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–+ servings

Spring Frosted Sheet Cake

A delicious, moist, and beautiful sheet cake frosted with a creamy Amercan buttercream.
5 from 1 vote
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Course Dessert
Cuisine American
Servings 20 squares
Calories 230 kcal

Ingredients
 

  • 3½ cups All-purpose flour, Spooned and leveled
  • 3 teaspoon Baking powder
  • 2 teaspoon Cornstarch
  • ½ cup Salt
  • 1½ cups Sugar
  • ¾ cup oil
  • 1 Egg white, Room temperature
  • 1 tablespoon Vanilla extract
  • 2 cups Milk, Room temperature

Instructions
 

  • Preheat the oven to 350℉. Line a 9X15 or 8X8 pan with parchment paper and set it aside.
  • Whisk all dry ingredients and set aside.
    3½ cups All-purpose flour, 3 teaspoon Baking powder, 2 teaspoon Cornstarch, ½ cup Salt, 1½ cups Sugar
  • Whisk the egg white, sugar, and vanilla extract until smooth and milky.
    ¾ cup oil, 1 Egg white, 1 tablespoon Vanilla extract
  • Add this to the dry ingredients and whisk. The mixture will be thick.
  • Add the milk as small as ¼ cup and whisk well after each addition. The mixture will look lumpy, but it smooths out once you mix it well.
    2 cups Milk
  • Pour the batter into the lined pan and bake for 30-35 minutes.
  • Let the cake cool down in the pan for 10 minutes, then transfer it to the cooling rack. Let the cake cool down completely before frosting it with American buttercream or your desired frosting.

Nutrition

Calories: 230kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 3mgSodium: 2905mgPotassium: 64mgFiber: 1gSugar: 16gVitamin A: 40IUCalcium: 71mgIron: 1mg
Keyword Mini Egg Sheet Cake, SHEET CAKE
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