Funfetti Sheet Cake
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!
Servings: 20 servings
Ingredients
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
BUTTERCREAM
- 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
Instructions
CAKE
- 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 or cake tester 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.
BUTTERCREAM
- 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.
Notes
- 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.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 362kcal | Carbohydrates: 52g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 222mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 528IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1mg
