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Funfetti Sheet Cake

Funfetti Sheet Cake – Deliciously moist and fluffy vanilla sheet cake, loaded with sprinkles, and topped with a creamy vanilla buttercream frosting!

Frosted funfetti sheet cake topped with sprinkles in a rectangle baking pan.

I am a big fan of Funfetti recipes. I love all things sprinkles, and I LOVE the burst of colours throughout the desserts. So today, I bring you a recipe worthy of all the birthday parties – Funfetti Sheet Cake!

Frosted funfetti sheet cake topped with sprinkles in a rectangle baking pan.

Funfetti Sheet Cake

I love making sheet cakes! They’re so quick and easy to throw together, and much more simpler than filling and frosting a layer cake. You still get a nice, thick layer of moist and fluffy cake, topped with plenty of sweet buttercream frosting.

Add lots of sprinkles, and you have yourself the perfect addition to any party!

Close-up of pink buttercream frosting with sprinkles on funfetti sheet cake.
Overhead shot of a slice of frosted funfetti sheet cake on a small white plate.

I made the buttercream frosting pink for more pop of colour, but you can dye it any colour, or simply leave it out!

A slice of frosted funfetti sheet cake served on a small white plate with a fork.
Slice of frosted funfetti sheet cake on a small white plate with a fork taking a piece.
A Pinterest image of Funfetti Sheet Cake with text overlay.

More sprinkle loaded recipes to try!

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Yield: 16 slices

Funfetti Sheet Cake

A slice of frosted funfetti sheet cake served on a small white plate with a fork.

Deliciously moist and fluffy vanilla sheet cake, loaded with sprinkles, and topped with a creamy vanilla buttercream frosting!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

For the Cake

  • 2 and 1/4 cups (280g) cake flour*
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 and 1/8 cups (225g) caster/granulated sugar
  • 3 teaspoons vanilla extract
  • 3/4 cup (170g) unsalted butter, melted
  • 3/4 cup (180g) Greek-style yogurt
  • 3/4 cup (135g) rainbow sprinkles

For the Frosting

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Salt, to taste

Instructions

For the Cake

  1. Preheat the oven to 170C/325F/Gas 3. Grease a 13x9-inch pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Gradually fold in the dry ingredients. Gently fold in the sprinkles.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 20 - 25 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.

For the Frosting

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high until pale and creamy - about 5 - 10 minutes.
  2. Add half of the icing sugar and, starting on low speed and working up to high, beat until light and smooth. Add the remaining icing sugar, and beat, starting on low, until smooth and combined.
  3. Add the milk, and vanilla, and beat until light and fluffy. Add a pinch of salt if the frosting is too sweet.
  4. Spread the frosting evenly over the cooled cake, and garnish with sprinkles. Slice and serve!

Notes

*Make your own cake flour! Measure out 2 and 1/4 cups (280g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.

After the cake has cooled completely, it can be wrapped in clingfilm and refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be refrigerated overnight.

Frosted or unfrosted cake freezes well for up to 2 months.

Nutrition Information:

Yield:

16 slices

Serving Size:

1 slice

Amount Per Serving: Calories: 463Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 89mgSodium: 185mgCarbohydrates: 62gFiber: 0gSugar: 57gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

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mairi-a

Monday 31st of July 2017

Hi, just s little confused, above in recipe you mention 2 1/2 cups of cake flour as 225g and then in notes , for conversion ,the same quantity of flour you say equals 280g... Which is correct? As I will be using the conversion, how much flour + cornflour is needed in total for recipe. Thanks

Marsha

Monday 31st of July 2017

Cake flour is lighter than plain/all-purpose flour, they are both correct :) Enjoy!

Demeter | Beaming Baker

Tuesday 30th of May 2017

This sheet cake is absolutely gorgeous, Marsha! I feel like you sprinkled on just the right amount of sprinkles. :) Just looking at this pink beauty makes me happy. :) Hope you have an awesome week ahead! xo

Marsha

Tuesday 30th of May 2017

Thanks, Demeter! I was debating whether to sprinkle the whole cake, but I wanted the pink frosting to show through :) You, too! xo

Emma @ Lights, Camera, BAKE!

Monday 29th of May 2017

I love sheet cakes as well. Less fuss involved and this sheet cake looks so cute! I love the light pink frosting.

Marsha

Monday 29th of May 2017

Thanks, Emma! That's why I love sheet cakes! :D

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