Soft, fluffy, colorful, and fun — this confetti sheet cake is perfect for birthdays, parties, celebrations, or anytime you want a sweet treat that makes everyone smile!
🧾 Ingredients
For the Cake
• 3 cups / 375 g all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup / 226 g unsalted butter, room temperature
• 1½ cups / 300 g granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup / 240 ml whole milk, room temperature
• ¾ cup rainbow sprinkles, jimmies style, not nonpareils
For the Buttercream Frosting
• 1 cup / 226 g unsalted butter, room temperature
• 3½ cups / about 440 g icing sugar, sifted
• 2–3 tbsp milk
• 1 tsp vanilla extract
• Extra sprinkles for decoration
👩🍳 Instructions
- Prepare the Oven
Preheat oven to 170°C / 340°F. Grease and line a 9×13 inch sheet pan with parchment paper. - Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside. - Cream Butter & Sugar
In a large mixing bowl, cream butter and sugar until light and fluffy. - Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Combine the Batter
Add the dry ingredients in three parts, alternating with milk. Mix gently until just combined. Do not overmix. - Add Sprinkles
Fold in the rainbow sprinkles gently using a spatula. - Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. - Cool Completely
Allow the cake to cool completely before frosting. - Make the Buttercream
Beat the butter until creamy. Gradually add sifted icing sugar and mix well. Add vanilla and milk, then beat until smooth and fluffy. - Frost & Decorate
Spread frosting evenly over the cooled cake and decorate with extra sprinkles. Slice and serve.
✨ Bright, cheerful, and delicious — this confetti cake is a party favorite! 🎉🍰
