Funfetti Sheet Cake

Course: Dessert

Cuisine: American

Keyword: funfetti cake, funfetti sheet cake

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 502kcal

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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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