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Funfetti Sheet Cake

This funfetti sheet cake is everything a funfetti cake should be: moist, tender, buttery & filled with sprinkles. So goodbye to the box mix and make this easy funfetti cake recipe instead.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 15 slices
Author: Fiona


Funfetti Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs*
  • 1/2 cup sour cream*
  • 1/2 cup milk*
  • 2/3 cup jimmie sprinkles I do not recommend using nonpareil sprinkles (the little round balls)

Vanilla Frosting

  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons cream or milk
  • sprinkles to decorate


Funfetti Cake

  • Preheat the oven to 350F degrees. Then grease and flour a 9x13 inch baking pan.
  • In a large bowl sift together the flour, baking powder, baking soda, and salt.
  • In a separate large bowl beat the butter and sugar together until fluffy (about 2 minutes).
  • Add in the vanilla extract, then beat in the eggs 1 at a time.
  • With the mixer on low speed, beat in the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary.
  • Then mix in the milk, followed by the rest of the flour mixture.
  • Turn off the mixer and gently stir in the sprinkles using a large rubber spatula.
  • Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean. 

Vanilla Frosting

  • In a large bowl beat the butter until fluffy. 
  • Beat in 3 cups of powdered sugar, starting with the mixer on low speed then gradually increasing the speed as it begins to incorporate.
  • Then add in the salt. Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with a tablespoon or 2 of cream until the desired sweetness level is reached. 
  • Frost the cooled cake and decorate with sprinkles


*Room temperature ingredients preferred. 
**Depending on how much frosting you like, there may be some leftover.
***Store leftovers in an airtight container at room temperature. Unfrosted cake can be wrapped tightly and frozen. Then thaw overnight in the fridge, and frost when ready to serve.