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Homemade Funfetti Sheet Cake 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in sprinkles: Gently fold in ½ cup of rainbow sprinkles using a rubber spatula until evenly distributed.
  6. Transfer batter: Pour the batter into the prepared baking pan and smooth the top with an offset spatula.
  7. Bake the cake: Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.
  9. 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.
  10. 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

Find it online: https://ellaeatsdaily.com/homemade-funfetti-sheet-cake-recipe/