Description
This delightful Funfetti Sheet Cake is a vibrant and festive dessert perfect for celebrations. Featuring a moist, tender vanilla cake studded with rainbow sprinkles and topped with a creamy, buttery vanilla-almond frosting that’s also sprinkled with colorful confetti, this easy-to-make cake will bring joy to any occasion.
Ingredients
Scale
Dry Ingredients:
- 2½ cups all-purpose flour (300 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon kosher salt
Wet Ingredients:
- 1 cup unsalted butter, melted (226 grams / 2 sticks)
- 1½ cups granulated sugar (300 grams)
- 3 large eggs, room temperature (150 grams)
- 1 cup milk, room temperature (227 grams)
- ½ cup sour cream, room temperature (114 grams)
- 1½ teaspoons pure vanilla extract (6 grams)
- ½ teaspoon almond extract (2 grams)
Add-ins:
- â…“ cup rainbow sprinkles (64 grams), plus more for topping
Frosting Ingredients:
- 1 cup unsalted butter, room temperature (226 grams / 2 sticks)
- 3 cups powdered sugar (339 grams)
- 2-3 tablespoons milk (28-43 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon almond extract (1 gram)
- â…› teaspoon kosher salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and set it aside to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Combine Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the melted butter and granulated sugar until smooth. Add the eggs one at a time, mixing well after each. Next, add the milk, sour cream, pure vanilla extract, and almond extract, mixing until everything is incorporated.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in the mixer bowl. Mix on low speed until just combined—take care not to overmix to keep the cake tender.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles using a spatula, distributing them throughout the batter without breaking their shape.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack.
- Prepare Frosting: While the cake cools, make the frosting. Using the stand mixer with the whisk attachment, beat the room temperature butter until smooth and creamy.
- Add Powdered Sugar: Sift the powdered sugar into the butter bowl and mix on low to combine thoroughly.
- Flavor and Adjust Consistency: Add the milk, vanilla extract, almond extract, and kosher salt. Continue mixing until the frosting is smooth, creamy, and holds stiff peaks. Adjust milk quantity if needed for spreading consistency.
- Frost and Decorate: Once the cake is fully cooled, spread the frosting evenly over the top. Sprinkle additional rainbow sprinkles on top as decoration. Slice the cake into 15 servings and enjoy!
Notes
- The cake batter contains sour cream which adds moisture and tenderness; ensure it is at room temperature for best mixing results.
- Use high-quality vanilla and almond extracts for pronounced flavor.
- Fold sprinkles gently to prevent them from bleeding color into the batter.
- The frosting consistency can be adjusted by varying the amount of milk; start with 2 tablespoons and add more if needed.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow the cake to cool completely before frosting to prevent melting the frosting.
