Save It A playful, moist, and colorful sheet cake designed to celebrate any occasion & deliciously homemade, with charmingly imperfect swirls of frosting and sprinkles.
This cake first made an appearance at my niece's birthday & we all loved swirling on the frosting together & then scattering sprinkles in every color. The imperfections are what make it extra special & fun.
Ingredients
- All-purpose flour: 2 1/2 cups (325 g)
- Granulated sugar: 2 cups (400 g)
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Whole milk: 1 cup (240 ml), room temperature
- Unsalted butter (cake): 3/4 cup (170 g), melted and slightly cooled
- Eggs: 4 large, room temperature
- Vanilla extract (cake): 2 teaspoons
- Sour cream: 1/2 cup (120 ml), room temperature
- Unsalted butter (frosting): 1 cup (225 g), softened
- Powdered sugar: 4 cups (480 g), sifted
- Whole milk (frosting): 1/4 cup (60 ml), more as needed
- Vanilla extract (frosting): 2 teaspoons
- Salt (frosting): Pinch
- Food coloring: Assorted colors, optional
- Rainbow sprinkles: 1/3 cup (60 g) for decorating
Instructions
- Prep and Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) sheet pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, melted butter, eggs, vanilla, and sour cream until smooth.
- Combine and Transfer:
- Pour wet ingredients into dry and stir until just combined. Do not overmix. Transfer batter to prepared pan and smooth the top with a spatula.
- Bake:
- Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
- Cool:
- Let the cake cool completely in the pan on a wire rack.
- Make Frosting:
- Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add milk, vanilla, and salt & beat until fluffy. Tint with food coloring if desired.
- Decorate:
- Dollop or swirl frosting onto cooled cake with a spatula, embracing imperfect swirls and texture. Scatter generously with rainbow sprinkles.
- Serve:
- Slice and serve directly from the pan.
Save It Sharing this cake with my family always brings laughter & a shower of colorful sprinkles & we love letting everyone add their own creative frosting swirls. It disappears fast at birthday parties!
Required Tools
You will need a 9x13-inch (23x33 cm) sheet pan, mixing bowls, a whisk, spatula, electric mixer (optional), and parchment paper for baking this sheet cake.
Allergen Information
This classic cake contains wheat (gluten), eggs, milk, and dairy. Always check the sprinkle packaging for possible nut or gluten contamination.
Nutritional Information
Each serving provides about 410 calories, 18 g fat, 59 g carbohydrates, and 4 g protein.
Save It Enjoy a slice with cold milk for kids or sparkling wine for adults & celebrate fully with every vibrant bite.
Recipe FAQs
- → How do I achieve moist texture in the cake?
Using whole milk, melted butter, and sour cream ensures a tender, moist crumb. Don't overmix your batter.
- → Can I make the cake ahead of time?
Yes, bake and cool the cake ahead. Frost just before serving for best texture, or store covered for up to 2 days.
- → Can I substitute sour cream?
Swap with full-fat Greek yogurt for similar moisture and tang; the texture will remain delightfully tender.
- → Is the frosting easy to color?
Absolutely, divide the frosting and tint each with gel or liquid food colors to create playful swirls and patterns.
- → How should leftovers be stored?
Keep covered at room temperature for 2 days or refrigerate up to 5 days. Bring to room temp before serving for best taste.
- → Any tips for a chocolate version?
Substitute a portion of flour with cocoa powder to transform the cake into a chocolatey base, ideal for more variety.