Sprinkle Sheet Cake

sallysbakingaddiction.com

Tristan Pike

1 cup ( 230g) unsalted butter, softened to room temperature

2 cups ( 400g) granulated sugar

2 large eggs, at room temperature

2 and ½ teaspoons pure vanilla extract

½ cup ( 120g) sour cream or plain yogurt*

2 and ¼ cups ( 281g) all-purpose flour ( spoon & leveled)

1 teaspoon baking soda

½ teaspoon salt

1 cup (240ml) whole milk*

½ cup ( 94g) rainbow sprinkles, plus more for decoration*

subheading: Vanilla Frosting:

¾ cup ( 170g) unsalted butter, softened to room temperature

3 cups ( 360g) confectioners’ sugar

2 to 3 Tablespoons (30 to 45ml) whole milk*

2 teaspoons pure vanilla extract

⅛ teaspoon salt

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