You know those recipes that just *feel* like a hug? The ones that bring a smile to your face the moment you start thinking about them, and instantly transport you back to happy memories? This funfetti sheet cake is exactly that for me. It’s the kind of cake that makes even a Tuesday feel like a celebration, and honestly, it’s my go-to when I need a guaranteed win. Forget those fussy layer cakes that take all day; this is the easy-peasy, utterly delicious, crowd-pleasing champion that my family begs for constantly. It’s like a birthday party in every bite, and the best part? It’s ridiculously simple to whip up, even on a weeknight. If you’ve ever tried my classic vanilla pound cake, think of this as its joyful, sprinkle-covered cousin – just as comforting, but with an extra dash of pure, unadulterated fun.
What is Funfetti Sheet Cake?
So, what exactly *is* funfetti sheet cake? Well, the name pretty much gives it away, doesn’t it? It’s a wonderfully moist and tender cake baked in a large rectangular pan, and the magic is in the generous swirls of colorful sprinkles mixed right into the batter. “Funfetti” itself is just a delightful term for confetti-like sprinkles, and when you bake them into a cake, they create these gorgeous little pops of color and a subtle, fun texture throughout. Think of it as a classic vanilla or yellow cake, but with the personality of a party popper! It’s not just about the sprinkles, though; the cake itself is designed to be incredibly soft and flavorful, a perfect canvas for those festive additions. It’s essentially the easiest way to get that joyful, celebratory cake experience without any fuss.
Why you’ll love this recipe?
Honestly, there are so many reasons why this funfetti sheet cake has become a staple in my kitchen. First off, the flavor is just divine. It’s a perfectly balanced sweet vanilla cake – not too sweet, not too bland – with just enough richness from the butter and eggs. Every bite is incredibly moist and tender; it literally melts in your mouth. And don’t even get me started on the texture from those sprinkles! They add a little pop and chew that makes each bite exciting. What I love most, though, is how unbelievably simple it is. You can absolutely whip this up from start to finish in under an hour, including baking time. It requires minimal equipment and basic pantry staples, making it incredibly cost-efficient. Plus, it’s so versatile! You can dress it up for a birthday with a fancy frosting or keep it simple with just a glaze for a casual afternoon treat. If you’ve enjoyed my easy chocolate lava cakes, you’ll appreciate how this recipe also delivers big on flavor and satisfaction with minimal effort. This is the kind of cake that makes people think you spent hours in the kitchen, when in reality, it was a breeze. It’s a lifesaver for busy bakers!
How do I make Funfetti Sheet Cake?
Quick Overview
Making this funfetti sheet cake is a straightforward process that anyone can master. We’ll start by creaming together our butter and sugar, then adding eggs and vanilla, followed by alternating additions of our dry and wet ingredients. The star of the show, the sprinkles, get folded in gently at the end. Once baked to golden perfection, it’s topped with a simple, luscious glaze. This method ensures a super moist crumb and vibrant colors that hold up beautifully, making it foolproof even for beginners.
Ingredients
For the Main Batter:
This is where the magic begins! For the best results, make sure your butter and eggs are at room temperature. This really helps everything emulsify properly for a super tender cake. I always use unsalted butter so I can control the salt level precisely. For the flour, a good quality all-purpose flour is perfect. You want to lightly spoon and level your flour into the measuring cup, not scoop directly from the bag, which can pack it down and lead to a dry cake. Don’t skip the baking powder and baking soda; they work together to give us that perfect rise and lift. And vanilla extract? Use the good stuff if you can – it makes a world of difference! The sprinkles are key here; I find that jimmies (the traditional rod-shaped ones) give the most vibrant color and a fun texture. Use a good amount – this is funfetti, after all!
For the Filling:
While this cake doesn’t have a separate, traditional ‘filling’ like a layered cake, the sprinkles themselves act as the delightful filling and swirl within the batter. For a richer cake, sometimes I’ll add a touch of Sour Cream or Greek yogurt to the wet ingredients, which makes it even more decadent and moist. You can even add a touch of almond extract alongside the vanilla for a subtle flavor twist.
For the Glaze:
This glaze is my secret weapon for making this cake extra special with minimal effort. It’s a simple combination of powdered sugar, milk (or a dairy-free alternative like almond milk – it makes it surprisingly creamy!), and a splash of vanilla extract. The key to a perfect glaze is getting the consistency just right. You want it pourable but not too thin, so it coats the cake beautifully without running off. I usually add the liquid a tablespoon at a time until I reach that perfect, luscious drip. You can also add a tiny pinch of salt to balance the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Alright, let’s get started! The very first thing you want to do is preheat your oven to 350°F (175°C). This ensures it’s nice and hot and ready when your batter is. Now, grab a 9×13 inch baking pan. I like to grease it really well with butter or non-stick cooking spray, and then dust it with a little flour. This extra step guarantees your cake won’t stick, which is a lifesaver when you’re trying to get it out perfectly. Some people like to line the bottom with parchment paper too, which is another great insurance policy. You’ll get a beautiful, even bake this way.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. Whisking them together now ensures that the leavening agents are evenly distributed throughout the flour, which means a perfectly consistent rise in your cake. You want to see a nice, uniform mixture with no lumps. This step might seem small, but it really contributes to the overall texture and quality of your final funfetti sheet cake.
Step 3: Mix Wet Ingredients
Now for the wet ingredients! In a large bowl, beat the softened butter and granulated sugar together until they’re light and fluffy. This is called creaming, and it’s super important for creating a tender cake texture. You’ll know it’s ready when the mixture is pale yellow and has increased in volume. Next, add your eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract. If you’re adding any other extracts, now’s the time! Make sure everything is well combined and looks smooth.
Step 4: Combine
Here’s where we bring it all together. To the wet ingredients, you’re going to add about a third of the dry ingredients and mix on low speed until just combined. Then, add half of your milk (or buttermilk/sour cream if you’re using it for extra moisture) and mix again. Repeat this process, alternating between the dry and wet ingredients, ending with the dry. It’s really important not to overmix here! Overmixing develops the gluten in the flour too much, which can lead to a tough cake. Mix only until you no longer see streaks of flour. It’s okay if it’s not perfectly smooth; a few small lumps are fine.
Step 5: Prepare Filling
This step is where the fun really kicks in! Take your colorful sprinkles and gently fold them into the Cake Batter. I like to do this with a spatula, being careful not to overmix. You want to distribute them evenly throughout the batter, creating those beautiful pops of color when the cake is baked. Don’t be shy with the sprinkles – the more, the merrier, right? Make sure they are dispersed nicely so you get a sprinkle in almost every bite.
Step 6: Layer & Swirl
Pour your beautiful, sprinkle-filled batter into your prepared 9×13 inch baking pan. Use your spatula to spread it out evenly, ensuring it reaches all the corners. You want a nice, level surface for baking. Don’t worry if the batter looks a little thick; that’s what we want for a moist cake!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Ovens can vary, so it’s always best to check a few minutes early. You’ll know it’s done when the edges are golden brown and the cake springs back lightly when you touch the top. Avoid opening the oven door too early, as this can cause the cake to fall. Let it cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the rack to cool completely. This step is crucial for a cake that holds its shape.
Step 8: Cool & Glaze
Once your cake has cooled completely on the wire rack, it’s time for the glaze! In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Start with a little milk and add more gradually until you reach your desired consistency. You want it thick enough to coat the cake beautifully but thin enough to drizzle easily. Pour the glaze over the cooled cake, letting it drip down the sides. You can use a spatula to help spread it evenly if needed. For extra flair, you can even sprinkle a few more sprinkles over the wet glaze!
Step 9: Slice & Serve
Let the glaze set for about 15-20 minutes. Then, it’s time to slice and serve! A sharp knife works best. I like to cut mine into squares, perfect for sharing. This cake is fantastic served at room temperature, but it’s also lovely slightly warm. The bright colors and sweet, comforting flavor make it a perfect treat for any occasion.
What to Serve It With
This funfetti sheet cake is so wonderfully versatile, it’s practically its own party! For breakfast, I love a slice with a big mug of hot coffee or a cold glass of milk. The simple sweetness is just the right start to the day, and the colors make it feel like a special occasion. When we’re doing brunch, I’ll often cut it into smaller squares and arrange them on a platter alongside fresh fruit like berries or a fruit salad. It looks so pretty and festive! For dessert, of course, it’s a showstopper. It’s delicious all on its own, but a scoop of vanilla bean ice cream or a dollop of fresh whipped cream is pure decadence. My family also loves it as a “cozy snack” in the afternoon. We’ll cut a bigger piece, curl up on the couch, and enjoy it with a glass of chocolate milk. My kids actually ask for this when they have friends over for playdates – it’s always a huge hit and so easy to serve.
Top Tips for Perfecting Your Funfetti Sheet Cake
Over the years, I’ve learned a few tricks that really elevate this funfetti sheet cake from good to absolutely phenomenal. When it comes to the sprinkles, I always recommend using high-quality ones, the kind that hold their color when baked. Sometimes cheaper sprinkles can bleed, and you end up with a muddy-looking cake. I’ve found that using a combination of jimmies and nonpareils can add both great color and a fun textural element. If your batter seems a bit too stiff after adding the dry ingredients, don’t be afraid to add an extra tablespoon or two of milk. Conversely, if it seems too thin, a tiny bit more flour can help. For the creaming step, make sure your butter is truly softened – not melted, but soft enough that you can easily press your finger into it. This is critical for incorporating air, which makes the cake light and fluffy. When you’re folding in the sprinkles, be gentle! You want to distribute them, not pulverize them into the batter. A light hand is key here. I’ve made the mistake of overmixing a few times, and it definitely impacts the texture, making it a bit denser. And remember to let the cake cool completely before glazing; otherwise, the glaze will just melt into the cake, and you won’t get that lovely, clean finish. If you want a more intense vanilla flavor, consider using a vanilla bean paste instead of extract – the little black specks are beautiful and the flavor is divine!
Storing and Reheating Tips
This funfetti sheet cake is honestly pretty forgiving when it comes to storage. If you’re going to eat it within a day or two, you can just leave it right on the counter, loosely covered with plastic wrap or foil. It stays wonderfully moist at room temperature for about 2-3 days. If you plan on keeping it longer, or if your kitchen is particularly warm, I’d definitely recommend popping it into the refrigerator. Store it in an airtight container or well-wrapped with plastic wrap and then foil. It should stay good in the fridge for up to a week, although the texture is best within the first 4-5 days. And yes, you *can* freeze this cake! I usually do this before glazing it. Wrap the cooled, unglazed cake tightly in a couple of layers of plastic wrap, then a layer of foil, and pop it into the freezer. It will keep well for about 2-3 months. To thaw, unwrap it and let it come to room temperature on the counter for a few hours before glazing. If you’ve already glazed it, it’s best to store it in the fridge to prevent the glaze from getting too soft. Reheating isn’t really necessary since it’s delicious at room temp or cold, but if you prefer it warm, a few seconds in the microwave (cut into a slice) can do the trick.
Frequently Asked Questions
Final Thoughts
Seriously, if you’re looking for a recipe that’s guaranteed to bring smiles and requires minimal fuss, you’ve found it. This funfetti sheet cake is more than just a dessert; it’s an experience. It’s the joy of childhood birthdays, the comfort of a simple treat, and the sheer delight of colorful sprinkles all rolled into one. It’s the perfect recipe to have in your back pocket for when you need something sweet, celebratory, or just plain delicious. I truly believe everyone should have a go-to Cake Recipe that feels this easy and tastes this good. If you love this cake, you might also enjoy my simple lemon poppy seed loaf for another bright and cheerful bake. Give this funfetti sheet cake a try, and I can’t wait to hear how much your family loves it! Don’t forget to share your creations and any fun variations you come up with in the comments below!
Funfetti Sheet Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tablespoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk whole milk recommended
- 0.5 cup rainbow sprinkles
Frosting Ingredients
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.25 cup rainbow sprinkles
Instructions
Cake Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter to the dry ingredients and mix with a hand mixer on low speed until crumbly.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the milk, beating until the batter is smooth. Stir in 0.5 cup of rainbow sprinkles.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Frosting Preparation
- In a medium bowl, cream together softened butter and powdered sugar until smooth.
- Beat in the milk and vanilla extract until the frosting is light and fluffy.
- Spread frosting over the cooled cake and sprinkle with the remaining 0.25 cup of rainbow sprinkles.
