INTRODUCTION
This vanilla sheet cake is soft, simple, and sweet. It copies the popular Costco cake but you make it at home. The cake gives big slices and a light, creamy taste. It works for birthdays, family dinners, and any time you want a plain, tasty cake. If you like a sweet drink with your dessert, try a rose vanilla latte recipe to pair with this cake.
The recipe makes a large cake in two 9×13 pans. It uses a light mousse layer and a smooth buttercream on top. This cake holds well and travels well. You can keep the cake plain or add sprinkles. The steps are clear and easy to follow.
WHY YOU WILL LOVE THIS RECIPE
You will love this cake because it is kind and forgiving. The flavors are plain but rich. The crumb is moist and soft. The mousse layer adds a light cream middle that feels special. The buttercream is classic and easy to pipe. The cake tastes like a bakery cake but you make it in your own kitchen.
This cake is also great for big groups. Two 9×13 pans mean large slices. It stays fresh for days when stored right. You can make parts ahead, like the mousse, and finish the cake later. The mix of textures makes it more than a basic cake: soft cake, creamy mousse, and smooth buttercream.
HOW TO MAKE Vanilla Sheet Cake Recipe (Costco Copycat!)
Start with cold ingredients set to room temperature when needed. Measure each ingredient first. Mix the dry items, then add the wet ones. Use a mixer or strong whisk. Bake both pans at the same time. Let them cool a little before moving them.
When the cake is cool, add the mousse between layers. The mousse keeps the cake light. Then cover the cake in buttercream. Trim the tops so the cake sits flat. Use a spatula to spread the frosting. If you want pretty edges, use a piping bag to add borders. For a little fun, add sprinkles or chocolate bits.
For a drink to go with the cake, try a creamy coffee cocktail or a soft espresso drink for after dinner. A good match can lift the whole meal. You might like a vanilla espresso martini when you serve this cake for an adult gathering.
EQUIPMENT NEEDED
- Two 9×13 inch cake pans
- Parchment paper
- Electric mixer or stand mixer (or a strong hand whisk)
- Large mixing bowls
- Rubber spatula
- Wire racks for cooling
- Piping bag and tips (optional)
- Serrated knife for leveling cake
- Measuring cups and spoons
These tools make the cake easy to bake and to finish. If you do not have a mixer, you can mix by hand. It will take more time, but it works. A good spatula helps you fold the mousse without losing air.
Ingredients You’ll Need :
- 5 1/2 cups cake flour
- 4 cups granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups unsalted butter, softened
- 8 large egg whites
- 2 large whole eggs
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream, cold
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup whole milk
- 3.4 ounce package instant vanilla pudding mix
- 2 cups unsalted butter, softened
- 8 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 6 to 7 tablespoons whole milk, adjust as needed for consistency
Read the list twice before you start. Softened butter and room-temp eggs help the batter form. Cold heavy cream is needed to whip into firm peaks for the mousse.
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 350 degrees F. Grease and line two 9×13 inch cake pans with parchment paper.
- In a large bowl, whisk together the cake flour, sugar, baking powder, and salt. Mix in the softened butter until coarse crumbs form.
- Add egg whites and whole eggs one at a time, mixing fully after each addition. Slowly add milk and vanilla, mixing until smooth.
- Divide batter into pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool for 10 minutes in pans before transferring to wire racks.
For the Mousse:
5. Beat heavy cream until stiff peaks form and set aside. In another bowl, beat cream cheese and powdered sugar until smooth. Gradually add milk and pudding mix; beat until thickened. Fold in whipped cream and refrigerate until needed.
For the Buttercream:
6. Beat softened butter until smooth, then gradually mix in powdered sugar and vanilla extract. Adjust consistency with milk, if necessary. Beat on high for 1-2 minutes.
To Assemble:
7. Trim any domed tops off cakes to create even layers. Spread mousse on top of one cake layer, then place the second layer on top. Frost the cake with buttercream.
8. Decorate using a piping bag and toppings like sprinkles or chocolate, if desired.
9. Slice portions and enjoy!
HOW TO SERVE Vanilla Sheet Cake Recipe (Costco Copycat!)
Serve slices on a simple plate. A thin slice is enough because the cake is rich. Use a long knife warmed in hot water for clean cuts. For parties, place the cake on a large board and use a cake server to cut even pieces.
You can serve with fresh berries for a bright contrast. A dollop of whipped cream on the side is nice too. If you added sprinkles, keep the slices simple so the sprinkles show. For an adult crowd, offer a coffee or espresso drink to finish the meal.
STORAGE & FREEZING : Vanilla Sheet Cake Recipe (Costco Copycat!)
To store the cake for short term, cover it loosely with plastic wrap or place it in a cake carrier. Keep it in the fridge for up to 5 days. Before serving, let the cake sit at room temperature for 20 to 30 minutes so it softens.
To freeze the cake, cut into portions and wrap each piece in plastic wrap. Then wrap in foil and place in a freezer bag. Freeze for up to 3 months. Thaw slices in the fridge overnight and bring to room temperature before serving. Whole cakes freeze best without the top decorations. If you frost before freezing, use a thin layer and wrap well.
SERVING SUGGESTIONS
Serve this cake with simple sides. Fresh fruit, like strawberries or sliced peaches, adds color and a fresh taste. A scoop of vanilla ice cream is a classic match. For a warm touch, add a small cup of hot coffee or espresso.
If you want a fun drink pairing, try a coffee that echoes the cake’s vanilla notes. A light latte or a sweet coffee cocktail works well. For a cozy read-and-cake moment, you might enjoy a cup of flavored coffee while you slice a piece and relax. You may like reading with a cozy coffee manga recipe beside your plate.
VARIATIONS
- Lemon twist: Add 2 tablespoons of lemon juice and a teaspoon of lemon zest to the batter for a bright twist.
- Chocolate layer: Mix 1/2 cup cocoa powder into half of the batter to make a marble cake.
- Berry mousse: Fold 1 cup pureed berries into the mousse before chilling.
- Nut topping: Add toasted almonds or hazelnuts on top for a crunch.
These simple swaps let you change the cake to match the occasion. Keep the same bake time but check with a toothpick.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: You can, but cake flour makes a softer cake. If you use all-purpose flour, remove 2 tablespoons per cup of flour or add 2 teaspoons of cornstarch per cup to mimic cake flour.
Q: Can I use whole eggs only instead of egg whites and whole eggs?
A: You can, but the texture may change. The original mix uses both to keep the cake light while staying rich. Using only whole eggs gives a denser cake.
Q: How long will the mousse hold between the layers?
A: The mousse is stable in the fridge for several days. Keep the cake chilled if the mousse layer is soft. It will hold shape for up to 5 days in the fridge.
Q: Can I make this cake in a single larger pan?
A: Yes, but baking time will change. A single deep pan will need more time. Check by testing the center with a toothpick. Plan for extra bake time and watch the edges.
Q: Is the buttercream too sweet?
A: You can ease the sweetness by adding a pinch more salt or reducing powdered sugar slightly. Taste as you go and adjust.
MAKE-AHEAD TIPS FOR Vanilla Sheet Cake Recipe (Costco Copycat!)
You can make parts of this cake ahead. Bake the cakes one day before and wrap them tightly. Make the mousse and keep it in the fridge for up to two days. Make the buttercream a day ahead too. When you are ready to assemble, bring the cake layers to room temperature, add the mousse, and frost.
If you must plan far ahead, prepare the cake layers and freeze them unfilled. Thaw in the fridge and finish when you need them. The mousse can be whipped fresh if you have time, but prepared mousse saves work.
This recipe helps you make a large, soft vanilla sheet cake with a light mousse layer and classic buttercream. It serves many people and stores well. Follow the steps with care, and you will have a cake that looks and tastes like a bakery treat.
Vanilla Sheet Cake
Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease and line two 9x13 inch cake pans with parchment paper.
- In a large bowl, whisk together the cake flour, sugar, baking powder, and salt. Mix in the softened butter until coarse crumbs form.
- Add egg whites and whole eggs one at a time, mixing fully after each addition. Slowly add milk and vanilla, mixing until smooth.
- Divide batter into pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool for 10 minutes in pans before transferring to wire racks.
- Beat heavy cream until stiff peaks form and set aside.
- In another bowl, beat cream cheese and powdered sugar until smooth. Gradually add milk and pudding mix; beat until thickened.
- Fold in whipped cream and refrigerate until needed.
- Beat softened butter until smooth, then gradually mix in powdered sugar and vanilla extract. Adjust consistency with milk, if necessary.
- Beat on high for 1-2 minutes.
- Trim any domed tops off cakes to create even layers.
- Spread mousse on top of one cake layer, then place the second layer on top.
- Frost the cake with buttercream.
- Decorate using a piping bag and toppings like sprinkles or chocolate, if desired.
- Serve slices on a simple plate, keeping slices small as the cake is rich.
- Pair with fresh berries or a dollop of whipped cream.
- Consider pairing with coffee or espresso drinks for adult gatherings.