Birthday/ Cakes

Funfetti Sheet Cake

Funfetti Sheet Cake – Deliciously moist and fluffy vanilla sheet cake, loaded with sprinkles, and topped with a creamy vanilla buttercream frosting!

Frosted funfetti sheet cake topped with sprinkles in a rectangle baking pan.

I am a big fan of Funfetti recipes. I love all things sprinkles, and I LOVE the burst of colours throughout the desserts. So today, I bring you a recipe worthy of all the birthday parties – Funfetti Sheet Cake!

Frosted funfetti sheet cake topped with sprinkles in a rectangle baking pan.

Funfetti Sheet Cake

I love making sheet cakes! They’re so quick and easy to throw together, and much more simpler than filling and frosting a layer cake. You still get a nice, thick layer of moist and fluffy cake, topped with plenty of sweet buttercream frosting.

Add lots of sprinkles, and you have yourself the perfect addition to any party!

Close-up of pink buttercream frosting with sprinkles on funfetti sheet cake.

Overhead shot of a slice of frosted funfetti sheet cake on a small white plate.

I made the buttercream frosting pink for more pop of colour, but you can dye it any colour, or simply leave it out!

A slice of frosted funfetti sheet cake served on a small white plate with a fork.

Slice of frosted funfetti sheet cake on a small white plate with a fork taking a piece.

A Pinterest image of Funfetti Sheet Cake with text overlay.

More sprinkle loaded recipes to try!

Enjoy! 🙂

A slice of frosted funfetti sheet cake served on a small white plate with a fork.
5 from 1 vote
Funfetti Sheet Cake
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yields: 16 slices
Calories: 486 kcal
Deliciously moist and fluffy vanilla sheet cake, loaded with sprinkles, and topped with a creamy vanilla buttercream frosting!
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Ingredients
For the Cake
  • 2 and 1/4 cups cake flour* 225g
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 1 and 1/8 cups caster/granulated sugar 225g
  • 3 teaspoons vanilla extract
  • 3/4 cup unsalted butter 170g, melted
  • 3/4 cup Greek-style yogurt 180g
  • 3/4 cup rainbow sprinkles 135g
For the Frosting
  • 4 cups icing/powdered sugar 500g
  • 1 cup unsalted butter 226g, softened
  • 2 - 3 tablespoons milk 30ml - 45ml
  • 1 teaspoon vanilla extract
  • Salt to taste
Instructions
For the Cake
  1. Preheat the oven to 170C/325F/Gas 3. Grease a 13x9-inch pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Gradually fold in the dry ingredients. Gently fold in the sprinkles.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 20 - 25 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.

For the Frosting
  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy - about 5 - 10 minutes. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth. Add the remaining icing sugar, and beat, starting on low, until smooth and combined. Add the milk, and vanilla, and beat until light and fluffy. Add a pinch of salt if the frosting is too sweet.

  2. Spread the frosting evenly over the cooled cake, and garnish with sprinkles. Slice and serve!
Notes

*Make your own cake flour! Measure out 2 and 1/4 cups (280g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.

After the cake has cooled completely, it can be wrapped in clingfilm and refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be refrigerated overnight.

Frosted or unfrosted cake freezes well for up to 2 months.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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6 Comments

  • Reply
    Emma @ Lights, Camera, BAKE!
    29th May 2017 at 7:47 am

    I love sheet cakes as well. Less fuss involved and this sheet cake looks so cute! I love the light pink frosting.

    • Reply
      Marsha
      29th May 2017 at 8:20 am

      Thanks, Emma! That’s why I love sheet cakes! 😀

  • Reply
    Demeter | Beaming Baker
    30th May 2017 at 3:42 pm

    This sheet cake is absolutely gorgeous, Marsha! I feel like you sprinkled on just the right amount of sprinkles. 🙂 Just looking at this pink beauty makes me happy. 🙂 Hope you have an awesome week ahead! xo

    • Reply
      Marsha
      30th May 2017 at 7:08 pm

      Thanks, Demeter! I was debating whether to sprinkle the whole cake, but I wanted the pink frosting to show through 🙂 You, too! xo

  • Reply
    mairi-a
    31st July 2017 at 7:03 am

    Hi, just s little confused, above in recipe you mention 2 1/2 cups of cake flour as 225g and then in notes , for conversion ,the same quantity of flour you say equals 280g…
    Which is correct? As I will be using the conversion, how much flour + cornflour is needed in total for recipe. Thanks

    • Reply
      Marsha
      31st July 2017 at 8:54 am

      Cake flour is lighter than plain/all-purpose flour, they are both correct 🙂 Enjoy!

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