# Components:
→ Cake Base
01 - 2 1/2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 cup whole milk, room temperature
06 - 3/4 cup unsalted butter, melted and slightly cooled
07 - 4 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1/2 cup sour cream, room temperature
→ Frosting
10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 1/4 cup whole milk, plus more as needed
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
15 - Assorted food coloring, optional
→ Decoration
16 - 1/3 cup rainbow sprinkles
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x13-inch sheet pan with parchment paper, ensuring overhang for easy removal.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, blend whole milk, melted unsalted butter, eggs, vanilla extract, and sour cream until mixture is smooth.
04 - Pour wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing to ensure tenderness.
05 - Spoon the batter into the prepared pan and smooth the surface with a spatula for even baking.
06 - Place pan in oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow cake to cool completely in the pan set on a wire rack before frosting.
08 - In a bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, then mix in whole milk, vanilla extract, and salt. Whip until fluffy. For a colorful finish, divide frosting and tint with food coloring as desired.
09 - Spread frosting over cooled cake using a spatula, embracing swirls and textured imperfections for a festive presentation.
10 - Scatter rainbow sprinkles generously over the frosted surface.
11 - Cut slices directly from the pan and present to guests.
