Birthday Cake
Yield: 1 quarter sheet cake
  • 2 cups cake flour
  • 1½ tsp baking powder
  • ¼ cup + 2 tbl rainbow sprinkles
  • 4 tbl (1/2 stick) salted butter, at room temp
  • ⅓ cup vegetable shortening
  • 1¼ cup granulated sugar
  • 3 tbl light brown sugar, tightly packed
  • 3 large eggs
  • ½ cup buttermilk
  • ⅓ cup canola or vegetable oil
  • 2 tsp McCormick brand clear imitation vanilla extract
  1. Preheat the oven to 350. Prepare a rimmed quarter sheet pan by spraying with cooking spray and covering the base with a sheet of parchment. Set aside.
  2. Whisk together the flour, baking powder, and ¼ cup sprinkles in a small bowl. Set the dry ingredients aside for later.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugars on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed.
  4. Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.
  5. With the mixer on low speed, add the wet ingredients (buttermilk, canola oil, and imitation vanilla) in a steady stream. Increase the mixer to medium-high speed and beat for another 4 to 6 minutes. The mixture should double in size and turn practically white. Don't stop mixing until the mixture is completely homogeneous, with no visible streaks of oil or fat.
  6. With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are just combined.
  7. Pour out the batter into the prepared sheet pan, spreading it out into an even layer. Sprinkle with the remaining 2 tbl of sprinkles.
  8. Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.
Recipe by The Baker Chick at