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Easy Birthday Confetti Cake with Vanilla Buttercream

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This forgiving, foolproof confetti cake is a single-layer sheet cake with a tender crumb and a not-too-sweet vanilla buttercream. It’s the perfect celebration cake for birthdays or any day that needs a little extra joy.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240g) full-fat sour cream, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (80g) rainbow sprinkles (jimmies)
  • 1 cup (2 sticks or 226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for buttercream)
  • 3–4 tablespoons (45-60ml) heavy cream or whole milk
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then line the bottom with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides halfway through.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. With the mixer on low speed, add one-third of the flour mixture to the butter mixture, mixing until just combined. Add half of the sour cream and milk mixture (stirred together). Repeat, ending with the remaining flour mixture. Mix until just combined.
  6. Use a rubber spatula to gently fold in the rainbow jimmies.
  7. Pour the batter into the prepared pan and spread into an even layer. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Then, run a knife around the edges, invert the cake onto the rack, and let it cool completely.
  9. While the cake cools, make the buttercream: Beat the softened butter on medium speed for 2-3 minutes until creamy and pale. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed. Add the vanilla and a pinch of salt. Add heavy cream one tablespoon at a time until the frosting is spreadable but holds its shape. Beat on high for 1 minute to make it fluffy.
  10. Once the cake is completely cool, spread the buttercream evenly over the top. Add extra sprinkles on top. Slice and serve.

Notes

Room temperature ingredients are crucial for best results. Use jimmies (rod-shaped sprinkles) to avoid color bleeding. Do not overmix the batter. Let the cake cool completely before frosting.

Nutrition

Keywords: confetti cake, birthday cake, vanilla buttercream, easy cake, sheet cake, sprinkle cake

Find it online: https://lolaspoon.com/easy-birthday-confetti-cake-with-vanilla-buttercream/