Funfetti Sheet Cake

This Funfetti Sheet Cake is the perfect way to bake up some fun! Bursting with colorful sprinkles and irresistible vanilla and strawberry flavors, this cake will make any occasion feel extra special. Wonderfully festive and full of flavor, this cake is sure to delight friends and family!

Looking for more fun cakes to try? Check out my Chocolate Hazelnut Cake, Carrot Cake, or Lemon Blueberry Bundt Cake.

Funfetti Sheet Cake Recipe

Transport yourself back into the carefree days of childhood with this funfetti cake. This easy-to-make cake is packed full of rainbow sprinkles and topped with a creamy layer of strawberry cream cheese frosting and even more rainbow sprinkles! Whether you’re young or young at heart, it’s hard not to smile when someone brings out a cute funfetti cake. It’s one of those classic treats that makes everyone happy.

The best part about this funfetti cake recipe is that it’s baked in a sheet pan, so there will be plenty to go around at your next party or get-together!

Why You’ll Love This Recipe

• Flavors and Textures. This recipe uses ingredients like buttermilk and strawberry preserves to create an irresistibly fluffy and flavorful cake.
• Perfect for Any Occasion. Whether you’re celebrating a birthday or hosting a barbecue with friends, this cake is sure to be a crowd-pleaser for any occasion!
• Sheet Pan Sized. With 18 generous servings, this sheet pan cake can feed a crowd! Plus, sheet pan cakes are easier to decorate and transport. What’s not to love about this cake?

How to Make Funfetti Sheet Cake

Making this sheet cake is a breeze! Just mix together the ingredients, fold in the sprinkles, bake, and top with buttercream and sprinkles. It’s an easy and fun way to create a delicious treat that is perfect for any celebration! Here’s a quick look at how to make the cake, and as always, you can find the full printable recipe card at the end of this post.

For the Cake

1. Preheat the oven to 350°F and lightly grease a 9×13” baking dish. Line with parchment paper.
2. Whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Whisk in the eggs, canola oil, buttermilk and vanilla extract until smooth.
4. Add the boiling water and whisk until fully combined.
5. Fold in the sprinkles gently.
6. Transfer the batter to the prepared pan and bake for 25 to 30 minutes
7. Cool in the pan.

For the Frosting

1. Combine the butter and cream cheese with a mixer. Beat on low speed until smooth and combined.
2. Add 3 cups of powdered sugar, salt, and strawberry preserves and beat until smooth and creamy.
3. Add a few drops of pink food coloring if desired.
4. Add additional powdered sugar as needed.
5. Spread the frosting on the cooled cake.
6. Top with more sprinkles, slice, and enjoy!

Storage Information

• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Un-frosted cake can be stored in the freezer for up to 1 month. I like to remove it from the pan and wrap it in plastic wrap and aluminum foil then toss it in an airtight, freezer safe bag. Thaw in the refrigerator overnight before frosting.

Variations to Try

Put your own spin on this funfetti sheet cake with some of these ideas!

• Try a vanilla buttercream like the one used in my Very Vanilla Cake recipe or use a plain cream cheese frosting instead.
• Add cocoa powder to the batter for a chocolate twist.
• Use different flavored extracts in the batter, such as almond or lemon.

Trish’s Tips

• This cake is very light and soft thanks to the addition of the buttermilk. If you don’t have buttermilk, you can substitute it with sour cream or plain yogurt. Alternatively, you can make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice to one cup of milk.
• Make sure to use a flavorless oil such as canola or vegetable oil.
• The cake mixture for this sheet cake will be very thin and runny; this is normal for this type of cake.
• I used Fancy Sprinkles because they are bake stable and don’t run during baking.
• As mentioned in the recipe, you may substitute the strawberry preserve with one teaspoon of strawberry extract. However, the strawberry preserve gives it the most authentic and natural strawberry flavor.
• The strawberry preserve adds a hint of pastel pink to the frosting, although pink food coloring can be added for a more vivid color.
• Cream cheese frosting has a different consistency than pipeable buttercream. Since this frosting is used to frost a cake rather than to be piped, the frosting is lighter and creamier, not as thick as pipeable buttercream.
• If the frosting is too runny, simply add more powdered sugar, one tablespoon at a time. If it’s too thick, you can add a splash of milk or heavy cream.

More Cake Recipes to Try

1. Banana Cake
2. Red Velvet Cake
3. Strawberry Shortcake Cake
4. Chocolate Cake with Raspberry Buttercream
5. Pina Colada Cake

Funfetti Sheet Cake

This Funfetti Sheet Cake is the perfect way to bake up some fun! Bursting with colorful sprinkles and irresistible vanilla and strawberry flavors, this cake will make any occasion feel extra special. Wonderfully festive and full of flavor, this cake is sure to delight friends and family!

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 18 slices

Calories 502 kcal

Ingredients

 

Funfetti Cake

• 3 cups all-purpose flour
• 1 ¼ teaspoons baking powder
• 2 ½ teaspoon baking soda
• 1 teaspoons salt
• 2 cups granulated sugar
• 3 large eggs
• ½ cup canola oil or vegetable oil
• 1 cup buttermilk room temperature
• 2 ½ teaspoons vanilla extract
• 1 cup boiling water
• ¾ cup sprinkles

Strawberry Cream Cheese Frosting

• 16 tablespoons unsalted butter softened
• 8 ounces cream cheese
• 3 to 4 cups powdered sugar
• ½ cup strawberry preserves and/or 1 teaspoon strawberry extract
• pink food coloring optional
• ¼ teaspoon salt
• more sprinkles

Instructions

 

Funfetti Cake

• Preheat the oven to 350°F. Spray a 9” x 13” baking dish with nonstick cooking spray and then line with parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
• Whisk in the eggs, canola oil, buttermilk and vanilla extract until very smooth.
• Gradually add the boiling water, whisk until fully combined.
• Fold in the sprinkles gently until evenly combined. The batter will be very thin, this is normal!
• Transfer the batter to the prepared baking pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
• Leave the cake to cool in the pan.

Strawberry Cream Cheese Frosting

• Combine the butter and cream cheese in the bowl of a stand mixer or large mixing bowl. Beat on low speed until smooth and combined.
• Add 3 cups of the powdered sugar (one cup at a time), salt and strawberry preserves (or strawberry extract if using) and beat until smooth and creamy.
• At this point, you can add a few drops of pink food coloring if you would like.
• Add additional powdered sugar as needed for desired consistency.
• Spread the frosting on the cooled cake making sure you have an even layer across the entire surface of the cake.
• Top with more sprinkles, slice and enjoy!

Notes

Storage Information

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.

Freezing: Un-frosted cake can be stored in the freezer for up to 1 month. I like to remove it from the pan and wrap it in plastic wrap and aluminum foil and then place in an airtight freezer safe ziploc bag. Thaw in the refrigerator overnight before frosting.

Tips:

• I used Fancy Sprinkles because they are bake stable and don’t run during baking.
• As mentioned in the recipe, you may substitute the strawberry preserve with one teaspoon of strawberry extract. However, the strawberry preserve gives it the most authentic and natural strawberry flavor.
• The strawberry preserve adds a hint of pastel pink to the frosting, although pink food coloring can be added for a more vivid color.

Nutrition

Calories: 502kcalCarbohydrates: 72gProtein: 4gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 68mgSodium: 413mgPotassium: 79mgFiber: 1gSugar: 54gVitamin A: 542IUVitamin C: 1mgCalcium: 57mgIron: 1mg

Keyword funfetti cake, funfetti sheet cake

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