Milk Bar White Sheet Cake

The famous Milk Bar Birthday Cake Recipe inspires this Milk Bar White Sheet Cake. This cake is soft, fluffy, and light as a piece of cloud. The Milk Bar Birthday Cake recipe from Christina Tosi contains layers of confetti cake with a version of cream cheese frosting. Christina Tosi has invited a birthday cake called Momofuku.

About This Milk Bar White Sheet Cake

• This Milk Bar White Sheet cake is the absolute definition of a light and airy cake. The original Milk Bar Birthday cake contains Confetti sprinkles in the cake batter. However, I wanted this sheet cake to be a bit different.
• This delicious cake has a few parts: The cake batter, cake soak, frosting, and cake crumb on top.
• However, this recipe has no sprinkles; add ½ to ¾ cup confetti sprinkles to the batter to make it look more fun 🙂
• This cake can be made in two 8-inch pans, making a perfect birthday cake.
• This cake has a fluffy and soft texture that melts in your mouth, and it pairs perfectly with the smooth and creamy Cream Cheese Frosting.
• The ingredient list is simple and ordinary: Butter, Oil, Sugar, Egg White, Clear Vanilla Extract, Flour, Buttermilk, Baking Powder, Soda, and Salt.
• As you can see, this recipe calls for both butter and oil. Butter adds aroma and flavour to the cake; oil makes it moist and soft for longer.

• We only use egg whites to keep this cake as white as possible, which helps other ingredients bond together.
• Clear vanilla extract ensures the cake batter stays clear and white.
• The original Milk bar Cake is covered with cake crumbs with its ingredient list. Granulated and Brown Sugar, All-purpose Flour, Oil, Baking Powder, Confetti Sprinkles, and Clear Vanilla Extract.
• For the cake soak, we only need milk and vanilla extract. Using milk soak makes this cake incredibly soft and moist.

How To Make This Cake

The White sheet cake;

• Beat the room-temperature butter with granulated sugar until soft, light, and fluffy.
• Add the oil and mix well.
• Add the egg whites and vanilla extract. Make sure the egg whites have come to room temperature.
• Mix and add all dry ingredients to the mixture, alternating with buttermilk. Start and finish with dry ingredients. Do Not Overmix.
• Spread the batter in a lined 9X13-inch pan and bake for 25 to 30 minutes. Let it cool down before frosting.

Milk Soak;

For the milk soak, mix milk and vanilla extract.

Frosting;

• Beat the butter until light, fluffy, and light in colour.
• Add the room-temperature cream cheese and beat well. The mixture will be white, smooth and creamy.
• Add the powdered sugar in ¼ cup and beat well after each.
• Add in the vanilla extract and mix well.

Cake Crumb;

• Mix all the ingredients in a large bowl and use a fork to blend everything.
• With your clean hands, press the mixture to make large clusters. Spread them on a lined baking sheet and bake for 20 minutes. Let it cool down before spreading over the cake.

Assembling The Milk Bar White Sheet Cake

• Cut the cake into two separate sheets. Brush the cake surface with the milk soak.
• Spread the frosting all over the bottom sheet.
• Place the second cake sheet on top of the frosting and brush it with milk soak. Frost the entire cake with the remaining frosting.
• Generously sprinkle the top with cake crumbs.
• Let the cake sit for one hour before serving. This helps the cake absorb the soak.

See more related posts here;

Lemon Poppy Seed Sheet Cake,

White Velvet Sheet Cake,

Pumpkin Sheet Cake With Penuche Icing

Storing: This cake stays fresh in an air-tight container in the freezer for two weeks and one week in the fridge.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe