Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 2 large (100g) eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch (1g) salt
  • 0.5 cup (60g) rainbow nonpareil sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. Cream the softened butter and granulated sugar until the mixture is creamy and pale.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternately add the dry ingredients (flour, baking powder, salt) and the milk, starting and ending with the flour, mixing only until just combined.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 22–25 minutes, or until the top springs back to the touch and a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan.
  8. Use a 3-inch round cookie cutter to cut individual circular portions from the sheet cake.
  9. Prepare the buttercream by beating softened butter, powdered sugar, heavy cream, vanilla extract, and salt until smooth.
  10. Pipe the buttercream onto each cake round and top with rainbow nonpareil sprinkles.