Funfetti Sheet Cake
This funfetti sheet cake is the perfect easy recipe for any celebration! It has all that nostalgic birthday cake flavor using clear vanilla extract in both the cake and the frosting. The frosting recipe also mimics the creamy sweetness of a grocery store cake, giving it that bakery-feel made right at home.
Before You Start
Here are my top tips to ensure your cake turns out just right!
- Clear Vanilla Extract – You can definitely still make this cake with regular vanilla extract, but clear vanilla extract gives it that birthday cake flavor! You know which one I’m talking about, the one that just TASTES like funfetti but you can’t quite put your finger on the exact flavor. It’s just…rainbow flavor.
- Cornstarch – This is one of my favorite hacks for creating an incredibly light cake texture without having to use cake flour. Just two tablespoons makes this cake so tender so don’t skip out on in!
- Rainbow Sprinkles – Only use rainbow jimmies AKA the classic long and skinny sprinkle. They won’t bleed into the cake, giving you the perfect scattering of rainbow specks.
- Cake Pan – For best results, use a light colored aluminum 9×13 baking dish. I love both this one and this one.
- Shortening – I know this isn’t the most popular ingredient, but it’s what MAKES this frosting. Not only does it create an incredibly smooth consistency, but it gives this cake that grocery-store-bakery feel. And we all know grocery store cake is superior. PS – you can’t taste it at all since we’re using a combination of shortening and butter!
Funfetti Sheet Cake for ANY Holiday!
The magic of a funfetti sheet cake recipe is that you can adjust it for truly ANY occasion. Need an easy cake recipe for Christmas? Just swap out the rainbow sprinkles with red and green jimmie sprinkles. A cake for Halloween? Use sprinkles that are any combination of orange, black, purple, or green. As long as the sprinkles you use are jimmie sprinkles, they will work for this cake.
On the flip side, you can also add color to the frosting. Since we’re working with a completely blank white canvas, add a couple drops of any color gel food coloring to bump up the festiveness of this cake.
This would also make a really great basic vanilla sheet cake! Just remove the sprinkles. I would even make this for the 4th of July and add berries on top of the frosting.
In any case, sheet cakes are the absolute best for parties because they’re quick, simple, and easy to travel with. So have fun and make this recipe your own for whatever celebration you’re having!
Funfetti Sheet Cake FAQs
Absolutely! Just substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. I like Bob’s Red Mill (the blue bag) or King Arthur measure for measure.
Already have one! Here is my funfetti cake that’s VERY popular with my readers. It inspired this recipe.
Sure! The recipe will make 24 cupcakes. Fill each a little over half full and bake for 18-20 minutes. I would also suggest doubling the frosting recipe to accommodate for all these little cakes.
I suggest just a day! It will store well in the refrigerator overnight, as long as it’s covered. Then, bring up to room temperature to serve the next day. Although this cake is really good cold too!
Technically, yes. But that removes the nostalgic funfetti flavor of this cake!
Yes, I would suggest using melted refined coconut oil. Just make sure all other chilled ingredients are at room temperature, otherwise the oil can harden up in the batter.
Unfortunately not as we need that acidity! Instead, measure out one cup of milk. Remove on tablespoon and replace it with 1 tablespoon of white distilled vinegar or lemon juice. Stir and sit for a couple minutes to thicken before use.
For more cake recipes, check out my:
- Moist Chocolate Cake
- The Best Vanilla Cake
- Perfect Carrot Cake
- Fresh Strawberry Sheet Cake
- Cookie Dough Cake
- Chocolate Sheet Cake
Or try my Funfetti Layer Cake!
Make sure to tag me @butternutbakery on Instagram or leave a comment below if you make this Funfetti Sheet Cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Funfetti Sheet Cake
- Total Time: 2 hours 2 minutes
- Yield: 12 slices
Description
This funfetti sheet cake is inspired by my ever popular funfetti layer cake! It’s just as moist and fluffy (or maybe even more so) and has that classic birthday cake flavor. Using clear vanilla extract is what gives it that nostalgia factor and shortening in the frosting creates that grocery store sweetness (but in the best way). It’s perfect for any celebration!
Ingredients
Funfetti Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/3 cup (75g) vegetable oil
- 1 tablespoon clear vanilla extract
- 3 large eggs, room temperature
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup (60g) water, room temperature
- 2 1/2 cups (320g) all-purpose flour, spooned and leveled
- 1 cup (240g) buttermilk, room temperature
- 1/2 cup + 2 tbsp (115g) rainbow sprinkles (only use jimmies)
Vanilla Frosting
- 1/2 cup (112g) vegetable shortening
- 1/2 cup (112g) unsalted butter, room temperature
- 4 cups (440g) powdered sugar, spooned and leveled
- 2 tsp clear vanilla extract
- 3–4 tbsp water, room temperature
Instructions
Funfetti Cake
- Preheat the oven to 350F and grease a 9×13 baking dish. Line with a sheet of parchment paper, covering the bottom and two longest sides with some overhang for easy removal.
- In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter and sugar on medium-high speed for 1 minute until light and fluffy.
- Then scrape down the bowl and mix in the oil on medium speed to create a creamy consistency.
- Mix in the vanilla and eggs until smooth.
- Scrape down the bowl, then add in the cornstarch, baking powder, and salt and mix to fully incorporate.
- Scrape down the bowl and mix in the water until smooth. Then mix in all of the flour on low speed and about halfway through mixing, pour in the buttermilk and mix until the batter is thick but smooth. Scrape down the bowl and mix again to ensure everything at the bottom is well incorporated, then fold in the sprinkles.
- Spread the batter in the pan and bake for 32 to 38 minutes or until the cake is evenly puffed and a toothpick inserted comes out clean with a few moist crumbs. Allow to cool for 20 minutes, then continue to cool either at room temperature or in the refrigerator.
Vanilla Frosting
- Once the cake is cooled, make the frosting. In a large bowl using a hand or stand mixer, mix the shortening and butter until smooth (although it’s ok if it looks a little lumpy).
- Mix in half of the powdered sugar, then the vanilla, then the remaining sugar. The frosting should be very thick at this point. Scrape down the bowl and mix in the water starting with 3 tablespoons. Once smooth, assess to see if the remaining tablespoon of water is needed.
- Spread the frosting on the cooled cake and top with more sprinkles. Slice into 12 pieces and enjoy!
- Prep Time: 30 minutes
- Cooling Time: 1 hour
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
