Funfetti Sheet Cake

My Funfetti Sheet Cake is soft, tender, and buttery and filled with vanilla and cake batter flavors elevating each bite to a new level of enjoyment. The cake is finished with a velvety, creamy frosting and adorned with vibrant rainbow sprinkles. Perfect for large crowds, parties or potlucks - sheet pan cakes are so fun, really easy to make and transport, and your sweet tooth (and your friends and family) will be thanking you!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 22

Total Time 27

Servings servings

Calories 320kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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

- 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.
- *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