Description

This Christmas Funfetti Sheet Cake is a festive, moist, and fluffy sheet cake loaded with colorful sprinkles throughout the batter. Topped with a smooth and creamy cream cheese frosting adorned with more sprinkles, it’s a perfect celebratory dessert for the holidays. Using a simple blend of all-purpose and cake flours with a combination of butter, sour cream, and buttermilk, the cake has a tender crumb and rich flavor. It is baked in a half sheet pan for easy serving and a fun, colorful presentation.

Ingredients

Scale

For the Cake:

2 sticks (226 grams) unsalted butter
2 cups (254 grams) all-purpose flour
2 cups (226 grams) cake flour, sifted
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons fine sea salt
1 cup (240 grams) sour cream, at room temperature
1 cup (237 grams) buttermilk, at room temperature
2 cups (400 grams) granulated sugar
¼ cup + 1 tablespoon (63 grams) lightly packed light brown sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract (optional – if not using, add 1 additional teaspoon vanilla)
¾ cup (144 grams) festive sprinkles, plus more for decoration*

For the Frosting:

1 stick (113 grams) unsalted butter, at cool room temperature
½ cup (4 ounces or 113 grams) cream cheese, at room temperature
1 ½ teaspoons vanilla extract
½ teaspoon fine sea salt
4 cups (500 grams) powdered sugar, sifted
1-2 tablespoons heavy cream or full-fat milk, as needed

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Instructions

Prepare Pan and Preheat Oven: Preheat your oven to 350°F. Line a 12×17-inch metal half sheet pan with parchment paper, then generously spray with nonstick cooking spray, including the edges, to prevent sticking. Set the pan aside.
Melt Butter: Place the butter in a microwave-safe bowl and heat in 30-second increments until fully melted but still warm. Remove and set aside to cool slightly.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cake flour, baking soda, baking powder, and salt evenly. Set aside.
Mix Wet Dairy Ingredients: In a separate 2-cup measuring cup or medium bowl, gently whisk the sour cream and buttermilk together until combined. Set aside.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the melted butter along with the granulated sugar and brown sugar. Beat on medium speed for about 2 minutes until light and creamy.
Add Eggs and Extracts: Add eggs one at a time to the mixer, blending on medium-low speed after each egg until just combined. Scrape down the bowl sides. Then add the vanilla and almond extracts (if using) and beat on medium-high speed for 3 minutes until the mixture becomes light and fluffy.
Alternate Adding Dry and Wet Ingredients: On medium-low speed, add half of the sour cream and buttermilk mixture, followed by half of the flour mixture. Mix until just combined. Repeat with the remaining sour cream/buttermilk and flour mixtures, mixing gently to avoid overmixing. Scrape the bowl down thoroughly after mixing.
Fold in Sprinkles and Bake: Using a spatula, carefully fold in the festive sprinkles without overmixing to prevent color bleed. Pour the batter into the prepared pan and smooth the top. Bake for 20 to 22 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack before frosting.
Prepare Frosting: While the cake is baking, use a stand mixer with the paddle attachment to beat the butter and cream cheese on medium-high speed until smooth and creamy, about 3 minutes. Scrape down the bowl. Add vanilla extract and salt and mix just until combined. Gradually add the sifted powdered sugar, one cup at a time, beating on medium-high between each addition until light and fluffy. If frosting is too thick to spread, add 1 to 2 tablespoons of heavy cream or milk and mix until the desired consistency is reached.
Frost and Decorate Cake: Spread the cream cheese frosting evenly over the cooled cake using an offset spatula. Decorate the top with additional festive sprinkles as desired.
Store Properly: Wrap the cake tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days to keep it fresh.

Notes

Avoid using non-pareils in the cake batter as they are crunchy and their colors can bleed into the cake; use festive jimmies instead. However, non-pareils can be used for decorating the frosted cake if desired.
This recipe can also be made in a 9×13-inch metal pan. Bake for 25 minutes at 350°F, then tent with foil to prevent over-browning. Rotate the pan if your oven has hot spots, and bake for an additional 15 to 20 minutes or until cake edges pull away slightly and a toothpick inserted in the center comes out clean.
Ensure all dairy ingredients like sour cream, buttermilk, eggs, and cream cheese are at room temperature for best cake texture and frosting consistency.
Do not overmix the batter once you combine the wet and dry ingredients to avoid a dense cake.

Nutrition

Serving Size: 1 slice (approximately 1/25th of cake)
Calories: 320
Sugar: 27g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0.3g
Carbohydrates: 41g
Fiber: 0.5g
Protein: 4g
Cholesterol: 70mg