a festive touch, consider frosting it with a simple buttercream or cream cheese frosting. It makes a great base for layered desserts, or you can serve it alongside Mimma'S Oatmeal Crispies Cookies for a varied dessert platter.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you want to keep it longer, you can freeze it by wrapping it tightly in plastic wrap and then aluminum foil. To reheat, place slices in a microwave for about 10-15 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Sheet Cake contains roughly 1595 calories, with 16g protein, 116g carbohydrates, and 108g fat. It is an excellent source of vitamin C (48% of the Daily Value), iron (32% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 721mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs if you prefer a richer flavor and texture. Simply replace the two egg whites with one whole egg. This may slightly change the cake's consistency, but it will still be delicious.
What can I do if I don't have baking soda?
If you don’t have baking soda, you can substitute it with baking powder. Use three times the amount; for this recipe, that would be 3 teaspoons of baking powder. Keep in mind that this might alter the flavor slightly, so adjust your salt accordingly.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum, or add it separately to help the cake rise properly. With these adjustments, you can enjoy a delicious gluten-free vanilla sheet cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).