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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 buttercream, or maybe even the best chocolate buttercream recipe!
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 1/3 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
Nutrition
This cake was easy to make and tasted much better than a box mix. It will be my go-to for parties from now on.
My nephew loves this funfetti sheet cake! It is so festive and beautiful! And of course, it is incredibly soft and delicious. Guests were satisfied!
I am absolutely thrilled with this funfetti sheet cake recipe! It’s a true delight for both the eyes and the taste buds. My kids even loved them, and they are wanting more! This recipe is a must-try!
We made this for a surprise birthday treat, it was easy, fun-looking, and a bit hit!!!! Also, lol, personally I love that it’s in a sheet pan and not rounds because that’s so much easier — for me anyway. No one wants to see a lopsided layer cake from me – LOL!
LOL! I know how you feel. Sometimes just one pan is the way to go.
I made this for my little nieces and nephews. They were so happy and couldn’t stop talking about why their cake was colourful on the inside. Bless them.
I love your recipe. It’s so easy and delicious! My mom used to make us funfetti cake when we were kids, but she always used white cake mix and then added sprinkles.
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 11×15 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 13×9″ 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. ????