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Moist Confetti Sheet Cake Recipe with Easy Sprinkle Buttercream Frosting

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A vibrant and tender confetti sheet cake with a soft crumb and nostalgic sprinkle buttercream frosting, perfect for celebrations big and small.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) sour cream
  • ½ cup (120 ml) whole milk, room temperature
  • ¾ cup (about 90 grams) rainbow sprinkles
  • For the Sprinkle Buttercream Frosting:
  • 1 cup (225 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • 2–3 tablespoons (30–45 ml) heavy cream
  • ½ cup (about 60 grams) rainbow sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or non-stick spray and lightly dust with flour; set aside.
  2. In a medium bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat the softened butter with granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides as needed.
  5. Add vanilla extract and beat until fragrant.
  6. With the mixer on low speed, alternately add one-third of the dry ingredients, half of the sour cream, and half of the milk. Repeat until all ingredients are combined, mixing gently to avoid overmixing.
  7. Gently fold in ¾ cup of rainbow sprinkles using a spatula, being careful not to overmix to prevent color bleeding.
  8. Pour the batter evenly into the prepared sheet pan and smooth the surface.
  9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  11. To prepare the sprinkle buttercream frosting, beat 1 cup softened butter until creamy.
  12. Gradually add 4 cups powdered sugar, mixing slowly to avoid a sugar cloud.
  13. Add vanilla extract and 2-3 tablespoons heavy cream, beating until light and fluffy.
  14. Gently fold in ½ cup rainbow sprinkles.
  15. Spread the buttercream evenly over the cooled cake with an offset spatula or knife. Decorate with extra sprinkles if desired.
  16. Slice and serve using a sharp knife, wiping it clean between cuts for neat slices.

Notes

Use room temperature ingredients for best results. Fold sprinkles gently to avoid color bleeding. Start checking cake doneness at 30 minutes to prevent overbaking. If frosting is too stiff, add more cream; if too soft, add more powdered sugar. Keep sprinkles dry until folding in to maintain crunch and color.

Nutrition

Keywords: confetti cake, sheet cake, sprinkle buttercream, birthday cake, moist cake, easy cake recipe, celebration cake

Find it online: https://katedishes.com/moist-confetti-sheet-cake-recipe-with-easy-sprinkle-buttercream-frosting/