Pink Velvet Sheet Cake
This Pink Velvet Sheet Cake is the vanilla version of a red velvet cake! It's made of a moist and tender vanilla cake and topped with the smoothest cream cheese frosting.
Servings: 12 slices
Ingredients
For the cake:
- 1 cup salted butter room temperature
- 1 ½ cups granulated sugar
- 2 tsp vanilla extract
- 3 eggs room temperature
- 1 ¼ cup buttermilk room temperature
- 3 cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- pink food coloring
For the frosting:
- 8 oz cream cheese room temperature
- ½ cup salted butter room temperature
- 1 ½ tsp vanilla extract
- 4 cups powdered sugar
- ¼ tsp salt
- 2-4 tbsp heavy cream or whole milk 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°. In the bowl of a stand mixer combine the butter, granulated sugar and vanilla and beat on medium high until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl with a spatula and add the eggs, one at a time, while the mixer is on low. Mix until just incorporated.
- Add in the flour, baking powder, baking soda and salt. With the mixer on low, pour in the buttermilk and mix until everything is combined. Add 1-2 drops of food coloring and mix until evenly incorporated. Remove the bowl from the mixer and pour into the prepared pan. Bake for 30-35 minutes, or until completely baked through. Remove from the oven and allow to cool completely.
For the frosting
- In the bowl of a stand mixer beat the cream cheese until smooth, about 20 seconds. Add in the butter, vanilla, powdered sugar, salt and 2 tablespoons of milk. Mix on medium speed until smooth. If you'd like it to be thinner, add more milk, 1 tablespoon at a time until it reaches desired consistency.
- Scoop frosting onto the cake and smooth evenly on top. If using, top with sprinkles, slice and serve. Store covered in the refrigerator for up to 5 days!