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Perfect First Communion Sheet Cake Recipe with Easy Elegant White Roses Tutorial

First Communion Sheet Cake - featured image
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A tender vanilla sheet cake with a subtle almond aroma, topped with smooth buttercream and elegant white roses, perfect for First Communion and other formal occasions.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour, sifted
  • 2 ½ teaspoons (12 grams) baking powder
  • ½ teaspoon (3 grams) salt
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ teaspoon almond extract
  • For the Buttercream Frosting:
  • 1 cup (227 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 ½ teaspoons (7 ml) vanilla extract
  • 3 to 4 tablespoons (45–60 ml) whole milk or heavy cream
  • Pinch of salt
  • White gel food coloring (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch (23×33 cm) sheet pan lightly with butter or non-stick spray. Line with parchment paper if desired.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Batter may look curdled, which is normal.
  5. Stir in vanilla and almond extracts until just combined.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix each addition just until incorporated.
  7. Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cake should spring back lightly when touched.
  9. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To prepare buttercream, beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar on low speed.
  11. Add vanilla extract, pinch of salt, and milk or cream until smooth and pipeable. Add white gel coloring if desired.
  12. Frost the cooled cake with a thin crumb coat using an offset spatula, chill for 15 minutes, then apply a final even layer of frosting.
  13. Fill a piping bag fitted with a Wilton 1M tip with buttercream. Pipe white roses by holding the bag at 90 degrees and swirling from center outward.
  14. Add piped leaves with a Wilton leaf tip or keep decoration simple. Chill briefly before serving.

Notes

Use softened butter for best creaming results. Spoon and level flour to avoid dense cake. Chill buttercream if too soft before piping. Practice piping roses on parchment paper first. For dairy-free, substitute almond milk and almond flour for gluten-free option. Cake tastes better after resting overnight. Store covered in refrigerator up to 4 days or freeze before decorating.

Nutrition

Keywords: First Communion cake, sheet cake, vanilla cake, buttercream roses, elegant cake, easy cake recipe, celebration cake

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