Funfetti Sheet Cake
A vibrant and easy funfetti sheet cake, perfect for any celebration! This recipe yields a moist and fluffy cake studded with colorful sprinkles.
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.
Notes
This funfetti sheet cake is best stored at room temperature, covered, for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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