Why make this recipe
Funfetti Sheet Cake is a delightful, colorful dessert perfect for birthdays, celebrations, or any day you want to spread a little joy. Its playful sprinkles make it visually appealing, while the soft and moist cake paired with creamy frosting offers a delicious taste that everyone loves. Plus, it’s simple to make, making it a great choice for bakers of all skill levels.
How to make Funfetti Sheet Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup rainbow sprinkles
- Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and grease a 13×18 inch sheet pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the dry ingredients alternating with milk, mixing until just combined.
- Fold in the sprinkles.
- Spread the batter evenly in the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, beat the butter until fluffy, gradually add powdered sugar, then mix in heavy cream and vanilla until smooth.
- Spread the frosting over the cooled cake. Decorate with additional sprinkles if desired.
How to serve Funfetti Sheet Cake
Cut the Funfetti Sheet Cake into squares and serve on a plate. You can garnish with more sprinkles on top for extra color. It pairs well with a glass of milk or your favorite beverage. This cake is great for sharing at parties, potlucks, or casual family gatherings.
How to store Funfetti Sheet Cake
Once the cake is fully cooled and frosted, you can store it in an airtight container at room temperature for about 3 to 4 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to let it come to room temperature before serving for the best taste and texture.
Tips to make Funfetti Sheet Cake
- Make sure the butter is softened at room temperature for easy mixing.
- Don’t overmix the batter once you add the dry ingredients; it should be just combined.
- Use jimmies (large sprinkles) instead of nonpareils (small sprinkles) for a brighter look that won’t bleed into the cake.
- You can add a pinch of almond extract for a unique flavor twist.
Variation (if any)
You can easily customize this cake by using chocolate cake mix instead of vanilla or incorporating different types of sprinkles. You might also try adding mini chocolate chips or nuts for added texture and flavor.
FAQs
1. Can I freeze Funfetti Sheet Cake?
Yes, you can freeze the cake. Before freezing, make sure it’s completely cooled and wrapped tightly in plastic wrap and then in aluminum foil. It will last for about 2-3 months in the freezer.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just keep it covered until you’re ready to frost and serve.
3. Can I use a different frosting?
Yes, feel free to use any frosting of your choice! Cream cheese frosting or chocolate frosting would be great alternatives.
Funfetti Sheet Cake
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs Add eggs one at a time.
- 1 tsp vanilla extract
- 1 cup milk
- 1 cup rainbow sprinkles Use jimmies for best results.
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 13×18 inch sheet pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the dry ingredients alternating with milk, mixing until just combined.
- Fold in the sprinkles.
Baking
- Spread the batter evenly in the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
Frosting
- For the frosting, beat the butter until fluffy.
- Gradually add powdered sugar, then mix in heavy cream and vanilla until smooth.
- Spread the frosting over the cooled cake. Decorate with additional sprinkles if desired.