• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Lindsey Farr logo
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
menu icon
go to homepage
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • All Recipes
    • Trending
    • Dessert
    • Dinner
    • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Cakes + Cupcakes

    Funfetti Sheet Cake

    Published: Apr 10, 2021 | Updated: Apr 24, 2022

    PinShareYummlyTweetEmail

    This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles! Spread on your favorite buttercream and get ready to celebrate!

    Jump to Recipe
    This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles!

    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! 

    YouTube video

    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. 

    This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles!

    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.

    This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles!

    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 sliced on plate

    Funfetti Sheet Cake

    Chef Lindsey
    This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles! Spread on your favorite buttercream and get ready to celebrate!
    PRINT Pin Recipe
    Prep Time 30 minutes
    Cook Time 25 minutes
    Total Time 55 minutes
    Course Dessert
    Cuisine American
    Servings 24 people
    Calories 208 kcal

    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

      Makes: 9inch9 x 10inch rectangle
      Metric - US Customary

      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

      YouTube video
      Keyword birthday cake, cake, lemon sheet cake, rainbow sprinkles
      Tried this recipe?Mention @cheflindseyfarr
      This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles!

      You May Also Like

      • Caramel Molasses Pound Cake
      • Best Fruit Cake Recipe
      • Old Fashioned Fruit Cake
      • Pumpkin Spice Bundt Cake
      PinShareYummlyTweetEmail

      Reader Interactions

      Leave a Comment! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Comments

      1. BLYTHE says

        June 13, 2021 at 9:51 pm

        5 stars
        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!

        Reply
        • Lindsey Farr says

          June 15, 2021 at 7:49 pm

          I'm so glad you enjoyed! Thanks for commenting! ❤️

          Reply
      2. Janet says

        May 01, 2021 at 5:29 pm

        You say to use an 11" x 9" baking pan - can I use a 13" x 9?? Thank you!!

        Reply
        • Lindsey says

          May 03, 2021 at 7:46 pm

          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. ????

          Reply

      Primary Sidebar

      Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

      More about me →

      Popular Recipes

      • The BEST Meatloaf Recipe
        The BEST Meatloaf Recipe

      • Caramel Pastry Cream
        Caramel Pastry Cream

      • Authentic Hungarian Walnut Rolls
        Authentic Hungarian Walnut Rolls

      • Apricot Kolaches
        Apricot Kolaches

      • Baileys Irish Coffee Caramel Milk Chocolate Brownies
        Baileys Irish Coffee Caramel Milk Chocolate Brownies

      Footer

      About

      • Home
      • About
      • Newsletter
      • Contact
      • Privacy Policy

      Browse

      • Recipe Index
      • Dessert Recipes
      • Breakfast Recipes
      • Lunch Recipes
      • Dinner Recipes

      Our Brands

      • Pastry Creations

      Follow

      Copyright © 2023 Chef Lindsey Farr, LLC

      Share this ArticleLike this article? Email it to a friend!

      Email sent!