If you want a deliciously moist and flavorful dessert you have to whip up this Funfetti Cake! Colorful, fun and absolutely tasty.
Cake is a big deal in our house. I’m a cake fiend. If I could choose one dessert to have for the rest of my life, it would absolutely be cake.
There is no doubt about that, I have no preference if it’s layered, sheet, poke, plain, cake is life to me and that is the way I live.
Some of my favorite cakes that I have on the site include Italian Cream Cake, Lemon Ricotta Cake and our Homemade Strawberry Cake.
I’m speaking mildly on those being some of my favorites, those are just a few, I have pages upon pages of cakes on here and we love every single one.
WHY THIS RECIPE WORKS:
- This is made as a sheet cake so you get more slices and serve more people.
- The ratio of cake to frosting work perfect together for flavor.
- It is super easy to whip up and bakes up even quicker.
Anything with sprinkles is a big hit in our house, my kids absolutely love this Funfetti Cake. They ask for it all the time, and since I adore it I always oblige.
HOW TO MAKE FUNFETTI CAKE, STEP BY STEP:
- In a bowl of a stand mixer add your flour, sugar, salt, baking soda and baking powder.
- Whisk until this is combined, set aside.
- In a small saucepan, add your butter water.
- Heat over medium heat until butter is melted.
- Add this mixture to your flour mixture and beat until combined.
- Add in your eggs, vanilla extract and sour cream and beat until combined.
- Next add in your rainbow sprinkles.
- Fold in sprinkles until they are evenly distributed among your batter.
- Pour into a sprayed 10″x15″ baking pan and bake at 375 degrees F for 18-22 minutes. Let cool and frost.
We chose just a simple buttercream to frost this Funfetti Cake, I like to mix almond and vanilla extracts in my frostings, I feel that it gives it a great flavor.
You can never go wrong with sprinkles, sprinkles just always pretty things up a little bit and this Funfetti Cake is no exception, I mean the word Funfetti says it all!
WHAT SPRINKLES SHOULD I USE?
As you already know you use rainbow sprinkles for this recipe, but make sure you use the rod shaped ones. You do not want to use the balls or also know as nonpareils.
If you use the nonpareils in the batter they will more or less dissipate and most likely just color your cake instead of showing distinct color spots like regular sprinkles will.
You can absolutely decorate the top of your cake with the nonpareils but I just do not recommend that you actually use them in the cake batter itself.
If you want to make this for different holidays you can switch out the color of the sprinkles to say pastel for Easter, black and orange for Halloween, red and green for Christmas.
The possibilities are endless since there are so many different colors of sprinkles out there! It’s the perfect cake to adapt to any occasion.
We decided that we wanted to make this Funfetti Cake as a sheet cake instead of layered. Sometimes we like to take the easier route on some things.
This recipe is absolutely easy, especially since it is made the way it is. Easier to store and eat and you don’t need to take a whole bunch of time to decorate.
Like I’ve stated many times over, we like to make things as simple as possible, but do not get me wrong we love a good layer cake around here.
Some of my other favorite sheet cakes are Lemon Sheet Cake, Ho Ho Cake and this Maple Bacon Texas Sheet Cake!
Sheet cakes I feel are just super easy to make and take less time to bake, so that really pushes them to the top of my “type of cake” list.
This Funfetti Cake needs to be at the top of your baking list! For real, it is so yummy and delicious that there is no going back once you make this cake.
HOW TO STORE:
This cake does not need to be refrigerated. You will still want to wrap it with tinfoil to seal the top so it doesn’t get dry.
This can be kept on the counter for up to 5 days, but usually it won’t last that long because it’s delicious.
TIPS AND TRICKS:
- Use the rod shaped sprinkles in the cake and not nonpareils.
- Let your batter cool slightly before you add your sprinkles in so they don’t melt into the batter.
- For the frosting we use a mixture of vanilla and almond extract, you can omit the almond if you do not like it and just use all vanilla.
- We love frosting, if you think this is too much for your cake cut back to 1 cup of butter instead.
- Add as many sprinkles as you want to the batter, but do not overwhelm it, we use about 1/2 cup.
If you are looking for the perfect fun, delicious and easy cake recipe this Funfetti Cake has to make your baking list. You will not regret it!
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If you’ve tried this FUNFETTI CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Funfetti Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup butter
- 1 cup water
- 2 large eggs room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup rainbow sprinkles
Frosting:
- 1 1/2 cups butter softened
- 1 tsp vanilla extract
- 1 tsp almond extract
- 5-6 cups powdered sugar
- 3-4 Tbs milk
- Sprinkles for topping
Instructions
- Preheat oven to 375 and spray a 10"x15"x1" baking pan with non-stick cooking spray, set aside,
- In a bowl of a stand mixer add your flour, sugar, salt, baking soda and baking powder.
- Whisk until this is combined, set aside.
- In a small saucepan, add your butter water.
- Heat over medium heat until butter is melted.
- Add this mixture to your flour mixture and beat until combined.
- Add in your eggs, vanilla extract and sour cream and beat until combined.
- Next add in your rainbow sprinkles.
- Fold in sprinkles until they are evenly distributed among your batter.
- Pour into baking pan and bake. for 18-22 minutes, remove and cool completely
To make frosting:
- In bowl of stand mixer beat your butter until light and fluffy.
- Add in your extracts and beat again.
- Add in powdered sugar 1 cup at a time until combined.
- Add in milk 1 Tbs at a time until you get your desired consistency.
- Spread over top of cake and sprinkle with extra sprinkles.
Notes
- Use the rod shaped sprinkles in the cake and not nonpareils.
- Let your batter cool slightly before you add your sprinkles in so they don't melt into the batter.
- For the frosting we use a mixture of vanilla and almond extract, you can omit the almond if you do not like it and just use all vanilla.
- We love frosting, if you think this is too much for your cake cut back to 1 cup of butter instead.
- Add as many sprinkles as you want to the batter, but do not overwhelm it, we use about 1/2 cup.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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