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Perfect Sheet Cake with School Colors Buttercream Rosettes

sheet cake buttercream rosettes - featured image
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A quick and easy sheet cake recipe topped with vibrant buttercream rosettes in school colors, perfect for celebrations and game day events.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened (Kerrygold recommended)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 1 ½ cups (340g) unsalted butter, softened (for frosting)
  • 5 cups (600g) powdered sugar, sifted
  • 2 tsp pure vanilla extract (for frosting)
  • 3–4 tbsp heavy cream or whole milk
  • Gel food coloring in school colors

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan with butter or non-stick spray and lightly flour it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3–5 minutes.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed until just combined.
  6. Pour batter evenly into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. For frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing on low. Add vanilla and cream, then beat on high until light and fluffy, about 3 minutes.
  9. Divide buttercream into bowls and add gel food coloring to each to achieve desired school colors.
  10. Spread a thin crumb coat over cooled cake with an offset spatula and chill for 15 minutes.
  11. Fill piping bags fitted with a large star tip with colored buttercream. Pipe rosettes by swirling from center outward, covering entire cake surface.
  12. If buttercream is too stiff, add a teaspoon of cream to loosen; if too soft, chill for 10 minutes. Pipe on a chilled cake for best shape retention.

Notes

Use high-quality unsalted butter like Kerrygold for best flavor and frosting consistency. Practice piping rosettes on parchment paper before decorating the cake. Keep butter and frosting butter at room temperature but not melted. For dairy-free or gluten-free versions, substitute ingredients accordingly. Chill cake before piping rosettes to help them hold shape.

Nutrition

Keywords: sheet cake, buttercream rosettes, school colors cake, easy cake recipe, celebration cake, game day dessert

Find it online: https://flurpchef.com/perfect-sheet-cake-with-school-colors-buttercream-rosettes-easy-step-by-step-guide/