Spring Frosted Sheet Cake

This easy and beautiful Spring Frosted Sheet Cake will please any spring or summer backyard parties. This recipe only requires a few ingredients, which is unbelievably good.

About This Recipe

• This sheet cake comes together in no time and requires no fancy ingredients or a stand mixer!
• The cake is light in color and texture. The crumb is super moist and fluffy. This cake is white in color because there is no yolk incorporated into the batter and only egg whites.
• The other ingredients are flour, sugar, oil, milk, vanilla extract, salt, and baking powder.
• I prefer to use clear vanilla extract to avoid impacting the cake's white color.
• I made this Spring Frosted Sheet Cake in a 9X15 cake pan; however, it can be made in an 8X8 pan. If using an 8X8 inch pan, the cake squares will be thicker.
• The top can go with many different toppings, such as; Ganache, American Buttercream, Swiss Meringue Buttercream, or Cream Cheese Frosting. I have used American Butter to decorate this cake.
• I am preparing this sheet cake around Easter, so I have done pipping rosettes and a ton of mini eggs. Let your creativity go wild here 🙂

How To Make The Spring Frosted Sheet Cake

• Measure and whisk all your dry ingredients and set them aside.
• Whisk the egg white, oil, and vanilla extract until smooth and milky.
• Add the oil mixture to the dry ingredients, then add milk in a small amount. Make sure to mix well after each addition.
• The mixture may look lumpy initially, but whisk it until it is lump-free.
• Spread the batter into a lined baking pan and bake for 30-35 minutes.
• Let it cool completely before frosting with your desired frosting.
• Some options include; Red and white rosettes for valentine's day, White rosettes with Christmas sprinkles. Another beautiful decorating technique will be spreading and swirling the buttercream using a spatula.

📖 Recipe