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Colorful Sheet Cake

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PREP TIME
45 min
COOKING TIME
30 min
TOTAL TIME
150 min
SERVINGS
10 servings
Dessert
Colorful Sheet Cake
Ingredients
  • baking spray with flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups enriched bleached cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk, at room temperature
  • gel food coloring: red or pink, orange, yellow, green, blue, and purple
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • gel food coloring: red or pink, orange, and green
Instructions
1
Gather all required ingredients.
2
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13-inch baking pan with cooking spray and line it with parchment paper; spray the parchment with cooking spray as well.
3
Prepare Cake: Utilize a stand mixer fitted with a paddle attachment on medium speed to cream butter until smooth, approximately 30 seconds. Gradually add white sugar; continue beating until light and fluffy, around 2 to 3 minutes.
4
Introduce eggs one at a time, beating just until they're incorporated after each addition, approximately 1 minute total. Add vanilla and blend until combined, roughly 15 seconds. Ensure the sides and bottom of the bowl are well-mixed using a flexible spatula.
5
Combine flour, baking powder, and salt in a medium bowl until they're well-combined.
6
Alternate adding the flour mixture to butter mixture, incorporating milk in between, beating on low speed until just combined after each addition.
7
Divide the batter into 6 small bowls. Add a few drops of food coloring to each bowl, tinting one red or pink, one orange, one yellow, one green, one blue, and one purple. Gently mix to combine and adjust the coloring as necessary to achieve the desired shades.
8
Fill the prepared pan with dollops of batter, alternating colors until it's completely filled. If there's leftover batter, top up the existing dollops with the same color – avoid creating a second layer of different colors. Gently tap the pan on the counter to ensure even distribution and fill any gaps.
9
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 minutes. Allow the cake to cool in the pan for 15 minutes. Remove it from the pan and let it cool on a wire rack until completely cooled, at least 1 hour.
10
Prepare frosting: Combine cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and gradually add powdered sugar, blending until incorporated, approximately 2 minutes. Add vanilla and salt; then increase the mixer speed to medium and beat until fluffy, roughly 1 minute.
11
Spoon out 1/4 cup of frosting into each of 3 small bowls. Add a few drops of food coloring to each bowl, tinting one red or pink, one orange, and one green. Mix well to combine and adjust the coloring as necessary to achieve the desired shades. Transfer each of the colored frostings into piping bags fitted with small round writing tips. Leave the remaining frosting in the mixing bowl white.
12
Using a serrated knife, trim the edges of the cake.
13
Frost the top of the cake with the white frosting, leaving the sides uncovered.
14
Utilize the colored frosting to pipe small rainbows across the top of the cake.