🩷 This delicious sheet cake is super moist and utterly heavenly, making it an ideal recipe for Valentine’s Day gatherings! It’s baked in a high-rimmed sheet pan, which not only makes it easy to whip up but also perfect for serving a crowd. Your friends and family will love it!💕🍰

The Queen of Hearts cake is on a white plate, and the rest of the sheet cake is on the counter in the background.

Serves: 18
Prep Time: 12 minutes
Cook Time: 22 minutes

Ingredients:

white cake mix
eggs
vegetable oil
unsalted butter
powdered icing sugar
vanilla extract
whole milk or 2% milk
pink food coloring
edible sugar hearts
non-stick cooking spray

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat the oven to 350º F. Follow the directions on the back of the cake mix box for making the cake batter.

Step 2: Spray the 18×13-inch rimmed cake sheet with non-stick cooking spray. Pour the cake batter onto the baking sheet and spread it out evenly. *Note that the batter will be thin. Bake for 15-17 minutes, or until a toothpick comes out clean. Let the cake cool completely.

Spraying non-stick cooking spray onto an 18x13 inch rimmed cake pan on the counter.

Using the back of a wooden spoon, and spreading the cake batter in an 18x13-inch rimmed cake pan on the counter.

Baked white cake in a silver cake pan, on the stovetop.

Step 3: Make Pink Buttercream.

Using an electric hand mixer, beat the butter until light and fluffy. This may take several minutes.
Add a third of the icing sugar to the butter and beat until combined. Then, repeat the process with the remaining icing sugar.
Add the vanilla extract, and the milk and mix until smooth.
Stir in a few drops of the pink food dye and mix until combined.

Step 4: Spread icing evenly over cooled cake and sprinkle with edible sugar hearts. Cut and serve!

The back of a spatula spreads the pink icing onto the cake in a silver 18x13-inch cake pan on the counter.

*Caution-cake will be hot when removed from the oven.

Queen of Hearts Sheet Cake

This delicious sheet cake is super moist and heavenly, making it an ideal recipe for Valentine's Day gatherings! 🩷

Tara

Prep Time 12

Cook Time 22

Total Time 34

Servings

Equipment

18×13 high rimmed sheet pan
electric hand mixer

Ingredients

15.25 oz white cake mix (1 box of Duncan Hines Classic Cake Mix, White was used)
3 large eggs
½ cup vegetable oil
1 cup water
¾ cup unsalted butter
3 cups powdered icing sugar
1½ tsp vanilla extract
9-10 tsp whole milk or 2% milk
pink food coloring (2-5 drops or until desired color)
edible sugar hearts (garnish)
non-stick cooking spray

Instructions

Preheat the oven to 350º F. Follow the directions on the back of the cake mix box for making the cake batter.
Spray the 18×13-inch rimmed cake sheet with non-stick cooking spray. Pour the cake batter onto the baking sheet and spread it out evenly. *Note that the batter will be thin. Bake for 15-17 minutes, or until a toothpick comes out clean. Let the cake cool completely.
Make Pink Buttercream
Using an electric hand mixer, beat the butter until light and fluffy. This may take several minutes.
Add a third of the icing sugar to the butter and beat until combined. Then, repeat the process with the remaining icing sugar.
Add the vanilla extract, and the milk and mix until smooth.
Stir in a few drops of the pink food dye and mix until combined.
Spread icing evenly over cooled cake and sprinkle with edible sugar hearts. Cut and serve!