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.
2 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
2/3cupjimmie sprinklesI do not recommend using nonpareil sprinkles (the little round balls)
3-4tablespoonscream or milk
sprinkles to decorate
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.
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.