Prep Time::20 mins
Cook Time::20 mins
Cool Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::12
Ingredients
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baking spray with flour
1 (15.25-ounce) package classic white cake mix (such as Pillsbury)
1 cup whole buttermilk
1/2 cup vegetable oil
3 large eggs
6 drops soft pink food coloring gel (such as Americolor)
1 (8-ounce) package cream cheese, softened
1/4 cup unsalted butter, at room temperature
4 cups unsifted powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
pink sprinkles
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9×13-inch baking pan with baking spray; set aside.
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Whisk together cake mix, buttermilk, oil, eggs, and food coloring in a medium bowl until fully combined and no dry streaks remain. Transfer to the prepared baking pan and spread in an even layer.
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Bake in the preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool completely in pan on a wire rack, about 1 hour.
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Beat cream cheese and butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
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Gradually beat in powdered sugar with mixer on low speed, until smooth and fully combined, stopping to scrape down sides of bowl as needed, about 3 minutes. Add vanilla and salt and beat until just combined.
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Using an offset spatula, spread cream cheese frosting evenly over the top of the cooled cake. Garnish with sprinkles, if desired.
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Cut into squares and serve.
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