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5 from 3 votes
A slice of funfetti sheet cake
Funfetti Sheet Cake Recipe
Prep Time
25 mins
Cook Time
20 mins

If you're celebrating with a bigger crowd, my vanilla-and-sprinkles-packed Funfetti Sheet Cake recipe will do the trick!

Course: Dessert
Cuisine: American
Servings: 20 people
Author: Gemma Stafford
  • 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
  1. 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.

  2. 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.

  3. Add the eggs, one at a time, and scrape down the bowl after each addition. Beat in the milk, almond extract, and vanilla extract.

  4. 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.

  5. Spread evenly in the prepared pan and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.

  6. Let cool completely before frosting with Funfetti Buttercream. Store in an airtight container at room temperature for up to 2 days.