A soft and fluffy Vanilla Sheet Cake made with fresh vanilla beans steeped in heavy cream to create the ultimate vanilla flavor. The heavy cream adds richness, while the infusion of fresh vanilla seeds elevates this cake to something truly special.
This vanilla sheet cake is topped with a thick, luscious layer of Vanilla Marshmallow Fluff frosting. The marshmallow topping is delightfully rich yet light, staying fresh and soft for days—making it a perfect treat for summer gatherings. And let’s not forget how delicious it is!
To finish, I sprinkle the marshmallow frosting with unsweetened shredded coconut, adding a subtle texture and flavor that perfectly complements both the cake and frosting. Of course, if coconut isn’t your thing, feel free to skip it! When cherries are in season, I love adding a few on top—the pop of color and flavor is both pretty and delicious.
If you have any leftovers, store the frosted slices under a cake dome at room temperature. They’ll keep for up to 48 hours and taste just as moist and flavorful the next day.
I hope you enjoy this vanilla cake as much as I do—it’s a true favorite around here!
Before you start
To read the full recipe, please subscribe!
