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Best Birthday Confetti Sheet Cake Recipe: Easy Homemade Buttercream

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A soft, tender confetti sheet cake with rainbow sprinkles and silky buttercream frosting. Perfect for birthdays and celebrations, this easy recipe uses simple ingredients and a reverse-creaming method for a fine crumb.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (80g) rainbow jimmies sprinkles
  • 1 ½ cups (339g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar
  • 2 teaspoons vanilla extract (for buttercream)
  • 3–4 tablespoons heavy cream
  • ¼ teaspoon salt (for buttercream)
  • Additional sprinkles for decorating

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 13×9-inch metal baking pan and line with parchment paper, leaving overhang on long sides.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a stand mixer or large bowl, beat softened butter and sugar on medium speed for 3-4 minutes until light, fluffy, and pale yellow. Scrape down sides.
  4. Add eggs one at a time, mixing on low after each addition. Add vanilla and mix until combined.
  5. With mixer on low, add one-third of flour mixture, mixing until just combined. Add half of milk, mix. Repeat with another third of flour, remaining milk, and final third of flour. Stop mixing when flour disappears.
  6. Remove bowl from mixer. Gently fold in sprinkles with a silicone spatula using 8-10 broad strokes until evenly distributed.
  7. Pour batter into prepared pan, spread evenly, and tap pan gently on counter to release air bubbles. Bake for 28-32 minutes until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool cake in pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.
  9. For buttercream: In a stand mixer with paddle attachment, beat softened butter on medium speed for 5-7 minutes until pale, fluffy, and almost white. Scrape down bowl.
  10. Add powdered sugar one cup at a time, mixing on low after each addition. Add vanilla and salt. Add heavy cream one tablespoon at a time until desired consistency. Beat on medium-high for 1 minute until fluffy.
  11. Once cake is completely cool, spread or pipe buttercream over top. Decorate with additional sprinkles. Slice into squares and serve.

Notes

Use jimmies sprinkles (not nonpareils) to prevent color bleeding. Room temperature ingredients are crucial for best texture. Do not open oven door during first 20 minutes of baking. Cool cake completely before frosting. Buttercream can be refrigerated if too soft; beat again to restore texture.

Nutrition

Keywords: confetti cake, birthday cake, sheet cake, buttercream, funfetti, sprinkle cake, easy cake recipe

Find it online: https://cookyep.com/best-birthday-confetti-sheet-cake-recipe-easy-homemade-buttercream/