Quick, easy, super moist, and full of fun, this Christmas Funfetti Cake will take you right back to childhood. A definite crowd-pleaser, this cake will make kids of any age happy. Why not celebrate the most wonderful time of the year with the most fun cake of the year. Bonus: it’s ready in under 40 minutes!!
¼cup+ 1 tablespoon (63 grams) lightly packed light brown sugar
4large eggs,at room temperature
1tablespoonvanilla
1teaspoonalmond extract (optional - if not using, add 1 additional teaspoon of vanilla)
¾cup(144 grams) festive sprinkles,plus more for decoration*
For the frosting:
1stick (113 grams) unsalted butter,at cool room temperature
1/2cup(4 ounces or 113 grams) cream cheese,at room temperature
1 ½teaspoonsvanilla
½teaspoonfine sea salt
4cups(500 grams) powdered sugar,sifted
1-2tablespoonsheavy cream or full-fat milk,as needed
Instructions
Make the cake:
Preheat the oven to 350°F. Line a 12×17-inch metal half sheet pan** with parchment paper and generously spray with nonstick cooking spray, making sure to spray the edges of the pan. Set aside.
In a microwave-safe bowl, heat butter in 30-second increments until melted. Set aside, cooling until just warm.
In a medium-sized bowl, whisk together all-purpose flour, sifted cake flour, baking soda, baking powder and salt. Set aside.
In a 2-cup measuring glass or medium-sized bowl, gently whisk together the sour cream and buttermilk. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, add the melted butter and both sugars. Cream together on medium speed for 2 minutes, until light and creamy. Add eggs one at a time, blending on medium-low speed after each addition until just combined, then scrape down the sides of the bowl. Add the vanilla and almond extract (if using), and mix on medium-high speed until light and fluffy, about 3 minutes.
Alternating between wet and dry ingredients, add half of the sour cream/buttermilk mixture and half of the flour mixture to the mixer, mixing on medium-low speed after each addition until just combined. Repeat this step twice. Be careful not to overmix. Scrape down the sides and bottom of the bowl.
Using a spatula, gently fold in the sprinkles. Pour the batter onto the prepared baking sheet and smooth out evenly. Bake the cake for 20-22 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let the cake come to room temperature before frosting.
Make the frosting:
While the cake is baking, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Mix together on medium-high speed until light, creamy and smooth, about 3 minutes. Scrape down the bowl, then add in the vanilla and salt and mix until just combined. Add in the sifted powdered sugar one cup at a time, scraping down the sides of the bowl to prevent any clumps. Beat on medium-high speed for about 1 minute, until light and fluffy. If your frosting is too thick to spread easily, add 1-2 tablespoons of heavy cream or milk and mix on medium-high speed until combined.
Spread frosting evenly over the cooled cake with an offset spatula, then top with festive sprinkles.
Store the cake wrapped in plastic wrap or placed in an airtight container in the fridge for up to 5 days.
Notes
*Avoid non-pareils for the cake batter as they're crunchy and their colors may bleed. I recommend using festive jimmies. Non-pareils may be used for decorating, if preferred.**This recipe works in a 9x13-inch metal pan too! After 25 minutes of baking at 350°F, tent the cake with foil to prevent over-browning on the top and sides. If your oven has hot spots, rotate your pan at this point. Bake for an additional 15-20 minutes longer, or until the cake is slightly pulling away from the edges, the top is lightly golden brown, the center is set, and a toothpick inserted in the center comes out clean.