Funfetti Sheet Cake
User Reviews
4.8
Funfetti Sheet Cake
Description
The Funfetti Sheet Cake recipe uses a combination of all-purpose and cake flour with baking soda and baking powder to achieve a balanced rise and tender crumb. The wet ingredients include melted butter, sour cream, buttermilk, eggs, vanilla, and optional almond extract, which create a rich and moist batter. Mixing in rainbow sprinkles gives bright spots of color, and care is taken to avoid using nonpareils in the batter as they can bleed or crunch oddly.
The cake is baked in a parchment-lined half-sheet pan at 350°F, with guidance for alternative pans and baking times including 9x13 pans, cupcakes, and 6-inch rounds. A cream cheese buttercream frosting made from butter, cream cheese, powdered sugar, salt, vanilla, and optional heavy cream complements the cake with a luscious finish. Sprinkles can be added as decoration after frosting.
This cake works for various occasions and can be baked in different sizes, doubling frosting as needed. Adjustments for pan material and size ensure an even bake, with recommendations to tent with foil to prevent over-browning if required. Cooling the cupcakes or cake before frosting is emphasized to maintain texture.
Ingredients
For the cake:
- 2 unsalted butter sticks (226 grams
- 2 cups all-purpose flour 254 grams
- 2 cups cake flour sifted, 226 grams
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 ½ teaspoons salt fine sea salt
- 1 cup sour cream at room temperature, 240 grams
- 1 cup buttermilk at room temperature, 237 grams
- 2 cups granulated sugar 400 grams
- ¼ cup light brown sugar + 1 tablespoon, lightly packed, 63 grams
- 4 egg at room temperature, large
- 1 tablespoon vanilla
- 1 teaspoon almond extract optional - if not using, add 1 additional teaspoon of vanilla
- ¾ cup Rainbow sprinkles plus more for decoration, 144 grams
For the frosting:
- 1 unsalted butter at cool room temperature, stick, 113 grams
- 4 ounces cream cheese at room temperature
- 1 ½ teaspoons vanilla
- ½ teaspoon salt fine sea salt
- 4 cups powdered sugar sifted
- 1-2 tablespoons heavy cream as needed, or full-fat milk
Instructions
Make the cake:
- Preheat the oven to 350°F. Line a 12×17-inch 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 bottom and sides 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 rainbow sprinkles.
- Store the cake tightly wrapped in plastic wrap or placed in an airtight container in the fridge for up to 5 days
Notes
- Avoid nonpareil sprinkles in the batter to prevent crunchiness and color bleeding; use rainbow jimmies instead.
- The cake can be baked in different pans including half-sheet, 9x13-inch, quarter-sheet, cupcakes, or 6-inch round layers with adjusted baking times.
- Use foil to tent the cake during longer bakes to avoid over-browning.
- For cupcakes, double the frosting recipe when making a full batch for adequate coverage.
- Allow baked cake or cupcakes to cool completely before applying frosting to prevent melting or sliding.
User Reviews
Overall Rating
4.8
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