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Confetti Sheet Cake

Course Dessert
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 9x13 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!