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Homemade Confetti Sheet Cake
Florence Jackson

Homemade Confetti Sheet Cake

This is a super fun bake for any occasion. Absolutely perfect for birthdays or to feed a crowd. The cake recipe is made in one bowl, with everything coming together for a gorgeously fluffy cake. Stir through sprinkles before baking and top with a thick layer of buttercream for the ultimate birthday cake!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 226 g Unsalted Butter Room Temperature
  • 320 g Granulated Sugar
  • 4 Large Eggs
  • 1 tbsp Vanilla Extract
  • 320 g All Purpose Flour (Plain Flour)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 110 ml Milk
  • 110 ml Heavy Cream
  • 150 g Rainbow Sprinkles (Long/strand ones are best)
For the Buttercream Frosting
  • 226 g Unsalted Butter Room Temperature
  • 2 tsp Vanilla Extract
  • 700 g Powdered Sugar
  • Rainbow Sprinkles

Method
 

  1. Pre-heat the oven to 175℃/350℉. Line a 9x13" rectangle baking pan.
  2. In a large bowl, whisk together the butter and sugar on high speed for a few minutes to really bring it together. Add in the eggs and vanilla and whisk again.
  3. Use a spatula/wooden spoon to fold in the flour, baking powder and baking soda until a cake batter comes together.
  4. Add the cream, milk and sprinkles and fold in to create a nice smooth batter. Pour into the prepared cake tin and bake 30-35 minutes until golden and a skewer inserted comes out clean. Let cool.
For the Frosting
  1. Once the cake is cool, make the frosting. Whisk the butter on high using an electric mixer. Add in half of the powdered sugar and the vanilla and whisk to combine. Add the remaining powdered sugar and whisk to create the frosting. Add a splash of milk to thin if necessary.
  2. Use a palette knife to spread the frosting over the cake. If decorating, place the remaining frosting into a piping bag with a flat nozzle to create the border (like in my photos). Finally, scatter over sprinkles before serving!