Milk Bar White Sheet Cake

Say hello to the dreamiest cake you’ll ever slice into — the Milk Bar White Sheet Cake! It’s light, fluffy, perfectly sweet, and has that signature playful charm that Milk Bar desserts are known for. Topped with creamy frosting and a sprinkle of colorful crumbs or confetti (if you’re feeling festive), this sheet cake brings bakery-level magic right to your kitchen.

Why You’ll Love Milk Bar White Sheet Cake

Bakery-Quality at Home: Inspired by the famous Milk Bar bakery, this cake delivers professional-level results without fancy techniques.

Tender, Moist Crumb: Thanks to special ingredients like buttermilk and clear vanilla extract, every bite is soft, tender, and melt-in-your-mouth delicious.

Versatile: Perfect for birthdays, celebrations, or just a Tuesday when you need a sweet pick-me-up.

Easy to Customize: Frost it, sprinkle it, layer it — make it your own masterpiece!

Ingredients

Here’s what you’ll need for the classic Milk Bar-style white sheet cake:

Cake Flour: For an ultra-tender, soft crumb.

Granulated Sugar: Sweetens and helps create that beautiful light texture.

Baking Powder and Baking Soda: For the perfect rise.

Salt: Enhances the flavor.

Unsalted Butter: Softened to room temperature for creamy blending.

Vegetable Oil: Adds moisture and keeps the cake tender.

Egg Whites: Help the cake stay light and fluffy.

Buttermilk: Adds moisture and a slight tang for balance.

Clear Vanilla Extract: The signature Milk Bar flavor — it’s sweeter and more nostalgic-tasting than pure vanilla.

Whole Milk: To keep the batter luscious and smooth.

Optional Sprinkles or Crumbs: To channel that Milk Bar fun vibe!

For the Frosting:

Unsalted Butter: Soft and creamy.

Powdered Sugar: For a smooth, sweet frosting.

Clear Vanilla Extract: Again for that signature Milk Bar taste.

Heavy Cream or Milk: To get the perfect frosting consistency.

Salt: Just a pinch!

Instructions

Make the Cake:

• Preheat your oven to 350°F (177°C). Grease and line a 9×13-inch sheet cake pan with parchment paper.
• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
• In a large bowl, beat the butter, sugar, and oil together until light and fluffy (about 3 minutes).
• Add the egg whites one at a time, beating well after each addition.
• Mix in the buttermilk, clear vanilla extract, and milk.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan before frosting.

Make the Frosting:

• In a large bowl, beat the butter until creamy.
• Add the powdered sugar, clear vanilla, and a pinch of salt, and beat until fluffy.
• Add heavy cream or milk a tablespoon at a time until the frosting is smooth and spreadable.

Assemble:

• Once the cake is cool, spread the frosting evenly over the top.
• Decorate with sprinkles, Milk Bar-style birthday crumbs, or leave it plain and elegant!

Nutrition Facts

(Approximate per serving, based on 16 servings)
Serving Size: 1 slice
Calories: 370
Sugar: 32g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 0g
Protein: 4g
Cholesterol: 45mg

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling and Frosting Time: 1 hour
Total Time: 1 hour 50 minutes

How to Serve Milk Bar White Sheet Cake

• Classic Party Slice: Cut into neat squares and serve with a glass of milk or cup of coffee.
• Layer It Up: Cut the sheet cake into layers and build a tall cake for a dramatic look!
• Funfetti Vibe: Add colorful sprinkles inside the batter for a confetti explosion.

Additional Tips

• Use Clear Vanilla: It’s a Milk Bar signature! It gives the cake that nostalgic, boxed-cake-mix flavor (but 1000x better).
• Don’t Overmix: Overmixing can make the cake dense. Mix just until everything is combined.
• Room Temp Ingredients: Make sure your butter, buttermilk, and eggs are at room temperature for the fluffiest results.
• Chill Before Serving: If you can, chill the cake for 30 minutes before slicing — it makes cutting so much cleaner.

FAQ Section

Q1: Can I use regular vanilla extract instead of clear vanilla?
A1: You can, but the flavor and color will be slightly different. Clear vanilla gives that classic “Milk Bar” taste.

Q2: Can I use all-purpose flour instead of cake flour?
A2: Cake flour is preferred for a lighter texture, but you can make your own by replacing 2 tablespoons of AP flour with cornstarch for each cup.

Q3: Can I make it ahead of time?
A3: Absolutely! The cake can be made 1–2 days in advance and kept refrigerated (just frost before serving).

Q4: Can I freeze the cake?
A4: Yes! Wrap tightly and freeze unfrosted or frosted for up to 2 months.

Q5: How do I make birthday cake crumbs like Milk Bar?
A5: Mix flour, sugar, baking powder, salt, sprinkles, and oil until crumbly, bake until golden, and sprinkle over your frosted cake!

Q6: How do I prevent the cake from sticking to the pan?
A6: Grease the pan well and line it with parchment paper for easy removal.

Q7: Can I use boxed cake mix for a shortcut?
A7: You could, but making it from scratch gives you that true Milk Bar flavor.

Q8: How sweet is this cake?
A8: It’s sweet but balanced with the buttermilk and slight tang — classic birthday-cake level sweetness.

Q9: Can I make cupcakes instead of a sheet cake?
A9: Definitely! Adjust the baking time to about 18–20 minutes for cupcakes.

Q10: What frosting flavors go best with it?
A10: Vanilla frosting is classic, but you could also try almond, lemon, or even a strawberry buttercream!

Conclusion

This Milk Bar White Sheet Cake is everything you want in a celebration dessert — soft, fluffy, sweet, and a little nostalgic. Whether you’re whipping it up for a birthday party or just craving something truly special, this cake delivers joy in every bite.

Would you like me to also share a version with the famous Milk Bar “birthday crumbs” on top?

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