Funfetti Sheet Cake

5 from 8 votes
If you're celebrating with a bigger crowd, my vanilla-and-sprinkles-packed Funfetti Sheet Cake recipe will do the trick!
A slice of funfetti sheet cake

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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. 

Top-down view of my funfetti sheet cake with loads of sprinkles.

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

A slice of funfetti sheet cake served on a blue plate.

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.

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Funfetti Sheet Cake Recipe

5 from 8 votes
If you're celebrating with a bigger crowd, my vanilla-and-sprinkles-packed Funfetti Sheet Cake recipe will do the trick!
Author: Gemma Stafford
Servings: 20 people
Prep Time 25 minutes
Cook Time 20 minutes
If you're celebrating with a bigger crowd, my vanilla-and-sprinkles-packed Funfetti Sheet Cake recipe will do the trick!
Author: Gemma Stafford
Servings: 20 people


  • 1 cup (8 oz/225 g) butter (softened)
  • cups (14 oz/395 g) granulated sugar
  • 4 large eggs (at room temperature)
  • 1 cup (8 fl oz/240 ml) whole milk (at room temperature)
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 3 cups (12 oz/345 g) cake flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ cup (3 oz/85 g) rainbow sprinkles
  • 1 recipe Funfetti Buttercream


  • 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.
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1 year ago

I love Gemma’s Bigger Bolder Baking!! I made the Funfetti recipe into cupcakes. I’m not a fan of almond flavoring, so I used two teaspoons of vanilla extract. I am a chocoholic and usually go for chocolate cake, but I loved this cake. The taste is delicious, and I wouldn’t mind a bit to bake this recipe instead of chocolate. Thanks, Gemma!

1 year ago

hi Gemma,

Can I use this recipe on 10 x 15 cake pans? I would like to do it with a 2 layers cake. should I reduce the recipe by a quarter or a third?


2 years ago

Made it just today, turned out great! Couldn’t find a good enough sprinkle so left them out but did everything else…loved the little sprinkles around the border and since there’s almond in it i used the cute little sugar and stars that I had in the cupboard. Always enjoy your ideas and recipes, even things I’ve made before but your version. Always turns out great, super appreciative how detailed you are but still easy to follow. Thank you!

2 years ago

Hi Gemma !
I attempted the recipe but unfortunately, while adding milk into the mixture, it curdled. What could be the reason for that ?
P.S. – love your recipes !

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook