Easy Halloween Vanilla Sheet Cake
Halloween Vanilla Sheet Cake- soft, moist, and buttery, with a tender vanilla crumb and a smooth vanilla buttercream frosting. Made in a 9×13-inch pan, this easy Halloween cake is decorated with cute Teddy Grahams dressed in little Halloween costumes. It's a simple, fun dessert that's perfect for Halloween parties, family gatherings, or celebrating spooky season without all the complicated decorations.
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The cake uses the reverse creaming method, which gives it a soft, tender crumb. A combination of butter, oil, and buttermilk keeps every bite moist and flavorful.
I love a cute Halloween dessert, but sometimes less is more. Instead of spooky decorations, I wanted something simple and adorable. The little Teddy Grahams dressed as ghosts, mummies, and pumpkins add just enough Halloween charm without taking away from the cake itself. Yes the Teddy Grahams are a lot of work to decorate but you don't have to decorate them like I did!
Looking for more Halloween Recipes? Halloween Oreo Reeses Brownies, Halloween Spider Donuts
Why You'll Love This Halloween Vanilla Sheet Cake
- Soft and Moist: Butter adds flavor, while oil and buttermilk help keep the cake moist and tender.
- Easy to Make: The reverse creaming method is simple and creates a soft, even crumb.
- Perfect for Parties: A 9×13-inch cake is easy to serve and makes enough for a crowd.
- Cute Halloween Decorations: Teddy Grahams make adorable Halloween toppers without needing complicated decorating skills. Decorate them with your kids or just have some fun with it.
- Make Ahead Friendly: Bake the cake a day ahead and decorate it before serving.
Ingredients and Substitutions
Vanilla Cake
- Cake Flour: Using cake flour gives the cake a soft, tender texture while providing enough structure to hold together. You can also make this cake using only all-purpose flour, but the cake will not be as tender.
- Granulated Sugar: Adds sweetness and helps keep the cake moist.
- Unsalted Butter: Gives the cake a rich, buttery flavor. Make sure the butter is softened to room temperature for the reverse creaming method.
- Neutral Oil: Keeps the cake moist, even after refrigeration. Vegetable or canola oil works well.
- Eggs and Egg Whites: Whole eggs provide richness and structure, while the additional egg white help give the cake a lighter texture.
- Buttermilk: Adds moisture and a slight tang while helping create a tender crumb. If you don't have buttermilk, you can use a homemade buttermilk substitute.
- Vanilla Extract: Gives the cake its classic vanilla flavor. Use a good-quality vanilla extract or vanilla bean paste.
- Baking Powder and Baking Soda: Help the cake rise and create a soft texture.
- Salt: Balances the sweetness and enhances the vanilla flavor.
Vanilla Buttercream Frosting
- Unsalted Butter: Creates a rich and creamy frosting. Use softened butter for the smoothest texture.
- Powdered Sugar: Sweetens and thickens the frosting.
- Heavy Cream: Helps create a smooth, spreadable consistency. Whole milk works as a substitute.
- Vanilla Extract: Adds vanilla flavor to the buttercream.
- Salt: Balances the sweetness.
Halloween Decorations
- Teddy Grahams: These little graham cracker bears are the perfect size for decorating the cake.
- Royal Icing, Candy Melts or White Chocolate: Use these to dress the Teddy Grahams in Halloween costumes, such as ghosts and mummies.
- Food Coloring: Use Halloween colors to create different costumes and small details.
- Sprinkles: Optional, but a few Halloween sprinkles can add a little extra color
How to Make Halloween Vanilla Sheet Cake
Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix on low speed until combined.
Add the softened butter and oil to the dry ingredients. Mix on low speed until the butter is evenly incorporated and the mixture looks like damp sand.
In a separate bowl, whisk together the eggs, egg whites, buttermilk and vanilla extract until combined.
Slowly pour the wet ingredients into the dry mixture in two to three additions, mixing on low speed. Scrape down the sides and bottom of the bowl between additions.
Mix just until the batter is smooth and combined. Avoid overmixing.
Pour the batter into the prepared pan and spread it evenly.
Bake at 350°F for approximately 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely before frosting.
Make the Vanilla Buttercream
Using a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract, salt, and heavy cream.
Increase the speed to medium and beat until the frosting is smooth and fluffy.
Decorate the Cake
Spread the vanilla buttercream evenly over the cooled cake using an offset spatula.
Decorate the Teddy Grahams with royal icing, melted candy melts or white chocolate to create little Halloween costumes. Allow the decorations to set completely. I used Royal icing and let them dry overnight.
Arrange the decorated Teddy Grahams over the cake, leaving some space between them for a simple, minimal Halloween design.
Tips for the Best Halloween Vanilla Sheet Cake
Use Room Temperature Ingredients: Room temperature butter, eggs, and buttermilk blend more evenly into the batter, creating a smoother cake texture.
Don't Overmix the Batter: Once the wet ingredients are added, mix just until everything is combined. Overmixing can make the cake dense.
Use Both Butter and Oil: Butter adds flavor, while oil helps keep the cake moist for several days.
Measure the Flour Correctly: For the most accurate results, use a kitchen scale. Too much flour can make the cake dry.
Don't Overbake: Check the cake a few minutes before the recommended baking time. The cake is ready when a toothpick comes out with a few moist crumbs.
Cool Completely Before Frosting: A warm cake will melt the buttercream, making it difficult to decorate.
Add Teddy Grahams Before Serving: The cookies can soften as they absorb moisture from the frosting. Add them closer to serving time to keep them crunchy.
Can I Use All-Purpose Flour?
Yes! If you don't have cake flour, you can make this recipe using only all-purpose flour.
For this recipe, use (300g) of all-purpose flour instead of the cake flour. But if you measure in cups use 2.5 cups.
All-purpose flour has a higher protein content, so the cake may have a slightly firmer crumb, but it will still be moist and delicious.
For a softer, more delicate texture, you can use 2 ⅔ cup (300 g) of cake flour instead.
How to Store Halloween Vanilla Cake
Room Temperature: Store the frosted cake in an airtight container for up to 2 days in a cool room.
Refrigerator: Refrigerate the cake in an airtight container for up to 5 days. Allow it to come to room temperature before serving for the softest texture.
Freezer: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and decorating.
For the best texture, add the decorated Teddy Grahams just before serving.
Easy Halloween Vanilla Sheet Cake
Ingredients
Vanilla Cake
- 2 ⅔ cups cake flour (300g)
- 11/2 cups granulated sugar (300g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 3 large eggs room temperature
- 1 large egg white room temperature
- 1⅓ cups buttermilk, room temperature
- ⅔ cup neutral oil
- 4 teaspoons vanilla extract
Vanilla Buttercream
- 1 lb unsalted butter softened
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 3 tablespoons heavy whipping cream
Decorating
- Teddy Grahams
- Sprinkles
- Food coloring
- Candy melts
Royal Icing
- 4 oz powdered sugar
- 2 teaspoons meringue powder
- 1 teaspoon light corn syrup
- ¼ teaspoon clear vanilla extract
- 2 tablespoon s water as needed
- Gel food coloring optional
Instructions
Vanilla Sheet Cake
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper.
- In a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and mix on low speed until the mixture resembles fine, damp crumbs.
- In a separate bowl, whisk together the eggs, egg whites, buttermilk, oil, and vanilla extract until combined.
- Gradually pour the wet ingredients into the dry ingredients, mixing on low speed. Scrape down the sides of the bowl as needed and mix until the batter is smooth and combined. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely before frosting.
Vanilla Buttercream Frosting
- In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for 3–5 minutes until light and creamy.
- Gradually add the powdered sugar, mixing on low speed until fully combined.
- Pour in the vanilla extract and heavy cream. Increase the speed to medium-high and beat for another 2–3 minutes until smooth and fluffy.
- Spread the vanilla buttercream evenly over the cooled sheet cake. Reserve some buttercream for piping decorations, if desired.
Small Batch Royal Icing
- In a mixing bowl, combine the powdered sugar, meringue powder, corn syrup, vanilla extract, and 1 tablespoon of water.
- Beat on low speed until combined, then increase to medium-high speed and mix for approximately 5 minutes until smooth and glossy.
- Add more water, a few drops at a time, until the icing reaches your desired piping consistency.
- Divide the royal icing into small bowls and mix in your desired gel food coloring.
- Transfer the royal icing to small piping bags and decorate the Teddy Grahams with Halloween costumes, such as ghosts, pumpkins, and skeletons. Allow the royal icing to dry completely before placing them on the cake.
Assemble and Decorate
- Spread an even layer of vanilla buttercream over the completely cooled vanilla sheet cake.
- Arrange the decorated Halloween Teddy Grahams across the cake, gently pressing them into the buttercream.
- Use the reserved buttercream to pipe small pumpkins or other Halloween designs to fill the empty spaces.
