Funfetti Sheet Cake Recipe

close up view of partially cut funfetti cake.

Course: cake, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings: slices

Calories: 521kcal

Author: Krista Teigen

Funfetti Sheet Cake is adorable, fun, and so easy to make from scratch! This rainbow-speckled vanilla cake is topped with the best homemade icing.

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

For the Cake

2½ cups all-purpose flour 300 grams
1 teaspoon baking powder 4 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
1 cup unsalted butter 226 grams, melted (2 sticks)
1½ cups granulated sugar 300 grams
3 large eggs 150 grams, room temperature
1 cup milk 227 grams, room temperature
½ cup sour cream 114 grams, room temperature
1½ teaspoons pure vanilla extract 6 grams
½ teaspoon almond extract 2 grams
⅓ cup rainbow sprinkles 64 grams, plus more for topping

For the Frosting

1 cup unsalted butter 226 grams, room temperature (2 sticks)
3 cups powdered sugar 339 grams
2-3 tablespoons milk 28-43 grams
½ teaspoon pure vanilla extract 2 grams
¼ teaspoon almond extract 1 gram
⅛ teaspoon kosher salt

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking pan. Set aside.
Whisk the flour, baking powder, baking soda, and salt together.
2½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together, then add in the eggs, milk, sour cream, vanilla extract, and almond extract and mix until incorporated.
1 cup unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 cup milk, ½ cup sour cream, 1½ teaspoons pure vanilla extract, ½ teaspoon almond extract
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the sprinkles.
⅓ cup rainbow sprinkles
Pour the batter into the prepared baking pan and bake for 23-28 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely.
While the cake cools, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, cream butter until smooth.
1 cup unsalted butter
Sift in the powdered sugar. Mix until well incorporated.
3 cups powdered sugar
Add in the milk, vanilla extract, almond extract, and salt, and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
2-3 tablespoons milk, ½ teaspoon pure vanilla extract, ¼ teaspoon almond extract, ⅛ teaspoon kosher salt
Once the cake has cooled, frost the cake and top with sprinkles.

Notes

Use room temperature ingredients for the best results.
Take care not to overmix the cake batter; otherwise, you will end up with a dry, tough cake.
Do not use nonpareils, as they will bleed color into the batter.
Feel free to color the frosting with a few drops of red, blue, or yellow food coloring!

Storage: Store funfetti cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition