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The Ultimate Funfetti Birthday Sheet Cake: Easy Recipe

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This Ultimate Funfetti Birthday Sheet Cake is a nostalgic, moist, and tender sheet cake with rainbow sprinkles and a tangy cream cheese frosting. It’s perfect for celebrations and feeds a crowd with minimal fuss.

Ingredients

Scale
  • 2 ½ cups (300g) cake flour
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (85g) rainbow sprinkles (jimmies or confetti style)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • For the Cream Cheese Frosting:
  • 8 oz (226g) full-fat cream cheese, softened
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a half-sheet pan (13×18 inches) with butter or non-stick spray. Line the bottom with parchment paper, letting it overhang on two opposite sides. Grease the parchment paper.
  2. In a small bowl, combine ½ cup rainbow sprinkles with 2 tablespoons of the whole milk. Stir gently and let sit while preparing the batter.
  3. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides.
  5. Add vegetable oil and beat until combined. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix.
  6. Beat in room-temperature sour cream on low speed until just combined.
  7. With mixer on low, add about one-third of the dry ingredients, then half of the remaining milk (about ¾ cup plus 2 tablespoons). Mix until just combined. Add another third of dry ingredients, then the rest of the milk. End with the last of the dry ingredients. Mix until just combined; a few streaks of flour are okay.
  8. Pour the sprinkle-milk mixture into the batter. Gently fold with a rubber spatula until evenly distributed. Do not overmix.
  9. Pour batter into prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let cake cool in the pan on a wire rack for 10 minutes. Using the parchment paper handles, lift the cake out and transfer to the wire rack to cool completely.
  11. For the frosting: In a large bowl, beat softened cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes. Add vanilla and a pinch of salt, then beat again. With mixer on low, gradually add powdered sugar, one cup at a time, until fully incorporated. Increase speed to medium-high and beat for 2-3 minutes until light, fluffy, and spreadable.
  12. Once cake is completely cool, spread frosting evenly over the top. Top with additional rainbow sprinkles if desired.

Notes

Bloom the sprinkles in milk to prevent color bleeding. Ensure all ingredients are at room temperature for best results. Do not overmix the batter. Cool the cake completely before frosting to avoid a melty mess.

Nutrition

Keywords: funfetti cake, birthday cake, sheet cake, rainbow sprinkles, cream cheese frosting, easy cake recipe

Find it online: https://zoeplate.com/the-ultimate-funfetti-birthday-sheet-cake-easy-recipe/