Pink Vanilla Cake Squares with Buttercream Frosting
A soft vanilla sheet cake cut into squares and topped with pink buttercream.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Wire rack
- Piping bag with star tip
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter softened, for the cake
- 2 cup granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk room temperature
- 1 cup unsalted butter softened, for the frosting
- 4 cup powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract for the frosting
- 4 drops pink gel food coloring
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and line a greased 9x13 inch pan with parchment paper.
- Make the batter. Cream the butter and sugar until fluffy, beat in the eggs and vanilla, then alternate the flour mixture with the milk.
- Bake. Bake for 30 to 35 minutes, until a toothpick comes out clean, then cool completely on a rack.
- Make the frosting. Beat the second cup of butter with the powdered sugar, cream, and vanilla until fluffy, then tint it pink.
- Finish. Spread or pipe the frosting over the cooled cake, cut it into 20 squares, and decorate with sprinkles.
Notes
Substitutions: Use almond extract for part of the frosting vanilla.
Tips: Bring the eggs and milk to room temperature and cool the cake fully before frosting.
Storage: Keep frosted squares at room temperature for up to 2 days or refrigerate for up to 4 days.