Name: Milk Bar-Inspired White Sheet Cake – Fluffy, Frosted, and Fun to Make
Ingredients: 2½ cups all-purpose flour; 2½ tsp baking powder; ½ tsp salt; ¾ cup unsalted butter, softened; 1¾ cups granulated sugar; 1 tbsp vanilla extract; ½ tsp almond extract (optional, for that nostalgic “funfetti” vibe); 5 large egg whites; 1 cup buttermilk; ½ cup sour cream; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tsp vanilla extract; 1–2 tbsp milk or cream; Pinch of salt; Rainbow sprinkles; Crumbled cookies or cake crumbs; Toasted white chocolate chunks

Ingredients

Scale

For the White Cake Base:

2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
1 tbsp vanilla extract
½ tsp almond extract (optional, for that nostalgic “funfetti” vibe)
5 large egg whites
1 cup buttermilk
½ cup sour cream

For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
2 tsp vanilla extract
1–2 tbsp milk or cream
Pinch of salt

Optional Milk Bar-Inspired Toppings:

Rainbow sprinkles
Crumbled cookies or cake crumbs
Toasted white chocolate chunks

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C).
Grease and line a 9×13-inch sheet cake pan.

2. Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until fluffy (3–5 mins).
Add vanilla and almond extract.
Beat in egg whites one at a time.
Mix in sour cream and buttermilk, alternating with dry ingredients.

3. Bake the Cake

Pour batter into prepared pan.
Smooth the top and bake for 30–35 minutes.
Cool completely before frosting.

4. Make the Frosting

Beat butter until smooth.
Add powdered sugar gradually.
Add vanilla, salt, and just enough milk to reach desired texture.

5. Frost and Decorate

Spread frosting over cooled cake.
Top with sprinkles, cookie crumbles, or a crumble topping.