Confetti Sheet Cake
Servings 12
Ingredients
*For the cake:*
- 1 cup softened butter I like to use salted, but unsalted works too!
- 1 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 3 eggs at room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup buttermilk at room temperature
- ¾ cup rainbow sprinkles
*For the frosting:*
- 1 cup softened butter
- 4 ½ – 5 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- ¼ cup heavy cream at room temperature
- ¼ cup rainbow sprinkles
Instructions
*For the cake:*
- Grease and line a 9×13 pan. Preheat the oven to 350°F.
- In a stand mixer, beat together butter, sugar, and vanilla until light and fluffy (about 4-5 minutes).
- Add eggs one at a time on low speed.
- Mix in flour, baking powder, baking soda, and salt.
- Pour in buttermilk while mixing on low until combined.
- Fold in rainbow sprinkles with a spatula.
- Pour batter into the prepared pan and bake for 30-35 minutes.
- Allow the cake to cool completely.
*For the frosting:*
- Once the cake is cool, cream together butter and powdered sugar in a stand mixer for 1 minute.
- Add vanilla, salt, and heavy cream gradually until desired consistency.
- Prepare a piping bag with a round tip and fill with ⅓ of the frosting.
- Spread the remaining frosting evenly over the cooled cake.
- Pipe frosting around the edges and sprinkle on remaining sprinkles.
- Serve and enjoy your delightful Confetti Sheet Cake!