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Lighter No-Fail Birthday Sheet Cake with Vanilla Buttercream

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A moist, fluffy, and tender sheet cake that’s lighter than traditional birthday cake but tastes just as indulgent. Made with Greek yogurt and a mix of whole wheat pastry and all-purpose flour, this no-fail recipe is perfect for celebrations without the heavy feeling.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (120g) whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream or whole milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan and line the bottom with parchment paper, leaving overhang on the long sides. Grease the parchment.
  2. In a medium bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half of the Greek yogurt and half of the milk, mixing again. Repeat with another third of flour, remaining yogurt and milk, then final third of flour. Mix until just combined; do not overmix.
  6. Fold batter with a rubber spatula to ensure even incorporation. Pour into prepared pan and spread evenly.
  7. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan on a wire rack for 10 minutes, then lift out using parchment handles and cool completely.
  8. For buttercream: Beat softened butter on medium-high until smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar on low speed. Add heavy cream, vanilla extract, and salt. Beat on medium-high for 3-4 minutes until light and fluffy.
  9. Once cake is completely cool, spread buttercream evenly over the top. Decorate as desired.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter. For clean slices, chill the frosted cake for 20 minutes before cutting. The cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Unfrosted cake can be frozen for up to 3 months.

Nutrition

Keywords: birthday cake, sheet cake, lighter cake, vanilla buttercream, Greek yogurt cake, no-fail cake, healthy birthday cake

Find it online: https://coracooks.com/lighter-no-fail-birthday-sheet-cake-with-vanilla-buttercream/