Martha Stewart Vanilla Sheet Cake With Lemon Cream-Cheese Frosting

Martha Stewart Vanilla Sheet Cake With Lemon Cream-Cheese Frosting is an easy potluck crowd pleaser that feeds 16 from one 9x13 pan. Buttermilk keeps the crumb tender while tangy lemon frosting and a sprinkle of citrus sugar bring summer blueberry flavor to every bite.

Serve it at birthday parties, summer barbecues, or any gathering that calls for a simple one-pan dessert. The key to a fluffy crumb is alternating flour and buttermilk on low speed, so the batter never gets tough.

Martha Stewart Vanilla Sheet Cake With Lemon Cream-Cheese Frosting

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

35

minutes

Cooking time

25

minutes

Calories

400

kcal

Golden and fluffy with a tender crumb, topped with a thick layer of tangy lemon frosting and a shower of sparkling citrus sugar.

Ingredients

• 9 tablespoons unsalted butter, room temperature, plus more for pan
  

• 2 1/4 cups all-purpose flour, plus more for pan
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 3/4 teaspoon coarse salt
  

• 1 cup plus 1 teaspoon sugar
  

• 3 large eggs, room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1 cup buttermilk, room temperature
  

• 1/4 teaspoon finely grated lemon zest
  

• Lemon Cream Cheese Frosting
  

• 1 pint blueberries, for serving (optional)
  

Directions

• Prep the pan and mix dry ingredients: Preheat oven to 350°F. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
• Cream butter and sugar: Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla.
• Add flour and buttermilk: Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
• Bake the cake: Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
• Frost and finish: Make frosting or bring to room temperature if made earlier. Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve with blueberries.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Wilton 9-inch angled spatula, Pyrex 9x13 glass baking dish, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cake without buttermilk?

Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then pour in enough milk to reach the 1-cup line. Let it sit for about 5 minutes until it curdles slightly, and use it the same way you would regular buttermilk. The acid reacts with the baking soda to give the cake its lift.

How far ahead can I bake this vanilla sheet cake?

Bake the cake up to 2 days ahead and store it at room temperature, or freeze it for up to 3 months. Cool it fully before wrapping in a double layer of plastic wrap, then add foil on top if freezing. Thaw the wrapped cake overnight in the fridge for the best texture.

How should I store the frosted cake?

Because the cream cheese frosting can spoil, do not leave the frosted cake out for more than 2 hours. Cover it tightly and refrigerate, where it stays good for up to 4 days. Let it sit at room temperature for 15 to 20 minutes before serving so the frosting softens.

What other fruit works as a topping besides blueberries?

Raspberries and blackberries both pair well with the tangy lemon frosting. Candied lemon slices or candied citrus peel add crunch and look beautiful on the finished cake. Add fresh fruit no more than 30 minutes before serving, because berry juices will soften the frosting.

Do I need a stand mixer to make this cake?

A handheld electric mixer works just as well for this recipe. Cream the butter and sugar on medium speed for a full 5 minutes to get the right lift. Use the lowest speed when folding in the flour and buttermilk to avoid developing too much gluten, which makes the cake tough.