Sprinkle Sheet Cake
Ingredients
The cake
-
1
cup
unsalted butter, softened to room temperature
-
2
cups
granulated sugar
-
2
large
eggs, at room temperature
-
2½
teaspoons
pure vanilla extract
-
½
cup
sour cream or plain yogurt
-
2¼
cups
all-purpose flour
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
whole milk
-
½
cup
rainbow sprinkles, plus more for decoration
The frosting
-
¾
cup
unsalted butter, softened to room temperature
-
3
cups
confectioners’ sugar
-
2–3
tablespoons
whole milk
-
2
teaspoons
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 12×17-inch half sheet pan.
- Cream the softened butter and sugar until fluffy, then add eggs and vanilla.
- Mix in the yogurt until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternate adding the flour mixture and milk to the butter mixture, mixing until smooth.
- Fold in the sprinkles and spread the batter in the prepared pan.
- Bake for 20-24 minutes until lightly browned and a toothpick comes out clean.
- Allow the cake to cool in the pan on a wire rack.
- For the frosting, beat the butter until creamy, then add the sugar, milk, vanilla, and salt.
- Spread the frosting over the cooled cake and top with additional sprinkles before serving.
Nutrition Facts (estimated)
Servings
25-30
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
2g
Sodium
150mg
Cholesterol
30mg
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