Imperial Sugar
Dixie Crystals

Bird's Nest White Sheet Cake

Bird’s Nest White Sheet Cake



  • 1 box white cake mix
  • 1 cup all-purpose flour*
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoons salt
  • 4 egg whites
  • 1/2 cup water
  • 1/4 cup milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
  • 8 ounces sour cream
  • Butter to butter pan



  • 1 cup sweetened shredded coconut, toasted
  • 36 Robin Egg Candies
  • M1 tip and piping bag

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. In a large bowl, mix together cake mix, flour, sugar, and salt.
  3. In the bowl of a mixer, mix together egg whites and vanilla, water, milk, oil, and vanilla.
  4. Mix on low for about 10 seconds.
  5. Slowly add the dry mix a little at a time. Mixing on low until everything is combined. Add sour cream and mix well.
  6. Pour into a buttered 9x13-inch pan. Bake 30 minutes or until an inserted toothpick comes out clean.
  7. Remove from oven and let cool.
  8. While cake cools, prepare icing. In bowl of a stand mixer, combine cream cheese, and shortening. Mix until smooth.
  9. Slowly add powdered sugar while mixing.
  10. Add vanilla. 
  11. Slowly add milk a few tablespoons at a time. Mix until combined.
  12. Cover cake with 3/4 of icing. Reserve remaining icing for bird nest decorations.
  13. Cut cake into 12 squares.
  14. Using a M1 tip and piping bag, pipe circle bird nests onto each cake square.
  15. Sprinkle toasted coconut onto “nests”.
  16. Add three Robin Egg candies to center of each nest.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.