Fluffy Confetti Sheet Cake with Cream Cheese Frosting
Ingredients
Cake batter
- 250 g softened butter
- 200 g granulated sugar
- 3 medium eggs
- 200 g sour cream
- 1 tsp lemon zest
- 1 packet bourbon vanilla sugar
- 450 g all-purpose flour
- 1/2 packet baking powder
- 1 tsp baking soda
- 150 g sprinkles
Cream cheese frosting
- 125 g softened butter
- 250 g powdered sugar
- 125 g cream cheese
- 1 tsp vanilla extract
- 50 g sprinkles
Preparation
Beat softened butter and granulated sugar together until light and fluffy
Add the eggs one at a time, mixing well after each addition
Mix in the sour cream, lemon zest, and vanilla sugar until combined
In a separate bowl, whisk together the flour, baking powder, and baking soda
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Gently fold in the sprinkles by hand
Preheat the oven to 180°C (conventional) or 160°C (convection)
Line a 35x24 cm baking pan with parchment paper
Pour the batter into the prepared pan
Bake for 30 minutes
Let the cake cool completely in the pan on a wire rack
Beat the softened butter until fluffy
Gradually add the powdered sugar in three additions, beating until fluffy after each addition
In a separate bowl, lightly beat the cream cheese
Gradually beat in about 2 tablespoons of the butter mixture to temper the cream cheese
Add the vanilla extract and beat until combined
Gradually beat in the remaining butter mixture until smooth
Spread the frosting over the cooled cake using an offset spatula
Decorate with sprinkles
Notes
This cake yields about 24 servings
