Imagine a dessert that instantly transforms any ordinary day into a celebration of color, flavor, and pure happiness. This Homemade Funfetti Sheet Cake isn't just a recipe; it's a nostalgic journey back to birthday parties, school celebrations, and those magical moments when a simple slice of cake could make the world feel brighter. With its vibrant rainbow sprinkles bursting through a tender, buttery crumb, this sheet cake is more than just a dessert—it's an experience that promises to delight both kids and adults alike.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 1/2 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x18-inch sheet cake pan with butter or non-stick cooking spray, and lightly flour it to prevent sticking.
- In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set this dry mixture aside.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs, one at a time, to the butter and sugar mixture. Make sure to beat well after each addition. Then, mix in 1 tablespoon of vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with 1 cup of buttermilk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Gently fold in 1/2 cup of rainbow sprinkles using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
- Pour the cake batter into the prepared sheet cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake to avoid overbaking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it with your favorite frosting, such as vanilla buttercream. Optionally, top with additional rainbow sprinkles for a festive touch.
- Slice the cake into 12 servings and enjoy your delicious homemade funfetti sheet cake!
Tips
- Room Temperature Matters: Ensure all your ingredients, especially butter, eggs, and buttermilk, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Sprinkle Selection: Use high-quality rainbow sprinkles that won't bleed color into the batter. Gel-based or confetti-style sprinkles work best.
- Pan Preparation: Properly greasing and flouring your pan prevents sticking and ensures an easy release.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a clean, professional finish.
- Customization Options: Feel free to experiment with different frosting flavors or add a layer of colorful sprinkles between cake and frosting for extra fun.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 58g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
