I don’t know about you but life gets so busy at times.I want to make yummy treats for my kids but there’s just not enough time.I learnt from a young age to find quick and easy ways to maximize on my time. I have a SUPER EASY and effortless recipe for you busy ladies out there.
The kids always think that it takes a long time to prepare these divine treats but its not true (Our secret OK)
One TRAY Sheet Cake
One of my favorite things about sheet cakes is that they are intended to be served right from the pan. To ensure that the cake squares lift with ease, coat the pan with cooking spray and use a thin spatula to lift the cake from the pan.
The frosting included below is a BUTTERCREAM DREAM and requires just butter, powdered sugar, and a splash of milk. Don’t try to lift the whole cake from the pan and frost the sides. Instead, spread the frosting right on top and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Personally, I don’t think sprinkles are optional here,
MY KIDS LIKE IT SERVED WITH EXTRA FROSTING DRIZZLED.
This is what your going to need:
For the cake:
- Cooking spray
- 3 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 large eggs
- 3/4 cup canola oil, or melted and cooled unsalted butter
- 1 cup whole milk
- 1 tablespoon vanilla extract
For the frosting:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- Disc sprinkles (optional)
Make the cake:
- Arrange a rack in the middle of the oven and heat to 350°F. Coat a 13×18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray; set aside.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes.
- Pour the batter into the baking sheet. Bake until the cake is lightly browned and springs back when gingerly pressed with a finger, 20 to 25 minutes. Cool the cake on a wire rack while preparing the frosting.
Make the frosting:
- Beat the butter in a large bowl with an electric hand mixer on medium speed until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Add the vanilla and milk and beat until smooth and fluffy.
- Spread the frosting right on top of the cake and use the tip end of a small spoon to work the frosting back and forth, creating a striped pattern. Decorate with sprinkles if using.
Storage: The cooled cake can be covered with plastic wrap and stored at room temperature for up to 2 days or refrigerated for up to 7 days.
5 STAR RATED
Hope you enjoyed my little hack to be a IMPRESS my kiddos. Please let me know when you try this RECIPE.
Follow the daily Shenanigans ON IG https://www.instagram.com/joudelj/
Like this recipe? Pin it for later and share it with others!