Funfetti Sheet Cake
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I seriously can’t stop thinking about this Funfetti Sheet Cake…it is easy to make just so much FUN!
The cake itself is soft, buttery, and tender, filled with plenty of cake batter flavor and colorful sprinkles. It is topped with luscious swirls of cream cheese buttercream frosting and has the perfect ratio of frosting to cake. Then of course, add more sprinkles on top.
My Funfetti Cookie Bars, 4-in-1 Sheet Pan Cookies, Sheet Pan Rice Krispies, and Funfetti Cookies are a few other birthday or celebration-worthy recipes you need to try!
I love that it doesn’t require any cake pans like a traditional layered cake. Sheet pan cakes are just so much simpler to prepare; pour the batter onto the pan, bake it, and frost it all at once!
It’s a celebration-worthy cake, making it a perfect choice for any occasion that calls for a touch of fun for parties!
Why this recipe works
- The addition of sour cream adds moisture, helps to tenderize the sheet pan cake, gives it richness and adds to the overall structural integrity of the cake by adding in some fat.
- It’s a super efficient recipe! Perfect for birthdays, parties, potlucks, and other occasions where you need to serve desserts to a crowd.
- The cake batter extract really elevates the flavor and makes it taste like birthday cake!
- It’s easy to transport. Simply cover the pan with foil or plastic wrap and take it wherever you need to go without worrying about delicate layers collapsing or frosting smudging.
Cake Batter Extract
This extract really helps mimic the taste if cake batter! The sweet, rich, and slightly buttery flavor enhances this funfetti cake. The aroma it adds is so nostalgic!
What size sheet pan do I need?
- This sheet pan cake recipe uses a standard half sheet pan, 18×13.
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Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Cake flour: I like to use cake flour in this recipe to help create a more fine, delicate crumb. It creates a light, soft texture which I love! However, if you only have all-purpose flour, that works well too. It will still have a tender crumb!
- Sugar: You will need granulated sugar for this recipe.
- Butter: Unsalted butter adds richness and flavor to the cake. Make sure it’s at room temperature for easy creaming with the sugar.
- Eggs: They provide moisture, structure, and help the cake rise. Also make sure the eggs are at room temperature.
- Vanilla Extract and Cake Batter Extract: Pure vanilla extract enhances the flavor of the cake. I like to use vanilla extract and the cake batter extract for best flavor. If you don’t have cake batter extract, you could use almond extract if there are no nut allergies or simply leave it out.
- Baking Powder and Baking Soda: These leavening agents help the cake rise and become light and fluffy.
- Sour Cream: Sour cream adds moisture, richness, and tenderness to the cake. It’s a key ingredient for creating a moist and flavorful cake.
- Sprinkles: Use colorful rainbow sprinkles to create the “funfetti” effect. You can adjust the amount based on your preference for sprinkle density. I recommend using jimmies for best results, not the tiny nonpareils.
- Frosting Ingredients: For the frosting, you’ll need butter, cream cheese, powdered sugar, heavy cream, vanilla bean paste, cake batter extract, and more sprinkles for decorating. Adjust the frosting ingredients to achieve your desired consistency and sweetness level.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk together the dry ingredients.
- Cream together the butter and sugar.
- Add the eggs, extracts, and sour cream.
- Add half of the dry ingredients, followed by half of the milk.
- Then add remaining dry ingredients and remaining milk.
- Fold in the rainbow sprinkles.
- Pour onto prepared sheet pan, bake, cool and then add the frosting.
FAQ
Can this funfetti sheet cake be made into cupcakes?
Yes! Bake at 350°F for ~16 minutes.
What if I don’t have sour cream?
I would recommend using a full-fat plain Greek yogurt.
Can I make this recipe using a 9×13 pan?
Yes! Pour the cake into a greased or parchment lined metal 9×13 pan (not glass) and bake for ~35-40 minutes. Cover with foil around the 20 minute mark so the tops don’t brown too much.
Can I make the cake ahead of time?
Yes, make the cake 1 day in advance but do not frost it yet. Cover once the cake has cooled, store at room temperature and when ready to serve, add the frosting and the sprinkles. The frosting can also be made in advance so you can easily have it all prepped and ready.
How many people does a sheet cake serve?
If using a 13×18 standard half sheet pan, and depending on the size you cut the cake, you can serve about 20-30 people!
Storage
- Store in the fridge, wrapped, for up to 4-5 days.
- If you’d like to freeze the cake, I recommend doing so with the frosting off. Wrap slices in plastic wrap, place in a freezer safe baggie, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then add frosting.
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Funfetti Sheet Cake
Ingredients
For the cake
- 3 1/2 cups cake flour*, spooned and leveled (or all purpose flour, see notes)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp. vanilla extract
- 2 tsp. cake batter extract
- 1/2 heaping cup full-fat sour cream, room temperature
- 1 cup whole milk, room temperature
- 3/4 cup – 1 cup rainbow jimmies sprinkles, plus more for decoration
Frosting
- 8 oz. full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2-3 Tbsp. heavy cream or milk
- 2 tsp. vanilla bean paste
- 1 tsp. cake batter extract
- pinch of salt
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Instructions
- Preheat the oven to 350°F. Generously spray a standard half sheet pan (18x13in) with nonstick baking spray. Or you can line with parchment and then spray the top of the parchment and sides of the pan too. Set aside.
- Whisk together the dry ingredients in a mixing bowl. Set aside.3 1/2 cups cake flour*, spooned and leveled, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar for 3-4 minutes on medium speed. It should look light and fluffy, be sure to scrape down the sides of the bowl as needed.1 cup unsalted butter, room temperature, 2 cups granulated sugar
- Beat in the eggs, vanilla extract, and cake batter extract, followed by the sour cream.2 tsp. vanilla extract, 2 tsp. cake batter extract, 4 large eggs, room temperature, 1/2 heaping cup full-fat sour cream, room temperature
- Add half of the dry ingredients, followed by half the milk low speed.1 cup whole milk, room temperature
- Then add remaining dry ingredients and then the remaining milk and mix until combined.
- Fold in the sprinkles. Do not over mix.3/4 cup – 1 cup rainbow jimmies sprinkles, plus more for decoration
- Turn out the cake batter onto the prepared sheet pan and spread into an even layer.
- Bake for ~22 minutes or until a toothpick inserted into the cake comes out clean. You can also gently press your fingertip on the top of the cake, if an indent is left, it typically needs more time. If the cake bounces back, the cake is done. Allow the cake to cool completely.
- Add all of the frosting ingredients together in a stand mixer fitted with the whisk attachment.8 oz. full-fat cream cheese, softened, 1/2 cup unsalted butter, softened, 3-4 cups powdered sugar, sifted, 2-3 Tbsp. heavy cream or milk, 2 tsp. vanilla bean paste, 1 tsp. cake batter extract, pinch of salt
- Start on low speed, then increase the speed to medium-high and beat ~3-4 minutes or until smooth, light, and creamy, scraping down sides of bowl as needed. Taste and adjust frosting as needed, adding more powdered sugar if you feel it's too thin, more heavy cream (or milk) if too thick.
- Spread the frosting on top of the cooled cake. You can have fun swirling the frosting with an offset spatula or use piping tips to play with different styles of piping designs. (I.e.: around the perimeter of the cake).
- Garnish with more rainbow sprinkles.
- To slice, dip a sharp knife in hot water and wipe off in between slices to slice the cake easily and to keep cuts pretty. Enjoy!
Video
Notes
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- Store in the fridge, wrapped, for up to 4-5 days.
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- If you’d like to freeze the cake, I recommend doing so with the frosting off. Wrap slices in plastic wrap, place in a freezer safe baggie, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then add frosting.
- *Cake flour: I like to use cake flour in this recipe to help create a more fine, delicate crumb. It creates a light, soft texture which I love! However, if you only have all-purpose flour, that works well too. It will still have a tender crumb! Or you can even use a combination of both flours 🤗
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Photography: photos taken in this post are by Megan from The Broke Girl Table.
I would prefer to leave the sprinkles out of the cake batter. Do I need to alter the other ingredients in any way?
I don’t think so 🙂
Hello! Have you tried making this a a layered sheet cake? Do you think that would work to double and layer? I’m making a birthday cake for a large group. Thank you!
How fun! I haven’t, but I bet it will work well 🙂 if you try please let me know how it goes!
Hi I’d love to try this cake but I have to be honest I have never heard of cake batter extract. Would you have a substitute for this? Thank you
That’s ok! You can use vanilla extract. This is the cake batter extract I use and love! https://amzn.to/3Wa30Nq – let me know what you think of the recipe! thank you:)