Funfetti Sheet Cake
Funfetti Sheet Cake with Cream Cheese Frosting and plenty of sprinkles will take you right back to childhood. This cake is quick, easy, super moist, ready in just 40 minutes and a definite crowd-pleaser. No one will be able to resist this scrumptious, fun sheet cake!
Servings 25 servings
Ingredients
For the cake:
- 2 sticks (226 grams) unsalted butter
- 2 cups (254 grams) all-purpose flour
- 2 cups (226 grams) cake flour, sifted
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 cup (240 grams) sour cream, at room temperature
- 1 cup (237 grams) buttermilk, at room temperature
- 2 cups (400 grams) granulated sugar
- ¼ cup + 1 tablespoon (63 grams) lightly packed light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla
- 1 teaspoon almond extract (optional - if not using, add 1 additional teaspoon of vanilla)
- ¾ cup
(144 grams) rainbow sprinkles, plus more for decoration*
For the frosting:
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 4 ounces cream cheese, at room temperature
- 1 ½ teaspoons vanilla
- ½ teaspoon fine sea salt
- 4 cups (500 grams) powdered sugar, sifted
- 1-2 tablespoons heavy cream or full-fat milk, as needed
Instructions
Make the cake:
- Preheat the oven to 350°F. Line a 12×17-inch 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 bottom and sides 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 rainbow sprinkles.
- Store the cake tightly wrapped in plastic wrap or placed in an airtight container in the fridge for up to 5 days
Video
Notes
*Avoid nonpareils for the cake batter as they're crunchy and their colors may bleed. I recommend using rainbow jimmies. Nonpareils may be used for decorating, if preferred.
**Baking Pan Options
This recipe has been successfully tested in a half-sheet, 9x13-inch metal pan, quarter-sheet, and cupcake tin by team HTH.
9x13-inch Metal Pan: After 25 minutes of baking at 350°F, tent the cake with foil to prevent over-browning on the top and sides. Bake for an additional 15-20 minutes longer, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean.
9x13-inch Glass Pan (metal pan recommended): Drop the temperature to 325°F and tent with foil after 35 minutes. Bake an additional 15-20 minutes, or until the cake is slightly pulling away from the edges, the top is lightly golden brown, and a toothpick inserted in the center comes out clean.
Quarter Sheet Metal Pan: Halve the recipe, then bake for 18-20 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes clean.
Cupcakes: This recipe as written makes 34-36 cupcakes, but halving or making a third of the recipe works perfectly too! Bake at 350°F for 14-16 minutes, or until the tops are very lightly golden brown and a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let the cupcakes come to room temperature before frosting. I recommend doubling the frosting recipe if making a full batch.
6-inch Round Layer Cake: Our readers have reported that this recipe works as a 6-inch layer cake. Halve the cake recipe, and divide the cake batter between three 6-inch round pans (lined as described above). Bake for 20-25 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes clean. A full batch of the frosting will fill and lightly frost the cake.