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

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

Preheat the oven to 350º F. Follow the directions on the back of the cake mix box for making the cake batter.
Spray the 18x13-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!

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.