Elsa Frozen Sheet Cake

There’s something enchantingly nostalgic about a cake that looks like it stepped out of a snow-globe — the cool, pale-blue swirls, the soft white frosting dusted with glittering sugar that catches the light like fresh snow. The Elsa Frozen Sheet Cake delivers that first bite of celebration: a tender, buttery crumb that gives way to a melt-in-your-mouth texture, a hint of vanilla warmth, and a playful pop of color that feels like a childhood memory wrapped in frosting. The aroma of butter and vanilla fills the kitchen as it bakes, and the sight of glossy white frosting tipped with edible snowflakes sparks an instant smile.

This cake is perfect for birthday parties, winter-themed gatherings, school celebrations, or any day you want to add a little magic to the table. It’s approachable enough for a busy weeknight baker yet special enough for festive occasions. Make it when you want something cheerful for a classroom party, a cozy family weekend treat, or a centerpiece that doubles as a conversation-starter.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: About 12 squares (using a 13×9-inch sheet pan)
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights
Estimated nutrition per serving (one of 12 pieces). Values are approximate and based on standard ingredient entries in USDA FoodData Central for all-purpose flour, granulated sugar, butter, large eggs, and whole milk. This estimate is for the cake batter only (frosting not included); adding frosting will increase calories, fats, and sugars.

Per serving (cake only):

Calories: ~346 kcal
Protein: ~5 g
Carbohydrates: ~41 g
- Sugars: ~25 g
Fat: ~18 g
Fiber: ~1.5 g
Sodium: ~200–300 mg (depending on baking powder and salt)

Notes: These are estimates intended for guidance. If you need exact nutritional data for dietary or medical reasons, please calculate with your exact brands and quantities or consult the USDA FoodData Central or a registered dietitian.

Perfect For…

Birthday parties and themed celebrations: the pale-blue marbling and snowflake decorations make it a star on any Frozen-themed table.
Classrooms and potluck gatherings: a 13×9 sheet cake is easy to transport and serve.
Cozy family moments: make a small ritual out of decorating with kids — they’ll love swirling the blue batter and sprinkling edible glitter.
Quick crowd-pleasing dessert: minimal ingredients and straightforward steps mean you can have a festive cake on the table without fuss.

How to Make Elsa Frozen Sheet Cake

Ingredients

2 cups (240 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
1 cup (227 g) unsalted butter, softened
4 large eggs
1 cup (240 ml) whole milk
3 ½ teaspoons baking powder
1 teaspoon vanilla extract
Blue food coloring (gel or liquid), enough for a pale-to-medium blue
White frosting (store-bought or homemade), amount to frost a 13×9-inch cake
Edible glitter and snowflake decorations for finishing

Optional ingredients and substitutions

For a lighter texture, substitute ½ cup sour cream or Greek yogurt for ½ cup of the milk.
Use 1 cup almond or oat milk for a dairy-free (non-vegan) variation; adjust flavor with extra vanilla.
For a lower-sugar cake, replace ¼–⅓ cup of granulated sugar with a granular sugar substitute suitable for baking (test one-to-one substitutions based on the product).
Use egg replacer or commercially available eggs substitutes to make the cake vegan (you’ll also need to replace butter with vegan margarine and milk with plant milk).

Step-by-step instructions

Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch (quarter sheet) cake pan, or line with parchment for easy removal.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes with a hand mixer, 4–5 minutes with a stand mixer).
Add the eggs one at a time, mixing well after each addition so they fully incorporate.
Blend in the milk and vanilla extract until combined.
In another bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined — avoid overmixing.
Remove a small portion of the batter (about 1–1 ½ cups) into a separate bowl. Add blue food coloring a little at a time until you reach your desired shade. Gel colors yield more vibrant results with less liquid.
Pour the uncolored batter into the prepared pan and smooth the top. Drop spoonfuls/dollops of the blue batter over the surface, leaving gaps for swirls. Use a knife or toothpick to gently swirl the blue batter into the white for a marbled, frosted-ice effect — don’t over-swirl or the colors will blend to a dull gray.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even browning if your oven has hot spots.
Allow the cake to cool completely in the pan on a wire rack before frosting. Cooling fully helps the frosting stay smooth and prevents sliding.
Frost with white frosting, and finish with edible glitter and snowflake decorations to achieve the “Elsa” look. Refrigerate briefly if your frosting is very soft to set decorations.

Practical tips

Avoid overmixing after adding flour; it can develop gluten and make the cake dense. Mix until just combined.
Use room-temperature eggs and butter for a smoother batter and better rise.
Check doneness early at 22–25 minutes; oven temperatures vary, and you want tender crumb without dryness.
For brighter blue, use gel food coloring and add a tiny amount; a little goes a long way.

Best Pairings

Serve slices with a scoop of vanilla or mint ice cream for an extra-special treat.
Pair with hot beverages: a lightly sweetened chai, peppermint tea, or a classic latte complements the cake’s buttery vanilla notes.
For kids’ parties, create a dessert plate with fruit skewers (blueberries and white grapes) for color coordination and freshness.
A thin spread of cream cheese frosting instead of buttercream gives a tangy counterpoint to the sweet cake.

Keeping it Fresh

Room temperature: Store covered at room temperature for up to 2 days. Keep frosted cake in an airtight container or loosely covered with plastic wrap to protect decorations.
Refrigeration: Refrigerate frosted cake for up to 5 days. Bring to room temperature before serving for best texture and flavor.
Freezer: Unfrosted cake layers or slices freeze well for up to 3 months. Wrap tightly in plastic wrap and then foil. Frost after thawing overnight in the refrigerator. Frosted cake can be frozen for up to 2 months if wrapped carefully; some frosting types may change texture slightly after freezing.

Pro Tips & Tricks

For the most even bake, use an oven thermometer to confirm accuracy; many home ovens run hot or cold.
If you want more distinct swirls, thicken the colored portion slightly by adding 1–2 tablespoons of extra flour or a small spoonful of sour cream so it holds shape on top of the uncolored batter.
To get very smooth frosting, chill the cake 20–30 minutes before applying a crumb coat, then add a final layer after the crumb coat firms.
Use a light hand when swirling the blue batter — shallow loops will create soft, icy streaks; deeper swirls produce bolder veins of color.

Delicious Variations

Lemon Blue Swirl: Add 1 tablespoon lemon zest and 1–2 tablespoons lemon juice to the main batter for a bright citrus lift that pairs beautifully with a light vanilla frosting.
Chocolate ‘Icy’ Version: Replace ½ cup flour with ½ cup dutch-processed cocoa and increase sugar to 1 ¾ cups for a chocolate base; tint a small portion of batter blue as instructed for a frosted-chocolate look.
Vegan Elsa Cake: Use 1 cup vegan butter, 1 cup full-fat coconut milk, and 4 “egg” equivalents made from flax or commercial egg replacer; use vegan frosting and decorations to finish.
Gluten-Free Sheet Cake: Substitute a 1:1 gluten-free flour blend (with xanthan gum) for the all-purpose flour and monitor texture; you may need an extra minute or two of baking time.

Frequently Asked Questions
Q: Can I make this cake in two round pans instead of a sheet pan?
A: Yes — divide the batter between two 8–9 inch round pans and reduce baking time to about 20–25 minutes; start checking early.

Q: My cake came out dense — what happened?
A: Likely overmixing after the flour was added or measures were off (too much flour). Mix until just combined and spoon flour into the measuring cup rather than scooping.

Q: How much frosting do I need?
A: For a 13×9-inch sheet cake, plan on about 2–2 ½ cups of frosting to generously cover the top. Adjust up or down based on your preference.

Q: Will the blue coloring stain teeth or mouths?
A: Some strong dyes can leave temporary color on lips or teeth; gel colors usually result in vivid hues with less product, which reduces staining risk.

Q: How can I reduce the sugar without ruining texture?
A: Replace up to ¼ cup sugar with a granular baking sugar substitute that measures 1:1, and consider adding 1–2 tablespoons of applesauce to maintain moisture. Results vary by product.

Jump to Recipe Card

Conclusion

Ready to bring a little frosty magic into your kitchen? This Elsa Frozen Sheet Cake balances approachability and wonder — a straightforward batter, cheerful marbling, and a sparkling finish make it an ideal choice for celebrations and cozy family moments alike. If you’re looking to compare ready-made party options or want inspiration for store-bought themed cakes, check out this selection of themed options like the Disney Frozen 2 Mythical Journey Quarter Sheet Cake at Safeway. For more Elsa and Frozen-style cakes and decorating ideas, browse curated collections such as Elsa Birthday Cakes at Walmart.

If you try the recipe, I’d love to see your swirls and snowflakes — share your photos and tips in the comments or tag me on social for a chance to be featured. Happy baking!