What a wonderful way to celebrate! What’s the occasion? Why, any you can imagine! Sprinkle Sheet Cake makes plenty of tender, buttery, fluffy vanilla cake for everyone, with a fireworks display of color in each bite! Plus, you’ll find no creamier, sweeter, and more luxurious homemade frosting than the one topping this cake! Let your taste buds enjoy the festival of vibrant joy with the Sprinkle Sheet Cake!
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour, plus more, to taste, for dusting the pan
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 2 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream, can substitute plain yogurt
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup rainbow sprinkles, plus more, to taste, for topping
For the frosting:
- 3/4 cup unsalted butter, room temperature
- 3 cups confectioners’ sugar, plus more, to taste
- 2 tablespoons whole milk, plus more, to taste
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt, plus more, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Generously grease a 12×17-inch half sheet or jelly roll pan, and then, using the extra flour, lightly dust the greased pan.
Step 3 –In a large bowl using a hand-held mixer or in a stand mixer fitted with a paddle attachment, cream 1 cup of the butter on medium speed until smooth, about 1 minute.
Step 4 –Add the granulated sugar to the butter and beat on medium speed until fluffy and light in color, about 1-2 minutes.
Step 5 –Beat the eggs and 2 1/2 teaspoons of the vanilla into the butter mixture until smooth, scraping the sides and the bottom of the bowl as needed.
Step 6 –Add the sour cream to the butter mixture and beat on medium-high speed until combined.
Step 7 –In a large bowl, whisk the remaining 2 1/4 cups of the flour, the baking soda, and 1/2 teaspoon of the salt together.
Step 8 –Pour 1/2 of the flour mixture into the butter mixture and beat on low speed until just incorporated, about 5 seconds.
Step 9 –Pour in 1/2 cup of the whole milk and beat the mixture on low speed until incorporated, about 5 seconds.
Step 10 –Repeat the beating process with the remaining flour mixture and 1/2 cup of the milk one at a time until combined and smooth. Take care not to overmix.
Step 11 –Fold in 1/2 cup of the rainbow sprinkles.
Step 12 –Spread the cake batter into the prepared pan.
Step 13 –Smooth out the batter into a thin, even layer.
Step 14 –Bake, rotating the cake once or twice to help avoid hot spots, until the top is lightly browned and a toothpick inserted into the center comes out clean, about 20-24 minutes.
Step 15 –Allow the cake to cool in the pan on a wire rack.
Step 16 –Using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the remaining butter on medium speed until creamy, about 2 minutes.
Step 17 –Add 3 cups of the confectioners’ sugar, 2 tablespoons of the milk, the remaining vanilla, and the remaining salt and mix with the mixer on low speed.
Step 18 –Increase the mixing speed to high and beat the butter mixture until it forms into a frosting, about 3 minutes.
Step 19 –Taste the frosting and add more of the extra confectioners’ sugar if the frosting is too thin, more of the extra milk if the frosting is too thick, or more of the extra salt if it is too sweet.
Step 20 –Spread the frosting over the cooled cake.
Step 21 –Top with the extra sprinkles.
Step 22 –Slice and serve.
