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Lemon Confetti Sheet Cake with Vanilla Bean Buttercream

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A bright and cheerful lemon confetti sheet cake topped with smooth vanilla bean buttercream, perfect for celebrations and everyday indulgence.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest (freshly grated from 2–3 lemons)
  • 1 tablespoon pure lemon juice (freshly squeezed)
  • 1 cup (240ml) buttermilk
  • ½ cup (90g) rainbow sprinkles (no bleed)
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 1 tablespoon pure vanilla bean paste or seeds from 1 vanilla bean pod
  • 2–4 tablespoons (30-60ml) heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
  5. Reduce mixer speed to low. Gradually add dry ingredients in three additions, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in rainbow sprinkles using a rubber spatula.
  7. Pour batter evenly into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely, about 1 hour.
  9. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, vanilla bean paste or seeds, and salt. Add heavy cream or milk 1 tablespoon at a time, beating until fluffy and desired consistency is reached.
  11. Spread buttercream evenly over cooled cake. Sprinkle extra rainbow confetti on top if desired.

Notes

Use fresh lemon zest and juice for best flavor. Fold sprinkles in gently to prevent color bleeding. Room temperature butter is essential for smooth buttercream. For dairy-free, substitute plant-based butter and coconut milk. Check cake early to avoid overbaking.

Nutrition

Keywords: lemon cake, confetti cake, sheet cake, vanilla bean buttercream, easy cake recipe, birthday cake, sprinkles cake

Find it online: https://milacook.com/lemon-confetti-sheet-cake-recipe-easy-homemade-vanilla-bean-buttercream/