Shortcake Sheet Cake – a delicious recipe with Milk, Butter, Flour, Baking Powder, Eggs, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Generously grease a 15 1/2 x 10 1/2 x 1 inch pan.
2
In a saucepan over low heat (or in the microwave on low power), heat milk with butter just until butter is melted. Set aside to cool to lukewarm.
3
Whisk flour and baking powder. Set aside.
4
In the bowl of an electric mixer, beat eggs 2 minutes. Gradually add sugar and beat on medium speed until mixture is thickened and lightens in color, 3-4 minutes. Beat in vanilla.
5
Reduce speed and blend in flour mixture just until combined. On low speed, beat in cooled milk-butter mixture.
6
Pour batter into prepared pan. Tap the pan a couple of times on the countertop to eliminate any air bubbles. Bake 23-26 minutes, until light golden brown on top and pick inserted in center is clean.
7
Cool 10 minutes, then run a thin knife around the edges of the cake to loosen. Cool completely before cutting. I find that cutting this with a plastic knife is easiest and keeps the cake from tearing. Store leftover cake at room temperature loosely covered.
846
kcal
Calories
18
g
Fat
151
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Milk, Preferably Whole, 2 Tablespoons Butter, 2 cups Flour, 2 teaspoons Baking Powder, and more.
Yes, Shortcake Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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