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Classic Vanilla Sheet Cake with Sprinkles

A fluffy, moist single-layer vanilla sheet cake topped with rich vanilla buttercream and colorful rainbow sprinkles. Perfect for birthdays and celebrations!
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake Batter
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened to room temp
  • 2 tbsp vegetable oil canola or avocado
  • 2 eggs large, room temp
  • 1 tbsp vanilla extract pure
  • 0.5 cup buttermilk room temp
Vanilla Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 2 tbsp heavy cream or milk
  • 1.5 tsp vanilla extract
  • 0.125 tsp salt just a pinch
  • 0.33 cup rainbow jimmies sprinkles plus more for top

Equipment

  • 8x8 or 9x9 inch square baking pan
  • Electric Mixer (Stand or Hand)
  • Mixing bowls
  • Offset spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch square baking pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixer bowl, beat the softened butter, vegetable oil, and granulated sugar until pale and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
  5. Alternately add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cake cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
  8. For the frosting, beat the softened butter for 5 minutes until very pale. Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat on high for 3 minutes until fluffy.
  9. Spread the frosting thickly over the cooled cake. Top generously with rainbow sprinkles.

Notes

Ensure all dairy and eggs are at room temperature before starting. This is crucial for a light, fluffy cake texture! Store leftover cake in an airtight container at room temperature for up to 3 days.