Home > Really Good Funfetti Sheet Cake

Really Good Funfetti Sheet Cake

by Nick Makrides
Top down shot of Funfetti Sheet Cake in plates

Is there anything that tastes this good, and is this easy to make? The answer is a simple no. My Funfetti sheet cake uses my moist and reliable vanilla cake recipe. Packed full of funfetti sprinkles and topped with fluffy waves of strawberry buttercream frosting. It’s a rainbow delight!

Close up of a slice of Funfetti Sheet Cake

Nick’s favorite thing about funfetti sheet cake…

This recipe is made of my moist vanilla cake recipe. Now I’ll take chocolate anything over anything any day. But this vanilla cake is really good! The frosting is fluffy and light and not too sweet. Plus it has a slight tang from the cream cheese! It all comes together to make a cake that is simply divine!

Slice of Funfetti Sheet Cake

What does funfetti sheet cake taste like?

The cake is dosed with my homemade vanilla extract, which is really easy to make and elevates this cake. It’s littered with rainbows which as we all know taste like happiness. And then topped with a tangy buttercream frosting and topped with more happy!

Top down shot of Funfetti Sheet Cake

What are the ingredients I need?

All-purpose flour – also known as plain flour

Caster sugar – also known as superfine sugar

Baking powder – helps lighten the cake and make it rise.

Salt – I used fine salt.

Butter – I used unsalted butter that was softened.

Eggs – I used large eggs

Milk – I used full cream milk. Skim or plant based milk will work.

Vegetable Oil – sunflower will work too.

Sour cream – or Greek yogurt

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Rainbow Sprinkles – If you want to try making your own, check out my easy to make sprinkle recipe here!

Cream cheese – I used Philadelphia cream cheese. Make sur it’s chilled.

Powdered sugar – also known as icing sugar.

Strawberry flavoring – I used the ‘Roberts’ brand.

My Top Tips!

Storage

Cake can be stored in an airtight container for up to three days.

Cream Cheese Frosting Tips!

It’s important to always mix this frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe.

Frosting

Make the frosting fresh for best and smoothest waves of frosting!

Other Funfetti Recipes You Might Like!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Funfetti Sheet Cake

Slice of Funfetti Sheet Cake

Really Good Funfetti Sheet Cake

Serves 20

5 from 3 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Dessert
Cuisine: American

Ingredients

Funfetti Sheet Cake

  • 3 3/4 cups all-purpose flour
  • 1 3/4 cups caster sugar
  • 4 1/2 tsp baking powder
  • 3/4 tsp fine salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 2 1/4 cups milk
  • 3/4 cup vegetable oil
  • 1 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 3/4 cup funfetti sprinkles

Strawberry Cream Cheese Frosting

  • 1 cup cream cheese, chilled
  • 1 cup unsalted butter, softened
  • 1/2 tsp salt
  • 2 cups powdered sugar
  • 1/2 tsp strawberry flavoring
  • 2 tsp vanilla extract
  • 1/2 cup funfetti sprinkles


Instructions

Funfetti Sheet Cake

  • Preheat a fan-forced oven to 160°C / 320°F or a conventional oven to 160°C / 320°F. Spray a 9 x 13-inch sheet cake pan with oil spray and line with baking paper. Set aside.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, sour cream and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. Add the sprinkles, fold through gently. Take care not to over-mix once the sprinkles go in otherwise, they will bleed and make your batter grey. Pour the batter into the prepare cake tin and spread around using a spatula.
  • Bake for 50–60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the toothpick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
  • Allow the cake to cool completely in the cake tin. If you want to trim your cake, turn out onto a cooling rack. Use a large, serrated knife of cake leveller to trim and then place back in the baking tin. Sheet cakes are typically served in the cake tin they were baked in.

Strawberry Cream Cheese Frosting

  • Place the cream cheese, butter and salt in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
  • After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the icing sugar, powdered milk, vanilla, pink food gel and strawberry flavoring. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale pink in color.

To Decorate

  • Add the frosting on top of the sheet cake and use a spoon or spatula to spread around like fluffy waves of frosting. The aim is not to get the top looking smooth, unless that’s the look you’re going for, but instead have nice divots of frosting. Finish with a sprinkle of rainbow funfetti sprinkles!

Notes

Storage
Cake can be stored in an airtight container for up to three days.
Cream Cheese Frosting Tips!
It’s important to always mix this frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe.

Nutrition

Calories : 420kcal
Carbonhydrates: 44g
Protein: 5g
Fat: 21g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 76mg
Sodium: 276mg
Potassium : 120mg
Fiber: 1g
Sugar : 25g
Vitamin A: 648IU
Vitamin C: 1mg
Calcium: 111mg
Iron: 1mg
Nutrition Disclosure

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