RAINBOW SHEET CAKE
Ingredients
SHEET CAKE
- 2 eggs + 1 egg white, room temperature
- 1 cup whole milk, room temperature
- 2 1/4 teaspoons pure vanilla extract
- 3 cups cake flour, sifted
- 1 3/4 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- 1/2 cup rainbow sprinkles
FROSTING
- 2 cups unsalted butter, room temperature
- 2 lbs powdered sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
Instructions
SHEET CAKE
- Preheat oven to 350 degrees. Prepare a 18x13" sheet pans with parchment.
- In a medium bowl combine eggs, egg white and the vanilla. Set aside.
- In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
- Add butter and milk. Mix on a low speed until just combined.
- Increase to medium speed and mix for 1-2 minutes.
- Scrape down the sides of the bowl and add egg mixture in 2 separate batches. Beat on medium speed until it is just combined.
- Spread the cake batter evenly into the sheet pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Set aside to cool.
FROSTING
- In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
- Add half of the powdered sugar and mix until combined.
- Add the other half of the powdered sugar, milk and vanilla extract and mix until light and fluffy.
- Divide the frosting in half.
- Use one half of the frosting to frost the entire surface of the cooled sheet cake.
- Divide the other half of the frosting into 6 different bowls.
- Color each bowl the desired color - leaving one white for the clouds.
- Prepare piping bags fit with a small star tip.
- Transfer colored frosting to piping bag.
- Use a toothpick or knife to sketch out the shape of your rainbow.
- Carefully pipe your rainbow with your desired colors.
- Use an offset spatular to create the clouds at the bottom of the rainbow.
- Add sprinkles if desired.
Notes
*Makes 36 servings of cake