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An easy homemade sheet cake recipe full of plenty of sprinkles, topped with a creamy, colorful funfetti buttercream, and ready to help you celebrate any occasion!
If you’ve been hanging around for any period of time, you probably have got the memo that funfetti is kind of my thing.
For basically every category on my blog, I have a funfetti recipe to share. And while I have a funfetti bundt cake recipe, I realized I did not yet have a funfetti sheet cake recipe. Imagine the audacity!
Well, my friends, that had to be remedied right away. And thus, this funfetti sheet cake was born. And even better, I’m sharing it on my site’s 8th birthday!
Another year of sharing my recipes, another year of sprinkles.
Based off of my white/vanilla sheet cake recipe, this funfetti version features the addition of colorful sprinkles, almond extract, and a deliciously creamy funfetti buttercream frosting. What more could you ask for in a birthday celebration?
This funfetti sheet cake recipe is basically all of my funfetti dreams come true. There are sprinkles in the batter, sprinkles in the frosting, annnnd sprinkles on top.
There is no shortage of color or delicious birthday cake-inspired flavor in this easy recipe, and it has to be one of my favorite funfetti creations yet.
But, if you’re like me and you just can’t get enough of the funfetti desserts, you have to try my homemade funfetti cupcakes, funfetti donuts, funfetti biscotti, or funfetti cheesecake. But it doesn’t stop there, I have an entire funfetti category for you to look through and find your next baking project.
FUNFETTI CAKE INGREDIENTS
Before we get started, I have to stress the importance of room temperature ingredients when it comes to baking (in general, but specifically cakes).
Ensuring that your butter, heavy cream, and egg whites are all at room temperature will make for a seamless creaming of ingredients. This is what makes for a perfectly fluffy cake with a light, yet tight crumb.
The other ingredients in the recipe will already be at room temperature, so having everything at the same temperature will make your funfetti sheet cake batter come together like a dream.
Once you’ve allowed your ingredients set at room temperature, gather your other ingredients. You’ll need flour, cornstarch, baking powder, salt, vanilla extract, almond extract, and sprinkles.
One thing I want to note is that we will only be using the egg whites for this confetti sheet cake recipe. You can save your yolks for another recipe (like homemade lemon curd or homemade peach curd), or freeze them for thawing and adding to your scrambled eggs.
FUNFETTI BUTTERCREAM INGREDIENTS
One of my favorite parts about this homemade funfetti cake is the funfetti buttercream. Not only is the cake batter itself filled with colorful sprinkle goodness, but the buttercream is too! It’s so happy, fun, and colorful, and I think it would make a super cheerful birthday cake.
The funfetti buttercream is a subtle twist on my base buttercream recipe, which shows up in various forms throughout my blog. There is a lemon version, as well as strawberry, chocolate, coffee, and even a molasses buttercream!
This creamy funfetti buttercream uses that same base recipe, but adds in a colorful splash of sprinkles and some almond extract for that true “birthday cake” experience. And I have to be honest, it’s one of my favorite versions so far.
All you need is some unsalted butter (softened to room temperature, of course), some powdered sugar, vanilla extract, almond extract, a pinch of salt, some milk or cream, and your favorite sprinkles.
Just be sure not to use nonpareils, as they tend to bleed really easily and we don’t want them to muddy up the buttercream. You can definitely use a mix that contains nonpareils, but you don’t want to have them as your main sprinkle component if that makes sense.
HOW TO MAKE FUNFETTI SHEET CAKE
Once your butter, egg whites, and heavy cream have reached room temperature, you’re ready to start making your funfetti sheet cake. Yay!
To get started, preheat your oven to 350°F (177ºC) and spray a 9″ x 13″ baking pan with some of my homemade cake release, OR grease and flour the pan.
MAKING THE BATTER
Add all of your dry ingredients into the bowl of a stand mixer fitted with the paddle attachment, OR you can use a large bowl and a handheld mixer.
Blend everything together until well combined, or for about 1 minute. Add in the softened butter and mix until it resembles sand. Scrape down the sides of the bowl and mix again until everything is uniform.
Combine the heavy cream, egg whites, and extracts in a pourable bowl or large measuring cup, and mix gently with a fork until blended.
Then, turn your mixer on to medium-low speed and add half of the cream and egg blend to the crumb mixture and blend until smooth. Then, add the remaining cream and egg and blend again until everything is incorporated. Scrape down the sides of the bowl and mix for 30 seconds, or until smooth.
Remove the bowl from the stand mixer and add in your sprinkles. While you can use a blend with nonpareils, make sure that most of your sprinkle blend consists of large sprinkles. These bleed less during baking, and tend to hold their color and shape better.
Once you’ve added your sprinkles, fold them in gently with a silicone spatula until evenly incorporated.
BAKING YOUR SHEET CAKE
See? So pretty and fun! Who can be sad when they are looking at a big bowl of funfetti cake batter?
Once your batter is fully combined, pour it into your prepared 9″ x 13″ baking pan, and spread it out evenly.
Bake in the preheated oven for 32-34 minutes, or until a toothpick comes out clean when inserted into the middle of the sheet cake.
Remove from the oven and transfer to a wire cooling rack. Let your funfetti sheet cake cool completely before frosting it. This typically takes 1-2 hours, depending on how cool or hot you keep your home.
HOW TO MAKE FUNFETTI BUTTERCREAM
Once your cake is cooled completely (and I mean completely, since frosting a hot cake is a big no-no), you’re ready to start making the crowning glory: the funfetti buttercream frosting.
It’s really quite simple to make buttercream if you’re using quality ingredients, and most importantly: room temperature butter.
In a large clean bowl (or a stand mixer fitted with the paddle attachment), add your softened butter and beat on medium speed until creamy, or about 2 minutes.
Switch the mixer to low, add in your powdered sugar, vanilla extract, almond extract, and salt. Then, add the cream and continue to mix until everything comes together.
Increase the mixer speed to medium and beat until completely combined, smooth, and creamy. Taste and adjust the amount of salt to your liking, beating to incorporate it.
Add in your sprinkles, and mix or fold them in until evenly dispersed throughout the buttercream frosting.
SHEET CAKE ASSEMBLY
Once your cake is cooled, spread your funfetti buttercream frosting on top of the cake with an offset spatula, or a silicone spatula until smooth and even.
If you want an extra dose of funfetti goodness, sprinkle the perimeter of your cake with additional sprinkles, OR decorate as desired. A few rosettes of buttercream would be a simple, yet fabulous addition. Sheet cakes are supposed to be easy, so decorate it as little (or as much) as you want!
STORING YOUR CAKE
Store your leftover cake (if there is any!) tightly wrapped at room temperature for up to 4 days, OR in the refrigerator for up to 1 week.
If you want to freeze your funfetti sheet cake, you can totally do that. Just make sure it’s wrapped well and it will freeze for up to 2 months. Just thaw and serve when you’re ready to enjoy.
If you didn’t love sheet cakes before, you’re going to be obsessed with them now. Nothing is easier than baking up a cake, cooling it, and frosting it right in the pan.
Sheet cakes are perfect for novice bakers, or for those in a time crunch. They are the perfect dessert for bringing to potlucks, barbeques, and even birthday parties!
And if you want to learn ALL about buttercream, including all of my best tips and tricks earned over 10+ years of baking, you’ll want to pick up my ebook: The Home Baker’s Guide to Basic Buttercream. I’ll show you how to convert recipes, how to made adaptations for allergies and dietary needs, and over 25 American buttercream recipes for your cake baking pleasure!
Funfetti Sheet Cake
- 2 cups (240g) all-purpose flour be sure to measure properly
- 2 Tablespoons (15g) cornstarch
- 1 and ¾ cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (171g) unsalted butter softened to room temperature1
- 1 cup (240mL) heavy cream room temperature1,2
- 6 large egg whites room temperature1
- 1 and ½ teaspoons vanilla extract
- 1 teaspoon almond extract
- ⅔ cup (67g) sprinkles not nonpareils
- ½ cup (113g) unsalted butter softened to room temperature
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 to 2 Tablespoons (15-30mL) milk or cream
- pinch of salt
- ⅓ cup (33g) sprinkles not nonpareils
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" x 13" baking pan. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute. Add the room temperature butter and beat mixture on low speed until it resembles sand. Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.
- Combine the heavy cream, egg whites, and vanilla and almond extracts in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended. With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended.
- Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth. Fold in the sprinkles gently with a large spatula.
- Pour the batter into the prepared cake pan. Bake cake for about 32-34 minutes or until a toothpick inserted in the center comes out clean and the top is lightly browned. Remove from oven and allow cake to cool completely on a wire rack before frosting.
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- With the mixer on low, add in the powdered sugar, vanilla and almond extracts, and salt. Add the cream and continue to mix until everything starts to come together.
- Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste. Gently fold in the sprinkle with a large spatula. Spread frosting evenly over cooled cake and decorate as desired. Store leftovers covered tightly at room temperature up to 4 days or in the refrigerator up to 1 week. Cake freezes well, up to 2 months. Thaw at room temperature.
- For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
- Room temperature ingredients: it is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
- Cream: I strongly encourage using cream in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.