This recipe comes from the September 2013 issue of Southern Living. I rarely ever need a sheet cake recipe. But when I do, it seems that I'm always adapting. I love that is for a sheet cake.
The frosting isn't new. This recipe has been around for ages. I would suggest that you refrain from adding all the milk until you're sure you will need it. I've found that with the weather here in the South, sometimes you don't need as much as you do at other times.
This issue of Southern Living also includes a wonderful tutorial on how to make a Caramel Sauce and some more fabulous recipes.
White Sheet Cake
1 1/4 cups butter, softened
2 1/4 cups sugar
7 large egg whites, at room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
1 tablespoon vanilla extract
Vanilla Buttercream Frosting
Preheat oven to 350 degrees.
Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
Sift together cake flour and baking powder. (I just use a whisk.) Gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13 x 9-inch pan.
Bake at 325 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. This takes about 1 hour. Remove from pan to a serving platter. Spread top and sides of cake with frosting.
Vanilla Buttercream Frosting
1 cup butter, softened
1/2 cup milk
1 tablespoon vanilla extract
2 (16-oz) packages powdered sugar
Beat butter at medium speed with an electric mixer until creamy.
Stir together milk and vanilla. Gradually add powdered sugar to butter mixture alternately with milk mixture, beating at low speed just until blended after each addition and scraping down sides of bowl as needed.
If desired, add food coloring to tint to your favorite color.
