# What You Need:
→ Sheet Cake
01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Buttercream
09 - 1.5 cups unsalted butter, softened
10 - 6 cups powdered sugar, sifted
11 - 0.25 cup whole milk
12 - 2 teaspoons pure vanilla extract
13 - Food coloring as desired
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
05 - Add flour mixture in three alternating additions with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into prepared pan and smooth the top with a spatula.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, alternating with milk, beating until smooth and fluffy. Mix in vanilla extract.
10 - Divide buttercream into separate bowls and tint portions with food coloring for flowers and leaves.
11 - Spread a generous layer of plain buttercream over the cooled cake as the base layer.
12 - Fill piping bags fitted with flower and leaf tips with colored buttercream. Pipe flowers and leaves decoratively across the cake, focusing on corners and edges.
13 - Optionally pipe a cross or add First Communion text using a small round tip.
