The White Cake Recipe That Works in a 9x13 Pan

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Layer cakes are gorgeous but not always realistic on a Tuesday night or at a crowded backyard party. That’s why I took my most popular white cake recipe and tested it specifically for a 9×13 pan. I tested the batter fit, the bake time, and the texture multiple times so you walk into this knowing exactly what to expect. One pan, zero fuss, and a white cake that actually tastes as good as it looks.

A slice of vanilla cake with white frosting and colorful sprinkles sits on a white plate, with a bite taken out and a fork nearby. More cake pieces and sprinkles are blurred in the background.

Why I’m Making a 9×13 inch Cake Series

I polled my Instagram followers and 70% of them said they prefer to make 9×13 inch cakes over layer cakes. So I’m doing something about it. I’m going through my best layer cake recipes one by one, testing each of them in a 9×13 pan, nailing down the bake time, and making sure the results are just as good. First up: my white cake, and spoiler, it passed with flying colors.

This recipe actually started with a reader question. Someone asked if my classic vanilla cake could be turned into a white cake and instead of guessing, I tested it. After some experimenting, swapping 5 egg whites for 4 whole eggs was the move. The result was a cake with a noticeably lighter crumb, a beautifully pale color, and a texture that’s soft and fluffy without being fragile. It became one of my most loved layer cake recipes, and now it works just as beautifully in a 9×13 pan.

Nine thick, square pieces of vanilla cake with white frosting, some topped with colorful sprinkles and piped frosting. A bite is missing from one piece. Plates with sprinkles are visible in the background.

When I converted this to a 9×13, my first concern was whether the batter volume would be right. It fit perfectly without any overflow or underfilling, and the bake time landed right around 32-39 minutes. I tested it multiple times to make sure that wasn’t a fluke. Whether you use a light pan or a dark pan, I’ve got you covered on timing because those two can behave very differently in the oven.

I’ve been baking and testing recipes for over a decade, and this is one of those recipes I’d confidently put in front of anyone. Whether it’s for a birthday, a potluck, or just a Tuesday that needs cake, this 9×13 white cake is reliable, classic, and genuinely delicious.

A slice of frosted vanilla sheet cake with colorful sprinkles is being lifted from the cake, which is decorated with piped white frosting and more sprinkles. A small dish of sprinkles sits nearby.

What Makes This a True White Cake (Not Just a Pale Yellow One)

A lot of recipes call themselves white cake but still use regular vanilla extract and whole eggs, and then you cut into the finished cake and the crumb is yellow. There is nothing wrong with yellow cake but if you are going for white, the details matter.

Egg whites instead of whole eggs is the big one. Yolks carry fat and pigment, and both of those affect the color and texture of your bake. When you remove them, the cake gets lighter in color and in crumb.

The second detail is clear vanilla extract. Regular vanilla extract is amber colored and it will tint your batter. Clear vanilla keeps everything looking true white from the inside out. Neither of these swaps is complicated, but they are both intentional, and that is what separates a white cake from a vanilla cake that happens to be light colored.

Top-down view of labeled cake ingredients in bowls and plates, including all-purpose flour, oil, sour cream, egg whites, salt, baking powder, baking soda, milk, butter, granulated sugar, and clear vanilla extract.

Key Ingredients and Their Purpose

These ingredients play a vital role in making this recipe a success. You can also jump to the full recipe in the recipe card below.

Egg whites: They are doing double duty here. No yolks means no yellow tint and a lighter, more delicate crumb. Five whites replace four whole eggs and the difference is noticeable in both color and texture.
Clear vanilla extract: keeps the batter and finished cake looking truly white. Regular vanilla will work flavor-wise but will add a yellow tint you probably don’t want.
Sour cream: ingredient that makes this cake stay moist for days. It adds a slight tang that balances the sweetness and gives the crumb a tenderness that milk alone can’t deliver.
Butter plus oil: intentional combination. Butter gives you flavor and structure, oil gives you lasting moisture. Together they produce a cake that is soft, rich, and holds up well after it’s been sitting out.

A square slice of frosted vanilla cake with piped white icing and colorful sprinkles is being lifted from a larger cake, with more sprinkles scattered nearby.

How to Make White Sheet Cake

Follow my simple steps here to make a wow-factor sheet cake, or jump to the recipe card below for the full recipe.

Prep oven and pan: Preheat the oven to 350ºF (180ºC). Spray a 9×13 inch pan with non-stick cooking spray. Set aside.

Combine dry ingredients: In a small mixing bowl combine the flour, baking powder, baking soda, and salt.

A person using a hand mixer to blend ingredients in a glass bowl on a granite kitchen counter. They are wearing a yellow BUTTER sweatshirt and standing in a kitchen with dark cabinets and stainless steel appliances.

A person pours oil into a large glass measuring cup filled with ingredients on a kitchen counter. They wear a yellow BUTTER sweatshirt and stand in front of a stove and microwave. A teal box with 2. is in the top left corner.

Begin combining wet ingredients: In a large mixing bowl combine the butter, sugar, and vegetable oil, beat using an electric mixer, 1-2 minutes until fluffy.

A person in a yellow Butter sweatshirt pours milk from a small cup into a glass measuring pitcher with melted butter on a kitchen counter. A stove and microwave are visible in the background. A green box labeled 3. is in the top left corner.

A person adds an ingredient from a small container into a glass measuring cup with a mixture inside, standing in a kitchen. A green square with the number 4 is in the upper left corner.

Mix in remaining wet ingredients: Add in the egg whites, sour cream, milk, and vanilla extract. Beat with the electric mixer.

A person wearing a yellow BUTTER sweatshirt stands in a kitchen, pouring vanilla extract from a bottle into a glass Pyrex measuring cup on a granite countertop. A green step 5 label appears in the corner.

A woman wearing a yellow Butter sweatshirt uses a handheld mixer to blend ingredients in a Pyrex measuring cup on a kitchen counter. A teal box with the number 6 is in the corner.

Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.

A person in a yellow Butter sweatshirt pours ingredients from a green bowl into a glass measuring cup on a kitchen counter, with a hand mixer and kitchen appliances visible in the background.

A woman pours a thick white batter from a glass measuring cup into a baking pan on a kitchen counter. She is wearing a yellow sweatshirt that says Sweet Cream BUTTER. A green box with the number 8 is in the top left corner.

Transfer: Pour the batter into the prepared pan and spread evenly with a spatula.

Bake: Bake for 32-39 minutes or until a toothpick inserted into the center comes out clean. Light pans take longer to bake than dark pans.

Cool: Allow the cake to cool completely before frosting.

A rectangular metal baking pan filled with smooth, light-colored cake batter sits on a light gray surface, ready to be baked.

A freshly baked golden brown square cake in a metal baking pan, viewed from above on a light gray surface.

For the Frosting:

Begin combining ingredients: In a mixing bowl, combine the butter, vanilla extract and salt, beat using an electric mixer until fluffy, 1-2 minutes.

Mix in powdered sugar: Gradually add 4 cups of powdered sugar mixing on low until combined.

Mix in heavy cream: Add in ¼ cup of heavy cream, beating on high until the frosting is whipped and fluffy.

Taste and adjust: Taste to determine if you want more powdered sugar.

Spread: Spread the frosting over the cake and decorate with sprinkles if desired.

A close-up of a rectangular cake with smooth white frosting and a decorative piped border of icing along the edge, displayed on a sheet of parchment paper.

A rectangular sheet cake with white frosting, decorated with a piped border and colorful rainbow sprinkles, sits on brown parchment paper beside a small dish of extra sprinkles, a cake server, plates, and forks.

Frosting Options

The vanilla buttercream in this recipe is a classic pairing and it works beautifully here, but this cake is also a great base for switching things up. Because the white cake flavor is neutral and clean, it plays well with just about any frosting you want to put on it. I have a funfetti frosting that makes this feel like a birthday party, a lemon cream cheese frosting that adds a bright tangy contrast, a strawberry cream cheese frosting that is absolutely gorgeous on top of a white cake, and a cool whip frosting if you want something lighter. If you want to go in a different direction entirely, my oreo frosting and chocolate frosting are both incredible options that turn this into something totally different but just as good.

If you want to pipe a border around the edges of the cake like you see in my photos, you will need more frosting than the base recipe makes. I included a larger frosting batch in the notes section of the recipe card specifically for that reason. It is not a small difference in volume so do not try to stretch the base recipe and wonder why you ran out halfway around the pan. Make the bigger batch if you want the border. It is worth it.

A rectangular white frosted sheet cake, cut into squares, with piped frosting and colorful sprinkles on the edges. One piece is pulled out in front with a bite taken from it. Plates with sprinkles are in the background.

How to Store, Freeze, and Make Ahead

At room temperature: Once frosted, cover the cake with plastic wrap or a lid and store it at room temperature for up to three days. It stays soft and moist because of the sour cream and oil in the batter.
In the refrigerator: You can store it covered in the fridge for up to five days. Pull it out about 30 minutes before serving so it comes back to room temperature and the crumb softens back up.
Make ahead: Bake the cake, let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature for up to 24 hours before frosting. This is a great option if you are making it for a party and want to split the work across two days.
Freezer: Wrap the unfrosted cake tightly in plastic wrap, then again in foil, and freeze for up to two months. Thaw overnight on the counter, then frost as usual.

A square piece of vanilla cake with white frosting and colorful sprinkles sits on a white plate. More slices of cake and a small bowl of sprinkles are in the background.

White Sheet Cake FAQ

Can I make this gluten free?

Yes! Use a 1:1 gluten-free flour blend, such as King Arthur’s Gluten Free Measure for Measure Flour. I’ve also made this recipe with gluten free flour with awesome results.

Can I use salted butter?

You can, but reduce the added salt in both the cake and the frosting by half. Salted butter varies in sodium content by brand, so the base recipe with unsalted butter and measured salt gives you the most consistent result.

What if I don’t have sour cream?

Full fat plain Greek yogurt is the best substitute. It has a similar fat content and tang. Avoid low fat versions because they will affect the moisture level of the finished cake.

Can I use regular vanilla extract instead of clear?

Yes, the cake will still taste great. The flavor difference is minimal. The only change is that your cake will have a slightly ivory or yellow tinted crumb instead of a true white one. If the color matters to you, clear vanilla is worth picking up.

Does pan color really affect bake time?

It does, and more than people expect. Dark pans absorb heat faster and bake the edges and bottom more quickly. Light or shiny pans reflect heat and bake more slowly and evenly. Start checking at 32 minutes regardless of your pan, but expect a dark pan to finish closer to 33 or 34 minutes and a light pan closer to 37 to 39 minutes.

Can I double this recipe for a larger crowd?

This recipe makes 20 servings in a 9×13 pan which is solid for most gatherings. If you need more, you can bake a second pan rather than trying to scale the recipe into a larger pan, which would require adjusting the bake time significantly.