Creamy Funfetti Sheet Cake Recipe with Easy Vanilla Buttercream Frosting

Let me tell you, the scent of warm vanilla and sweet sprinkles wafting from the oven is enough to make anyone’s mouth water. The first time I baked this creamy funfetti sheet cake, it was for a spontaneous family gathering on a rainy afternoon. I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. You know how sometimes a simple cake just hits all the right notes? Well, this one does that and then some.

Years ago, when I was knee-high to a grasshopper, my grandma used to make colorful cakes for every birthday, but none had that silky texture or that perfect balance of sweetness like this creamy funfetti sheet cake with vanilla buttercream frosting. Honestly, I wish I’d discovered this recipe sooner because it feels like pure, nostalgic comfort. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy to make and perfect for potlucks, birthday parties, or just brightening up your Pinterest cookie board with a splash of color and joy.

After testing it multiple times in the name of research, of course, it has become a staple for family gatherings, gifting, and sweet celebrations. If you love a cake that’s creamy, festive, and just downright happy to eat, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This creamy funfetti sheet cake recipe isn’t just another colorful dessert—it’s been through my kitchen trials, family taste tests, and a few happy accidents that landed it right where it belongs: in your recipe box. Here’s why this cake stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute celebrations.
• Simple Ingredients: No fancy grocery runs needed; you likely already have everything in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s a birthday, a casual get-together, or just a sweet treat for your kids, this cake fits the bill.
• Crowd-Pleaser: Kids love the colorful sprinkles, and adults rave about the creamy texture and balanced sweetness.
• Unbelievably Delicious: The combination of moist cake and smooth vanilla buttercream frosting is pure joy in every bite.

What makes this funfetti sheet cake different? Well, the batter is a bit creamier than your average box cake—thanks to a little extra sour cream and whole milk that give it that melt-in-your-mouth softness. The vanilla buttercream frosting is whipped just right, not too sweet but perfectly smooth, making it a dream to spread or pipe. You know that moment when you close your eyes after the first bite and feel happy? That’s this cake. Comfort food with a splash of celebration.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the sprinkles add that classic funfetti charm.

• For the Cake Batter:
  • 2 ¾ cups (345g) all-purpose flour (I prefer King Arthur for consistent results)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened (Land O’Lakes is my go-to)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) sour cream (adds creaminess and moisture)
  • ½ cup (120ml) whole milk, room temperature
  • ¾ cup (130g) rainbow sprinkles (use high-quality jimmies; avoid nonpareils to prevent color bleed)
• For the Vanilla Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2-4 tablespoons (30-60ml) whole milk or heavy cream (adjust for desired consistency)
  • Pinch of salt (to balance sweetness)
  • Extra sprinkles for garnish (optional but highly recommended!)

If you need gluten-free options, almond or oat flour can work with slight texture changes. For dairy-free versions, swap butter with vegan margarine and use coconut yogurt instead of sour cream; just note the flavor will shift subtly.

Equipment Needed

• 9×13 inch (23×33 cm) sheet pan – a classic choice for sheet cakes; I like using a nonstick pan to avoid greasing hassles.
• Mixing bowls – medium and large sizes for batter and frosting.
• Electric mixer – handheld or stand mixer to cream butter and beat frosting smoothly. Honestly, a stand mixer saves your arms, but a good handheld works just fine.
• Rubber spatula – for folding sprinkles gently into the batter without color bleeding.
• Measuring cups and spoons – precise measurements make a difference here.
• Cooling rack – to cool the cake evenly and prevent sogginess.
• Offset spatula or butter knife – for spreading the frosting evenly.

If you don’t have a mixer, whisking by hand works, but expect a bit more arm work and slightly less fluffy frosting. Also, keep your butter softened for easier creaming—pop it out of the fridge about an hour before baking.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch sheet pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
3. Cream butter and sugar: Using your electric mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. This step is key for a tender crumb!
4. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate adding dry ingredients and wet ingredients: Reduce mixer speed to low. Add a third of the dry mixture, then half the sour cream, followed by another third of dry ingredients, the milk, and finally the last third of dry ingredients. Mix just until combined—don’t overmix or your cake might get tough.
6. Fold in sprinkles gently: Using a rubber spatula, carefully fold in the rainbow sprinkles. Be gentle to avoid melting the colors and turning your batter pastel.
7. Pour batter into prepared pan: Spread evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
8. Bake: Place in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be slightly golden but the cake moist.
9. Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
10. Make the frosting: Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, mixing on low to prevent a sugar cloud. Add vanilla, salt, and 2 tablespoons of milk or cream. Beat on high for 3-4 minutes until light and fluffy. Add more milk if needed for spreadable consistency.
11. Frost the cake: Once cooled, spread the vanilla buttercream evenly over the top. Add extra sprinkles on top for that funfetti flair.

Pro tip: If you’re short on time, you can frost the cake while it’s still slightly warm, but the frosting may melt a bit—still delicious, but less neat!

Cooking Tips & Techniques

Here are some nuggets I’ve learned that help this creamy funfetti sheet cake shine every time:

• Room temperature ingredients matter: Eggs, butter, and milk should be at room temp to blend smoothly. Cold ingredients can make the batter lumpy and affect rise.
• Don’t overmix: Once you add the flour, mix until just combined. Overmixing develops gluten and makes the cake dense.
• Sprinkle folding: Fold sprinkles gently to keep colors vibrant and avoid bleeding. Use jimmies, not nonpareils.
• Check doneness early: Ovens vary, so start poking with a toothpick around 35 minutes to avoid overbaking.
• Buttercream frosting fluff: Beat frosting long enough for fluffiness but avoid over-beating which can cause it to separate.
• Multitasking: While the cake bakes, whip up the frosting so your timing is perfect.

My first batch came out a little dry because I rushed the creaming step—lesson learned! Taking the time to cream butter and sugar well really makes a difference.

Variations & Adaptations

This creamy funfetti sheet cake is a great base for customization. Here are some ways I’ve mixed it up or you can:

• Chocolate Funfetti: Swap ½ cup (60g) of flour with cocoa powder for a chocolate twist. Use chocolate sprinkles or mini chocolate chips.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. Texture will be slightly different but still delicious.
• Dairy-Free: Use vegan butter and coconut or almond yogurt instead of sour cream, plus plant-based milk. The cake will be lighter but just as tasty.
• Fruit Burst: Fold in fresh or frozen berries instead of sprinkles for a natural sweet pop.
• Frosting Flavors: Try adding lemon zest or a tablespoon of almond extract to the buttercream for a fresh note.

Once, I added crushed toasted coconut on top along with sprinkles—it gave a fun tropical vibe that my kids loved!

Serving & Storage Suggestions

Serve this creamy funfetti sheet cake at room temperature for the best flavor and texture. If refrigerated, let it sit out for 20 minutes before slicing to soften the buttercream. It pairs wonderfully with a tall glass of cold milk, a cup of coffee, or even a fruity iced tea.

Store leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted cake layers wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge before frosting.

Reheating is easy: a quick zap in the microwave (15 seconds or so) revives the moist texture and softens frosting slightly—just don’t overdo it or the sprinkles might melt!

Fun fact: the flavors actually deepen and mellow after a day, making leftovers just as delightful as fresh slices.

Nutritional Information & Benefits

Approximate nutrition per serving (1 slice, based on 12 servings):

Calories	350
Fat	18g
Carbohydrates	45g
Protein	4g
Sugar	32g

The key ingredients like eggs and whole milk provide protein and calcium, while sour cream adds moisture and a little tang without too many calories. This cake is definitely a treat, but with homemade ingredients, you can feel good about what’s going in—plus, you can adjust sugar levels if you want it less sweet.

For those with gluten intolerance, using gluten-free flour options makes it accessible. Just be mindful of dairy if you have allergies and swap accordingly.

Conclusion

So, why try this creamy funfetti sheet cake recipe with easy vanilla buttercream frosting? Because it delivers that perfect combo of fluffy, moist cake and silky frosting with a festive pop of color. It’s a recipe that feels like a warm hug from your grandma but with a few modern tweaks that make it incredibly easy to pull off.

Don’t be afraid to customize it based on your tastes—whether you want it dairy-free, chocolatey, or bursting with berries, this cake is a versatile canvas for celebration. Honestly, it’s one of those recipes I keep coming back to because it always brings smiles and happy memories.

If you give this recipe a try, I’d love to hear how you make it your own! Drop a comment below, share your photos, or tell me about any fun variations you’ve experimented with. Here’s to baking joy, one slice at a time!

FAQs About Creamy Funfetti Sheet Cake

Can I use a boxed cake mix instead of making the batter from scratch?

You can, but the homemade batter with sour cream and whole milk gives a creamier, moister texture that boxed mixes often lack. If using a mix, consider adding sour cream or Greek yogurt to mimic the creaminess.

What type of sprinkles work best to prevent color bleeding?

Jimmies or thicker sprinkles hold their color better during baking. Avoid tiny nonpareils as they tend to bleed and turn the batter pastel.

How long will the frosted cake stay fresh?

Stored in an airtight container in the fridge, the cake stays fresh for up to 5 days. Bring to room temp before serving for the best taste.

Can I make this cake a day ahead?

Absolutely! Bake and frost it the day before serving. This actually helps the flavors meld and makes slicing neater.

Is this recipe suitable for beginners?

Yes! The steps are straightforward, and the ingredients are simple. Just be mindful not to overmix the batter and follow the frosting tips for a smooth finish.

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