Description

This Homemade Funfetti Sheet Cake is a festive, colorful dessert that’s perfect for celebrations and gatherings. Featuring a moist vanilla cake studded with rainbow sprinkles and topped with a creamy, fluffy buttercream frosting, this classic treat is easy to make and sure to delight both kids and adults alike.

Ingredients

Scale

CAKE 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

FROSTING INGREDIENTS:

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cake.
Prepare Pan: Line an 18” x 13” sheet cake pan with parchment paper, allowing the parchment to overhang the edges for easy removal later. Lightly spray the parchment paper with non-stick cooking spray and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly and set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar on high speed for about two minutes until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula as needed.
Add Eggs and Vanilla: Add eggs one at a time along with the vanilla extract into the butter mixture. Beat on high speed for about one minute until fluffy and well combined.
Add Half Dry Ingredients: On low speed, add half of the dry ingredient mixture to the wet ingredients, mixing just until combined with some lumps remaining.
Add Milk: Beat in the whole milk on low speed until just combined, about 30 seconds.
Add Remaining Dry Ingredients: Add the remaining dry ingredients on low speed and mix just until the batter no longer shows white streaks and is smooth without overmixing.
Fold in Sprinkles: Gently stir in the sprinkles by hand to evenly distribute them without breaking or melting the colors.
Pour Batter into Pan: Pour the cake batter into the prepared pan and spread it evenly with a spatula.
Bake: Bake the cake in the preheated oven for 29 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
Prepare Frosting: In a large bowl, beat the slightly melted butter, heavy cream, and vanilla extract until smooth (about 1 minute). Gradually beat in confectioners’ sugar slowly, then beat on high speed for about 5 minutes until the frosting is light and fluffy. Add additional heavy cream if frosting is too thick.
Frost Cake: Spread an even layer of the buttercream frosting over the cooled cake using a spatula and decorate as desired.
Storage: Wrap the cake tightly in plastic wrap and keep at room temperature for up to 3 days. Afterward, refrigerate or freeze in an airtight container. Bring cake to room temperature before serving.

Notes

Make sure all your ingredients (especially eggs, butter, and milk) are at room temperature for the best mixing and texture.
Do not overmix the batter after adding dry ingredients to avoid a dense and gummy cake texture.
Use quality sprinkles designed for baking to prevent color bleeding in the batter.
For easier removal, allow the cake to cool completely and use the parchment paper overhang to lift it out of the pan.
If frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached.
Sprinkles can settle during baking; for better distribution, gently fold them in right before baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Funfetti, sheet cake, vanilla cake, sprinkles, buttercream frosting, birthday cake, easy cake recipe