Description
A soft, fluffy vanilla sheet cake inspired by Milk Bar, topped with luscious cream cheese frosting. Perfect for celebrations or a simple sweet treat with a nostalgic touch.
Ingredients
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/4 cup vegetable oil
- 5 egg whites
- 1 cup buttermilk
- 1 tbsp clear vanilla extract
- 1/4 cup whole milk
- Optional: 1/2 cup rainbow sprinkles
- Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp clear vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment paper.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another large bowl, beat butter, sugar, and oil until light and fluffy.
- Add egg whites one at a time, beating well after each addition.
- Mix in buttermilk, clear vanilla extract, and whole milk until combined.
- Gradually add dry ingredients to wet ingredients and mix until just incorporated. Fold in sprinkles if using.
- Pour batter into prepared pan, smooth the top, and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting: Beat butter and cream cheese until smooth and creamy.
- Gradually add powdered sugar, then mix in vanilla, salt, and enough cream or milk to reach desired consistency.
- Spread frosting over cooled cake and decorate with sprinkles if desired.
Notes
- Use clear vanilla and only egg whites to keep the cake bright white.
- Let the cake cool completely before frosting to prevent melting.
- Can be made a day ahead and stored tightly wrapped.
- Store frosted cake at room temperature for 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
