Easter Candy Sheet Cake

Easter Candy Sheet Cake

Give leftover candy new life with festive sprinkle cake.

Easter Candy Sheet Cake
Serves: 1 (13x9-inch) cake
 
Ingredients
  • Cake:
  • 1 (15.25-ounce) box white cake mix with sprinkles
  • 1 cup whole buttermilk
  • 1⁄3 cup unsalted butter, melted
  • 3 large egg whites
  • Frosting:
  • 1 cup unsalted butter, softened
  • 8 cups confectioners’ sugar
  • 3⁄4 cup unsweetened cocoa powder
  • 1⁄2 cup whole milk
  • 2 teaspoons vanilla extract
  • Garnish: candy-coated chocolate eggs
Instructions
  1. Preheat oven to 350°. Spray a 13x9- inch pan with baking spray with flour.
  2. For cake: Prepare cake mix according to package directions, substituting buttermilk for water and melted butter for oil and adding egg whites.
  3. Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool completely.
  4. For frosting: In a large bowl, beat butter with a mixer at medium speed until smooth.
  5. In another large bowl, whisk together confectioners’ sugar and cocoa. Gradually add sugar mixture, milk, and vanilla to butter, beating until fluffy and light in color, 2 to 3 minutes. Spread frosting on top of cake. Garnish with chocolate eggs, if desired.