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Creamy Funfetti Sheet Cake Recipe with Easy Vanilla Buttercream Frosting

creamy funfetti sheet cake - featured image
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A moist and creamy funfetti sheet cake with a smooth vanilla buttercream frosting, perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) sour cream
  • ½ cup (120ml) whole milk, room temperature
  • ¾ cup (130g) rainbow sprinkles (jimmies recommended)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–4 tablespoons (30-60ml) whole milk or heavy cream (for frosting)
  • Pinch of salt (for frosting)
  • Extra sprinkles for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Reduce mixer speed to low. Add a third of the dry ingredients, then half the sour cream, another third of dry ingredients, the milk, and finally the last third of dry ingredients. Mix just until combined.
  6. Gently fold in the rainbow sprinkles using a rubber spatula to avoid color bleeding.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan lightly to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and edges are slightly golden.
  9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid sugar clouds.
  12. Add vanilla extract, 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 desired consistency.
  13. Spread the vanilla buttercream evenly over the cooled cake and garnish with extra sprinkles.

Notes

Use jimmies sprinkles to prevent color bleeding. Keep ingredients at room temperature for best results. Do not overmix batter to avoid toughness. Frosting can be applied while cake is slightly warm but may melt slightly. For gluten-free or dairy-free versions, substitute flours and dairy accordingly.

Nutrition

Keywords: funfetti cake, sheet cake, vanilla buttercream, easy cake recipe, birthday cake, colorful cake, creamy cake

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