How about indulging in a delightful slice of buttery vanilla cake, generously adorned with the creamiest cream cheese frosting? The best part? It’s hassle-free because this beauty is baked in a sheet pan – no need for intricate decorating or layering!
Pink Velvet Sheet Cake
Ingredients
*For the cake:*
- 1 cup unsalted butter softened at room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 3 eggs at room temperature
- 1 ¼ cups buttermilk at room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Pink food coloring just a few drops
*For the frosting:*
- 8 oz cream cheese softened at room temperature
- ½ cup unsalted butter softened at room temperature
- 1 ½ tsp vanilla extract
- 4 cups powdered sugar
- ¼ tsp salt
- 2-4 tbsp heavy cream or whole milk at room temperature
- ½ cup sprinkles for garnish
Instructions
*For the cake:*
- Grease and line a 9×13 metal baking pan and preheat the oven to 350°F.
- In the bowl of a stand mixer, whip together the butter, granulated sugar, and vanilla until fluffy (about 4-5 minutes).
- Scrape down the sides, add eggs one at a time on low speed.
- Mix in the flour, baking powder, baking soda, and salt.
- Pour in the buttermilk slowly while mixing on low.
- Add a couple of drops of pink food coloring and mix until evenly incorporated.
- Remove the bowl and pour the batter into the prepared pan.
- Bake for 30-35 minutes or until fully baked. Let it cool completely.
*For the frosting:*
- In a stand mixer, beat the cream cheese until smooth (about 20 seconds).
- Add in butter, vanilla, powdered sugar, salt, and 2 tablespoons of milk.
- Mix on medium speed until smooth. For a thinner consistency, add more milk, one tablespoon at a time.
- Scoop the frosting onto the cake and spread evenly on top.
- If you like, sprinkle some colorful joy on top, slice, and savor!
- Store covered in the refrigerator for up to 5 days.