Sprinkle Sheet Cake Recipe

Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles.

Here’s a giant cake filled to the brim with sprinkles. It’s topped with sweet and creamy homemade vanilla frosting. It’s big enough to feed an army of sprinkle and cake and frosting lovers. Is there a better way to end a wonderful year??

Yes! Add more sprinkles on top.

Funfetti sheet cake is what dreams are made of. Let’s dig in.

I have to be honest, I made this funfetti cake back in October and have waited this long to share the recipe with you. Pumpkin, Thanksgiving, and all those Christmas cookies got in the way. Sorry? I did, however, make it again this past weekend to bring to some friends. Just as tasty as I remember.

Anyway. Having a loved sheet cake recipe in your baking repertoire is priceless. It’s a fun-filled cake that you can bring along to potlucks, office parties, birthday parties, and basically anywhere you need to feed a crowd some dessert. I have a recipe for a three layer confetti cake, but I’ve never made a sprinkle sheet cake before, so this recipe was fun to play around with. The most important part about this cake recipe (and, well, any cake recipe) is having the correct size pan. I can’t tell you how many readers have contacted me about a cake recipe catastrophe. Only to find out they weren’t using the correct size pan. Whoops!

This sheet cake requires a 12×17-inch jelly roll/half sheet pan. I own 5 of these pans. They are DYNAMITE in the kitchen. I bake cookies on them, I cool toffee on them, roast vegetables on them, and I make sheet cakes in them. A fabulous multipurpose sheet pan is irreplaceable. Please, from one baker to another, get this pan. You can also use it to make this chocolate cake roll.

And a huge supporter of frosting. We’ll get to that in a minute.

Also important: using the right ingredients. Quite often, I hear about recipe disasters stemming from using substitutions. Like using margarine for butter, baking soda for baking powder (don’t do that! ever!), using almond flour for all-purpose, etc. Recipes that are developed with certain ingredients won’t turn out the same unless you’ve been testing and playing around with the recipe. I always suggest making the recipe as written first and then playing around with the recipe as you see fit. Some ingredients in some recipes shouldn’t be altered. And for this recipe? It’s pretty much all of them.

Every single ingredient plays a major roll in this thin cake’s texture, taste, and appearance. The butter and vanilla give the cake unbeatable vanilla cake flavor while creaming the butter and sugar give the cake its soft, cake-like texture. The two eggs tenderize and give structure while the whole milk leaves the cake moist. The yogurt (an acid) reacts with the baking soda to leaven the cake, and the flour is… well… everything. The only room for substitutions would be using sour cream instead of yogurt and other types of milk instead of whole milk.. If you’d like to leave the yogurt out all together, you’d have to sub in a different moist ingredient as well as use baking powder– and play around with that amount. And you’ll have a completely different tasting cake. What a headache. So, always follow a recipe.

On top of this buttery, sprinkle filled sheet cake is my classic vanilla frosting. My prized frosting, my favorite frosting! One of them, at least. There is just enough frosting to get that creamy extra sweetness in every bite, but not too much to take away from the fluffy cake hiding underneath. A fabulous cake to frosting ratio.

The happiest cake for the happiest new year. 😀 For more sprinkle-filled happy desserts, add my confetti sprinkle cheesecake and cake batter chocolate chip cookies to your list, too!