Recipe Card
The Rainbow Sheet Cake I Make for Every Birthday
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Serves
- 24
- Calories
- 391 kcal
- Carbs
- 41.10 g
Ingredients
- 2 1/2 cupsall-purpose flour
- 2 tablespoonscornstarch
- 1 3/4 cupswhite sugar
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 cupbutter (at room temperature (225 g or 2 sticks))
- 1 tablespoonvanilla extract
- 1 1/3 cupsbuttermilk (well shaken)
- 3 largeeggs
- —food coloring
- 8 ouncescream cheese (softened)
- 1/2 cupbutter ((softened, 115 g or 1 stick))
- 3 cupspowdered sugar ((sifted, 345 g))
- 2 teaspoonsvanilla extract
- 1/4 teaspoonkosher salt
- —Rainbow sprinkles
Instructions
- 1
Preheat an oven to 350°F. Lightly coat a 9 x 13 x 2-inches baking pan with cooking oil, then line it with parchment paper.
- 2
Make the cake batter by whisking together flour, cornstarch, sugar, baking powder, and baking soda in a stand mixer.
- 3
Mix in butter and vanilla extract until the mixture resembles damp sand.
- 4
Whisk together buttermilk and eggs and then drizzle the mixture into the butter and dry ingredients.
- 5
Divide the batter into 6 bowls and color each with food coloring.
- 6
Alternate spoonfuls of colored batter into the prepared pan and lightly swirl.
- 7
Bake for 30 to 35 minutes until a toothpick comes out clean. Cool completely.
- 8
For the frosting, cream together softened cream cheese and butter, then incorporate vanilla and sifted powdered sugar.
- 9
Frost the cake and sprinkle with rainbow sprinkles before serving.