Snackable Bakes: The Vanilla Sheet Cake with Pink Buttercream Frosting Edition . . .

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Ok onto all the good snacky stuff!

Hello my lovely snackable friends. Happy to be back at it with you all this early April and sharing a recipe that could not be more Easter friendly or more springy (not necessarily “springy” in flavor, but definitely when it comes to looks). It’s for a soft, fluffy yellow sheet cake with a pink American Buttercream frosting. I am a huge American Buttercream fan and have been for forever. In fact, I recently posted a video of me making my (famous) American Buttercream . . . and also a video of how to decorate a cake with said buttercream with nothing more than the back of a spoon! I have a few tricks for achieving a not-too-sweet American Buttercream (which is usually why people criticize it) and have included them in the recipe. Basically I add heavy cream to the frosting, since it whips up a bit while being beaten and adds a lightness and creaminess to the finished product. And I have you beat the frosting for longer than you might think necessary, as doing so really contributes to a less cloyingly sugary frosting, likely due to the airiness that a longer time amongst the beaters provides. More on all this below…