Confetti Dot Sheet Cake
This Confetti Dot Cake Sheet Cake is inspired by the viral NYC bakery Dot Cakes and features an ultra soft and fluffy vanilla confetti sheet cake topped with smooth vanilla buttercream and rainbow nonpareils. It’s nostalgic, colorful, easy to make, and perfect for birthdays, parties, or summer celebrations.
Servings: 16 servings
Ingredients
For the cake:
- 1 cup salted butter room temperature
- 1 ¾ cups granulated sugar
- 4 eggs room temperature
- 1 tbsp vanilla extract
- ¼ tsp almond extract add up to ½ tsp more for a more bakery style cake!
- 3 cups all-purpose flour
- 1 tbsp corn starch can omit if you prefer
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 cup whole milk room temperature
- ⅓ cup full fat sour cream room temperature
- ¼ cup vegetable oil
- ½ cup rainbow sprinkles don't use nonpareils they will bleed color into the batter!
For the frosting:
- 1 cup salted butter room temperature
- 4 cups powdered sugar
- 3-4 tbsp heavy cream room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups rainbow nonpareil sprinkles
Instructions
For the cake:
- Preheat oven to 325°F. Grease and line a light-colored metal 9x13 cake pan with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed for 3-5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extract.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. In another bowl or measuring cup, whisk together the milk, sour cream, and vegetable oil. With the mixer on low speed, alternate adding the dry ingredients and wet ingredients, beginning and ending with the dry ingredients. Mix just until combined. Fold in the rainbow jimmies sprinkles.
- Spread the batter evenly into the prepared pan. Bake for 35-40 minutes or until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan before frosting.
For the frosting:
- Beat the butter until smooth and creamy, 2-3 minutes. Add powdered sugar one cup at a time on low speed. Add vanilla, salt and heavy cream. Increase speed to medium-high and beat for 2-3 minutes until fluffy and smooth.
To decorate:
- Once the cake has completely cooled spread the frosting evenly over the top while it is still in the pan. Immediately cover the frosting with rainbow nonpareils, gently pressing them into the frosting so they fully adhere. Refrigerate the cake for 20-30 minutes before slicing for the cleanest bakery-style squares.