Milk Bar White Sheet Cake (Print Version)
# Ingredients:
→ Cake
01 -
115 g unsalted butter, room temperature
02 -
250 g granulated sugar
03 -
60 ml neutral oil
04 -
4 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 -
225 g unsalted butter, room temperature
14 -
225 g cream cheese, room temperature
15 -
375–500 g powdered sugar
16 -
10 ml clear vanilla extract
→ Crumbs
17 -
95 g all-purpose flour, spooned and leveled
18 -
100 g granulated sugar
19 -
55 g 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
# Instructions:
01 -
Preheat oven to 175°C. Grease and line a 23×33 cm baking pan with parchment paper.
02 -
Cream butter with granulated sugar until light and fluffy. Add oil, egg whites, and vanilla extract, beating well after each addition.
03 -
Incorporate flour, baking powder, baking soda, and salt. Alternate additions of dry ingredients and buttermilk, starting and ending with the dry mix. Mix just until combined.
04 -
Transfer batter evenly into prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan.
05 -
Mix milk with vanilla extract in a small bowl and set aside for assembly.
06 -
Beat butter until fluffy. Add cream cheese and mix until smooth. Gradually incorporate powdered sugar, beating after each addition, then add clear vanilla extract.
07 -
Combine flour, granulated sugar, brown sugar, baking powder, salt, oil, clear vanilla extract, and rainbow sprinkles in a bowl. Blend with a fork until clusters form. Spread on a lined baking tray and bake at 175°C for 20 minutes. Let cool completely.
08 -
Cut cooled cake horizontally into two layers. Place the bottom sheet on a serving platter. Brush with half the milk soak.
09 -
Spread a generous layer of frosting over the bottom cake sheet.
10 -
Place second cake layer on top. Brush with remaining milk soak and frost top and sides evenly.
11 -
Scatter baked crumbs liberally over the frosted cake surface.
12 -
Allow assembled cake to rest for at least one hour before slicing for optimal flavor and texture.
# Notes:
01 -
Ensure all dairy and egg ingredients reach room temperature for even mixing and superior cake texture.
02 -
Avoid overmixing batter to maintain a tender crumb.
03 -
Permitting the assembled cake to rest allows the milk soak to permeate and deepen flavor.