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Preheat your oven to 350°F. Grease a 9x13 inch baking pan thoroughly.

In the bowl of a stand mixer fitted with the paddle attachment, cream the 3/4 cup unsalted butter (room temperature) until it is light and creamy, about 2-3 minutes.

Add the 1 1/2 cups granulated sugar and 1 teaspoon vanilla extract to the butter mixture. Continue to mix on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed.

Add the 3 large eggs (room temperature) to the butter mixture one at a time, mixing well after each addition until the batter is smooth and yellow. Ensure each egg is fully incorporated before adding the next.

In a separate medium bowl, whisk together the 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.

With the mixer on low speed, alternate adding the dry ingredients (flour mixture) and the 3/4 cup milk to the wet batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Gently fold in the 1/2 cup rainbow sprinkles into the batter using a spatula. Mix just enough to distribute the sprinkles evenly.

Pour the batter into the greased 9x13 inch pan. Spread the cake batter as evenly as possible in the pan to create a nice, even layer.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly golden brown.

Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take at least 1 hour.

To make the buttercream, beat the 1 cup unsalted butter (room temperature) in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3-4 minutes.

Gradually add 3-4 cups powdered sugar, 2-3 tablespoons milk or cream, 1 teaspoon vanilla extract, and a pinch of salt to the butter. Start on low speed to incorporate the sugar, then increase to medium-high speed and beat until the buttercream is smooth, light, and fluffy, about 3-5 minutes.

Once the cake is completely cooled, spread the buttercream evenly over the top of the cake using an offset spatula.

If desired, transfer some buttercream to a piping bag fitted with a decorative tip and pipe a border around the edges of the cake.
Add more sprinkles over the frosted cake for decoration.

Slice and serve your homemade Confetti Sheet Cake! Celebrate!


Preheat your oven to 350°F. Grease a 9x13 inch baking pan thoroughly.

In the bowl of a stand mixer fitted with the paddle attachment, cream the 3/4 cup unsalted butter (room temperature) until it is light and creamy, about 2-3 minutes.

Add the 1 1/2 cups granulated sugar and 1 teaspoon vanilla extract to the butter mixture. Continue to mix on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed.

Add the 3 large eggs (room temperature) to the butter mixture one at a time, mixing well after each addition until the batter is smooth and yellow. Ensure each egg is fully incorporated before adding the next.

In a separate medium bowl, whisk together the 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.

With the mixer on low speed, alternate adding the dry ingredients (flour mixture) and the 3/4 cup milk to the wet batter, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Gently fold in the 1/2 cup rainbow sprinkles into the batter using a spatula. Mix just enough to distribute the sprinkles evenly.

Pour the batter into the greased 9x13 inch pan. Spread the cake batter as evenly as possible in the pan to create a nice, even layer.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly golden brown.

Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will take at least 1 hour.

To make the buttercream, beat the 1 cup unsalted butter (room temperature) in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3-4 minutes.

Gradually add 3-4 cups powdered sugar, 2-3 tablespoons milk or cream, 1 teaspoon vanilla extract, and a pinch of salt to the butter. Start on low speed to incorporate the sugar, then increase to medium-high speed and beat until the buttercream is smooth, light, and fluffy, about 3-5 minutes.

Once the cake is completely cooled, spread the buttercream evenly over the top of the cake using an offset spatula.

If desired, transfer some buttercream to a piping bag fitted with a decorative tip and pipe a border around the edges of the cake.
Add more sprinkles over the frosted cake for decoration.

Slice and serve your homemade Confetti Sheet Cake! Celebrate!
