Christmas Funfetti Sheet Cake
User Reviews
4.7
9 reviews
Excellent
Christmas Funfetti Sheet Cake
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Quick, easy, super moist, and full of fun, this Christmas Funfetti Cake will take you right back to childhood. A definite crowd-pleaser, this cake will make kids of any age happy. Why not celebrate the most wonderful time of the year with the most fun cake of the year. Bonus: it’s ready in under 40 minutes!!
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Ingredients
For the cake:
- 2 sticks (226 grams) unsalted butter
- 2 cups (254 grams) all-purpose flour
- 2 cups (226 grams) cake flour, sifted
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 cup (240 grams) sour cream, at room temperature
- 1 cup (237 grams) buttermilk, at room temperature
- 2 cups (400 grams) granulated sugar
- ¼ cup + 1 tablespoon (63 grams) lightly packed light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla
- 1 teaspoon almond extract (optional - if not using, add 1 additional teaspoon of vanilla)
- ¾ cup (144 grams) festive sprinkles, plus more for decoration*
For the frosting:
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup (4 ounces or 113 grams) cream cheese, at room temperature
- 1 ½ teaspoons vanilla
- ½ teaspoon fine sea salt
- 4 cups (500 grams) powdered sugar, sifted
- 1-2 tablespoons heavy cream or full-fat milk, as needed
Instructions
Make the cake:
- Preheat the oven to 350°F. Line a 12×17-inch metal half sheet pan** with parchment paper and generously spray with nonstick cooking spray, making sure to spray the edges of the pan. Set aside.
- In a microwave-safe bowl, heat butter in 30-second increments until melted. Set aside, cooling until just warm.
- In a medium-sized bowl, whisk together all-purpose flour, sifted cake flour, baking soda, baking powder and salt. Set aside.
- In a 2-cup measuring glass or medium-sized bowl, gently whisk together the sour cream and buttermilk. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, add the melted butter and both sugars. Cream together on medium speed for 2 minutes, until light and creamy. Add eggs one at a time, blending on medium-low speed after each addition until just combined, then scrape down the sides of the bowl. Add the vanilla and almond extract (if using), and mix on medium-high speed until light and fluffy, about 3 minutes.
- Alternating between wet and dry ingredients, add half of the sour cream/buttermilk mixture and half of the flour mixture to the mixer, mixing on medium-low speed after each addition until just combined. Repeat this step twice. Be careful not to overmix. Scrape down the sides and bottom of the bowl.
- Using a spatula, gently fold in the sprinkles. Pour the batter onto the prepared baking sheet and smooth out evenly. Bake the cake for 20-22 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let the cake come to room temperature before frosting.
Make the frosting:
- While the cake is baking, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Mix together on medium-high speed until light, creamy and smooth, about 3 minutes. Scrape down the bowl, then add in the vanilla and salt and mix until just combined. Add in the sifted powdered sugar one cup at a time, scraping down the sides of the bowl to prevent any clumps. Beat on medium-high speed for about 1 minute, until light and fluffy. If your frosting is too thick to spread easily, add 1-2 tablespoons of heavy cream or milk and mix on medium-high speed until combined.
- Spread frosting evenly over the cooled cake with an offset spatula, then top with festive sprinkles.
- Store the cake wrapped in plastic wrap or placed in an airtight container in the fridge for up to 5 days.
Notes
- *Avoid non-pareils for the cake batter as they're crunchy and their colors may bleed. I recommend using festive jimmies. Non-pareils may be used for decorating, if preferred.
- **This recipe works in a 9x13-inch metal pan too! After 25 minutes of baking at 350°F, tent the cake with foil to prevent over-browning on the top and sides. If your oven has hot spots, rotate your pan at this point. Bake for an additional 15-20 minutes longer, or until the cake is slightly pulling away from the edges, the top is lightly golden brown, the center is set, and a toothpick inserted in the center comes out clean.
- After 25 minutes of baking at 350°F, tent the cake with foil to prevent over-browning on the top and sides. If your oven has hot spots, rotate your pan at this point. Bake for an additional 15-20 minutes longer, or until the cake is slightly pulling away from the edges, the top is lightly golden brown, the center is set, and a toothpick inserted in the center comes out clean.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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