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Funfetti Sheet Cake

Funfetti Sheet Cake is the perfect summer treat - vanilla cake laced with rainbow sprinkles and topped with a vanilla swiss meringue buttercream.
Prep Time40 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: funfetti cake, funfetti sheet cake, sheet cake, swiss meringue, swiss meringue buttercream, vanilla cake
Servings: 16 people

Ingredients

For the Cake

  • 2 1/4 cups (343g) all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups (374g) granulated sugar
  • 3/4 cup whole milk at room temperature
  • 3/4 cup sour cream at room temperature
  • 1/2 cup unsalted butter at room temperature, sliced into Tbsp-sized pieces
  • 1/4 cup vegetable oil
  • 2 Tbsp pure vanilla extract
  • 4 large egg whites at room temperature
  • 1/3 cup rainbow sprinkles

For the Vanilla Swiss Meringue Buttercream

  • 6 large egg whites
  • 2 cups granulated sugar
  • 1 1/2 cups (3 sticks) unsalted butter softened to about 63°F and cut into Tbsp-sized pieces
  • 2 tsp pure vanilla extract
  • 1/8 tsp kosher salt

Instructions

For the Cake

  • Preheat oven to 350°F. Grease a 9x13-inch pan with cooking spray, and line with parchment paper. Spray top of parchment with more cooking spray.
  • Add flour, baking powder, salt, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 10 seconds, just to combine the ingredients
  • Combine the milk and sour cream in a large (2-cup) liquid measuring cup.
  • Add butter slices, oil, vanilla, and half of the milk mixture to the bowl of the stand mixer. Beat on medium speed until the mixture looks slightly crumbly. Stop the mixer and scrape down the sides of the bowl.
  • If you haven't separated your eggs already, crack the egg whites into the liquid measuring cup with the remaining milk/sour cream mixture (save the egg yolks for another recipe, like this French Silk Pie). Whisk to combine.
  • With the mixer running on low speed, slowly add the milk mixture, in 2 additions, beating for 15 seconds in between each addition. Stop the mixer and scrape down the bowl once everything is incorporated.
  • Add in the sprinkles and mix for an additional 15 seconds on medium speed. Pour batter into prepared pan. Bake 35 to 40 minutes or until the sides pull away from the pan and a toothpick inserted into the center of the cake comes out clean.
  • Cool cake completely in pan. Once cooled, remove from pan and cool completely on a wire rack before frosting.

For the Vanilla Swiss Meringue Buttercream

  • Make 1 batch of this Swiss Meringue Buttercream. If you don't want to make Swiss Meringue, feel free to make the Vanilla Buttercream from this cake recipe instead.
  • Spread the frosting on the cooled cake, using a piping bag to pipe decorations, if desired. Sprinkle with additional sprinkles.