Confetti Sheet Cake

by Pecorari Elisa

Confetti Sheet Cake

*Credits to Emily Griffon

Introducing this delightful Confetti Sheet Cake. It's a breeze, requiring no layers, and topped with a delectable vanilla frosting adorned with charming sprinkles. Whether it's a birthday celebration, a weekend BBQ, or simply a craving for a slice of cake, this recipe has become my go-to choice.


  • Roaster from Stackable Set of 5 Bakeware Pans Easy Store™ (OR
  • Any Baker's Secret Roaster Pan 13" x 9")
  • Mixing Bowl
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin
  • Whisk (Silicone or Stainless Steel)


For the cake:

  • 1 cup butter, room temperature I prefer to bake with salted butter but you can use unsalted!
  • 1 ½ cups granulated sugar
  • 1 tbsp vanilla extract
  • 3 eggs room temperature
  • 3 cups cake flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cup buttermilk room temperature
  • ¾ cup rainbow sprinkles

For the frosting:

  • 1 cup butter room temperature
  • 4 ½ – 5 cups powdered sugar
  • 1 ½ tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup heavy cream room temperature
  • ¼ cup rainbow sprinkles


For the cake:

  1. Grease and line a 9×13 pan and preheat the oven to 350. In the bowl of a stand mixer combine the butter, granulated sugar, and vanilla and beat on medium-high until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl with a spatula and add the eggs, one at a time, while the mixer is on low. Mix until just incorporated.
  2. Add in the flour, baking powder, baking soda and salt. With the mixer on low, pour in the buttermilk and mix until everything is combined. Remove the bowl from the mixer and use a spatula to fold in the rainbow sprinkles. Pour the cake batter into the prepared pan and bake for 30-35 minutes or until completely baked through. Remove from the oven and allow to cool completely.

For the frosting:

  1. Once the cake has cooled, cream the butter and powdered sugar on medium-high speed in the bowl of a stand mixer for 1 minute. Add in the vanilla, salt, and heavy cream, 1 tablespoon at a time, until the frosting reaches the desired consistency. Prepare a piping bag with a round tip and fill it with ⅓ of the frosting.
  2. Add the remaining frosting to the top of the cooled cake and spread evenly. Pipe frosting around the edges of the cake and sprinkle on the remaining sprinkles. Serve & enjoy!

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