Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 tsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 2 tsp (10ml) clear imitation vanilla extract
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) clear imitation vanilla extract
  • 1 pinch salt
  • 1 cup (150g) rainbow nonpareil sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 9x13 pan with parchment paper.
  2. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the imitation vanilla.
  3. Alternately add the dry ingredients (flour, baking powder, salt) and the milk, starting and ending with the flour.
  4. Spread the batter evenly in the pan. Bake for 30-35 minutes or until a toothpick comes out clean and the edges are just beginning to pull away from the sides.
  5. Let the cake cool completely in the pan before attempting to cut.
  6. Using your 3-inch circular cutter, press firmly into the cooled sheet cake.
  7. Twist slightly to ensure a clean break.
  8. Repeat across the cake to maximize your yield.