# Components:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 cup whole milk, at room temperature
06 - 3/4 cup unsalted butter, melted and cooled
07 - 4 large eggs, at room temperature
08 - 2 teaspoons vanilla extract
09 - 1/2 cup sour cream, at room temperature
→ For the Frosting
10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 1/4 cup whole milk, plus more as needed
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
15 - Food coloring (assorted colors, optional)
→ For Decorating
16 - 1/3 cup rainbow sprinkles
# Method:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch sheet pan with parchment paper.
02 - Combine flour, sugar, baking powder, and salt in a large mixing bowl. Whisk thoroughly.
03 - In a separate bowl, whisk together milk, melted butter, eggs, vanilla extract, and sour cream until the mixture is smooth.
04 - Add the wet mixture to the dry ingredients. Stir just until incorporated. Do not overmix.
05 - Scrape batter into the prepared pan and smooth the top using a spatula.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool completely in the pan on a wire rack.
08 - Beat softened butter with an electric mixer until creamy. Gradually blend in powdered sugar, then add milk, vanilla extract, and salt. Beat until light and fluffy. For colored frosting, divide into bowls and tint with food coloring as desired.
09 - Swirl or dollop the frosting onto the cooled cake with a spatula, embracing textured and imperfect swirls.
10 - Scatter rainbow sprinkles generously over the frosted cake.
11 - Slice and serve directly from the pan.
