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
- Preheat oven to 350°. Spray a 13x9-inch pan with baking spray with flour.
For cake:
- Prepare cake mix according to package directions, substituting buttermilk for water and butter for oil, and adding egg whites.
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.
For frosting:
- 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.