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Sprinkle Bloom Sheet Cake

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Ingredients

Scale

Cake

  • 1 yellow cake mix
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup pink sprinkle blend

Frosting

*Note: This makes enough for a thick, generous layer of frosting or for frosting plus a decorative border. For a lighter layer, cut the ingredients in half.

  • 1 cup salted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/4 cup freeze-dried strawberries, crushed into a fine powder
  • 1 tablespoon strawberry jam or puree
  • 4 to 6 tablespoons heavy cream
  • 1 to 2 teaspoons strawberry extract, optional
  • Pink food coloring

Toppings

Instructions

  1. Preheat your oven and prepare a 13 x 9 inch pan with nonstick spray or parchment.
  2. In a large bowl, mix together the cake mix, milk, sour cream, oil, and eggs until smooth. Gently fold in the pink sprinkles.
  3. Pour the batter into the prepared pan and bake until lightly golden and set in the center, following the timing on the package. Let the cake cool completely before frosting.
  4. For the frosting, beat the softened butter until smooth and creamy. Add the powdered sugar, strawberry powder, jam, 4 tablespoons of the heavy cream, and a few drops of pink food coloring. Beat until fluffy. Add more cream as needed to reach a smooth, spreadable texture. Mix in the strawberry extract if using.
  5. Spread the frosting evenly over the cooled cake. Finish with lots of pink sprinkles and edible butterflies.
  6. Slice, serve, and enjoy the sprinkle-filled fun.

Find it online: https://lifeandsprinkles.com/sprinkle-bloom-sheet-cake/