This Milk Bar White Sheet Cake is a soft, fluffy vanilla cake topped with a luscious cream cheese frosting. It’s inspired by the famous bakery-style treat but made easier in a one-layer sheet form, perfect for any celebration or simple sweet craving. I love how it combines nostalgic flavors with a tender crumb and creamy topping. Milk Bar White Sheet Cake

Why You’ll Love This Recipe

I love this recipe because it’s straightforward and doesn’t require any complicated steps. The cake is incredibly moist thanks to buttermilk and egg whites, and the clear vanilla gives it that signature bakery-style flavor. I find it’s perfect for parties, casual gatherings, or whenever I want to bake something impressive but not too fussy. It also holds up well to decorations like sprinkles, making it a fun cake to personalize.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

cake flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
vegetable oil
egg whites
buttermilk
clear vanilla extract
whole milk
optional: rainbow sprinkles

For the Frosting:

unsalted butter, softened
cream cheese, softened
powdered sugar
clear vanilla extract
heavy cream or milk
pinch of salt

Directions

I start by preheating the oven to 350°F and greasing a 9×13-inch sheet pan, lining it with parchment paper.
In one bowl, I whisk the cake flour, baking powder, baking soda, and salt.
In another bowl, I beat together the butter, sugar, and oil until the mixture turns light and fluffy. Then I add the egg whites, one at a time, mixing after each.
I mix in the buttermilk, vanilla, and whole milk until everything is well combined.
I slowly add the dry ingredients to the wet ingredients and mix just until incorporated. If I want a funfetti look, I fold in the sprinkles now.
I pour the batter into the pan, smooth it out, and bake it for about 28 to 32 minutes until a toothpick comes out clean.
Once baked, I let the cake cool completely before frosting.

For the Frosting:

I beat the butter and cream cheese until smooth.
I gradually add powdered sugar, then mix in the vanilla, salt, and just enough cream or milk to reach a spreadable consistency.
I spread the frosting over the cooled cake and decorate it with more sprinkles if I want to.

Servings and timing

Servings: 16
Prep time: 20 minutes
Cook time: 30 minutes
Cooling and frosting time: 1 hour
Total time: 1 hour 50 minutes

Variations

I sometimes fold in colorful sprinkles to make a funfetti-style cake.
For a more elegant version, I bake the batter in two 8-inch round pans for a layered presentation.
If I want a citrusy version, I add lemon zest to the batter and a splash of lemon juice to the frosting.
For a twist, I swap the vanilla for almond extract which gives it a nutty, fragrant note.

Storage and Reheating

I keep the frosted cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days.
To freeze, I wrap the unfrosted cake tightly and freeze it for up to 2 months. I thaw it overnight in the fridge before frosting.
I always let refrigerated cake sit at room temperature for 20–30 minutes before serving to bring back the soft texture.

FAQs

How do I get that bright white cake color?

I use only egg whites and clear vanilla extract to keep the cake color as white as possible. Regular vanilla or whole eggs tend to tint the batter.

Can I use all-purpose flour instead of cake flour?

I prefer cake flour for a softer texture, but if I only have all-purpose, I substitute 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch per cup of cake flour.

Do I have to use buttermilk?

Buttermilk gives the cake a tender texture and a slight tang, but if I don’t have any, I make a substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of milk.

Can I make the cake in advance?

Yes, I bake the cake a day ahead and keep it wrapped tightly at room temperature. I usually frost it the day I serve it.

How do I stop the cake from sticking to the pan?

I always grease the pan well and line it with parchment paper. Letting the paper overhang makes it easy to lift the cake out when it’s cooled.

Conclusion

This Milk Bar White Sheet Cake is a celebration in every bite. I love making it for its simple prep, soft vanilla layers, and rich cream cheese frosting. Whether I’m adding sprinkles or keeping it plain, this cake always turns out beautifully. It’s a staple in my baking rotation for birthdays, gatherings, or anytime I want a slice of comfort.