Homemade Funfetti Sheet Cake (Buttery, Moist, and Fluffy!)
There is no celebration cake quite like the Funfetti Cake, a festive cake that is laden with rainbow sprinkles, supremely fluffy, and downright scrumptious! This cake has a decadent, buttery crumb with incredible flavor and is paired with a lovely vanilla frosting. It’s giving bakery-style vibes with its taste and texture that you’ll love. Go on and skip the boxed versions because this homemade recipe is the real deal!
Ooooeee I’m soooo hype about this one, friends. I can’t even contain myself when it comes to funfetti cake, gah. Aside from chocolate cake, this sprinkle-loaded vanilla beauty is up there for me in terms of cake favorites. It’s such a nostalgic, iconic dessert. Many of us are familiar with the boxed cake mix, and I’ve always wanted to nail a homemade version…and my goodness!
Funfetti Cake! 🎉
This funfetti sheet cake is extra moist and fluffy with the most lush, buttery crumb. You’ll appreciate how straightforward this cake is, too. It’s a fuss-free cake that comes together so easily with a dreamy vanilla frosting to finish it off.
There ain’t a cake on earth that’s more ideal for a celebration or festivity than this one. However, this sheet cake is also really fun, no matter the occasion- birthdays, anniversaries, cookouts, game days, or just because it’s Tuesday lol.
Ingredients Needed For The Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Dry ingredients: flour, baking powder, salt, and rainbow sprinkles.
- Wet ingredients: sugar, butter, eggs, buttermilk, oil, and vanilla extract.
- Frosting: butter, powdered sugar, milk, and vanilla essence.
How To Make This Funfetti Sheet Cake:
(Note: please see the recipe card directly below for the complete written instructions.)
- Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray.
- For the cake: In a large mixing bowl using a handheld electric mixer, combine the dry ingredients with the sugar and mix to combine. Then add the softened butter and beat the butter along with the dry ingredients at medium speed until the mixture looks crumbly and sandy.
- Add the wet ingredients and continue beating until well combined. Then fold the rainbow sprinkles into the batter until combined. Pour the cake batter into the prepared baking pan.
Finishing & Decorating:
- Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Then set the cake aside until cooled.
- Meanwhile, prepare the frosting: In the bowl of a stand mixer or in a large bowl to work with a handheld electric mixer, combine the frosting ingredients and beat until the frosting is silky smooth.
- Decorate & serve: Once fully cooled, evenly spread and swoop the frosting over the cake. Decorate the top of the cake with more rainbow sprinkles and then slice the cake into 12 wedges, yay!
Buttery, moist, extra tender, flavorful, and full of happiness! This cake is a DREAMMMM, listen, life’s short…eat the mf cake! 😍😍😍
Tips + Tricks & More Recipe Notes:
More information you might find helpful about this recipe:
- Gluten-free needs?: Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Storing this cake: Keep this funfetti sheet cake stored, covered, at room temperature on the counter for 3-4 days. Otherwise, keep the cake stored in the fridge for up to 1 week. To freeze, wrap the cake in foil and then place in freezer-safe plastic bags to prevent freezer burn. For the best taste and texture, frozen cake is good for up to 3 months. Thaw on the counter at room temperature.
This Funfetti Cake is such a treat, y’all. It’s the perfect dessert to have on deck for any occasion or reason. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More decadent sweet treats:
- Double Chocolate Bundt Cake
- Fluffy Lemon Sweet Rolls
- Southern Banana Pudding
- Skillet Peach Cobbler
- Sticky Toffee Pudding
- Malted Brown Butter Cookies
Homemade Funfetti Sheet Cake (Buttery, Moist, and Fluffy!)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
Description
There is no celebration cake quite like the Funfetti Cake, a festive cake that is laden with rainbow sprinkles, supremely fluffy, and downright scrumptious! This cake has a decadent, buttery crumb with incredible flavor and is paired with a lovely vanilla frosting. It’s giving bakery-style vibes with its taste and texture that you’ll love. Go on and skip the boxed versions because this homemade recipe is the real deal!
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs + 2 egg whites
- 1 ½ cups buttermilk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ cup rainbow sprinkles, plus more to decorate cake
For the vanilla frosting:
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted if lumpy
- 2 tablespoons milk of choice
- 1 tablespoon vanilla essence (extract or paste)
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray and then line with parchment paper with a little overhang on the sides then set aside.
- For the cake: Working in the bowl of a stand mixer or in a large mixing bowl to work with a handheld electric mixer; combine the flour, sugar, baking powder, and salt. Whisk the dry ingredients well to combine. Then add the softened butter and beat the butter along with the dry ingredients over medium speed until the mixture looks crumbly and sandy, about 2-3 minutes- we’re doing a reverse creaming method and the mixture will resemble cake batter, no worries.
- Add the eggs, buttermilk, oil, and extract and continue beating until well combined and the cake batter is thick and smooth, about 2-3 minutes. Be sure to stop and scrape down the sides/bottom of the bowl as needed. Then fold the ½ cup of rainbow sprinkles into the batter with a rubber spatula until combined. Pour the cake batter into the prepared baking pan and use an offset spatula to smooth the top as needed.
- Bake the cake at 350°F for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, prepare the frosting.
- For the frosting: In the bowl of a stand mixer or in a large bowl to work with a handheld electric mixer, beat the butter until creamy, about 1-2 minutes. Then add the powdered sugar and continue beating until well combined and smooth, about 1-2 minutes. Then add the milk and vanilla essence and continue beating until the frosting is well combined and silky smooth. Set the frosting aside.
- Back to the cake: After baking, let the cake cool in the pan for 15 minutes. Then carefully remove the cake from the pan and transfer the cake to a cooling rack to continue cooling.
- Decorate & serve: Once fully cooled, evenly spread and swoop the frosting over the cake. Decorate the top of the cake with rainbow sprinkles and then slice the cake into 12 wedges and serve. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
