A childhood favorite made larger than life, our
celebration sheet cake features delicious homemade sprinkles. An
old-fashioned cooked milk frosting is the perfect balance of
not-too-sweet creaminess. We used Rose Levy Beranbaum's reverse creaming
method for this cake. Beating the butter into the dry ingredients
produces an extra-tender, melt-in-your-mouth texture.
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Total Time
Prep
Servings
Ingredients
Blended with stevia leaf, extract, honey, and sugar, Truvia® Nectar has 50% fewer calories than honey.
2 sticks unsalted butter, room temperature, cut into tablespoons, plus more for pan
3 cups unbleached all-purpose flour, plus more for pan
1 1/4 cups whole milk
Kroger Milk 2% Reduced Fat
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/3 cup packed Homemade Sprinkles, plus more for garnish
Cooked Milk Frosting
Directions
1. Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
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2. In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
3. Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.
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2. In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
3. Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.
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