Festive Funfetti Sheet Cake Recipe

If you’re craving a showstopper that screams celebration, you’ve hit the jackpot with this Festive Funfetti Sheet Cake Recipe. I absolutely love how this cake bursts with colorful sprinkles and melts in your mouth, making it perfect for birthdays, holidays, or anytime you just want an instant happy vibe in your kitchen. Keep reading, because once you try this recipe, it’ll become your go-to for a festive and utterly delicious dessert.

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Ingredients You’ll Need

These ingredients come together to give the perfect balance of buttery richness and fluffy texture, plus that festive sprinkle magic that makes your eyes light up. When buying your sprinkles, be sure to avoid non-pareils for baking—they tend to bleed colors and create crunchy bits.

• Unsalted butter: Using unsalted butter gives you better control over salt content in the cake.
• All-purpose flour: A kitchen staple that provides the right structure to this cake.
• Cake flour: Adds tenderness because of its lower protein content; don’t skip sifting it!
• Baking soda & baking powder: Both work together to give that perfect rise and softness.
• Fine sea salt: Enhances all the sweet flavors beautifully.
• Sour cream: Brings moisture and a slight tang that elevates the cake.
• Buttermilk: Adds tenderness and keeps the crumb deliciously soft.
• Granulated sugar: Sweetness and that classic cake texture start right here.
• Light brown sugar: For a hint of caramel depth and moist crumb.
• Large eggs: Key for binding and giving structure, plus adding richness.
• Vanilla & almond extracts: Perfect aroma duo; almond is optional but I love the extra warmth it adds.
• Festive sprinkles: Opt for jimmies or fun-shaped sprinkles to avoid bleeding and crunch.
• Cream cheese: Adds luscious creaminess to the frosting—don’t substitute with anything else if you want silky smooth results.
• Powdered sugar: Sift it to keep the frosting lump-free and airy.
• Heavy cream or full-fat milk: Adjusts frosting consistency for easy spreading.

Variations

I love how flexible the Festive Funfetti Sheet Cake Recipe is, so feel free to tweak it to suit you! Here’s how I’ve made it my own over time — and I think you’ll enjoy experimenting with these ideas too.

• Dairy-Free Version: I swapped sour cream and buttermilk for coconut yogurt and almond milk with a splash of vinegar once; it worked surprisingly well for avoiding that tang while keeping the crumb soft.
• Extra Fluffy Frosting: Adding a teaspoon of lemon zest to the cream cheese frosting gives it a lovely, fresh twist that my guests rave about every time.
• Chocolate Funfetti: I’ve substituted 1/3 cup of the flour with cocoa powder to create a fun chocolatey variation that’s still bright and festive with sprinkles.
• Holiday Themes: Swap sprinkles for seasonal shapes or colors—like red and green for Christmas or pastel for Easter—to match any celebration.

How to Make Festive Funfetti Sheet Cake Recipe

Step 1: Prep your pan and melt the butter

First things first, get your oven ready at 350°F. I always line a 12×17-inch metal half sheet pan with parchment paper and then give it a generous spray with nonstick cooking spray—especially around the edges—so your cake pops out easily later. While the oven heats, melt your butter in short 30-second bursts in the microwave until just melted and warm, not hot. I learned the hard way that hot butter can scramble eggs if added too soon!

Step 2: Whisk dry ingredients, combine wet ingredients

In a medium bowl, whisk together your all-purpose and sifted cake flours, baking soda, baking powder, and salt until combined. Then, gently whisk sour cream and buttermilk together in another bowl—that smooth blend is what ensures a moist crumb. This is where patience pays off; letting everything come to room temperature helps your cake rise and bake evenly.

Step 3: Cream butter and sugars, add eggs

Using a stand mixer with a paddle attachment, cream the melted butter with both sugars on medium speed for about 2 minutes until light and creamy. Adding the eggs one at a time keeps the batter smooth and avoids dense spots. Don’t rush—after each egg, blend gently and scrape the bowl so nothing gets left behind. The vanilla and optional almond extract come next, and I love the aroma that fills my kitchen at this point!

Step 4: Alternate wet and dry into the batter

Here’s where things get delicate: add half the sour cream and buttermilk mixture, then half the dry ingredients, mixing on low speed just until combined. Repeat once more with the remaining wet and dry ingredients. You want to be careful not to overmix here—overwork the batter, and you’ll end up with a dense cake instead of the tender one you’re aiming for. Folding in the sprinkles with a spatula at the end keeps them from bleeding or dissolving.

Step 5: Bake and cool

Pour your batter into the prepared pan and smooth the top evenly. Bake for 20-22 minutes until the cake’s edges pull away slightly and a toothpick inserted in the center comes out clean. The top should have a lovely light golden hue. Cooling it completely on a rack before frosting is key—I remember frosting a slightly warm cake once and having my frosting melt away, which was a big bummer.

Step 6: Make the frosting

While your cake bakes, whip up that glorious frosting. Beat room-temperature butter and cream cheese until velvety smooth and fluffy, then add vanilla, salt, and sifted powdered sugar gradually. If your frosting feels too thick to spread easily, a tablespoon or two of heavy cream (or whole milk) smooths it right out. This frosting is everything—you’ll find it creamy, tangy, and the perfect counterpoint to the sweet, soft cake.

Step 7: Frost and decorate

Spread the frosting evenly over the cooled sheet cake using an offset spatula for smooth coverage. Go ahead and sprinkle extra festive sprinkles on top for that eye-popping birthday or holiday look. It’s the cherry on top that brings this cake from fantastic to unforgettable.

Step 8: Store properly

Once decorated, keep your cake wrapped tightly in plastic wrap or in an airtight container in the fridge. It stays fresh and moist for up to 5 days—perfect if you want to prep ahead for a party!

How to Serve Festive Funfetti Sheet Cake Recipe

Garnishes

I stick with classic colorful sprinkles on top because they’re cheerful and nostalgic, but I also sometimes add edible glitter or small candy pearls for a little extra sparkle. When it’s a holiday, coordinating sprinkles in red and green or pastel tones really amps up the festive feel.

Side Dishes

Since this cake is pretty rich and sweet, I like to serve it alongside fresh berries or a scoop of vanilla ice cream to balance the flavors. A simple cup of coffee or hot chocolate pairs perfectly as well, especially during chilly months.

Creative Ways to Present

For special occasions, I’ve cut the sheet cake into fun shapes with cookie cutters or layered it with whipped cream and extra sprinkles to make a festive cake trifle. Wrapping individual squares in clear boxes tied with ribbon is my go-to for gifting—it’s a warm, homemade touch everyone loves.

Make Ahead and Storage

Storing Leftovers

My experience is that wrapped tightly in plastic or stored in airtight containers in the fridge, the leftovers stay moist for up to 5 days. I always slice the cake before storing so I can grab a piece quickly without messing with the whole thing.

Freezing

I’ve successfully frozen this cake both frosted and unfrosted. For best results, freeze unfrosted cake tightly wrapped in plastic and foil, then thaw completely before frosting. If you freeze after frosting, slice it into portions and wrap each piece individually to avoid crumbled sprinkles and frosting damage.

Reheating

Because this cake is best served at room temperature, I take slices out of the fridge about 30 minutes before serving. If you want it just-warm, 10-15 seconds in the microwave does the trick without losing moisture or flavor.

FAQs

Final Thoughts

This Festive Funfetti Sheet Cake Recipe has earned a special spot in my heart because it’s not just about taste—it’s about the joy it brings to any gathering, big or small. I hope you enjoy baking (and eating!) it as much as I do. Trust me, once you’ve nailed this recipe, you’ll find it hard to go back to any other cake for celebrations. So go ahead, grab your sprinkles, and make some magic in your kitchen today!

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