Easy recipe for white sheet cake with birthday sprinkles made in a 18x13 half sheet pan. Thin layer cake with pink buttercream frosting for icing. Moist cake made with butter, sour cream, and sprinkles.
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 35 minutesminutes
Servings: 20servings
Ingredients
Cake
1cupbutter
1cupwater
2cupsflour
2cupswhite sugar
1/2cupsprinkles(jimmy sprinkles)
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
2eggs
1/2cupsour cream
1tspvanilla
Buttercream Frosting
1/2cupbuttersoftened
1/3cupmilk
1tspvanilla
pink food coloring
4 1/2cupsicing sugar
1/3cupsprinkles(nonpariels)
Instructions
Heat 1 cup butter and 1 cup water in a saucepan over medium heat. Bring to a boil and whisk so that the butter is all melted. Remove from heat and let cool slightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Pour in the butter and water mixture and fold it in the dry ingredients until it is all wet and combined.
In a separate bowl, mix together the eggs, sour cream and vanilla until smooth. Pour into the flour mixture and fold in until combined. Be careful not to overmix. Fold in the 1/2 cup sprinkles
Spread on a greased 18x13 half sheet baking pan.
Bake in a 375F oven for 22 minutes.
Once the cake is finished cooking, remove from the oven and place on a trivet or cooling rack. Wait for the cake to cool completely before frosting.
While the cake is cooling, make the frosting by beating the softened butter with a hand or stand mixer. Slowly beat in the icing sugar, 1/2 cup at a time. Once all the icing sugar is mixed in, beat in the vanilla and pink food colouring. Then, beat in the milk until it is a spreadable consistency that you would like for the cake.
Spread the frosting evenly on top of the sheet cake. Top with the 1/3 cup sprinkles