Perfect Bourbon Vanilla Sheet Cake Recipe Easy Creamy Buttercream Frosting

Let me tell you, the scent of rich bourbon mingling with sweet vanilla wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Perfect Bourbon Vanilla Sheet Cake with Creamy Buttercream Frosting, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bake the most comforting cakes that brought the whole family together. This recipe feels like a nod to those warm memories, but with a grown-up twist thanks to the bourbon’s subtle kick.

Honestly, I wish I’d discovered this cake years ago because it’s dangerously easy and delivers pure, nostalgic comfort every single time. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether you’re looking to brighten up your Pinterest cookie board or need a sweet treat for your next potluck, this bourbon vanilla sheet cake is a showstopper. I’ve tested this recipe more times than I can count—in the name of research, of course—and it has become a staple for family gatherings, gifting, and those moments when you just need a warm hug in cake form.

Why You’ll Love This Recipe

This Perfect Bourbon Vanilla Sheet Cake with Creamy Buttercream Frosting isn’t your everyday dessert. Here’s why it stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for birthday parties, holiday mornings, or casual get-togethers.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, it disappears fast.
• Unbelievably Delicious: The moist cake paired with the creamy, smooth buttercream frosting hits the perfect texture and flavor balance.

What makes this recipe different? It’s all in the bourbon infusion and the vanilla bean essence swirling through the batter—giving it that extra depth without overpowering the sweet, tender crumb. Plus, the buttercream frosting is whipped to velvety perfection, with just the right hint of bourbon to tie it all together. This isn’t just another vanilla sheet cake; it’s your go-to comfort cake that makes you close your eyes after the first bite. Whether impressing guests without stress or turning a simple meal into something memorable, this recipe delivers every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed.

• For the Cake Batter:
  • 2 ½ cups (312g) all-purpose flour (I recommend King Arthur for best texture)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened (use dairy-free butter if needed)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 tbsp bourbon (choose a smooth, mid-range brand for best flavor)
  • 1 cup (240ml) whole milk, room temperature (or almond milk for a dairy-free option)
• For the Creamy Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp heavy cream (or coconut cream for dairy-free)
  • 1 tbsp pure vanilla extract
  • 1 tbsp bourbon
  • Pinch of salt

If you want to make this gluten-free, swapping the flour for a 1-to-1 gluten-free blend works well. For a richer vanilla flavor, try using fresh vanilla bean seeds instead of extract. And if bourbon isn’t your thing, a splash of rum or brandy can add a lovely twist.

Equipment Needed

• 9×13-inch (23×33 cm) sheet cake pan (lightly greased and lined with parchment paper for easy removal)
• Electric mixer or stand mixer (I’ve used both and honestly, a hand mixer does the job too)
• Mixing bowls (medium and large sizes)
• Measuring cups and spoons (for precise baking)
• Rubber spatula (for scraping the bowl clean)
• Cooling rack (to cool the cake evenly and avoid sogginess)

If you don’t have a stand mixer, no worries—just beat the batter a little longer by hand. Parchment paper is a game-changer here; it makes lifting the cake out a breeze and keeps the edges clean. For budget-friendly options, a simple metal sheet pan works just fine, but non-stick pans make cleanup easier.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch sheet pan and line with parchment paper, letting the paper hang over the sides for easy cake removal.
2. In a medium bowl, whisk together 2 ½ cups flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside. This dry mix sets the structure for the cake crumb.
3. In your mixer bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed for about 3-4 minutes. You want this mixture light and fluffy—this step is key for a tender cake.
4. Add 4 large eggs, one at a time, beating well after each addition. This keeps the batter smooth and stable.
5. Mix in 1 tablespoon vanilla extract and 1 tablespoon bourbon. The aroma will start to fill your kitchen—such a comforting scent!
6. Alternately add the dry ingredients and 1 cup milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined—don’t overmix or the cake could be dense.
7. Pour the batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on your counter to release any air bubbles.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Keep an eye around 30 minutes because ovens vary—don’t let it overbake or dry out.
9. Remove from oven and cool in the pan for 15 minutes. Then, use the parchment overhang to lift the cake onto a wire rack to cool completely before frosting.
10. While the cake cools, prepare the buttercream frosting: Beat 1 cup softened butter on medium speed until creamy (about 2 minutes).
11. Add powdered sugar gradually (about 4 cups), alternating with heavy cream (2 tbsp), vanilla extract (1 tbsp), and bourbon (1 tbsp). Beat on high for 3-4 minutes until light, fluffy, and spreadable. Add a pinch of salt to balance sweetness.
12. Once the cake is fully cooled, spread the creamy buttercream evenly over the top using an offset spatula. For a rustic look, swirl the frosting gently—no need to be perfect!
13. Slice, serve, and enjoy the luscious layers of bourbon vanilla goodness. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Pro tip: If your buttercream feels too soft, pop it in the fridge for 10 minutes before spreading. If it’s too stiff, beat in a splash more cream. This little adjustment makes all the difference.

Cooking Tips & Techniques

Here’s what I’ve learned after making this bourbon vanilla sheet cake more times than I can count:

• Room temperature ingredients matter: Eggs and butter at room temp blend better and trap air, making the cake lighter.
• Don’t overmix the batter: Once you add the flour, stir just until combined. Overmixing tightens gluten and results in a tougher cake.
• Use fresh baking powder and baking soda: Old leavening agents can make your cake flat and dense.
• Watch your oven temperature: Ovens vary—an oven thermometer is a game-changer for consistent baking.
• Cool completely before frosting: Frosting a warm cake makes it melt and slide off. Patience here pays off.
• Whip your buttercream well: Beat it long enough to get that fluffy, creamy texture, but not so long it separates.
• Multitasking tip: While the cake bakes, prep your frosting ingredients so you can move straight into frosting once cooled.

Variations & Adaptations

This recipe is super flexible and welcomes creative spins:

• Gluten-Free: Swap all-purpose flour for a 1-to-1 gluten-free blend. I’ve tried Bob’s Red Mill with great success.
• Dairy-Free: Use dairy-free butter and coconut milk or almond milk in place of dairy milk. For frosting, coconut cream works beautifully.
• Flavor Twists: Add orange zest to the batter for a citrusy note or swap bourbon for spiced rum for a warmer flavor profile.
• Chocolate Bourbon: Mix ½ cup unsweetened cocoa powder into the dry ingredients for a chocolate version with the same buttery bourbon punch.
• Personal Favorite Variation: I once added toasted pecans on top of the frosting for a crunchy contrast that was dangerously addictive.

Serving & Storage Suggestions

This bourbon vanilla sheet cake is best served at room temperature, allowing the flavors and creamy frosting to shine. For a pretty presentation, try garnishing with a light dusting of powdered sugar or a few fresh berries on the side.

It pairs wonderfully with a cup of black coffee, chai tea, or even a glass of cold milk to balance the sweetness. For a grown-up touch, serve alongside a bourbon old-fashioned or vanilla bean latte.

Store leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigeration is fine for up to 5 days—just bring it back to room temp before serving to restore the frosting’s softness.

To reheat, warm individual slices in the microwave for 10-15 seconds (watch closely!) to revive that freshly baked feel. Flavors actually deepen if left overnight, so it’s one of those cakes that tastes better the next day.

Nutritional Information & Benefits

Here’s a rough estimate per serving (assuming 12 servings):

Calories	~380
Fat	18g
Carbohydrates	50g
Protein	4g
Sugar	35g

While this cake is a treat, it includes quality ingredients like real butter and eggs, providing some protein and fat that help balance energy release. The bourbon adds flavor without extra sugar, and vanilla bean offers antioxidants. For those mindful of allergens, this recipe contains dairy, eggs, gluten, and alcohol—substitutions mentioned earlier can help adjust.

From a wellness perspective, enjoying a slice of this cake now and then feels like a little celebration—and honestly, that’s part of a balanced life, don’t you think?

Conclusion

The Perfect Bourbon Vanilla Sheet Cake with Creamy Buttercream Frosting is one of those recipes that’s easy to make but hard to forget. It’s moist, flavorful, and topped with a frosting that’s silky smooth and just boozy enough to keep things interesting. You can tweak it to your liking, whether that means making it dairy-free, gluten-free, or throwing in a personal twist like nuts or zest.

Personally, I love this cake because it’s a bridge between nostalgic family memories and grown-up tastes. It’s the kind of dessert that brings people together, sparks smiles, and reminds you why baking is so special. Give it a try—you’ll want to bookmark this one and keep it in your regular rotation.

Feel free to leave a comment sharing your version, tips, or questions. And hey, if you loved this recipe, don’t be shy—share it with your friends and make someone’s day a little sweeter!

FAQs

Can I make this bourbon vanilla cake without alcohol?

Absolutely! You can substitute the bourbon with an equal amount of vanilla extract or apple juice to keep the moisture and flavor without the alcohol.

How do I store leftover cake with buttercream frosting?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temp before serving for best texture.

Can I freeze this sheet cake?

Yes! Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and bring to room temp before serving.

What’s the best way to get a smooth buttercream frosting?

Use softened butter and sift powdered sugar before mixing. Beat the frosting on medium-high speed until it’s light, fluffy, and smooth—usually about 3-4 minutes.

Can I use a different type of alcohol instead of bourbon?

Yes, spiced rum, brandy, or even whiskey can work nicely. Just use the same amount and adjust to taste.

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