Really Good Funfetti Sheet Cake
ThisReally Good Funfetti Sheet cake is littered with sprinkles and topped with fluffy waves of strawberry buttercream frosting. It’s a rainbow delight!
Ingredients
Funfetti Sheet Cake
- 3 3/4 cups (645 g) all-purpose flour
- 1 3/4 cups (400 g) caster sugar
- 4 1/2 tsp baking powder
- 3/4 tsp fine salt
- 3/4 cup (190 g) unsalted butter, softened
- 3 large eggs
- 2 1/4 cups (560 ml) milk
- 3/4 cup (190 ml) vegetable oil
- 1 cup (250 g) sour cream
- 1 1/2 tsp vanilla extract
- 3/4 cup funfetti sprinkles
Strawberry Cream Cheese Frosting
- 1 cup (250 g) cream cheese, chilled
- 1 cup (250 g) unsalted butter, softened
- 1/2 tsp salt
- 2 cups (300 g) powdered sugar
- 1/2 tsp strawberry flavoring
- 2 tsp vanilla extract
- 1/2 cup (100 g) 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!
Video
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 | Carbohydrates: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
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