When it comes to nostalgic, crowd-pleasing desserts, the Pink Velvet Sheet Cake with Marshmallow Frosting takes the cake—quite literally. This dessert combines the fun and vibrant hue of pink velvet with the luscious, cloud-like texture of marshmallow frosting. It’s perfect for birthdays, holiday celebrations, or any special occasion that calls for a sweet, fluffy delight. The beauty of this cake lies not only in its rich, moist crumb but also in its simplicity. With easy steps and basic ingredients, this cake is a great addition to any baker’s repertoire.

Ingredients:

For the Pink Velvet Sheet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup buttermilk, room temperature
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons cocoa powder
• 1-2 teaspoons pink food coloring (adjust for desired color)

For the Marshmallow Frosting:

• 4 large egg whites
• 1 cup granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch of salt

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Preparation:

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan with non-stick spray or butter and dust lightly with flour. This ensures the cake will release easily from the pan after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt. This dry mixture will provide the foundation for the pink velvet cake and help ensure even distribution of the raising agents.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar using an electric mixer on medium speed until light and fluffy (about 3 minutes). This step ensures your cake has a tender crumb by properly aerating the butter.

Step 4: Incorporate Wet Ingredients

Add the eggs one at a time, beating well after each addition. Follow with the vegetable oil, vanilla extract, and vinegar, mixing until combined. Gradually add the buttermilk and mix until smooth.

Step 5: Add the Dry Ingredients

With the mixer on low speed, slowly incorporate the dry ingredients into the wet mixture, stopping to scrape down the sides of the bowl as needed. Stir until the batter is smooth and free of lumps.

Step 6: Add the Food Coloring

Gradually add pink food coloring, starting with one teaspoon and increasing to achieve your preferred shade of pink. Stir well to evenly distribute the color throughout the batter.

Step 7: Bake the Cake

Pour the batter into your prepared sheet pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.

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Making the Marshmallow Frosting:

Step 1: Prepare the Egg Whites

In a large heatproof bowl (or the bowl of a stand mixer), combine egg whites, sugar, cream of tartar, and a pinch of salt. Set the bowl over a pot of simmering water (double boiler), making sure the bottom of the bowl doesn’t touch the water.

Step 2: Heat and Whisk

Whisk the mixture constantly until the sugar is fully dissolved and the egg whites are warm to the touch (about 3-4 minutes). This process ensures the sugar incorporates fully into the egg whites without creating a gritty texture.

Step 3: Beat to Stiff Peaks

Transfer the bowl to your stand mixer (or use a hand mixer) and beat on high speed for 5-7 minutes until stiff, glossy peaks form. The frosting should look thick and shiny. Beat in the vanilla extract during the last minute.

Step 4: Frost the Cake

Once the cake is completely cooled, generously spread the marshmallow frosting over the top using a spatula or the back of a spoon. Create swirls and peaks for a fun, whimsical look.

Step 5: Optional Decoration

If you’d like to add a bit of extra flair, sprinkle the top of the frosting with colorful sprinkles, shredded coconut, or even fresh berries for a fun finishing touch.

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COOKING NOTES:

• Buttermilk: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Food Coloring: Gel-based food colorings work best for achieving a vibrant pink without thinning the batter. You can adjust the shade of pink to suit your preference.
• Marshmallow Frosting: This frosting is best when served fresh as it is prone to losing its volume over time. If you plan to make the cake ahead, consider frosting it on the day of serving.

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Serving Suggestions:

This Pink Velvet Sheet Cake with Marshmallow Frosting is perfect for any celebration. Cut the cake into squares or slices and serve it on a platter for birthdays, baby showers, or Valentine’s Day. It pairs wonderfully with a glass of cold milk or a cup of hot tea. You can also dress it up with fresh strawberries or raspberries on the side for added color and flavor.

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Tips:

1. Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature. This helps the ingredients mix better and results in a fluffier cake.
2. Test the Cake’s Doneness: Start checking the cake around the 25-minute mark. Every oven varies, so a toothpick inserted in the center should come out clean or with a few moist crumbs to ensure it’s fully baked.
3. Storing the Cake: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, but note that the marshmallow frosting may lose some of its fluffiness.
4. Customization: You can easily customize this recipe by changing the color of the velvet cake to match the theme of your event. Try red, blue, or even a pastel shade!

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Prep Time:

• 20 minutes

Cooking Time:

• 25-30 minutes

Total Time:

• 50 minutes

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Nutritional Information (Per Serving):

• Calories: 320
• Protein: 4g
• Sodium: 220mg (Values are approximate and based on 12 servings)

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Conclusion:

The Pink Velvet Sheet Cake with Marshmallow Frosting is not just visually stunning but incredibly satisfying. Its moist, tender crumb combined with the light and airy marshmallow frosting brings a nostalgic sweetness that’s hard to resist. Whether for a special occasion or just a fun weekend treat, this cake is sure to impress both kids and adults alike. Its simplicity in preparation and vibrant appearance make it a perfect dessert for those who want maximum impact with minimal effort.

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