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slice of funfetti sheet cake on parchment paper

Homemade Funfetti Sheet Cake (Buttery, Moist, and Fluffy!)

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  • Author: Quin Liburd
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. 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

  1. 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!).
  2. Please read blog post in its entirety for more tips + tricks.

Find it online: https://www.butterbeready.com/funfetti-sheet-cake/