Cream Soda Confetti Sheet Cake with Strawberry-Sour Cream Buttercream Recipe

Cream Soda Confetti Sheet Cake with Strawberry-Sour Cream Buttercream
Greg DuPree
Active
35 Minutes
Total
55 Minutes

Yield

Serves 15 to 20

If fun is what you’re looking for, this simple cake, enlivened with cream soda and confetti sprinkles, will make your day. Freeze-dried strawberries give the icing a naturally pink color and tangy-sweet flavor.

Ingredients

CAKE

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup cream soda soft drink, at room temperature
  • 1/2 cup pastel sprinkles or pastel rainbow jimmies

STRAWBERRY-SOUR CREAM BUTTERCREAM

  • 1 (1.2-oz.) package freeze-dried strawberries
  • 1 pound powdered sugar
  • 1 cup unsalted butter, softened
  • 4-5 tablespoons sour cream
  • 1-2 tablespoons whole milk, if necessary

GARNISHES

  • Pastel sprinkles, nonpareils, pastel rainbow jimmies

How to Make

  1. Prepare the Cake: Preheat oven to 350°F. Lightly coat a jelly-roll pan with cooking spray. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  2. Beat granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture, one-third at a time, to butter mixture alternately with cream soda, beginning and ending with flour mixture. Beat on low speed just until smooth after each addition. Using a spatula, fold in pastel sprinkles. Spread batter in prepared pan. Gently tap pan on countertop to release any bubbles.
  3. Bake in preheated oven until a wooden pick or cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely on a wire rack, about 1 hour.
  4. Prepare the Strawberry-Sour Cream Buttercream: Remove and discard the packet of desiccant from strawberries. (The desiccant keeps freeze-dried fruit from getting damp.) Process berries in a food processor until crushed to a fine powder, about 1 minute. Beat powdered sugar and butter in a large bowl with an electric mixer on medium speed until well blended. Add crushed strawberries, and beat until fluffy, about 4 minutes. Add sour cream, 1 tablespoon at a time, and beat until just combined after each addition. Beat on medium-high speed until creamy and spreadable, about 3 minutes. (If necessary, beat in up to 2 tablespoons of milk, 1 tablespoon at a time, until spreadable.) Spread buttercream over cake. Garnish with sprinkles. Serve immediately, or cover and refrigerate up to 3 days.