Go Back
Independence Day American Sheet Cake Recipes
hassan shah

Independence Day American Sheet Cake Recipe

This classic, ultra-moist vanilla sheet cake is topped with a festive red, white, and blue buttercream. It’s the perfect hassle-free dessert for your 4th of July BBQ, serving a crowd with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Dessserts
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup vegetable oil
  • 1 cup buttermilk room temperature
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter for frosting, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • Red and blue gel food coloring
  • Sprinkles stars and stripes mix

Method
 

  1. Preheat your oven to 350°F and grease a 13x18-inch half-sheet pan.
  2. In a large bowl, cream together the butter, oil, and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the flour.
  6. Pour the batter into the prepared sheet pan and smooth the top with a spatula.
  7. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack.
  9. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream.
  10. Divide the frosting into three bowls; dye one red, one blue, and leave one white.
  11. Dollop the colored frostings randomly over the cooled cake and swirl with a knife or offset spatula.
  12. Top with festive sprinkles and slice into squares to serve.

Notes

For best results, ensure all dairy ingredients are at room temperature to create a smoother batter.
  • Do not overmix the batter; mix just until the flour disappears to keep the cake tender.
  • To make ahead, bake the cake a day in advance and store it unfrosted at room temperature, covered tightly with foil.
  • If you don't have buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk and let it sit for 5 minutes.

DID YOU MAKE THIS EASY RECIPE?

 
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):)