Name: Milk Bar White Sheet Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 5 egg whites; 1 tablespoon vanilla extract; 1 cup whole milk; 1/2 cup sour cream; Sprinkles, optional (for topping); 1 cup unsalted butter, softened; 3 cups powdered sugar; 2–3 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; Pinch of salt

There’s something about a classic white cake that’s both simple and elegant, right? But imagine that with a twist extra fluffy, moist, and oh-so-delicious. That’s exactly what you get with this Milk Bar White Sheet Cake. It’s the kind of cake that makes any occasion feel like a celebration, whether it’s a birthday, a cozy family dinner, or just because you deserve a treat. Trust me, once you try it, you’ll find yourself making it over and over again.

Why You’ll Love Milk Bar White Sheet Cake

This cake is everything you love about white cake, but taken to a whole new level. It’s soft, tender, and just the right amount of sweet. Here’s why it’s going to be your new go-to cake:

Versatile: You can dress it up for any occasion. Add some colorful sprinkles for a birthday bash or keep it simple for a quiet afternoon tea.

Budget-Friendly: No need to splurge on fancy ingredients. You likely already have most of the essentials in your pantry.

Quick and Easy: From mixing to baking, it’s a breeze. If you’re looking for a no-fuss, yet impressive dessert, this is it.

Customizable: Feel free to tweak the frosting or add layers of fruit, chocolate chips, or anything else that strikes your fancy. The cake itself is a perfect blank canvas.

Crowd-Pleasing: Whether you’re serving kids or adults, this cake is sure to satisfy. It’s light, moist, and subtly sweet with just enough frosting to keep everyone coming back for more.

Ingredients in Milk Bar White Sheet Cake

Here’s the magic of this cake it’s made with basic ingredients that come together beautifully to create a moist, fluffy, and flavorful treat.

Flour: The base of the cake. It gives the cake structure while keeping it light.

Baking Powder: The key to making this cake rise and stay fluffy. It ensures that perfect soft texture everyone loves.

Salt: Just a pinch brings out the sweetness and balances the flavors.

Unsalted Butter: Adds richness and moisture to the cake, making it tender and melt-in-your-mouth delicious.

Sugar: For sweetness and that classic cake flavor.

Eggs: They help bind everything together and contribute to the cake’s tender crumb.

Buttermilk: Adds moisture and a tangy flavor that balances out the sweetness. It also helps the cake stay incredibly soft.

Vanilla Extract: For that warm, comforting flavor that makes the cake taste like home.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly, giving it that perfect golden-brown color.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agents and ensures your cake rises perfectly.

Cream Butter and Sugar: In a large bowl, beat together the unsalted butter and sugar until light and fluffy. This takes about 3 minutes, and it’s a crucial step to get that soft texture.

Add Eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This step helps the cake rise beautifully.

Mix Wet Ingredients: Add the buttermilk and vanilla extract, mixing until combined. You should have a smooth batter at this point.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake light and airy.

Bake to Perfection: Pour the batter into a greased 9×13-inch baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This ensures the cake won’t fall apart when you frost it.

Frost and Serve: Once the cake is completely cool, frost it with your favorite frosting cream cheese frosting or classic buttercream works beautifully. Slice, serve, and enjoy!

Nutrition Facts:

Servings: 12
Calories per serving: 350

Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

How to Serve Milk Bar White Sheet Cake

This cake pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

Serve with fresh berries or a scoop of vanilla ice cream for an extra indulgent treat.
Pair with a cup of tea or coffee for the perfect afternoon snack.
Add a drizzle of caramel sauce for an extra touch of sweetness.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Make sure to not overmix the batter. Stir just until the dry ingredients are incorporated to avoid a dense cake.
If you’re looking for an extra creamy frosting, beat the butter and sugar together for a few more minutes to make it extra fluffy.
If you don’t have buttermilk, you can substitute it with a mix of milk and a tablespoon of vinegar or lemon juice.

FAQ’s

Can I make this cake ahead of time? Yes! You can bake the cake a day ahead and frost it the day you plan to serve it.
Can I freeze this cake? Absolutely! Freeze the cake before frosting for up to 3 months. Thaw overnight in the fridge before frosting.
Can I use regular milk instead of buttermilk? Yes, but buttermilk gives the cake a slightly tangy flavor and extra moisture. If you don’t have buttermilk, you can substitute with milk and vinegar.
What frosting is best for this cake? A classic buttercream or cream cheese frosting works beautifully with this cake, but feel free to get creative with your frosting flavors!
How do I store leftover cake? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I make this as cupcakes instead of a sheet cake? Yes, just adjust the baking time. Bake for about 18-20 minutes, checking for doneness with a toothpick.
How can I make the cake more flavorful? Try adding lemon zest or almond extract to the batter for an extra flavor boost.
What can I add to the frosting? You can mix in some cocoa powder for a chocolate twist or even crushed cookies for texture.
Can I double the recipe? Yes! Simply double the ingredients and bake in a larger pan for a larger crowd.
How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean, or with just a few crumbs.

Conclusion

This Milk Bar White Sheet Cake is everything you’ve ever wanted in a cake light, moist, and full of flavor. Whether you’re baking for a special occasion or just indulging in something sweet for yourself, this recipe will make you feel like a pastry chef. Happy baking!

Milk Bar White Sheet Cake

Author: Andy
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12–15 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Inspired by Milk Bar’s playful and nostalgic desserts, this White Sheet Cake is ultra-moist, fluffy, and packed with rich vanilla flavor. Topped with a creamy frosting and optional sprinkles, it’s the perfect celebration cake for birthdays or any special occasion.

Ingredients

Scale

2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
5 egg whites
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup sour cream
Sprinkles, optional (for topping)

Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet cake pan with parchment paper.
In a bowl, whisk together cake flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
Add the egg whites one at a time, beating well after each addition. Stir in vanilla extract.
Mix together milk and sour cream. Add dry ingredients to the wet mixture in three additions, alternating with the milk mixture. Begin and end with dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
To make the frosting, beat softened butter until creamy. Add powdered sugar gradually, followed by cream, vanilla, and a pinch of salt. Beat until fluffy and spreadable.
Frost the cooled cake evenly. Add sprinkles if desired. Slice and serve.

Notes

Use clear vanilla extract for a classic ‘white cake’ flavor reminiscent of boxed cakes.
Ensure all ingredients are at room temperature for best mixing results.
You can double the recipe for a layered sheet cake or larger crowd.
This cake stores well, covered, at room temperature for 2 days or in the fridge for up to 5 days.