This Sprinkle Sheet Cake is a vibrant, crowd-pleasing dessert that brings joy to every bite. With its moist, tender crumb and bursts of colorful sprinkles, it’s a celebration in cake form. The rich vanilla flavor pairs perfectly with a creamy, velvety frosting that melts in your mouth. Ready in just under an hour of baking, it’s surprisingly simple to make yet feels indulgent and special.
Perfect for parties or potlucks, this cake serves 25-30, making it ideal for sharing. The playful texture of the sprinkles adds a delightful crunch, while the soft cake base ensures every slice is pure comfort. Whether it’s a birthday, holiday, or just a Tuesday, this dessert is guaranteed to brighten any occasion with its cheerful look and irresistible taste.
Ingredients for Sprinkle Sheet Cake
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 2 large eggs, at room temperature
- 2 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120g) sour cream or plain yogurt (use either for moisture)
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk (can substitute with 2% milk)
- 1/2 cup (94g) rainbow sprinkles, plus more for decoration (use jimmies for best results)
For the Vanilla Frosting:
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) whole milk (adjust for desired consistency)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17-inch half sheet/jelly roll pan. Set aside.
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed until smooth. Add the sugar and beat on medium speed until fluffy and light in color.
- Beat in the eggs and vanilla until smooth. Scrape down the sides and bottom of the bowl as needed. Add the sour cream or yogurt and beat on medium-high speed until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add half of this mixture to the creamed butter mixture and beat on low speed for 5 seconds. Pour in half of the milk and beat on low speed for 5 seconds. Repeat with the remaining flour and milk until combined and smooth. Do not overmix.
- Gently fold in the sprinkles until evenly distributed.
- Spread the batter into the prepared pan, smoothing it into a thin, even layer. Bake for 20-24 minutes, rotating the pan halfway through if your oven has hot spots. The cake is done when the top is lightly browned and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan on a wire rack. While cooling, prepare the frosting.
- For the frosting: Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer on low. Increase to high speed and beat for 3 full minutes. Adjust consistency with more sugar (if too thin) or milk (if too thick). Add a pinch more salt if the frosting is too sweet.
- Spread the frosting evenly over the cooled cake. Decorate with additional sprinkles. Slice and serve. Store leftovers tightly covered in the refrigerator for up to 5 days.
Fun Topping Ideas to Elevate Your Cake
While sprinkles are a classic choice, consider adding a drizzle of chocolate ganache or caramel sauce for extra indulgence. For a fruity twist, top with fresh berries or a dusting of freeze-dried fruit powder. If you’re feeling adventurous, try crushed cookies or edible glitter for a show-stopping finish!
Perfect Serving Suggestions
This Sprinkle Sheet Cake is ideal for parties or gatherings. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a festive touch, serve alongside colorful drinks like fruit punch or lemonade to match the cake’s cheerful vibe.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. To keep the frosting fresh, place a piece of parchment paper over the cake before sealing. If you prefer it at room temperature, let it sit for 15-20 minutes before serving. Avoid freezing, as the sprinkles may bleed and affect the texture.
Time-Saving Hacks for Busy Bakers
To save time, prepare the frosting while the cake bakes. Use a pre-measured baking mix for the dry ingredients if you’re in a pinch. For quicker cooling, place the cake pan on a cooling rack in the fridge for 10-15 minutes before frosting.
Common Questions Answered
Can I use low-fat yogurt or milk?
Yes, but whole milk and full-fat yogurt yield a richer texture.
Can I make this ahead?
Absolutely! Bake the cake a day in advance, but frost it just before serving to keep it fresh.
Can I use a different pan?
A 9×13-inch pan works, but the bake time may increase by 5-10 minutes.
Sprinkle Sheet Cake Recipe
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened to room temperature 16 Tbsp; 226g
- 2 cups granulated sugar 400g
- 2 large eggs, at room temperature
- 2 and 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream or plain yogurt 120g
- 2 and 1/4 cups all-purpose flour (spooned & leveled) 281g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk 240ml
- 1/2 cup rainbow sprinkles, plus more for decoration 94g
Vanilla Frosting
- 3/4 cup unsalted butter, softened to room temperature 12 Tbsp; 170g
- 3 cups confectioners’ sugar 360g
- 2–3 Tablespoons whole milk 30-45ml
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17-inch half sheet/jelly roll pan. Set aside.
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
- In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Fold in the sprinkles.
- Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots (mine does). Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.
- For the frosting: Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
- Spread frosting all over cooled cake, then top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.