Get the Recipe:
Funfetti Sheet Cake
This homemade funfetti sheet cake is soft, fluffy, and filled with colorful rainbow sprinkles, then topped with a rich vanilla buttercream frosting. It's an easy 9"x13" cake that's perfect for birthdays, parties, and any celebration.
Ingredients
For the cake:
- 2 ½ cups (300 g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (60 ml) neutral oil, like vegetable or canola oil
- 4 large eggs, at room temperature
- 2 tablespoons vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- ½ cup (80 to 90 g) rainbow jimmie sprinkles, plus more for decorating
For the frosting:
- 1 ½ cups (339 g) unsalted butter, softened
- 5 cups (550 g) confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- pinch to 1/4 teaspoon salt, to taste
- 2 to 4 tablespoons (30 to 60 ml) heavy cream or milk
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. Line with parchment paper if desired for easy removal after baking.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed, mixing until light and fluffy.
- Add the oil, and mix until combined.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- With the mixer on low speed, add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Gently fold in the sprinkles.
- Spread the batter evenly in the pan. Bake 32 to 38 minutes, or until the top springs back lightly and a pick inserted into the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter in a large bowl until smooth and creamy.
- With the mixer on low speed, gradually add the confectioners’ sugar.
- Add the vanilla, salt, and 2 tablespoons (30ml) of cream (or milk). Add more cream (or milk) a small amount at a time if needed to make a fluffy, spreadable frosting.
- Increase the mixer speed to medium-high, and beat for 2 to 3 minutes until lightened and fluffy.
- Frost the cooled cake. If you like, pipe some of the frosting around the edges. Decorate with more sprinkles.
Notes
- Use rainbow jimmies rather than nonpareils for the best color and texture.
- Measure the cake flour accurately for the softest crumb.
- Mix just until the batter comes together to keep the cake light and tender.
- Allow the cake to cool completely before frosting.
- For neat slices, chill the frosted cake for 20 to 30 minutes before cutting.
- Makes 15 to 24 servings, depending on the size of your slices.
- Store in an airtight container at room temperature up to 2 days.
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