White Sheet Cake is the perfect dessert to bring to any party. A buttery moist cake is baked in a jelly roll pan and topped with a delicious buttery iced frosting. This cake is addicting, delicious and definitely a party favorite!
I’m on a cake kick and I think my husband is going to kill me. Here comes January and I’m baking cake after cake after cake. I have this obsession with actually learning the science behind cake making – it’s more complicated than you think.
With that said, today I am sharing a white sheet cake recipe with a glazed frosting! Oh this cake is seriously everything.
It’s a very unconventional way to make a cake but it works for this sheet cake! After researching recipes, I figured I would give it a try and it turned out beautifully.
In short, you melt butter and milk, add the wet ingredients and then mix in the dry ingredients. A thin cake batter is then poured into a jelly roll pan then baked. While the cake is still warm, a buttery glazed frosting is poured over top – this is the best party in my opinion. Since the cake is warm, the frosting seeps into the top of the cake giving it extra moistness.
I ended up making this cake 3 times which is a lot of cake to eat so I had to give it away – what was I thinking, though? No-one wanted it because everyone was eating healthy so we were stuck with a lot of cake. We tried to enjoy most of it but there’s only so much we could eat! I can see why Vin was like why are you making all this cake?
Oh well. It was good and that’s all that mattered at the moment!
This is a great dessert to make for someones birthday because it does remind me a traditional white birthday cake. I flavored it with vanilla and almond because it’s my favorite but you could leave out the almond and just use vanilla. I added sprinkles for fun and color. My girls obvious loved it. Things were said like “Oh Sprinkles!!” “Yummy cake!” “Oooo that’s a pretty cake, mom.”
It was cute.
And so is this cake!
- 2 sticks unsalted butter
- 1 cup whole milk
- 2 1/2 cups cake flour, measured then sifted
- 1 teaspoon baking soda
- 1 3/4 cup granulated sugar
- 2 extra large eggs
- heaping 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 4 1/2 cups confectioners sugar, measured then sifted
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 375 degrees and grease a 12x17 jelly roll pan very well.
- Melt 1 cup butter and 1 cup milk in a saucepan. Remove from heat and let cool so it's just warm.
- Whisk in granulated sugar, sour cream, eggs, and vanilla and almond.
- In a seperate large bowl, sift cake flour, baking soda and salt together.
- Add the wet ingredients to the bowl of dry ingredients and whisk until smooth.
- Pour into prepeared pan and bake for 18-20 minutes.
- Make the frosting by melting butter and milk in a sauce pan. While that's melting sift the confectioners sugar and salt together. Once the butter has melted whisk in vanilla, almond and half of the sifter sugar. Whisk the other half of sugar until nice and smooth. Immediately pour over warm cake. Let cool and enjoy!
Make sure cake is still warm when you pour the frosting over it.
I suggest sifting when I noted to - I have come to realize that sifting is a useful technique when it comes to baking cakes. It adds air intro the flour and removes any lumps helping make cakes lighter and easier to mix the ingredinets together.