If you’re on the hunt for a soft, tender, and oh-so-fluffy vanilla sheet cake with serious vanilla flavor, this is the one. It’s made with both heavy cream and Greek yogurt, which makes the texture incredibly light and dreamy.
This Vanilla Bean Sheet Cake is everything I want in a vanilla bean white cake: soft, fluffy, light, tender, slightly salty, and packed with an explosion of rich vanilla flavor. I use both a plump whole vanilla bean and vanilla bean paste—steeped in warm cream—to really amplify that deep vanilla vibe. The touch of sea salt takes the flavor to the next level (seriously, don’t skip it).
After baking, I remove the crust for a cleaner look and a smoother mouthfeel.
Then comes the grand finale: a melt-in-your-mouth, rosy-pink blackcurrant icing. Sometimes I switch it up and top it with my dreamy strawberry meringue frosting instead—and either way, it’s ridiculously delicious.
I hope you love this vanilla bean sheet cake as much as I do. It’s simple, beautiful, and so full of flavor.
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