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Everything Birthday Sheet Cake

Name: Everything Birthday Sheet Cake
Prep time: 25 min
Total time: 1 h 50 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ party rainbow chip cake mix; Water, vegetable oil and eggs called for on cake mix box; 1/2 cup butter, softened; 4 1/2 cups powdered sugar; 1 1/2 teaspoons vanilla; 4 to 5 tablespoons milk; 5 Oreo™ birthday cake sandwich cookies, chopped; 5 Oreo™ chocolate sandwich cookies, chopped; 1/2 cup teddy bear-shaped birthday cake graham snacks (from 10-oz box); 1 tablespoon rainbow-colored jimmies

1 Ratings

1 Comments

Prep 25 min
Total 1 hr 50 min
Servings 24

This sprinkle-packed sheet cake is 100 percent birthday. It starts with classic rainbow chip cake, gets frosted with vanilla buttercream, and topped with an explosion of regular and birthday cake Oreo™ cookies, plus graham crackers and a confetti cannon’s worth of sprinkles. MORE+ LESS-

By Tablespoon Kitchens

Updated October 2, 2018

Ingredients

Cake

box Betty Crocker™ Super Moist™ party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting

1/2

cup butter, softened

4 1/2

cups powdered sugar

1 1/2

teaspoons vanilla

to 5 tablespoons milk

Topping

Oreo™ birthday cake sandwich cookies, chopped

Oreo™ chocolate sandwich cookies, chopped

1/2

cup teddy bear-shaped birthday cake graham snacks (from 10-oz box)

tablespoon rainbow-colored jimmies

Steps

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1

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
2

In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3

In large bowl, mix softened butter, powdered sugar, vanilla and 4 tablespoons milk with electric mixer on medium speed until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
4

Spread frosting over cooled cake, and top immediately with Toppings. To serve, cut into 6 rows by 4 rows.

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Expert Tips

If preferred, instead of 1 1/2 teaspoons vanilla, add 1 teaspoon vanilla and 1/2 teaspoon almond extract to the frosting to give a great almond flavor.
Cake is best served the same day, as cookie topping will begin to soften after a day.
For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.