This Milk Bar–inspired White Sheet Cake is a soft, tender vanilla cake topped with rich, creamy frosting and a sprinkle of nostalgic magic. It’s light and fluffy with a subtle buttery flavor and just the right amount of sweetness. Whether I’m baking it for a birthday, celebration, or just because, this cake brings a fun, bakery-style feel to my own kitchen.
Why You’ll Love This Recipe
I love this recipe because it captures the playful spirit and soft crumb that Milk Bar cakes are known for, but in an easy sheet cake format. It’s simple to make, easy to serve, and perfect for feeding a crowd. The cake stays moist for days and can be dressed up with sprinkles, cookie crumbs, or any topping I’m in the mood for.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar
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Unsalted butter, softened
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Vegetable oil
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Egg whites
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Whole milk
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Clear vanilla extract (for that classic bakery flavor)
For the frosting:
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Unsalted butter, softened
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Powdered sugar
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Clear vanilla extract
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Whole milk or heavy cream
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Pinch of salt
Optional toppings:
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Rainbow sprinkles
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Crumbled cookies or cake crumbs
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White chocolate chips
directions
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I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In another large bowl, I beat the butter, sugar, and oil until light and fluffy.
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I mix in the egg whites one at a time, then add the clear vanilla.
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I alternate adding the dry ingredients and milk, mixing until just combined—being careful not to overmix.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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I let the cake cool completely before frosting.
For the frosting:
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I beat the butter until smooth and fluffy.
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I gradually add powdered sugar, milk, and vanilla, beating until light and creamy.
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I spread the frosting evenly over the cooled cake and top with sprinkles or crumbled cookie crumbs.
Servings and timing
This recipe makes about 12–15 servings. It takes 15 minutes to prep, 30 minutes to bake, and another 15 to frost and decorate—so it’s ready in about an hour.
Variations
Sometimes I flavor the cake with almond extract or lemon zest for a twist. I’ve also used funfetti sprinkles in the batter for a birthday vibe. For the frosting, I swap in cream cheese or mascarpone for richness. And if I want a layered version, I slice the cake in half horizontally and add a layer of frosting or jam in between.
storage/reheating
I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. I let chilled slices come to room temp before serving for the best texture. This cake also freezes well, frosted or unfrosted—just wrap tightly.
FAQs
Can I use regular vanilla extract?
Yes, but clear vanilla gives it that signature white cake flavor and bright color that resembles bakery-style cakes.
Can I use whole eggs instead of egg whites?
Egg whites keep the cake extra light and white in color. I can use 3 whole eggs instead, but the cake will be slightly denser and more yellow.
What’s the best way to make the cake super moist?
I don’t overmix the batter, and I use a mix of butter and oil to keep the texture tender and soft.
Can I make cupcakes instead?
Absolutely. I divide the batter into cupcake liners and bake for 18–20 minutes, checking for doneness with a toothpick.
Can I double this recipe?
Yes. I double it for a half-sheet pan or two 9×13 pans when I need a larger batch.
Conclusion
This Milk Bar White Sheet Cake is a light, fluffy, and festive dessert that’s perfect for any occasion. It’s easy to make, a joy to eat, and endlessly customizable with fun toppings and flavors. Whether I’m celebrating or just treating myself, this cake always feels like a little party on a plate.
Print
Milk Bar White Sheet Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Milk Bar White Sheet Cake is a soft, tender vanilla cake topped with creamy frosting and sprinkles. Inspired by the bakery classic, it’s perfect for birthdays, celebrations, or any time you want a festive, nostalgic dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 4 large egg whites
- 1 cup whole milk
- 1 tbsp clear vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 2–3 tbsp whole milk or heavy cream (for frosting)
- 1 tsp clear vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Rainbow sprinkles, cookie crumbs, or white chocolate chips (optional toppings)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In a large bowl, beat butter, sugar, and oil until light and fluffy.
- Mix in egg whites one at a time, then add clear vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes until a toothpick comes out clean.
- Cool cake completely before frosting.
- For frosting, beat butter until fluffy. Gradually add powdered sugar, milk, vanilla, and salt until smooth and creamy.
- Spread frosting over cooled cake and top with sprinkles or other toppings.
Notes
- Add almond extract or lemon zest for flavor variations.
- Use funfetti sprinkles in the batter for a birthday cake style.
- Swap in cream cheese or mascarpone for a richer frosting.
- Slice cake in half and add filling for a layered version.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 35g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
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