Funfetti Sheet Cake
This Funfetti Sheet Cake is decadently moist and packed full of rainbow sprinkles! Spread on your favorite buttercream and get ready to celebrate!
Servings: 20 people
Ingredients
For the cake:
- ¾ cup unsalted butter
- 1 ½ cup sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sour cream
- 1/3 cup whole milk
- 2 ½ cups cake flour *see note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- ¾ cup rainbow sprinkles
For the lemon buttercream:
- 1 ½ cups unsalted butter softened
- 8 cups powdered sugar 2 lbs
- 1 teaspoon kosher salt
- 5 tablespoons fresh lemon juice approximately 2 lemons
Makes: 9 x 13inch rectangle
Instructions
For the Cake:
- 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. Fold in the sprinkles
- Pour batter into prepared pan. Bake immediately. Bake in preheated oven until a cake tester or toothpick comes out with a few clinging crumbs, approximately 20-25 minutes. Be careful not to over bake or it will dry out.
- Allow the cake to cool 10 minutes in the pan then turn out onto a wire rack. Remove the parchment from the bottom of the cake and allow to cool completely.
To make the buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter until smooth and lightened slightly on medium-high speed.
- Reduce the mixer speed to low and add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.
- Once all the sugar has been incorporated add salt (optional) and lemon juice and mix on medium speed until light and smooth.
- Switch to the whisk attachment and whisk on medium-high until light and fluffy and white.
- Once the cake is cooled completely, spread the frosting on with an offset spatula and top with additional sprinkles if desired.
Video
Notes
*Volume conversion rounds up to 2 ½ cups but flour must be fluffed and not compressed.
Yield – 1, 9x 13 inch cake pan, 24 cupcakes or 2, 9-inch cake pans
Presentation – Swirl the frosting decoratively and sprinkle with additional rainbow sprinkles.
Storage – I recommend frosting the cake the day it is baked because that will lock in the moisture. Store at room temperature for up to 3 days, refrigerated for a week or frozen for up to 2 months. Store in an airtight container or well wrapped in plastic wrap. If you used cream cheese buttercream, you will need to refrigerate it and not store at room temperature.
Presentation – Swirl the frosting decoratively and sprinkle with additional rainbow sprinkles.
Storage – I recommend frosting the cake the day it is baked because that will lock in the moisture. Store at room temperature for up to 3 days, refrigerated for a week or frozen for up to 2 months. Store in an airtight container or well wrapped in plastic wrap. If you used cream cheese buttercream, you will need to refrigerate it and not store at room temperature.
Nutrition
Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 245mg | Potassium: 43mg | Fiber: 1g | Sugar: 20g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg