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Best Homemade Funfetti Birthday Sheet Cake Recipe

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This homemade funfetti birthday sheet cake is tender, moist, and packed with rainbow sprinkles that stay put. Topped with a creamy vanilla buttercream, it’s the perfect celebration cake for any occasion.

Ingredients

Scale
  • 2 1/2 cups (300g) cake flour (spooned and leveled)
  • 1 1/2 cups (300g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (80g) rainbow jimmies or sprinkles (not nonpareils)
  • 1 cup (226g) unsalted butter, softened to room temperature (for frosting)
  • 4 cups (480g) powdered sugar, sifted (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 2–4 tablespoons heavy cream or milk (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • Extra rainbow sprinkles, for decorating the top

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then dust it lightly with flour. You can also line the pan with parchment paper, leaving an overhang on the long sides for easy lifting.
  2. In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
  3. Drop the softened butter into the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces.
  4. In a separate small bowl or liquid measuring cup, whisk together the buttermilk, eggs, and vanilla extract until smooth and well combined.
  5. Pour the wet ingredients into the flour-butter mixture. Stir with a whisk or rubber spatula just until combined. Do not overmix.
  6. In a small bowl, toss the rainbow jimmies with 1 teaspoon of the cake flour. This coating prevents the sprinkles from sinking.
  7. Gently fold the coated sprinkles into the batter with a rubber spatula.
  8. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan on a wire rack for 10 minutes. Then, if using parchment, lift the cake out and transfer it to the rack to cool completely. If not, let it cool completely in the pan.
  10. While the cake cools, make the frosting. In a large bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated. Add the vanilla extract and salt. Beat in the heavy cream, 1 tablespoon at a time, until the frosting is smooth, spreadable, and holds its shape.
  11. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or a butter knife. Top with a generous handful of rainbow sprinkles while the frosting is still soft.

Notes

Room temperature ingredients are crucial for best texture. Tossing sprinkles in flour prevents them from sinking. Use jimmies, not nonpareils, to avoid color bleeding. Cool cake completely before frosting. Cake tastes even better the next day.

Nutrition

Keywords: funfetti cake, birthday cake, sheet cake, sprinkle cake, vanilla cake, buttercream frosting, homemade cake

Find it online: https://morselora.com/best-homemade-funfetti-birthday-sheet-cake-recipe/