Ingredients:

  • 4 cups (500 g) all-purpose flour
  • 4 cups (800 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 2 cups (480 ml) whole milk
  • 2 cups (454 g) unsalted butter, softened
  • 8 cups (960 g) powdered sugar
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons vanilla extract
  • A pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease the full sheet pan and line it with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, beat the softened butter and sugar until light and fluffy.
  5. Beat in the eggs, one at a time, followed by the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with milk, until just combined.
  7. Spread the cake batter evenly into the prepared pan.
  8. Bake for 25-30 minutes, until a toothpick poked in the centre comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack. Cool completely.
  10. Beat softened butter until creamy, then gradually add powdered sugar, heavy cream, vanilla, and salt.
  11. Once the cake is cool, frost with the buttercream evenly using an offset spatula.
  12. Add sprinkles, fruit, or edible flowers if desired.
  13. Cut the cake into even squares and serve.