Cakes Funfetti Sheet Cake 5 from 8 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe If you're celebrating with a bigger crowd, my vanilla-and-sprinkles-packed Funfetti Sheet Cake recipe will do the trick! By Gemma Stafford | May 7, 2022 | 12 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: A cheerful Funfetti cake recipe, subtly flavored with vanilla and almond extract, perfect for a crowd. Sheet cake is the perfect dessert for when you need to feed a big crowd. It’s easy to make and the amount of bang for your buck goes a long way. Usually, when I’m feeding a crowd, we’re celebrating — and there’s nothing that says celebration better than a delicious Funfetti Sheet Cake. If you use my homemade Funfetti Frosting, you’ve got yourself a real party. I love to subtly add the flavors of vanilla and almond to my Funfetti Sheet Cake, along with festive, colorful sprinkles throughout, which makes this cake a hit with kids and adults alike. What Type Of Sprinkles Should I Use In Homemade Funfetti Cake? I highly recommend using the traditional rod-shaped sprinkles for funfetti cake. Out of all the shapes and types, I find that these bake down the best in the batter, and they don’t sink to the bottom of the batter like other sprinkles, which means you’ll get colorful splotches in every bite! What Is Cake Flour? My homemade Funfetti cake calls for cake flour instead of all-purpose flour. The main difference between the two is that cake flour has a lower protein content, which develops less gluten. By using cake flour, you will get a soft, airy cake that is much more tender. How Do I Make Cake Flour? If you don’t have cake flour on hand, don’t worry, you can make your own! Follow my guide on How To Make Cake Flour here. How Many People Does Sheet Cake Serve? My Funfetti Sheet Cake recipe is made in a 13 x 18-inch (33 x 46-cm) half-sheet pan and serves 20 people. Tools You Need To Make Funfetti Sheet Cake Measuring cups and spoons 13 x 18-inch (33 x 46-cm) half-sheet pan Mixing Bowls Stand mixer or hand mixer Gemma’s Pro Chef Tips For Making Funfetti Sheet Cake Make sure all of your ingredients are at room temperature before you start! This makes for easy mixing and the best-tasting final product. Cake flour is essential for the tender, tight crumb of this cake. If you don’t have any, you can easily make your own. Cake flour weighs less than all-purpose flour: 1 cup is equal to 4 oz/115 g, compared to 1 cup of all-purpose flour, which is 5 oz/142 g. Look for the small rod-shaped sprinkles, which are the best ones to use for this cake. Other kinds may not bake up as well. For a touch more color, add a drop or two of red, blue, or yellow gel food coloring to the frosting. A crumb coat is helpful when frosting this cake: Spread a very thin layer of frosting over the entire surface of the cake to seal in the crumbs, then refrigerate the cake for 30 minutes to firm up. Proceed with frosting the cake. You can turn this into a simple layer cake by cutting the cake into thirds and stacking the layers with frosting. Want To Go Deeper? Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to Gemma & her team of culinary experts to answer any baking question you might have. That’s right, inside or out of the Academy! So subscribe now! Try These Recipes! 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Author: Gemma Stafford Servings: 20 people Ingredients 1 cup (8 oz/225 g) butter (softened)1¾ cups (14 oz/395 g) granulated sugar4 large eggs (at room temperature)1 cup (8 fl oz/240 ml) whole milk (at room temperature)2 teaspoons almond extract1 teaspoon vanilla extract3 cups (12 oz/345 g) cake flour1 tablespoon baking powder¾ teaspoon salt½ cup (3 oz/85 g) rainbow sprinkles1 recipe Funfetti Buttercream Instructions Preheat the oven to 350°F (180°C) and butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, beat the butter and sugar together on medium-high speed for 3 minutes, until fluffy.Add the eggs, one at a time, and scrape down the bowl after each addition. Beat in the milk, almond extract, and vanilla extract.In a medium bowl, whisk the flour, baking powder, and salt together, then fold into the butter mixture until evenly mixed. Fold in the sprinkles.Spread evenly in the prepared pan and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.Let cool completely before frosting with Funfetti Buttercream. Store in an airtight container at room temperature for up to 2 days.