Funfetti Sheet Cake
This Funfetti Sheet Cake is a celebration in every bite, bursting with colorful sprinkles and a soft, fluffy crumb. Ready in just 45 minutes, it’s the ultimate treat for birthdays, potlucks, or any day that needs a little extra joy.
Ingredients
- 1 cup butter (softened) 8 oz/225 g
- 1¾ cups granulated sugar 14 oz/395 g
- 4 large eggs (at room temperature)
- 1 cup whole milk (at room temperature) 8 fl oz/240 ml
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 3 cups cake flour 12 oz/345 g
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup rainbow sprinkles 3 oz/85 g
- 1 recipe Funfetti Buttercream
Instructions
- Preheat the oven to 350°F (180°C) and 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, and scrape down the bowl after each addition. Beat in the milk, almond extract, and vanilla extract.
- In a medium bowl, whisk the flour, baking powder, and salt together, then fold into the butter mixture until evenly mixed. Fold in the sprinkles.
- Spread evenly in the prepared pan and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting with Funfetti Buttercream. Store in an airtight container at room temperature for up to 2 days.
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