Get ready to whip up a delicious Funfetti Sheet Cake that's perfect for any celebration! With its colorful sprinkles and creamy frosting, this cake is sure to bring smiles all around.
Tips for Success
Make sure your ingredients are at room temperature for the best results. This part’s so satisfying: watching the colorful sprinkles fold into the batter!
Favorite Parts
This cake is not only stunning but also incredibly moist and flavorful. Trust me, you’ll love it!
Ingredients
- For the cake:
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- For the frosting:
-
-
-
-
-
-
Instructions
- Make the cake:
-
Step 1- Preheat the oven: Preheat the oven to 350°F. Line a 12×17-inch half sheet pan** with parchment paper and generously spray with nonstick cooking spray, making sure to spray the edges of the pan. Set aside.
-
Step 2- Melt the butter: In a microwave-safe bowl, heat butter in 30-second increments until melted. Set aside, cooling until just warm.
-
Step 3- Mix dry ingredients: In a medium-sized bowl, whisk together all-purpose flour, sifted cake flour, baking soda, baking powder and salt. Set aside.
-
Step 4- Mix wet ingredients: In a 2-cup measuring glass or medium-sized bowl, gently whisk together the sour cream and buttermilk. Set aside.
-
Step 5- Cream butter and sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, add the melted butter and both sugars. Cream together on medium speed for 2 minutes, until light and creamy. Add eggs one at a time, blending on medium-low speed after each addition until just combined, then scrape down the sides of the bowl. Add the vanilla and almond extract (if using), and mix on medium-high speed until light and fluffy, about 3 minutes.
-
Step 6- Combine wet and dry ingredients: Alternating between wet and dry ingredients, add half of the sour cream/buttermilk mixture and half of the flour mixture to the mixer, mixing on medium-low speed after each addition until just combined. Repeat this step twice. Be careful not to overmix. Scrape down the bottom and sides of the bowl.
-
Step 7- Fold in sprinkles: Using a spatula, gently fold in the sprinkles. Pour the batter onto the prepared baking sheet and smooth out evenly. Bake the cake for 20-22 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let the cake come to room temperature before frosting.
- Make the frosting:
-
Step 8- Mix butter and cream cheese: While the cake is baking, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Mix together on medium-high speed until light, creamy and smooth, about 3 minutes. Scrape down the bowl, then add in the vanilla and salt and mix until just combined. Add in the sifted powdered sugar one cup at a time, scraping down the sides of the bowl to prevent any clumps. Beat on medium-high speed for about 1 minute, until light and fluffy. If your frosting is too thick to spread easily, add 1-2 tablespoons of heavy cream or milk and mix on medium-high speed until combined.
-
Step 9- Frost the cake: Spread frosting evenly over the cooled cake with an offset spatula, then top with rainbow sprinkles.
-
Step 10- Store the cake: Store the cake tightly wrapped in plastic wrap or placed in an airtight container in the fridge for up to 5 days.
Nutrition
- Calories: 320, Fat: 14g, Carbs: 50g, Protein: 2g
Cooking techniques
Be sure not to overmix the batter to keep your cake light and fluffy. Also, let the cake cool completely before frosting for the best texture.
Variations or substitutions
Feel free to swap out sprinkles for other mix-ins like chocolate chips or nuts for a different flavor twist!
Storage tips
To keep your cake fresh, wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 5 days.
Notes
Allergen info: Contains dairy and eggs. You can use a dairy-free cream cheese and butter substitute for a dairy-free version!
