Description
This Homemade Funfetti Sheet Cake is a buttery, moist, and fluffy celebration cake perfect for birthdays or any special occasion. Made with a reverse creaming method for an extra tender crumb, the cake is packed with colorful rainbow sprinkles baked right into the batter and topped with a creamy vanilla buttercream frosting and more sprinkles for that iconic funfetti look.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs + 2 egg whites
- 1 ½ cups buttermilk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- ½ cup rainbow sprinkles, plus more to decorate cake
Frosting Ingredients
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted if lumpy
- 2 tablespoons milk of choice
- 1 tablespoon vanilla essence (extract or paste)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray and line it with parchment paper with a little overhang on the sides to allow for easy cake removal, then set aside.
- Mix Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl using a handheld electric mixer, whisk together the flour, sugar, baking powder, and kosher salt until thoroughly combined.
- Reverse Creaming: Add the softened butter to the dry ingredients and beat on medium speed for 2-3 minutes until the mixture becomes crumbly and sandy in texture, resembling cake batter. This reverse creaming method creates a tender crumb.
- Add Wet Ingredients: Add the eggs, egg whites, buttermilk, vegetable oil, and vanilla extract to the mixture. Beat on medium speed for 2-3 minutes until the batter is thick, smooth, and well combined. Stop occasionally to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Fold in Sprinkles: Gently fold in ½ cup of rainbow sprinkles using a rubber spatula to evenly distribute them throughout the batter without overmixing.
- Fill Pan and Bake: Pour the batter into the prepared baking pan. Use an offset spatula to smooth the top evenly. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake bakes, beat the softened butter in a mixing bowl until creamy and smooth, about 1-2 minutes. Gradually add the powdered sugar and beat until combined and smooth, about 1-2 minutes. Add the milk and vanilla essence and continue beating until the frosting is silky and spreadable.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully lift the cake out using the parchment paper overhang and transfer to a cooling rack to cool completely.
- Frost and Decorate: Once the cake is fully cooled, evenly spread the vanilla frosting over the top using a spatula. Sprinkle additional rainbow sprinkles over the frosting to decorate.
- Serve: Slice the cake into 12 wedges and serve. Enjoy your moist, buttery, and colorful funfetti sheet cake!
Notes
- Use room temperature butter and eggs to ensure smooth batter and frosting consistency.
- The reverse creaming method helps create a soft and tender cake crumb.
- Do not overmix after adding the sprinkles to avoid melting their color into the batter.
- You can substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed.
- For best results, sift powdered sugar before making the frosting to avoid lumps.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Allow cake to cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: funfetti cake, sheet cake, birthday cake, vanilla cake, homemade cake, sprinkle cake, moist cake, buttery cake, easy cake recipe
