Southern Cream Cake Sheet Cake is a tender vanilla buttermilk sheet cake with a thick layer of cream cheese frosting on top. It’s simple, soft, and the kind of cake I like when I want something classic instead of fussy.
The cake has that light, old-school crumb you get from buttermilk and a little sour cream, and the frosting is smooth and creamy with just enough tang. I also like that it slices neatly once it’s chilled, so it’s easy to serve on a busy day.
This one is especially good for potlucks and church dinners, weekend lunches, or anytime you need a 9×13 dessert that travels well. I’ll sometimes finish it with toasted pecans or sprinkles, depending on who I’m making it for.
Why You’ll Love This Recipe
Sheet cake simple: One pan, easy slicing, and no layering. It’s the kind of cake I make when I want straightforward and reliable.
Soft vanilla cake: The buttermilk and sour cream make the crumb tender and keep it from tasting dry the next day.
Cream cheese frosting: Thick, smooth, and tangy in the best way. It’s a great match for a plain vanilla cake.
Feeds a group: A 9×13 pan goes a long way, so it’s handy for gatherings and dessert tables.
Easy to finish: Leave it plain, or add toasted pecans or sprinkles on top for a little extra texture or color.
Ingredients You’ll Need
Cake
- All-purpose flour: I use regular AP flour here. Spoon and level if you tend to pack flour into the cup.
- Granulated sugar: Keeps the cake sweet and classic, like a traditional Southern sheet cake.
- Baking powder: This is the main lift for the cake, so make sure yours is fresh.
- Baking soda: Works with the buttermilk for a lighter texture. Don’t skip it.
- Kosher salt: Balances the sweetness and keeps the vanilla flavor from tasting flat.
- Unsalted butter: I like butter for the flavor and the soft crumb. Let it soften fully so it creams smoothly.
- Eggs: Room temperature eggs mix in better and help the batter look smooth instead of curdled.
- Buttermilk: Real buttermilk is worth it here. It gives that slight tang and helps keep the cake tender.
- Sour cream: Makes the cake richer and a little denser in a good way. Full-fat Greek yogurt works too if that’s what you have.
- Vanilla extract: Use a good one since vanilla is doing most of the work flavor-wise.
- Almond extract (optional): Just a small amount adds a classic bakery-style hint. I use it when I want the flavor a little more “special.”
Cream Cheese Frosting
- Cream cheese: Full-fat is best for a thick frosting. Let it soften so you don’t end up with little lumps.
- Unsalted butter: Helps the frosting hold its shape and keeps it from tasting too sharp.
- Powdered sugar: Sifting makes it smoother and easier to beat in without clumps.
- Vanilla extract: Keeps the frosting tasting like more than just sugar and cream cheese.
- Milk or heavy cream: Use just enough to get it spreadable. Heavy cream makes it a little richer, but milk works fine.
- Salt: A tiny pinch makes the frosting taste more balanced.
Optional
- Toasted chopped pecans: Great if you like a little crunch on top. Toasting makes them taste nuttier and less bland.
- Sprinkles: Easy, cute, and especially nice if this is for birthdays or kids.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease and line a 9×13-inch sheet cake pan so the cake lifts out easily.
- Mix the dry ingredients: Whisk the flour, sugar, baking powder, baking soda, and salt together until it looks evenly mixed.
- Beat the butter: Beat the softened butter until creamy and smooth.
- Add the eggs: Beat in the eggs one at a time, mixing until the batter looks glossy and well blended.
- Add the extracts: Mix in the vanilla extract and almond extract, if you’re using it.
- Add the dry ingredients: Add the dry ingredients in two additions, alternating with the buttermilk and sour cream. Mix just until the batter is smooth and you don’t see dry flour.
- Spread the batter: Scrape the batter into the prepared pan and spread it into an even layer.
- Bake: Bake for about 22 to 28 minutes, until a toothpick comes out clean and the center springs back when lightly pressed.
- Cool: Let the cake cool completely before frosting so the frosting doesn’t melt.
- Beat the frosting: Beat the cream cheese and butter until fully smooth, then gradually beat in the powdered sugar. Add the vanilla, salt, and milk (or cream), and beat until fluffy and spreadable.
- Frost and chill: Spread the frosting evenly over the cooled cake. Chill for about 20 minutes for cleaner slices, then cut and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room temperature dairy and eggs. The batter mixes up smoother and bakes more evenly when everything isn’t cold. It also helps the frosting whip up without lumps.
Don’t overmix once the flour goes in. Mix just until the batter looks smooth and you don’t see streaks of dry flour. Overmixing can make the cake a little tougher.
Watch the bake time closely at the end. Sheet cakes can go from done to dry pretty fast. Pull it when the center springs back and the toothpick test looks clean.
Beat the cream cheese and butter until completely smooth first. If there are any lumps at the start, they don’t really go away later. I usually give it an extra minute just to be sure.
Add milk a teaspoon at a time. The frosting can loosen quickly, especially if your butter is very soft. A small splash is usually plenty to get it spreadable.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Fresh berries: Strawberries, blueberries, or raspberries are nice on the side if you want something a little lighter on the plate. I especially like strawberries with the cream cheese frosting.
- Toasted pecans: Sprinkle them over the frosted cake right before serving. It adds crunch and makes the slices look a little dressed up without extra work.
- Coffee: A mug of hot coffee is my usual pairing with this cake. It’s a good afternoon dessert that doesn’t feel heavy.
- Summer drinks: Sweet tea or lemonade fits the Southern feel and goes well with a vanilla cake. Serve it cold if the cake has been chilled.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the cake covered at room temperature for up to 2 days. I keep it in the pan with a tight cover, or move slices to an airtight container if fridge space is tight.
If you want it to last longer, refrigerate it for up to 5 days. Let slices sit at room temperature for a bit before serving so the cake and frosting soften up.
You can also make this recipe ahead and frost it the next day. I usually bake the cake, cool it completely, cover it, and frost it when I’m ready to serve.
If you want to freeze it, freeze individual portions so you can grab a slice at a time. Thaw in the fridge overnight, then let it sit out for a little before eating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I replace the sour cream with Greek yogurt?
Yes. Full-fat Greek yogurt works well in the same amount and gives a very similar texture and tang.
Do I have to use almond extract?
No, it’s optional. I like it for a subtle bakery-style flavor, but the cake is still great with just vanilla.
How do I know when the sheet cake is done?
The center should spring back lightly when you press it, and a toothpick in the middle should come out clean. Start checking a little early since different pans and ovens can change the timing.
Why is my cream cheese frosting runny?
Usually it’s from adding too much milk/cream or from very soft butter and cream cheese. Chill the frosting for a bit to firm it up, or beat in a little more powdered sugar if it needs more structure.
Can I frost the cake while it’s still warm?
I wouldn’t. The frosting will melt and slide around, and it can soak into the top. Let the cake cool completely first.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Southern Cream Cake Sheet Cake
INGREDIENTS
Cake
- 2.5 cups all purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- 1 cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup sour cream room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract optional.
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tsp vanilla extract
- 2 tbsp milk or heavy cream plus more as needed
- pinch of salt.
Optional
- toasted chopped pecans for topping
- sprinkles for topping.
INSTRUCTIONS
Prep
- heat oven to 350 degrees F
- grease and line a 9x13 inch sheet cake pan
- whisk flour sugar baking powder baking soda and salt until uniform.
Bake Cake
- beat butter until creamy
- beat in eggs one at a time until glossy
- mix in vanilla and almond extract
- add dry ingredients in two additions alternating with buttermilk and sour cream and mix just until smooth
- spread batter evenly in pan
- bake until a toothpick comes out clean and center springs back about 22 to 28 minutes
- cool completely before frosting.
Frosting And Finish
- beat cream cheese and butter until fully smooth
- beat in powdered sugar gradually then add vanilla salt and milk and beat until fluffy spreadable consistency
- frost cooled cake evenly
- chill 20 minutes for cleaner slices then cut and serve.
