1. Can I use non-dairy milk in a Sprinkle Sheet Cake?

Yes! Oat milk, almond milk, or soy milk (with some fat content) can replace whole milk. Just be sure to avoid non-fat options, as they can alter the texture.

2. What kind of sprinkles should I use in the batter?

Use rainbow jimmies. These rod-shaped sprinkles hold their color during baking. Avoid nonpareils (the tiny balls)—they tend to bleed and create a muddy batter.

3. Can I make a Sprinkle Sheet Cake in advance?

Absolutely. You can bake the cake a day ahead and store it tightly covered at room temperature. Frost the next day for best texture. The frosting can also be made ahead and stored in the fridge.

4. How do I prevent my cake from drying out?

Don’t overbake—start checking at the 20-minute mark. Also, store leftovers tightly covered in the fridge or wrap individual slices and freeze for up to 2 months.

5. Can I freeze Sprinkle Sheet Cake?

Yes! Freeze unfrosted cake wrapped tightly in plastic, or freeze frosted slices in airtight containers. Thaw at room temperature before serving.

6. Can I double the recipe for a larger event?

This Sprinkle Sheet Cake already serves 25–30, but you can double it and bake in two pans or prepare it in advance and freeze one batch.

7. Why is my frosting too runny or too thick?

Runny? Add more confectioners’ sugar. Too thick? Add a splash of milk. Adjust gradually and beat for a full 3 minutes for a fluffy texture.

8. Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour substitute with xanthan gum. Be sure to check that your sprinkles and baking soda are also gluten-free.

9. What’s the best way to transport a sheet cake?

Cool and frost completely, then refrigerate for at least 30 minutes to set the frosting. Cover the cake pan with a tight-fitting lid or foil. Use a baking sheet underneath for stability during travel.

10. Can I use this recipe to make a layer cake?

Technically yes, but it’s best suited for sheet baking. For layer cakes, you may need to adjust baking time and use parchment-lined round pans for easy release.

Sprinkle Sheet Cake Recipe: 9 Funfetti Tips You’ll Love

Name: Sprinkle Sheet Cake Recipe: 9 Funfetti Tips You’ll Love
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 2 cups (400g) granulated sugar; 2 large eggs, at room temperature; 2 ½ teaspoons pure vanilla extract; ½ cup (120g) sour cream or plain yogurt (full fat); 2 ¼ cups (281g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (240ml) whole milk; ½ cup (94g) rainbow sprinkles (jimmies), plus more for topping; ¾ cup (170g) unsalted butter, softened; 3 cups (360g) confectioners’ sugar; 2–3 tablespoons (30–45ml) whole milk; 2 teaspoons pure vanilla extract; ⅛ teaspoon salt

Description

This Sprinkle Sheet Cake is soft, buttery, and bursting with colorful sprinkles! Topped with fluffy vanilla frosting, it’s perfect for birthdays, potlucks, or anytime you want a fun and festive treat. Easy to make, easy to customize, and sure to be a hit at any celebration!

Ingredients

Scale

For the Cake:

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
2 large eggs, at room temperature
2 ½ teaspoons pure vanilla extract
½ cup (120g) sour cream or plain yogurt (full fat)
2 ¼ cups (281g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (240ml) whole milk
½ cup (94g) rainbow sprinkles (jimmies), plus more for topping

For the Vanilla Frosting:

¾ cup (170g) unsalted butter, softened
3 cups (360g) confectioners’ sugar
2–3 tablespoons (30–45ml) whole milk
2 teaspoons pure vanilla extract
⅛ teaspoon salt

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Instructions

Preheat oven to 350°F (177°C). Grease and lightly flour a 12×17-inch half sheet pan.
In a large bowl, beat butter until smooth. Add sugar and beat until light and fluffy.
Add eggs and vanilla extract. Beat until fully combined.
Mix in the sour cream or yogurt until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Alternately add the flour mixture and milk to the wet ingredients, mixing on low. Do not overmix.
Gently fold in the sprinkles using a spatula.
Spread batter evenly in prepared pan. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool completely in the pan on a wire rack.
For the frosting: Beat butter until creamy. Add sugar, milk, vanilla, and salt. Beat on high for 3 minutes until fluffy.
Frost the cooled cake and decorate with extra sprinkles. Slice and serve.

Notes

Use jimmies, not nonpareils, inside the batter to avoid color bleeding.

Cake can be baked 1 day in advance and stored covered at room temperature.

Frosting can be made ahead and stored in the fridge for up to 24 hours.

Recipe also works in a 9×13 pan (bake 35–38 minutes) or as cupcakes (17–20 minutes).

For gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 30 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/25 of cake)
Calories: 310
Sugar: 27g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 0.5g
Protein: 3g
Cholesterol: 45mg