Preheat a fan-forced oven to 160°C / 320°F or a conventional oven to 160°C / 320°F. Spray a 9 x 13-inch sheet cake pan with oil spray and line with baking paper. Set aside.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, oil, sour cream and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. Add the sprinkles, fold through gently. Take care not to over-mix once the sprinkles go in otherwise, they will bleed and make your batter grey. Pour the batter into the prepare cake tin and spread around using a spatula.
Bake for 50–60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
Allow the cake to cool completely in the cake tin. If you want to trim your cake, turn out onto a cooling rack. Use a large, serrated knife of cake leveller to trim and then place back in the baking tin. Sheet cakes are typically served in the cake tin they were baked in.