Description
A vibrant and festive Funfetti Sheet Cake that’s perfect for birthdays and celebrations. This moist vanilla cake is loaded with colorful sprinkles and topped with a creamy vanilla buttercream frosting.
Ingredients
Scale
For the Crust:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup rainbow sprinkles
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Additional sprinkles for decoration
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Alternately add flour mixture and milk, beginning and ending with flour mixture. Mix until just combined.
- Gently fold in sprinkles. Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool cake completely on wire rack before frosting.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until smooth and fluffy.
- Spread frosting over cooled cake. Decorate with additional sprinkles.
Notes
For best results, use jimmies-style sprinkles (not nonpareils) as they hold color better during baking. Cake can be stored covered at room temperature for up to 3 days.