An Albertsons sheet cake is a tender, rectangular celebration cake topped with a generous layer of frosting, often decorated for birthdays and other gatherings. This homemade version uses a simple vanilla buttermilk cake and smooth buttercream, with easy options for changing the flavor or decorating it for a special occasion.
Ingredients
- 2½ cups (300 g) cake flour, spooned into the measuring cup and leveled
- 1½ cups (300 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) baking soda
- ¾ teaspoon (4 g) fine salt
- ¾ cup (170 g) unsalted butter, softened
- 3 large eggs (about 150 g without shells), at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- For the frosting: 1 cup (227 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted if lumpy
- 3 tablespoons (45 ml) whole milk or cream, plus more as needed
- 1½ teaspoons (7.5 ml) vanilla extract
- ⅛ teaspoon fine salt
- Optional: gel food coloring and sprinkles, as desired
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan, line the bottom with parchment paper, and lightly grease the paper. Let the eggs, butter, and buttermilk come to room temperature; this helps the batter mix evenly.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy. Scrape down the bowl once during mixing.
- Beat in the eggs one at a time, mixing until each is incorporated. Mix in the vanilla. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture. Stop as soon as no dry streaks remain; overmixing can make the crumb firm.
- Scrape the batter into the prepared pan and spread it into an even layer, nudging it into the corners. Bake for 28–32 minutes, rotating the pan once if your oven browns unevenly. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Avoid relying on color alone.
- Set the pan on a wire rack and cool the cake completely, about 45 minutes. Do not frost it while warm: the buttercream can melt and slide. For easier decorating, leave the cooled cake in the pan or lift it out by the parchment onto a serving board.
- Make the frosting while the cake cools. Beat the softened butter on medium speed for about 2 minutes until creamy. Add the powdered sugar gradually on low speed, then add the milk, vanilla, and salt. Beat on medium-high for 1–2 minutes until fluffy. If it is too stiff to spread, add milk 1 teaspoon (5 ml) at a time; if too loose, beat in more powdered sugar a few tablespoons at a time.
- Spread the frosting over the cooled cake, edge to edge. Add food coloring or sprinkles if desired. For neat slices, chill the frosted cake for 15–20 minutes, then cut it into 20 portions with a clean knife.
Tips
- Measure flour carefully. Weighing gives the most reliable result. If using cups, spoon the flour into the cup and level it rather than scooping directly from the bag, which can pack in too much.
- Keep ingredients at room temperature. Cold eggs or buttermilk can make the butter mixture look curdled and can produce uneven baking. If needed, place eggs in warm—not hot—water for 5–10 minutes.
- Use a metal pan when possible. Glass and dark pans can bake differently. If substituting a glass pan, start checking at 25 minutes; the cake may need a little more or less time depending on the pan and oven.
- Plan decoration around the occasion. For a smooth bakery-style finish, apply a thin crumb coat, chill the cake for 15 minutes, and spread on the remaining frosting. This recipe makes enough frosting for a generous layer, but intricate piping may require extra.
Serving Suggestions
Serve the cake at cool room temperature so the crumb is soft and the buttercream is easy to cut. Pair it with coffee, tea, or a glass of milk, and add fresh berries or sliced fruit alongside if you want a bright contrast to the sweet frosting. For a party, cut small squares; for a plated dessert, serve a larger piece with berries and a spoonful of whipped cream.
Variations
Chocolate version: Replace ½ cup (60 g) of the cake flour with ½ cup (45 g) unsweetened cocoa powder, and increase the buttermilk by 2 tablespoons (30 ml). The result is a cocoa-forward cake; a chocolate buttercream also works well.
Almond-vanilla: Replace ½ teaspoon (2.5 ml) of the vanilla in the cake with almond extract. Almond extract is potent, so avoid adding more unless you want a pronounced flavor.
Colorful party cake: Tint the frosting with gel food coloring and scatter on sprinkles just before it sets. Liquid coloring can thin the frosting, so add it sparingly. You can also divide the frosting into small bowls to make several colors.
Buttermilk substitute: If you do not have buttermilk, stir 1 tablespoon (15 ml) lemon juice or white vinegar into 1 cup (240 ml) milk. Let it stand for 5–10 minutes before using. This substitute provides acidity, though the cake may be slightly less rich than one made with cultured buttermilk.
Storage and Reheating
Because the buttercream contains dairy, refrigerate the frosted cake within 2 hours of serving. Cover the pan tightly or transfer slices to an airtight container; it keeps for 3–4 days in the refrigerator. Let a slice stand at room temperature for 20–30 minutes before eating for a softer texture. Cake is not usually reheated, but a plain slice can be warmed briefly in the microwave if desired; avoid warming frosted slices, since the buttercream will melt.
To freeze, wrap individual unfrosted slices or frosted portions snugly and freeze for up to 2 months for best quality. Thaw in the refrigerator overnight, then bring to room temperature before serving. Do not leave the cake at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Is this an exact copy of an Albertsons cake?
This is a homemade bakery-style sheet cake, not a claimed reproduction of a particular store recipe. Store cakes and decorations can vary, while this version gives you a soft vanilla cake and classic buttercream to customize at home.
What size pan should I use?
A 9-by-13-inch (23-by-33-cm) pan produces a fairly tall cake with 20 portions. A larger rimmed half-sheet pan, about 13 by 18 inches (33 by 46 cm), makes a thinner cake and will bake faster, so begin checking around 18–20 minutes. The frosting coverage will also be thinner unless you make extra.
Can I make the cake ahead?
Yes. Bake it a day ahead, cool it completely, cover the pan, and refrigerate. Frost it the next day, or frost it in advance and keep it covered in the refrigerator. Allow time for the cake to lose its chill before serving.
Why did my cake turn out dense?
Common causes include too much flour, overmixing after adding it, or butter and eggs that were too cold. Measure accurately, mix only until the batter comes together, and check that the baking powder and baking soda are fresh.
Can I use a boxed cake mix?
Yes. Prepare a standard cake mix according to its package directions in a greased 9-by-13-inch (23-by-33-cm) pan, and use this buttercream recipe for the topping. Follow the box’s baking time and doneness cues, since mixes differ.
How do I get clean slices?
Chill the frosted cake briefly so the topping firms, then use a sharp knife. Wipe the blade clean between cuts, especially if the frosting is soft or decorated with sprinkles.
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