This sheet cake can be made and frozen (undecorated) ahead-of-time, cut while partially frozen, and decorated with buttercream and sprinkles before serving!
2 sticks real butter, MELTED
2 cups all purpose flour
2 cups cake flour, sifted
1 tsp. baking soda
1-1/2 tsp. baking powder
3/4 tsp. salt
1-1/2 cups sour cream, room temp
1/2 cup whole milk, room temp
2 cups granulated sugar
1/4 cup + 1 Tbl. brown sugar, lightly packed
4 large eggs, room temp
1 Tbl. vanilla
3/4 tsp. almond extract
3/4 cup rainbow jimmie sprinkles
Preheat oven to 350 degrees. Prepare sheet cake pan by lining with parchment (up over sides) and spraying with non-stick spray.
Whisk together two kinds of flour, baking soda, baking powder, and salt. Set aside.
Whisk together sour cream and whole milk. Set aside.
In stand mixer with paddle attachment, mix melted butter with two kinds of sugars. Mix on medium speed for 2 minutes, until light and creamy. Add eggs, one at a time, scraping down sides. Add vanilla and almond extracts. Mix on medium-high speed until light and fluffy, about 3 minutes. Alternate adding wet and dry ingredients, mixing just until combined. Scrape down sides. Don't overmix. Fold in sprinkles and pour batter into prepared pan. Bake 25+ minutes until center is done...don't take out too early.
White Chocolate Cream Cheese Buttercream:
Heat 1/4 cup heavy cream in microwave until bubbly.
Add 6-8 oz. white chocolate chips.
Stir until melted. Set aside to cool.
Cream together well:
3 cubes real butter
1/2 - 2/3 bar cream cheese
Slowly add:
6 cups powdered sugar
white chocolate-cream mixture
1 tsp. clear vanilla (or regular is fine)
Mix for several minutes at high speed until fluffy.
