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A nostalgic, buttery sheet cake with a soft crumb and light vanilla glaze — simple, comforting, and timeless.

The Famous ’80s & ’90s Mom Cake

A nostalgic, buttery sheet cake with a soft crumb and light vanilla glaze — simple, comforting, and timeless.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup sour cream or plain yogurt
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup shredded coconut optional
  • Glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp milk
  • ½ tsp vanilla extract

Equipment

  • 9×13-inch baking pan
  • mixing bowls
  • - Hand mixer
  • whisk
  • spatula

Method
 

  1. Preheat oven to 350°F and grease a 9×13 pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, then sour cream and vanilla.
  4. Whisk dry ingredients and fold into batter.
  5. Stir in coconut if using.
  6. Bake 35–40 minutes until golden.
  7. Mix glaze and drizzle over warm cake.

Notes

Glaze while cake is warm for best absorption
Cake improves in flavor after resting overnight
Coconut is optional but traditional
Freezes well for up to 2 months
Do not overmix after adding flour