Introduction

This homemade Funfetti sheet cake is buttery, moist, and delightfully fluffy. Filled with colorful rainbow sprinkles, it’s a festive treat perfect for birthdays or any celebration. The creamy frosting adds a sweet finish that everyone will love.

Homemade Funfetti Sheet Cake Recipe - Recipe Image

Ingredients

2 ½ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
2 large eggs + 2 egg whites
1 ½ cups buttermilk
½ cup vegetable oil
1 tablespoon vanilla extract
½ cup rainbow sprinkles, plus more to decorate cake
½ cup (1 stick) unsalted butter, softened (for frosting)
2 cups powdered sugar, sifted if lumpy
2 tablespoons milk of choice
1 tablespoon vanilla essence (extract or paste)

Instructions

Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray and line it with parchment paper, allowing a little overhang on the sides. Set aside.
Step 2: In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and kosher salt until combined.
Step 3: Add the softened butter to the dry ingredients and beat on medium speed until the mixture looks crumbly and sandy, about 2-3 minutes. This reverse creaming method creates a tender cake crumb.
Step 4: Add the eggs, egg whites, buttermilk, vegetable oil, and vanilla extract. Beat until the batter is thick and smooth, about 2-3 minutes, scraping down the sides as needed.
Step 5: Gently fold in ½ cup of rainbow sprinkles using a rubber spatula until evenly distributed.
Step 6: Pour the batter into the prepared pan and smooth the top with an offset spatula.
Step 7: Bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: While the cake bakes, prepare the frosting. Beat ½ cup softened butter in a bowl until creamy, about 1-2 minutes.
Step 9: Gradually add the powdered sugar, beating until smooth and well combined, about 1-2 minutes.
Step 10: Add milk and vanilla essence, and continue beating until the frosting is silky and smooth. Set aside.
Step 11: When the cake is done, let it cool in the pan for 15 minutes. Then remove the cake using the parchment overhang and transfer it to a cooling rack until completely cool.
Step 12: Once cooled, spread the frosting evenly over the cake. Decorate the top with additional rainbow sprinkles.
Step 13: Slice into 12 wedges and serve. Enjoy your festive, buttery funfetti sheet cake!

Tips & Variations

Use high-quality butter for a richer flavor and improved texture.
For a dairy-free version, substitute plant-based milk and dairy-free butter.
To add extra moisture, fold in a tablespoon of sour cream or Greek yogurt along with the wet ingredients.
Try different colored sprinkles or add mini chocolate chips for a variety twist.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Before serving, allow refrigerated cake to come to room temperature for best texture. Leftover slices can be gently reheated in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum for best results.

Can I freeze the cake?

You can freeze the unfrosted cake wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Homemade Funfetti Sheet Cake Recipe

Print Recipe

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4.4 from 469 reviews

This Homemade Funfetti Sheet Cake is buttery, moist, and fluffy, perfect for celebrations or whenever you need a cheerful dessert. Made with a reverse creaming method for a tender crumb, this 9×13-inch sheet cake is loaded with rainbow sprinkles inside and out, topped with a silky, creamy vanilla buttercream frosting.

Author: Ella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

2 ½ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
2 large eggs + 2 egg whites
1 ½ cups buttermilk
½ cup vegetable oil
1 tablespoon vanilla extract
½ cup rainbow sprinkles, plus more to decorate cake

Frosting

½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted if lumpy
2 tablespoons milk of choice
1 tablespoon vanilla essence (extract or paste)

Instructions

Preheat oven and prepare pan: Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray and line it with parchment paper, leaving some overhang on the sides for easy cake removal. Set aside.
Mix dry ingredients: In a large mixing bowl or stand mixer bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly combined.
Reverse creaming method: Add the softened butter to the dry ingredients and beat on medium speed for 2-3 minutes until the mixture looks crumbly and sandy, resembling cake batter.
Add wet ingredients: Incorporate the eggs, egg whites, buttermilk, vegetable oil, and vanilla extract into the mixture, beating until the batter is thick, smooth, and fully combined, about 2-3 minutes. Scrape down the bowl as needed to ensure even mixing.
Fold in sprinkles: Gently fold in ½ cup of rainbow sprinkles using a rubber spatula until evenly distributed.
Transfer batter: Pour the batter into the prepared baking pan and smooth the top with an offset spatula.
Bake the cake: Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Prepare frosting: While the cake bakes, beat the softened butter in a bowl until creamy (1-2 minutes). Gradually add powdered sugar and continue beating until smooth and combined (1-2 minutes). Add milk and vanilla essence and beat until the frosting is silky and well combined.
Cool the cake: After baking, let the cake cool in the pan for 15 minutes. Carefully remove from the pan using the parchment overhang and transfer to a cooling rack to cool completely.
Decorate and serve: Once fully cooled, spread the vanilla buttercream frosting evenly over the cake. Decorate the top with additional rainbow sprinkles. Slice the cake into 12 wedges and serve. Enjoy your funfetti celebration cake!

Notes

Use room temperature ingredients for best mixing results.
The reverse creaming method helps produce a tender crumb and moist texture.
Be careful not to overmix once you add the wet ingredients to avoid a dense cake.
Allow the cake to fully cool before frosting to prevent melting.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Funfetti cake, sheet cake, rainbow sprinkles, vanilla buttercream, moist cake, birthday cake, celebration cake, fluffy cake