Featured Recipe

Confetti Sheet Cake Remix

Name: Confetti Sheet Cake Remix
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 24 servings
Ingredients: 3 cups all purpose flour; 2 ½ teaspoons baking soda; 1 ½ teaspoons salt; 1 ¾ cups granulated sugar; 2 sticks unsalted butter softened (1 cup); 3 large eggs room temperature; 1 tablespoon vanilla extract; 1 teaspoon almond extract; 1 cup Greek yogurt full fat; 1 cup whole milk; ½ cup buttermilk; 1 cup rainbow sprinkles; 8 ounces cream cheese softened; ½ cup unsalted butter softened; 4 cups powdered sugar sifted; 3-4 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; Pinch salt

By Kate

Created on 17 January 2026

A fun-packed sheet cake loaded with colorful sprinkles folded gently into a tender, moist crumb. Sour cream replaced with Greek yogurt for tang and moisture. Cake batter extract swapped with almond extract for a nutty twist. Baking powder swapped with baking soda to react properly with acidic yogurt. Half the milk replaced with buttermilk for extra richness and rise. Parchment lining required for flawless release. Frosting brightened with cream cheese for tang and stability. A reliable crowd pleaser with subtle flavour tweaks and foolproof techniques.

Prep: 8 min

Cook: 25 min

Total: 33 min

Serves: 24 servings

birthday celebration dessert

Introduction

Punchy, sprinkles everywhere, a slab of bright fun that cuts and serves like a pro. Sheet cakes excel when you respect texture and flavour balance. Sour cream swap for Greek yogurt is not just healthy, it boosts tang and tender crumb thanks to acidity activating that soda. Almond extract sneaks in a gentle nutty hum, less expected than vanilla batter extract but catches the nose. Buttermilk makes sure crumb stays moist but not soggy. Cream cheese frosting holds its shape with that slight tang keeping sweetness in check. Parchment lining and greasing the pan cover your back on this one. Slice clean with hot wet knife trick. Kids will love the colors; adults appreciate the subtly sophisticated tweaks.

Ingredients

3 cups all purpose flour

2 ½ teaspoons baking soda

1 ½ teaspoons salt

1 ¾ cups granulated sugar

2 sticks unsalted butter softened (1 cup)

3 large eggs room temperature

1 tablespoon vanilla extract

1 teaspoon almond extract

1 cup Greek yogurt full fat

1 cup whole milk

½ cup buttermilk

1 cup rainbow sprinkles

Frosting

8 ounces cream cheese softened
½ cup unsalted butter softened
4 cups powdered sugar sifted
3-4 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch salt

About the ingredients

Flour with proper measuring key to crumb structure: spoon and level. Baking soda here reacts with acidic Greek yogurt and buttermilk; swapping with powder would fall flat and dense. Greek yogurt substitution for sour cream doesn’t thin batter much but ups protein. Almond extract is potent—start with a teaspoon, can be reduced if too strong. Sprinkles best added last to prevent color bleed. Use good quality butter, room temp but not melted—important to trap air when creaming sugar. For frosting, cream cheese and butter must be softened evenly, else lumps or curdling. Powdered sugar sifting prevents gritty texture. Heavy cream or milk added slowly adjusts frosting consistency to pipe or spread. Store sprinkles separately if serving over multiple days to keep fresh look.

Method

Preheat oven to 350F. Grease a half sheet pan generously or line with parchment, then spray parchment and sides for foolproof release.

Mix dry ingredients in a bowl: flour, baking soda, salt. Set aside.

In stand mixer fitted with paddle, cream butter and sugar medium speed 3-4 minutes. Should be light, fluffy, pale. Scrape bowl sides often to catch any uncreamed butter.

Add eggs one at a time, beating well after each. Then dump in vanilla and almond extract. Blend until uniform.

Add Greek yogurt in two parts, scraping bowl after each addition.

Alternate adding dry mix and milk-buttermilk blend in thirds. Start and end with dry. Mix low speed till each addition just disappears. Avoid over mixing or tough crumb.

Gently fold sprinkles with spatula. Do not overwork or sprinkles will bleed color or sink.

Pour into prepared pan. Spread evenly, tap pan on counter to release air bubbles.

Bake 23-27 minutes. Look for golden edges pulling from pan, top dry to touch, and a toothpick with moist crumbs but no wet batter. Bounce test works: firm top that springs back means done.

Cool completely in pan set on wire rack. Any warmth ruins frosting consistency.

Frosting time. Beat cream cheese and butter medium speed till fluffy 2-3 minutes. Add powdered sugar gradually, alternating with cream. Scrape often. Add vanilla and salt last. Beat 3-4 minutes till light, creamy, pipeable. Adjust thickness with powdered sugar or cream. Avoid runny or gritty finishes.

Spread or pipe frosting as desired. Swirling with offset spatula creates rustic look. Piping perimeter looks sharp but needs steady hand.

Top with rainbow sprinkles for color and texture contrast.

For clean slices, heat knife with hot water and wipe between cuts to prevent drag and crumbs. Rest cake if too soft to slice.

Store layers covered at room temp or refrigerate for up to 3 days. Bring to room temp before serving for best texture.

Technique Tips

Preheat oven fully—critical to get proper rise and browning. Grease and line pan for no-stress release; parchment edges help lift cake intact. Cream butter and sugar till light. Proper creaming traps air—skip scraping bowl edges and you lose volume. Add eggs slow to avoid curdling. Incorporate yogurt slowly to keep batter smooth, otherwise risk lumps. Adding dry and wet alternately keeps gluten development balanced: too much mixing toughens cake. Folding sprinkles gently keeps colors vibrant; do NOT mix vigorously or they fade or bleed. Visual cues—edges pulling, dry top, toothpick test—outweigh strict minutes. Cooling fully before frosting needed otherwise frosting melts, slides, or turns greasy. Frosting beat time critical: overbeat turns butter greasy, underbeat leaves gritty sugar. Hot knife tip works like charm for clean slices, keeping cake presentation tidy.

Chef's Notes

💡 Measure flour correctly—spoon into the cup; too much messes up texture. Baking soda needs acid to activate; swap could mean dense cake. Yogurt adds moisture and protein. Almond extract is strong—don’t overdo.
💡 Room temp butter is key here. Soft but not melted—helps to trap air during creaming. Avoid curdling eggs; add them one by one. Maybe use a food processor for mixing if you want speed.
💡 Parchment lining is a non-negotiable. It lifts the cake out easily—just grease first. Cooling is crucial; warm cake ruins frosting. Use toothpick test for doneness; look for moist crumbs.
💡 Frosting requires serious beating. Cream cheese plus butter till fluffy; sift the powdered sugar for a smooth texture—lumps will show. If too thin, add more sugar; if too thick, add heavy cream sparingly.
💡 End with sprinkles for that visual pop. Adding them last keeps colors vibrant; don’t mix in too soon or risk fading. Clean slices are possible—wet knife makes a difference. Store leftovers covered at room temp or in fridge.