Ingredients

The following ingredients have 9 Servings
  • 3/4 c. butter (room temperature)
  • 1 c. granulated sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. almond extract (optional)
  • 1 egg + 1 egg white
  • 2 c. cake flour
  • ½ c. all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • 1 c. unsalted butter (softened to room temperature)
  • 3 c. powdered sugar
  • 2-3 tbsp. heavy cream
  • 1 1/2 tsp. vanilla extract
  • Pinch of salt
  • Sprinkles (optional)

Instruction

  • Preheat oven to 375 degrees. Line a 9x13-inch metal baking pan with parchment paper, set aside.
  • In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
  • In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain.
  • Press into the bottom of the prepared baking pan. Make sure it is a smooth, even layer of dough.
  • Bake for 15-18 minutes or until firm. Remove from the oven and let cool in the pan for 30 minutes or until no longer warm (note: if the bars are still warm, try popping them into the freezer for 10 minutes before frosting them).
  • Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, then the heavy cream, vanilla, and salt. Bring mixing speed up to medium and beat until fluffy, about 1 minute.
  • Spread over the cooled bars. Top with sprinkles, if desired. To cut clean, crisp bars, refrigerate for 30 minutes before removing the bars from the pan and setting them onto a large cutting board. Remove the parchment from underneath them. Cut using a long, sharp knife.