This vanilla confetti sheet cake recipe creates a delightfully festive dessert that’s perfect for any celebration. You’ll love how easy it is to make this crowd-pleasing cake, bursting with colorful sprinkles in every bite. It’s a fantastic addition to your sheet cake recipes collection.
Key Ingredients & Substitutions
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can use an equal amount of coconut sugar for a slightly less sweet cake.
- Unsalted Butter: Margarine or a plant-based butter substitute works well.
- Whole Milk: Any dairy or non-dairy milk (almond, soy, oat) can be used.
- Vanilla Extract: Use a good quality pure vanilla for the best flavor.
- Sprinkles: Use jimmie-style or confetti sprinkles; nonpareils tend to bleed color.
Ingredients
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (240ml) whole milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup (75g) rainbow sprinkles (jimmie-style or confetti)
For the Vanilla Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (60ml) whole milk or heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Extra sprinkles, for decorating
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Calories per serving: Approximately 350-400 (cake with frosting)
- Tools Needed: 9×13 inch baking pan, electric mixer (stand or hand), mixing bowls, measuring cups and spoons, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Preheat Oven
Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper for easier removal. Preheat your oven to 350°F (175°C).
2. Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and everything is evenly distributed. This dry mixture forms the base of your sheet cake.
3. Cream Butter and Wet Ingredients
In a separate medium bowl, or in the bowl of your stand mixer, cream the softened unsalted butter until light and fluffy. Beat in the eggs one at a time, then mix in the milk and vanilla extract. You’re creating a smooth, rich wet mixture.
4. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make your cake tough. A few streaks of flour are okay.
5. Fold in Sprinkles
Gently fold in the rainbow sprinkles with a spatula. Ensure they are evenly distributed throughout the batter. This is where your confetti sheet cake gets its festive look.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
7. Make the Vanilla Buttercream Frosting
While the cake cools, beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, alternating with milk or cream, beating until smooth and fluffy. Mix in the vanilla extract and salt.
8. Frost and Decorate Your Cake
Once the cake is completely cool, spread the vanilla buttercream frosting evenly over the top. Decorate with extra sprinkles for a fun, celebratory finish. Your vanilla confetti sheet cake is now ready to enjoy!
Variation Ideas
- Citrus Burst: Add 1 tablespoon of lemon or orange zest to the cake batter for a brighter flavor.
- Chocolate Chip: Fold in ½ cup mini chocolate chips along with the sprinkles for a double treat.
- Almond Infusion: Substitute 1 teaspoon of almond extract for one of the teaspoons of vanilla extract in the cake and frosting.
Storage Instructions
Store leftover vanilla confetti sheet cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Can you use oil instead of butter in this sheet cake recipe?
A: Yes, you can substitute an equal amount of neutral oil (like vegetable or canola oil) for the butter. The texture will be slightly different, often a bit moister.
Q: Why did my sprinkles bleed color into the cake?
A: This usually happens with nonpareil sprinkles, which have a thin outer coating that dissolves easily. For best results, use jimmie-style or confetti sprinkles that are designed to hold their color better during baking.
Q: Can you make this cake in advance?
A: Absolutely! You can bake the cake a day ahead, let it cool completely, then wrap it tightly and store at room temperature. Frost it just before serving.
Q: What’s the best way to get a perfectly flat cake top?
A: You can use baking strips around your pan, or simply level the cooled cake top with a serrated knife before frosting if desired.
Q: Can you make this into cupcakes?
A: Yes, this sheet cake recipe can easily be converted into cupcakes. Line a muffin tin with paper liners, fill ¾ full, and bake for 18-22 minutes.
Q: Why is my cake dry?
A: A dry cake is often caused by overmixing the batter or overbaking. Ensure you mix until just combined and check for doneness around the minimum bake time.