Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles. This recipe requires a 12×17 half sheet jelly roll pan.
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 2 large eggs, at room temperature
- 2 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120g) sour cream or plain yogurt*
- 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk*
- 1/2 cup (94g) rainbow sprinkles, plus more for decoration*
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) whole milk*
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
- In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Fold in the sprinkles.
- Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots (mine does). Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.
- For the frosting: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
- Spread frosting all over cooled cake, then top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.
- Make Ahead Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time– cover tightly and keep in the refrigerator.
- Yogurt: Plain Greek yogurt, regular plain yogurt, or sour cream are all OK. Do not use nonfat; I suggest full fat or low fat.
- Milk: I highly recommend whole milk for the richest taste and moistest texture. 1% or higher milk fat is ok, as well as nondairy (low fat, not nonfat) milks. Whole milk (or even half-and-half or cream) is best in the frosting as well.
- 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Be sure to tent the cake with foil after 20 minutes of baking to prevent over-browning on the top and sides.
- Sprinkles: Here is where I buy my rainbow jimmies sprinkles in bulk. Do not use nonpareils (the little ball sprinkles) inside the cake batter because they bleed color. You can, however, decorate the frosting with nonpareils like I did in these photos.
Keywords: funfetti sheet cake, sprinkle sheet cake