Milk Bar White Sheet Cake (Print-Friendly Format)
Moist white cake with vanilla milk soak, lush frosting, and festive cake crumbs for a celebratory treat.
# Required Ingredients:
→ Cake Base
01 -
115 g unsalted butter, room temperature
02 -
250 g granulated sugar
03 -
60 ml neutral oil
04 -
4 large egg whites, room temperature
05 -
280 g all-purpose flour, spooned and leveled
06 -
8 g baking powder
07 -
2 g baking soda
08 -
1 g fine salt
09 -
360 ml buttermilk, room temperature
10 -
15 ml vanilla extract
→ Milk Soak
11 -
80 ml whole milk
12 -
5 ml vanilla extract
→ Frosting
13 -
227 g unsalted butter, room temperature
14 -
227 g cream cheese, room temperature
15 -
375–500 g powdered sugar
16 -
10 ml clear vanilla extract
→ Cake Crumb
17 -
95 g all-purpose flour, spooned and leveled
18 -
100 g granulated sugar
19 -
55 g light brown sugar, packed
20 -
2 g baking powder
21 -
1 g fine salt
22 -
60 ml neutral oil
23 -
15 ml clear vanilla extract
24 -
40 g rainbow sprinkles
# How to Make It:
01 -
Preheat the oven to 175°C. Grease and line a 23×33 cm baking pan with parchment paper.
02 -
Cream unsalted butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3–4 minutes.
03 -
Add neutral oil, egg whites, and vanilla extract to the mixture and blend until fully combined.
04 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with the dry components. Mix until just incorporated; do not overmix.
05 -
Pour batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
06 -
Stir vanilla extract into whole milk in a small bowl. Reserve for assembly.
07 -
Beat room-temperature butter until light and aerated. Add cream cheese and continue beating until smooth. Gradually incorporate powdered sugar, mixing well between additions. Beat in clear vanilla extract until silky.
08 -
In a medium bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Add oil and clear vanilla extract. Blend with a fork until clusters form, then fold in rainbow sprinkles. Spread crumbs on a lined baking sheet and bake at 175°C for 20 minutes. Cool completely.
09 -
Cut the cooled cake horizontally into two even sheets. Place the bottom sheet on a serving tray, brush generously with vanilla milk soak.
10 -
Spread a portion of frosting over the base layer. Gently place the second sheet on top, brush again with milk soak, and frost the entire surface and sides evenly.
11 -
Scatter the baked cake crumbs liberally over the top of the frosted cake. Let the assembled cake rest at room temperature at least one hour before slicing and serving.
# Additional Information:
01 -
Bring all ingredients, particularly butter, eggs, and buttermilk, to room temperature for optimal texture and even mixing.
02 -
Avoid overmixing the batter to maintain a soft, airy crumb structure.
03 -
Allow the fully assembled cake to sit for an hour to absorb the milk soak and develop flavor before serving.