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The Perfect Birthday Sheet Cake with Rainbow Sprinkles

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This tender, moist sheet cake uses the reverse creaming method for a perfect crumb, topped with silky vanilla buttercream and rainbow sprinkles. It’s the ultimate crowd-pleasing birthday cake that stays delicious for days.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (339g) unsalted butter, softened (for frosting)
  • 5 cups (625g) powdered sugar
  • 3 tablespoons whole milk or heavy cream
  • 2 teaspoons vanilla extract (for frosting)
  • ⅛ teaspoon salt (for frosting)
  • ½ cup rainbow sprinkles (jimmies)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment and exposed pan sides with butter or nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer (or large bowl with hand mixer), beat softened butter and sugar on medium speed for about 2 minutes until light and fluffy. Scrape down sides and bottom.
  4. With mixer on low, add half the flour mixture and mix until just combined (looks like wet sand). Add remaining flour and mix again until coarse crumbs form with no dry pockets.
  5. In a small bowl, whisk together milk, eggs, and vanilla. With mixer on low, pour in half the liquid mixture and mix until batter comes together. Add remaining liquid and increase speed to medium; beat for about 30 seconds until smooth, thick, and slightly glossy. Do not overmix.
  6. Scrape batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake on middle rack for 28-33 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Edges should be lightly golden and pulling away from pan.
  8. Cool cake in pan for 15 minutes, then use parchment overhang to lift onto a cooling rack. Cool completely, at least 1 hour.
  9. While cake cools, make buttercream: In a clean mixer bowl, beat softened butter on medium speed for 3 minutes until pale and fluffy. Reduce speed to low and gradually add powdered sugar, 1 cup at a time. Add vanilla, salt, and 2 tablespoons milk or cream. Increase speed to medium-high and beat 2-3 minutes until light and airy. Add remaining milk if too thick, or more powdered sugar if too thin.
  10. Once cake is completely cool, spread buttercream evenly over top using an offset spatula.
  11. Generously sprinkle rainbow jimmies over soft frosting and press gently so they stick.
  12. Slice and serve. For clean slices, use a sharp knife and wipe clean between cuts.

Notes

Room temperature ingredients are essential for proper emulsification. The reverse creaming method creates a tender crumb by coating flour with butter before adding liquids. Do not overmix the batter. Cool cake completely before frosting to prevent buttercream from melting. Use jimmies (long sprinkles) rather than nonpareils to avoid color bleeding. Cake can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: birthday cake, sheet cake, rainbow sprinkles, vanilla cake, buttercream, easy cake, one-pan cake

Find it online: https://elvafood.com/the-perfect-birthday-sheet-cake-with-rainbow-sprinkles/