Name: Homemade Funfetti Sheet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups (350 grams) all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; ¾ cup (170 grams) unsalted butter, softened; 1 ½ cups (300 grams) granulated sugar; 3 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup whole milk, room temperature; 1 cup sprinkles; 1 ½ cups (340 grams) unsalted butter, slightly melted; 3-4 tablespoons heavy cream (35%); 2 teaspoons vanilla extract; 5 cups (600 grams) confectioners’ sugar

Ingredients

2 ½ cups (350 grams) all-purpose flour*

2 ½ teaspoons baking powder

½ teaspoon salt

¾ cup (170 grams) unsalted butter, softened

1 ½ cups (300 grams) granulated sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

1 cup whole milk, room temperature

1 cup sprinkles**

1 ½ cups (340 grams) unsalted butter, slightly melted (for frosting)

3-4 tablespoons heavy cream (35%)

2 teaspoons vanilla extract (for frosting)

5 cups (600 grams) confectioners’ sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 18” x 13” sheet cake pan with parchment paper, allowing the paper to extend slightly above the edges. Lightly spray the parchment with non-stick cooking spray and set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

Step 3: In a large bowl, beat the softened butter and granulated sugar on high speed until fluffy and lighter in color, about two minutes. Scrape down the sides of the bowl with a spatula.

Step 4: Add the eggs and vanilla extract to the butter mixture and beat on high until fluffy and well combined, approximately one minute.

Step 5: On low speed, add half of the dry ingredients to the wet mixture, mixing just until combined. It’s okay if there are still some lumps.

Step 6: Beat the milk into the batter on low speed until just blended, about 30 seconds.

Step 7: Add the remaining dry ingredients on low speed, mixing just until the batter is uniformly combined with no visible streaks of flour. Use a spatula to scrape down the sides and bottom of the bowl as needed. Avoid overmixing to prevent a gummy texture.

Step 8: Gently fold the sprinkles into the batter using a spatula, taking care not to break them.

Step 9: Pour the batter into the prepared pan and use a spatula to spread it evenly.

Step 10: Bake for 29 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Remove the cake from the oven and let it cool completely in the pan before frosting.

Step 12: To prepare the frosting, beat the slightly melted butter, heavy cream, and vanilla extract together in a large bowl until smooth, about one minute.

Step 13: Gradually beat in the confectioners’ sugar until fully incorporated, then beat on high speed until light and fluffy, about five minutes. If the frosting is too thick, add an additional tablespoon of heavy cream and mix well.

Step 14: Spread the frosting evenly over the cooled cake and decorate as desired.

Step 15: Store the cake wrapped well in plastic wrap at room temperature for up to three days. After that, refrigerate or freeze leftovers wrapped tightly and placed in a sealed container. Bring back to room temperature before serving.

Tips & Variations

For best results, make sure all your wet ingredients are at room temperature to achieve a smooth batter.

Use vinyl or candy sprinkles to avoid color bleeding in the batter.

Try adding a teaspoon of almond extract along with vanilla for a subtle flavor twist.

If you prefer a denser cake, reduce the baking powder to 2 teaspoons.

Storage

Store the frosted cake wrapped tightly in food-safe plastic wrap at room temperature for up to three days. To keep it longer, refrigerate or freeze the cake wrapped well in plastic wrap and placed in an airtight container. When ready to serve, allow the cake to come back to room temperature for the best texture and flavor.

FAQs

Can I use a different type of sprinkles?

Yes, but it’s best to use non-melting sprinkles like classic jimmies or vinyl sprinkles. Avoid using sugar pearls or edible glitter, as they may melt or discolor the batter.

Can I make this cake in smaller pans?

Absolutely! You can use two 9” x 13” pans or round cake pans. Adjust baking time accordingly, usually reducing by 5-10 minutes, and check doneness with a toothpick.