Milk Bar White Sheet Cake

There is nothing quite like a slice of soft, fluffy Milk Bar White Sheet Cake topped with tangy cream cheese frosting and finished with rainbow cake crumbs. This dessert is always a showstopper at birthdays or celebrations and consistently leaves everyone reaching for seconds. The moist layers, vanilla-infused milk soak, and crisp crumbs come together to create a nostalgic treat full of flavor and texture.

I still remember my first attempt at this cake I brought it to a summer barbecue and watched it disappear faster than anything else on the table. Now it is our family’s signature birthday cake and the sprinkles always make my kids smile.

Ingredients

• Butter: room-temperature brings richness to the cake and allows for perfect creaming choose a high quality unsalted butter for best results
• Granulated sugar: makes the cake sweet and tender look for fine grain sugar
• Oil: adds extra moisture and helps create that plush soft crumb any neutral oil works
• Egg whites: room-temperature provide structure and keep the cake brilliantly white use fresh eggs for greatest lift
• All-purpose flour: spooned and leveled yields a light texture with no heaviness opt for unbleached flour
• Baking powder and baking soda: work together for an even rise check dates to ensure freshness
• Salt: enhances every flavor in the cake use a fine kosher salt
• Buttermilk: room-temperature tenderizes the crumb and brings a tangy balance look for cultured buttermilk
• Vanilla extract: infuses the cake with warm aroma and flavor clear vanilla is perfect for the frosting and crumb
• Milk: brings the perfect consistency to the milk soak go for whole milk if possible
• Cream cheese: room-temperature for frosting creates the luscious tangy finish always use full-fat for ultra creaminess
• Powdered sugar: gives the frosting its smooth sweetness sift if lumpy
• Brown sugar: packed for crumb adds depth of flavor and chew
• Rainbow sprinkles: add color and that signature celebration look find those without waxy coatings for best melt

Step-by-Step Instructions

Make the Cake:

Prepare your oven by setting it to three hundred fifty degrees Fahrenheit Grease and line a rectangle baking pan for easy release Later the parchment will help you lift out the cake in one piece

Cream the Base:

In a large bowl beat the softened butter with sugar until you see it become pale and airy This can take up to five minutes and is crucial to a light crumb Take your time here and scrape down the bowl

Blend Wet Ingredients:

Mix in the oil egg whites and vanilla extract Gradually blend after each Egg whites should be at room temperature so they mix in smoothly and help the cake rise

Add Dry and Buttermilk:

Combine in a separate bowl your flour baking powder baking soda and salt Alternate adding the dry ingredients and buttermilk to the batter Start and end with the flour Pour in a third of the dry then a half of the buttermilk and repeat mixing gently Stop as soon as the mixture comes together to avoid a dense cake

Bake the Cake:

Pour the batter evenly into your prepared pan Smooth out the top Bake in the center of the oven for twenty five to thirty minutes The cake is ready when a toothpick comes out with a few crumbs Let it cool fully before cutting

Make the Milk Soak:

Stir vanilla extract into milk This soak keeps the cake tender Brush it on cooled cake layers to seal in moisture

Prepare the Frosting:

Whip butter until fluffy and pale Add room-temperature cream cheese and beat until completely smooth Sift and blend in powdered sugar one cup at a time Taste and adjust sweetness Finish with clear vanilla for that signature bakery touch

Create the Crumb:

Stir together flour sugar brown sugar baking powder salt oil and clear vanilla with a fork mixture will form clusters Scatter on a lined baking tray Bake at three hundred fifty for twenty minutes turning once until golden Let them cool so they crisp up

Assemble the Cake:

Slice the cooled cake into two even sheets Brush the bottom layer with milk soak Spread a thick layer of frosting Top with the second cake sheet Repeat with milk soak and finish frosting the entirety of the cake

Finish and Serve:

Shower the top with reserved cake crumb clusters and bright sprinkles Let the cake sit for about an hour before cutting This helps the cake flavors meld and keeps the interior ultra moist

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One of my favorite things is the bakery style crumb topping which always reminds me of the first birthday cake I made for my best friend. Those rainbow sprinkles bring instant nostalgia and make every celebration brighter. We never skip them in my house.

Storage Tips

Keep leftover cake covered in the refrigerator for up to four days The milk soak and frosting preserve the texture well To serve chilled slices let sit at room temperature for ten minutes for perfect softness If storing longer wrap well and freeze for up to one month

Ingredient Substitutions

No buttermilk on hand Make a quick substitute by stirring one tablespoon lemon juice or vinegar into whole milk and letting it sit five minutes Clear vanilla extract amps up the funfetti flavor but real vanilla extract works beautifully Neutral avocado oil or canola oil can swap in for classic vegetable oil

Serving Suggestions

Serve thick slices with plenty of crumbs and a scoop of vanilla bean ice cream For fancier events cut small squares and serve as petit fours Add extra rainbow sprinkles for even more color You can make mini sheet cakes for individual servings

Cultural Context

Milk Bar cakes have become legendary thanks to their playful nostalgic style and unique layered assembly Inspired by classic bakery sheet cake this recipe brings home the joy of whimsical American desserts Every bite transports you back to the happiest parties

Frequently Asked Questions

→ What makes this cake so moist?

Buttermilk and a vanilla-infused milk soak ensure the cake stays tender and moist throughout.

→ Can I prepare this dessert in advance?

Yes, assemble the cake and let it rest for enhanced flavor. Store refrigerated and enjoy within a few days.

→ How do I achieve the signature crumb topping?

Blend flour, sugars, and oil, then bake the mixture until golden. Crumble over the frosted cake for texture.

→ Is it necessary to use clear vanilla for the frosting?

Clear vanilla keeps the frosting bright white but regular vanilla extract can be substituted if needed.

→ Can this be made without sprinkles?

Absolutely. The cake is delicious with or without sprinkles; they just add a fun, colorful touch.