If you love bakery-style cakes that stay soft for days, this vanilla cream sheet cake will become your new favorite dessert. It’s light, fluffy, buttery, and topped with a silky cream frosting that melts gently into the warm cake, creating an incredibly moist texture. Every bite feels rich yet delicate, sweet but not heavy.
This type of cake is perfect for family gatherings, tea time, birthdays, or even late-night cravings. It’s simple to prepare, uses basic ingredients, and bakes beautifully in one pan — no complicated layers required.
The magic happens when the warm frosting is poured directly over the hot cake, allowing it to soak slightly into the surface, forming a smooth creamy topping that looks exactly like the one in your photo.
Let’s make it step by step.
## Ingredients for the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (softened)
- 1 cup whole milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or plain yogurt
## Ingredients for the Cream Frosting
- 1 cup heavy cream
- ½ cup butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional:
- Coconut flakes
- Lemon zest
- Chopped nuts
- White chocolate chips
## Prepare the Baking Pan
Preheat your oven to 180°C (350°F).
Grease a rectangular baking dish (9×13 inches or similar). Line it with parchment paper or lightly dust with flour to prevent sticking. A sheet pan works best because it allows the frosting to spread evenly.
## Mix the Dry Ingredients
In a large bowl, combine:
- Flour
- Baking powder
- Baking soda
- Salt
Whisk everything together. This step helps distribute the leavening agents evenly, giving your cake a perfect rise.
Set aside.
## Cream the Butter and Sugar
In another large bowl, beat the softened butter and sugar together using a mixer for about 3–4 minutes.
The mixture should turn pale, fluffy, and creamy. This process traps air into the batter and makes your cake lighter and softer.
Don’t rush this step — it’s the secret to a bakery-style texture.
## Add Eggs and Flavor
Add eggs one at a time, mixing well after each addition.
Then add:
- Vanilla extract
- Sour cream (or yogurt)
Mix until smooth and creamy.
At this stage, your batter should smell sweet and rich.
## Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet mixture.
Alternate with milk:
- Add flour mixture
- Add milk
- Repeat
Mix gently. Do not overmix. Overmixing makes the cake dense instead of soft.
Stop when just combined.
## Bake the Cake
Pour the batter into your prepared pan.
Spread evenly using a spatula.
Bake for 30–40 minutes, or until:
- Top is golden
- Edges slightly pull away
- Toothpick comes out clean
Your kitchen will smell amazing at this point.
Let the cake rest for 5–10 minutes only — keep it warm because the frosting goes on while hot.
## Make the Cream Frosting
While the cake bakes, prepare the frosting.
In a saucepan over medium heat, melt:
- Butter
- Heavy cream
Stir gently until smooth and warm.
Remove from heat.
Add:
- Powdered sugar
- Vanilla
- Salt
Whisk until silky and pourable.
The texture should be thick but still flowing, like cream sauce.
## Pour the Frosting Over the Warm Cake
Here comes the best part.
While the cake is still warm, slowly pour the frosting across the top.
Spread gently with a spatula.
The heat allows the frosting to melt slightly into the cake, creating that smooth, luscious layer just like in your image.
Let it sit for 15–20 minutes to set.
## Optional Toppings
Now you can customize:
- Sprinkle coconut for tropical flavor
- Add crushed nuts for crunch
- Dust cocoa powder
- Add berries
- Drizzle caramel
Or keep it plain for a clean, elegant look.
## Texture and Taste
This cake is:
- Super moist
- Soft like sponge
- Light but rich
- Creamy on top
- Perfectly sweet
The frosting slightly soaks in, making every bite melt in your mouth.
It tastes even better the next day.
## Storage Tips
- Room temperature: 2 days covered
- Fridge: up to 5 days
- Freezer: 2 months
Warm slices in the microwave for 10 seconds to make them fresh again.
## Pro Baking Tips
Always use room temperature ingredients.
Don’t overmix batter.
Pour frosting while cake is warm.
Use real butter for best flavor.
Let cake cool slightly before cutting clean slices.
## Serving Ideas
Serve with:
- Tea
- Coffee
- Milk
- Ice cream
- Fresh fruits
Perfect for brunch, birthdays, Ramadan desserts, or family nights.
## Final Thoughts
This vanilla cream sheet cake is one of those classic recipes that never fails. It’s simple, comforting, and always impressive. The creamy frosting poured over the warm cake makes it look homemade yet professional — exactly like a bakery dessert.