Funfetti Sheet Cake is all about celebrating! Funfetti Sheet Cake is a classic dessert for birthdays, celebrations, or any time you want to add fun to your day. It's moist and fluffy vanilla cake with colorful sprinkles and topped with creamy buttercream frosting. This heavenly combo of flavors makes any occasion more festive.
Funfetti sheet cake is a yummy treat for any occasion. It's moist and tender, and the burst of colors makes it a party in your mouth. It's become a symbol of good times. If you want a cake that will put a smile on your face and make you feel like a kid again, this is it.
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You know we love Texas sheet cakes around here. Try some others, such as Lemon Blueberry Sheet Cake, Lemon Sheet Cake, Cinnamon Roll Sheet Cake, White Texas Sheet Cake, Coconut Sheet Cake, Strawberry Sheet Cake, Pumpkin Sheet Cake, or Chocolate Texas Sheet Cake.
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Ingredients for Funfetti Texas Sheet Cake
Funfetti Texas Sheet Cake
- unsalted butter, softened
- granulated sugar
- eggs, room temperature
- almond extract
- vanilla extract
- sour cream or plain yogurt
- all purpose flour
- baking soda
- salt
- milk
- sprinkles
Buttercream Frosting
- unsalted butter
- powdered sugar
- vanilla extract
- heavy cream
- sprinkles
FAQs
Funfetti Texas Sheet Cake is a delightful twist on the classic Texas sheet cake, featuring a vanilla or white cake base filled with colorful sprinkles (funfetti). It's baked in a large sheet pan and typically topped with a creamy frosting, making it perfect for feeding a crowd at parties and celebrations.
Yes, you can freeze the cake. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Use jimmies (the long, thin sprinkles) for the best results, as they are less likely to bleed color into the batter. Avoid using nonpareils (the tiny, round sprinkles) as they can bleed and create a muddy color in the cake.
Top Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you start baking. This will ensure that all ingredients mix together smoothly, resulting in a light and fluffy cake.
- Don't overmix the batter: Overmixing the batter can cause the cake to become tough and dense. Mix just until the ingredients are combined and smooth.
- Adding the Sprinkles: Be sure to fold in the sprinkles gently with a spatula to avoid overmixing the batter and causing the colors to bleed.
- Checking for Doneness: Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, the cake is done. If not, bake for an additional 5-10 minutes and check again.
- Cooling the Cake: Let the cake cool completely before frosting it. If the cake is still warm, the frosting will melt and slide off.
- To Store: Place the cake in the refrigerator, tightly covered, for up to a week.
How to make Texas Sheet Cake with Sprinkles
- Preheat oven to 350°F. Prepare a half sheet pan (18x13") with nonstick spray.
- In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, vanilla extract, almond extract, and beat to combine. Scrape down the sides as needed.
- Mix in sour cream or yogurt on medium speed until combined.
- Whisk flour, salt, baking soda together in a small bowl. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and mixing until just combined.
- Gently fold in the sprinkles.
- Spread batter into the prepared baking dish and smooth it out evenly with a spatula. Bake 28-35 minutes or until cake is golden and toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- Gather ingredients for the Buttercream Frosting.
- In a large mixing bowl or stand mixer, beat the butter 2-3 minutes on medium speed, until creamy. Add powdered sugar, heavy cream/milk, and vanilla extract and beat on high for 3 minutes.
- If the frosting is too thick, add a little more heavy cream or milk to thin it out. If it's too thin, add more powdered sugar until it reaches the desired consistency.
- Once the cake is cool, spread the frosting over the top of the cake using a spatula or knife.
- Decorate the cake with sprinkles. Keep refrigerated. Slice and enjoy!
Easy Funfetti Sheet Cake Recipe
Ingredients
Funfetti Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 eggs, room temperature
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ½ cup sprinkles
Buttercream Frosting
- 1 cup (2 sticks) unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon heavy cream
- ⅔ cup sprinkles
Instructions
- Preheat oven to 350°F. Prepare a half sheet pan (18x13") with nonstick spray.
- In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, vanilla extract, almond extract, and beat to combine. Scrape down the sides as needed.
- Mix in sour cream or yogurt on medium speed until combined.
- Whisk flour, salt, baking soda together in a small bowl. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and mixing until just combined.
- Gently fold in the sprinkles.
- Spread batter into the prepared baking dish and smooth it out evenly with a spatula. Bake 28-35 minutes or until cake is golden and toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- Gather ingredients for Buttercream Frosting.
- In a large mixing bowl or stand mixer, beat the butter 2-3 minutes on medium speed, until creamy. Add powdered sugar, heavy cream/milk, and vanilla extract and beat on high for 3 minutes.
- If the frosting is too thick, add a little more heavy cream or milk to thin it out. If it's too thin, add more powdered sugar until it reaches the desired consistency.
- Once the cake is cool, spread the frosting over the top of the cake using a spatula or knife.
- Decorate the cake with sprinkles. Keep refrigerated. Slice and enjoy!
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