This Funfetti Sheet Cake is a celebration in every bite, bursting with colorful sprinkles and a soft, fluffy crumb. Its moist vanilla base is perfectly balanced with a creamy, velvety frosting that melts on your tongue. Ready in just 45 minutes, it’s the ultimate treat for birthdays, potlucks, or any day that needs a little extra joy.

The playful crunch of sprinkles contrasts beautifully with the cake’s tender texture, while the sweet frosting adds a luxurious finish. Whether you’re baking for a crowd or indulging solo, this cake promises smiles and satisfaction with every slice. Simple to make yet irresistibly delightful, it’s a dessert that feels as special as it tastes.

Ingredients for Funfetti Sheet Cake

1 cup (8 oz/225 g) butter (softened)
1¾ cups (14 oz/395 g) granulated sugar
4 large eggs (at room temperature)
1 cup (8 fl oz/240 ml) whole milk (at room temperature)
2 teaspoons almond extract (or substitute with vanilla extract for a different flavor)
1 teaspoon vanilla extract
3 cups (12 oz/345 g) cake flour (all-purpose flour can be used in a pinch, but cake flour yields a lighter texture)
1 tablespoon baking powder
¾ teaspoon salt
½ cup (3 oz/85 g) rainbow sprinkles (use jimmies for best results, as nonpareils may bleed color)
1 recipe Funfetti Buttercream (see separate recipe for details)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld electric mixer), beat the butter and sugar together on medium-high speed for 3 minutes, until fluffy.
Add the eggs, one at a time, scraping down the bowl after each addition.
Beat in the milk, almond extract, and vanilla extract until fully combined.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Fold the dry ingredients into the butter mixture until evenly mixed. Be careful not to overmix.
Gently fold in the rainbow sprinkles until evenly distributed.
Spread the batter evenly into the prepared pan.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting with Funfetti Buttercream.
Store in an airtight container at room temperature for up to 2 days.

Funfetti Buttercream: The Perfect Topping

This cake wouldn’t be complete without its signature Funfetti Buttercream! Whip up a batch by combining 1 cup (8 oz/225 g) of softened butter, 4 cups (16 oz/450 g) of powdered sugar, 2 teaspoons of vanilla extract, and 2-3 tablespoons of milk. Fold in an extra ¼ cup of rainbow sprinkles for that *festive touch*. Spread it evenly over the cooled cake for a colorful, creamy finish.

Storage Tips for Maximum Freshness

To keep your Funfetti Sheet Cake fresh, store it in an airtight container at room temperature for up to 2 days. If you need to store it longer, refrigerate it for up to 5 days—just let it come to room temperature before serving. For freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

Time-Saving Hacks for Busy Bakers

Short on time? Use a boxed vanilla cake mix as a base and add 1 teaspoon of almond extract and ½ cup of sprinkles to the batter. Bake as directed, then top with your homemade Funfetti Buttercream. *Pro tip:* Prep your ingredients the night before to streamline the process even further.

Equipment You’ll Need for Success

For this recipe, a stand mixer or handheld electric mixer is essential for achieving that *light and fluffy* batter. A 13 x 18-inch (33 x 46-cm) half-sheet pan is the perfect size for this cake, ensuring an even bake. Don’t forget a rubber spatula for folding in the sprinkles and spreading the batter smoothly.

Common Questions Answered

Can you use all-purpose flour instead of cake flour? Yes, but for a *lighter texture*, substitute 1 cup of all-purpose flour with 1 cup minus 2 tablespoons of cake flour. Can you skip the almond extract? Absolutely—just double the vanilla extract for a classic vanilla flavor. Want to make it nut-free? Ensure your sprinkles are nut-free and omit the almond extract.