Save A playful, moist, and colorful sheet cake designed to celebrate any occasion—deliciously homemade with charmingly imperfect swirls of frosting and sprinkles.
Our family is big on sheet cakes for birthdays and gatherings. The cheerful frosting swirls and generous sprinkles always spark laughter—no perfection needed! It is my favorite way to make everyone feel special with minimal fuss.
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, room temperature: 1 cup (240 ml)
- Unsalted butter, melted and slightly cooled: 3/4 cup (170 g)
- Large eggs, room temperature: 4
- Vanilla extract: 2 teaspoons
- Sour cream, room temperature: 1/2 cup (120 ml)
- Unsalted butter, softened: 1 cup (225 g)
- Powdered sugar, sifted: 4 cups (480 g)
- Whole milk (for frosting), more as needed: 1/4 cup (60 ml)
- Vanilla extract (for frosting): 2 teaspoons
- Pinch of salt (for frosting)
- Food coloring: assorted colors, optional
- Rainbow sprinkles: 1/3 cup (60 g)
Instructions
- Prepare the 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.
- Combine wet ingredients:
- In a separate bowl, whisk milk, melted butter, eggs, vanilla, and sour cream until smooth.
- Combine batter:
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Transfer & bake:
- Transfer batter to prepared pan. Smooth the top with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool cake completely in the pan on a wire rack.
- Make frosting:
- Beat butter until creamy. Gradually add powdered sugar, mixing well. Add milk, vanilla, and salt. Beat until fluffy. If desired, divide frosting into bowls and tint with food coloring.
- Decorate:
- Dollop or swirl frosting onto cooled cake using a spatula. Embrace imperfect swirls and texture.
- Add sprinkles & serve:
- Scatter generously with rainbow sprinkles. Slice and serve directly from the pan.
Save Making this sheet cake has become a birthday ritual—kids love choosing their frosting colors and scattering sprinkles by the handful. The first slice is always the best, especially eaten straight from the pan with a spoon.
Required Tools
9x13-inch (23x33 cm) sheet pan, mixing bowls, whisk, spatula, electric mixer (optional), parchment paper
Allergen Information
Contains wheat (gluten), eggs, milk, and dairy (butter, sour cream). Check sprinkle packaging for potential nut or gluten contamination.
Nutritional Information
Calories: 410, Total Fat: 18 g, Carbohydrates: 59 g, Protein: 4 g
Save Even if your swirls aren&t perfect, the cake will taste amazing—enjoy sharing every slice and celebrating in style.
Recipe Guide
- → What makes this cake moist and tender?
Sour cream, eggs, and melted butter in the batter create a soft, moist texture with a rich crumb.
- → Can I customize the frosting colors?
Yes! Add food coloring to divided frosting batches for colorful swirls, or keep it classic with plain vanilla frosting.
- → How should I store leftovers?
Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days for extra freshness.
- → Is there a chocolate version?
For chocolate flavor, swap 1/2 cup flour with cocoa powder when mixing dry ingredients.
- → Which pan size is best for this cake?
A 9x13-inch sheet pan is ideal for baking and serving straight from the pan.
- → Are there allergen considerations?
Contains wheat, eggs, milk, and dairy. Check sprinkle packaging for possible nut or gluten traces.