This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles! Spread on your favorite buttercream and get ready to celebrate!
I am probably the only American who took her sweet time getting on board the Funfetti train. I had a bad funfetti experience that, let’s just say, took the “fun” out of “funfetti”.
BUT I’M HERE NOW!!!! Bring on the sprinkles!
I think part of my initial sadness about funfetti cake was that it was all about the sprinkles, not the flavor. So, I decided to fix the flavor and then add sprinkles. What I bring you is the most fabulous vanilla cake with more than our fair share of rainbow sprinkles, because now that I am on this train, more is more!
In addition, this funfetti sheet cake tastes like cake batter even when it is all baked up! Wait, hold up…
Yes, to emphasize, it is like the most delicious cake batter you’ve ever had that doesn’t lose even a minute amount of its glory once baked.
Lean in close now; I’m about to let you in on a little secret. In short, the secret to “cake batter” flavor is just a smidge of almond extract.
You might be thinking, “Lindsey, please, I thought you were a pastry chef. You should know that vanilla cake is flavored with vanilla…?” And it *is*, but that “je ne sais quoi” in cake batter flavor is almond.
And in case the absolute best funfetti cake weren’t enough, I baked it in a rectangular cake pan for all the ease of sheet cake. I’d like to think that makes it extra fun! Or perhaps “Funfetti+”? Let’s make it a thing.
You can frost this funfetti sheet cake with a glorious lemon American buttercream like I did, or perhaps cream cheese, or maybe even the chocolate buttercream from these Death by Chocolate Cupcakes!
No matter how you ice it, it is already a party!
Funfetti Sheet Cake
Ingredients
- 170 g Butter (soft and pliable)
- 345.0 g Sugar
- 3 ea Eggs (large)
- 1 T Vanilla Extract
- ¼ t Almond Extract
- 282 g Sour Cream
- 82 g Milk (⅓ cup)
- 124 g Sprinkles (¾ cup)
- 300 g Cake Flour
- 1 t Baking Powder
- ½ t Baking Soda
- 1 ½ t Salt
Lemon American Buttercream, The Best Chocolate Buttercream or Vanilla Bean Buttercream
Instructions
- Preheat oven to 350°F (either convection or regular)
- All ingredients should be at room temperature. Sift the cake flour, baking powder, baking soda, and salt. In another bowl whisk together the sour cream and milk. Set aside.
- Spray baking dish and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the extracts with the last egg.
- Alternately add milk and dry ingredients, beginning and ending with dry. Add the sprinkles.
- Pour batter into prepared pan. Bake immediately. Bake in preheated oven until a cake tester comes out cleanm, approximately 25-30 minutes. Be careful not to over bake or it will dry out.
Video Instructions
This cake!!! SO GOOOOD!! Look no further! I followed this recipe exactly, and would not change a thing! Almond extract - who knew?!? It really does make all the difference! I doubled the recipe to accommodate an 11x15 pan. I used about 3/4 of the batter, and had enough left over for an 8” round. I cut the large cake in half crosswise, and stacked for 2 layers; because... layer cakes = extra frosting! 🙂 I made the Lemon American Buttercream, as suggested. Dee-licious! Thank you so much for this awesome recipe!
I'm so glad you enjoyed! Thanks for commenting! ❤️
You say to use an 11" x 9" baking pan - can I use a 13" x 9?? Thank you!!
Hi Janet! Using the 13x9" pan is no problem, the cake will just be a tad thinner and I'd recommend you check on it a little earlier as it might be finished baking slightly faster. ????