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Fluffy Gold Confetti Sheet Cake Recipe with Easy Creamy Buttercream Frosting

fluffy gold confetti sheet cake - featured image
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A light, moist sheet cake with rainbow sprinkles baked right into the batter and topped with a fluffy, creamy buttercream frosting. Perfect for celebrations or a joyful everyday treat.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ¾ cup (120g) rainbow sprinkles
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream or milk
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray, or line it with parchment paper.
  2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
  6. Fold in the rainbow sprinkles gently using a rubber spatula to avoid color bleeding.
  7. Pour the batter into the prepared pan and smooth the surface.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To make the buttercream frosting, beat the softened butter on medium speed until creamy.
  11. Gradually add sifted powdered sugar, mixing on low until combined.
  12. Add vanilla extract, salt, and 2 tablespoons of cream, then beat on high for 3-4 minutes until light and fluffy. Adjust cream quantity to desired consistency.
  13. Spread the buttercream evenly over the cooled cake using an offset spatula. Optionally, sprinkle a few extra confetti sprinkles on top.

Notes

Use room-temperature ingredients for best results. Fold sprinkles gently to prevent color bleeding. Cool cake completely before frosting to avoid melting. Adjust frosting consistency with cream or powdered sugar as needed. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use vegan margarine and almond or oat milk, and coconut cream for frosting.

Nutrition

Keywords: confetti cake, sheet cake, buttercream frosting, sprinkles, easy cake recipe, celebration cake, birthday cake

Find it online: https://junomeals.com/fluffy-gold-confetti-sheet-cake-recipe-with-easy-creamy-buttercream-frosting/