Funfetti Sheet Cake: Easy Recipe & Baking Tips

Funfetti Sheet Cake: Just the name alone conjures up images of vibrant sprinkles, fluffy cake, and pure, unadulterated joy, doesn’t it? I know it does for me! This isn’t just any cake; it’s a celebration baked into a single pan, perfect for birthdays, holidays, or simply brightening up a Tuesday afternoon. Forget complicated layer cakes and fussy frosting techniques; this recipe is all about ease and maximum fun.

While the exact origins of Funfetti are debated (Pillsbury trademarked “Funfetti” in 1989), the idea of adding colorful sprinkles to baked goods has been around for much longer. It taps into our innate love for visual appeal and the simple pleasure of a sweet treat. Think of it as a modern twist on classic confetti, bringing a burst of color and happiness to every slice.

What makes a Funfetti Sheet Cake so irresistible? It’s the combination of a tender, moist crumb, the subtle vanilla flavor, and, of course, those delightful pops of color and texture from the sprinkles. It’s a crowd-pleaser because it’s easy to make, easy to serve, and universally loved. Plus, who can resist a cake that looks like a party in itself? So, grab your mixing bowls, preheat your oven, and let’s bake some happiness!

this Recipe

Ingredients:

• For the Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 ½ cups buttermilk
• ½ cup rainbow sprinkles, plus more for topping
• For the Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• ½ cup heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt
• ½ cup rainbow sprinkles

Preparing the Cake Batter:

1. Preheat and Prep: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it makes life so much easier, but the traditional method works just as well. Make sure you get into all the corners! This will prevent the cake from sticking and ensure easy removal later.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important here because it helps to evenly distribute the leavening agents (baking powder and baking soda) throughout the flour. This will result in a more uniform rise and a lighter, fluffier cake. Don’t skip this step!
3. Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should become noticeably paler and increase in volume. This process incorporates air into the batter, which is crucial for a tender cake. Make sure your butter is truly softened – not melted, but easily pliable.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After all the eggs are in, stir in the vanilla extract. Vanilla extract enhances the other flavors in the cake and adds a lovely aroma.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the last third of the dry ingredients. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined, meaning you no longer see streaks of flour.
6. Fold in Sprinkles: Gently fold in the rainbow sprinkles. I like to use a rubber spatula for this step to avoid overmixing. We want the sprinkles to be evenly distributed throughout the batter, but we don’t want them to bleed their color into the batter too much.

Baking the Cake:

1. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly. Use an offset spatula or the back of a spoon to ensure the batter is level. This will help the cake bake evenly.
2. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes. The cake should be golden brown on top and spring back lightly when touched.
3. Cool Completely: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan first helps it to set and prevents it from breaking when you invert it. Make sure the cake is completely cool before frosting, or the frosting will melt.

Preparing the Frosting:

1. Cream Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until smooth and creamy. This usually takes about 2-3 minutes on medium speed. Again, make sure your butter is softened, not melted.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be careful not to add the powdered sugar too quickly, or it will create a cloud of dust! Once all the powdered sugar is added, increase the speed to medium and beat until light and fluffy.
3. Add Heavy Cream, Vanilla, and Salt: Add the heavy cream, vanilla extract, and salt. Beat on medium speed until the frosting is smooth and creamy. The heavy cream adds moisture and richness to the frosting, while the vanilla extract enhances the flavor. A pinch of salt balances the sweetness.
4. Fold in Sprinkles (Optional): If you want to add sprinkles to the frosting itself, gently fold them in at this point. This is optional, but it adds extra fun and color!

Frosting and Decorating:

1. Frost the Cake: Once the cake is completely cool, frost it with the prepared frosting. I like to use an offset spatula to create a smooth, even layer of frosting. You can also use a piping bag and tips for a more decorative look.
2. Add More Sprinkles: Sprinkle the top of the frosted cake with more rainbow sprinkles. The more sprinkles, the better! This is what makes it a Funfetti cake, after all.
3. Slice and Serve: Slice the cake into squares and serve. This cake is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days.

Tips for Success:

• Use Room Temperature Ingredients: Using room temperature ingredients, especially butter and eggs, is crucial for creating a smooth and emulsified batter. This helps the cake bake evenly and results in a tender crumb.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough cake. Mix until just combined, meaning you no longer see streaks of flour.
• Measure Accurately: Accurate measurements are essential for baking success. Use measuring cups and spoons specifically designed for baking, and level off dry ingredients with a straight edge.
• Cool Completely Before Frosting: Make sure the cake is completely cool before frosting, or the frosting will melt.
• Adjust Sweetness to Taste: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
• Get Creative with Sprinkles: Feel free to use different types of sprinkles or create a sprinkle pattern on top of the cake.

Variations:

• Chocolate Funfetti Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a chocolate version.
• Lemon Funfetti Cake: Add 2 tablespoons of lemon zest to the batter and replace the vanilla extract with lemon extract.
• Different Frosting Flavors: Try using a different flavored frosting, such as chocolate, strawberry, or cream cheese frosting.
• Cupcakes: This recipe can also be used to make Funfetti cupcakes. Simply fill cupcake liners about two-thirds full and bake for 18-20 minutes.

Conclusion:

This Funfetti Sheet Cake isn’t just a dessert; it’s a celebration baked into every single, delightful bite! From its tender crumb to the explosion of colorful sprinkles, it’s guaranteed to bring a smile to your face and become a new family favorite. It’s quick, it’s easy, and it’s undeniably delicious – what more could you ask for?

I truly believe this recipe is a must-try for several reasons. First, the simplicity is unmatched. You don’t need to be a seasoned baker to achieve perfect results. The instructions are straightforward, and the ingredients are readily available in most pantries. Second, the flavor profile is universally appealing. Who can resist the classic combination of vanilla and sprinkles? It’s a nostalgic treat that evokes feelings of joy and childhood wonder. Finally, the sheet cake format makes it ideal for gatherings of any size. Whether you’re hosting a birthday party, a potluck, or simply want a sweet treat to share with your loved ones, this cake is the perfect solution.

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. For a truly decadent experience, try serving each slice with a scoop of vanilla bean ice cream and a drizzle of hot fudge sauce. Or, if you’re looking for a lighter option, top it with fresh berries and a dollop of whipped cream.

Here are a few other variations to consider:

Experiment with Extracts:

Instead of vanilla extract, try almond extract for a slightly nutty flavor, or lemon extract for a bright and citrusy twist.

Frosting Fun:

While the classic vanilla buttercream is always a winner, don’t be afraid to experiment with other frosting flavors. Chocolate buttercream, cream cheese frosting, or even a simple glaze would all be delicious.

Sprinkle Sensations:

Use different types of sprinkles to customize the cake for any occasion. Red and green sprinkles for Christmas, pastel sprinkles for Easter, or even themed sprinkles for a birthday party.

Add a Filling:

Cut the cake in half horizontally and spread a layer of your favorite filling in the middle. Raspberry jam, lemon curd, or even a simple whipped cream would all be delicious additions.

Make it Gluten-Free:

Substitute the all-purpose flour with a gluten-free blend for a delicious treat that everyone can enjoy.

I’m so confident that you’ll love this Funfetti Sheet Cake that I urge you to give it a try. It’s the perfect way to brighten up any day and create lasting memories with your loved ones.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy baking! I can’t wait to see your sprinkle-filled creations! Let me know if you have any questions, and I’ll do my best to help. Enjoy!