If you're celebrating with a bigger crowd, my vanilla-and-sprinkles-packed Funfetti Sheet Cake recipe will do the trick!
- 1 cup (8 oz/225 g) butter (softened)
- 1¾ 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
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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.
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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.
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Add the eggs, one at a time, and scrape down the bowl after each addition. Beat in the milk, almond extract, and vanilla extract.
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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.
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Spread evenly in the prepared pan and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
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Let cool completely before frosting with Funfetti Buttercream. Store in an airtight container at room temperature for up to 2 days.