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
