Name: Milk Bar White Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/4 cup vegetable oil; 3 large eggs; 1 tbsp vanilla extract; 1 cup milk; 1/2 cup unsalted butter (for frosting), softened; 2 1/2 cups powdered sugar; 2–3 tbsp heavy cream or milk (for frosting); 1/4 cup rainbow sprinkles

Milk Bar white sheet cake is a soft, tender cake with layers of light vanilla flavor, creamy frosting, and colorful sprinkles. It’s fun, festive, and perfect for birthdays, celebrations, or anytime I want to bake something nostalgic yet special.

Milk Bar White Sheet Cake

Why You’ll Love This Recipe

I love this cake because it’s simple to prepare but delivers big flavor and presentation. The crumb is moist and fluffy, and the frosting is rich without being too heavy. I also like how versatile it is—I can keep it classic with just sprinkles or dress it up with extra decorations to match any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, softened
Vegetable oil
Eggs
Milk
Vanilla extract
Powdered sugar
Heavy cream (or milk)
Rainbow sprinkles

Directions

I begin by whisking together the flour, baking powder, and salt in a bowl. In a separate bowl, I cream the butter, sugar, and oil until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla.

Next, I add the dry ingredients alternately with the milk, mixing until just combined. I pour the batter into a greased sheet pan and bake until the cake is golden and a toothpick inserted in the center comes out clean.

For the frosting, I beat butter until creamy, then add powdered sugar and a splash of heavy cream until smooth and fluffy. Once the cake is cooled, I spread the frosting evenly on top and scatter sprinkles over it.

Servings and timing

This recipe makes about 12–16 servings, depending on the slice size. It usually takes me 20 minutes to prep and about 30 minutes to bake, with extra time for cooling and frosting—so it’s ready in around 1 hour.

Variations

Sometimes I swap the rainbow sprinkles for seasonal ones to fit different holidays. I also like to add a touch of almond extract to the cake batter for a slightly different flavor. For a layered version, I cut the sheet cake in half and stack it with extra frosting in between.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, I let it come to room temperature before serving so the cake is soft and the frosting creamy. The cake also freezes well (unfrosted) for up to 2 months.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance and frost it just before serving.

Do I need a stand mixer?

No, I can make it with a hand mixer or even by hand, though it’s easier with a mixer.

Can I use buttermilk instead of milk?

Yes, I sometimes use buttermilk for a slightly tangier flavor and extra tenderness.

What kind of sprinkles work best?

I prefer jimmies (the longer sprinkles) because they hold their color better than nonpareils, which can bleed.

Can I double this recipe for a larger crowd?

Yes, I can double the ingredients and bake it in a larger sheet pan for more servings.

Conclusion

Milk Bar white sheet cake is one of my favorite celebration cakes because it’s both simple and festive. I like how soft and fluffy the cake is, how creamy the frosting tastes, and how sprinkles make it instantly cheerful. Whether I bake it for a birthday or just for fun, it always feels like a treat worth sharing.