Easy Vanilla Sheet Cake with Confetti Decor
Ingredients
Cake batter
- 175 g softened butter
- 285 g granulated sugar
- 4 large eggs
- 2 large egg whites
- 2 tsp vanilla extract
- 1/4 tsp salt
- 280 g all-purpose flour
- 60 g cornstarch
- 3 tsp baking powder
- 1 tsp baking soda
- 185 ml milk
- 60 g sour cream
- Butter, for greasing the pan
- Flour, for dusting the pan
Vanilla buttercream
- 250 g softened butter
- 500 g powdered sugar
- 2 tbsp vanilla extract
- 1/4 tsp salt
- 3 tbsp milk
- 5 tbsp pastel-colored sprinkles
Preparation
Preheat the oven to 356°F (180°C) conventional or 320°F (160°C) convection. Grease a 12x8 inch (30x20 cm) baking sheet with butter and dust with flour.
Beat softened butter and granulated sugar until creamy and pale.
Add eggs and egg whites one at a time, mixing well after each addition.
Stir in vanilla extract and salt.
Sift together all-purpose flour, cornstarch, baking powder, and baking soda. Add to the batter in three parts, mixing until just combined.
Stir in milk and sour cream.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes until golden brown.
Let cool completely on a wire rack, about 2 hours.
Beat softened butter until creamy.
Sift powdered sugar and gradually add to the butter, one tablespoon at a time, beating well after each addition.
Beat on high speed for 5 minutes until light and fluffy.
Mix in vanilla extract, salt, and milk.
Spread the buttercream over the cooled cake and sprinkle with pastel-colored sprinkles.
Tips
The pinch of salt balances the sweetness and enhances the vanilla flavor.
The cake yields about 24 servings and can be stored in the refrigerator for up to 3 days.
