Easter Candy Sheet Cake

Easter Candy Sheet Cake

You don’t have to participate in an Easter egg hunt to enjoy the beloved springtime candy on top of this festive cake.

Easter Candy Sheet Cake
 
Makes 1 (13x9-inch) cake
Ingredients
Cake
  • 1 (15.25-ounce) box white cake mix with sprinkles
  • 1 cup whole buttermilk
  • ⅓ cup unsalted butter, melted
  • 3 egg whites
Frosting
  • 1 cup unsalted butter, softened
  • 8 cups confectioners’ sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • Garnish: chocolate-covered candy eggs
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch pan with baking spray with flour.
For cake:
  1. Prepare cake mix according to package directions, substituting buttermilk for water and butter for oil, and adding egg whites.
  2. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.
For frosting:
  1. In a large bowl, beat butter with a mixer at medium speed until smooth. Whisk together confectioners’ sugar and cocoa. Gradually add sugar mixture, milk, and vanilla to butter, beating 2 to 3 minutes until fluffy and light in color. Spread frosting on top of cake. Garnish with candy eggs, desired.

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