Homemade Funfetti Sheet Cake
This funfetti sheet cake is a great 9×13 sheet cake that you can whip up for a birthday, weeknight dessert, or gift a loved one. This homemade cake is topped with raspberry buttercream which is so delicious!
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I love a simple dessert, and there is nothing better than a homemade cake. Pair with a scoop of ice cream and dive in and devour!
Table of Contents
This Funfetti Sheet Cake Is
- Homemade
- Topped with a homemade buttercream
- Easy to Make
- Great for parties or potlucks
Ingredients Needed For Sheet Cake
- Flour
- Baking Powder
- Baking Soda
- Salt
- Butter
- Sugar
- Eggs
- Vanilla
- Almond Extract
- Yogurt
- Milk
- Sprinkles
- Powdered Sugar
- Raspberries
- Heavy Cream
How to Make Funfetti Sheet Cake
Step One: Start by prepping the pan and preheating the oven.
Step Two: Add dry ingredients for cake into a bowl. Mix to combine then set aside. (Photo 1)
Step Three: Cream the butter and sugar as directed. Then add in the eggs and the extract along with yogurt. (Photo 2)
Step Four: Alternate dry and then milk and repeat until both are mixed into the cake. Then stir in the sprinkles. (Photos 3 & 4)
Step Five: Pour into the pan and bake as directed. Allow the cake to cool completely before working on frosting. (Photo 5)
Step Six: For the frosting, you will add all the ingredients into the mixer and whip up until it is a creamy consistency. (Photos 6 & 7)
Step Seven: Spread all over the cake, and then you can add on some sprinkles. Store the cake in the fridge until ready to serve. (Photo 8)
Storing Your Cake
Because of the fresh berries in the buttercream frosting, you will have to store your cake in the fridge. Make sure it is covered with a lid or foil to prevent the cake from drying out.
You can also freeze any cake you don’t plan to eat right away. Just place in a proper container and freeze for 2-3 months. Then thaw in the fridge overnight or on the counter for 30 minutes to an hour.
Change Up The Frosting
Now, you are not stuck with the raspberry frosting if you want something different. You can use store bought frosting or opt to make a different flavor of homemade frosting.
Vanilla, chocolate, or even a strawberry frosting would be delicious! Feel free to change it up to fit what you prefer.
Funfetti Sheet Cake FAQs
Here are some common questions asked when making this homemade cake recipe.
You can make cupcakes instead of a cake easily. Just whip up the cake mix the same way and spoon the mixture into the cupcake tin that is lined with liners. This will make around 24 cupcakes. Bake for 12-15 minutes or until the cupcakes are fully cooked.
You can make cake without a hand mixer. The biggest thing is making sure to take time to cream the softened butter and sugar together for a bit. You want it to become paler in color and really creamy. Make sure to take the time and use a whisk and work the butter and sugar together.
Jimmies are the classic sprinkle used when making a funfetti cake. You are welcome to change them out but know the texture could alter when baked depending on the type of sprinkle you use.
Want Even More Dessert Ideas
Here are even more desserts beyond this tasty cake with sprinkles recipes. Try one or more of these recipes out listed below for more sweet tooth fixes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Funfetti Sheet Cake
Ingredients
Cake:
- 2 ½ cups (312 ½ g) All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cups (170 ¼ g) Butter softened
- 1 ¼ cups (250 g) White Sugar
- 3 Eggs
- 1½ teaspoon (1 ½ teaspoon) Vanilla Extract
- ½ teaspoon Almond Extract optional
- ½ cup (115 g) 3-5% Yogurt or Sour Cream
- ½ cup (122 g) Milk
- ½ cup (80 g) Rainbow Sprinkles
Raspberry Buttercream Frosting:
- 1 cup (227 g) Butter softened
- 4-5 cups (480 g) Powdered Icing Sugar as needed
- 1 teaspoon Vanilla Extract
- 1 cup (120 g) Raspberries we used frozen and thawed
- 1 Tablespoons Cream optional
- ¼ cup (40 g) Rainbow Sprinkles or more as desired
Instructions
- Preheat oven to 350F.
- Grease a 9″ x 13″ casserole dish and set aside.
- In a small bowl, stir together the flour, baking powder, baking soda and salt until well-mixed. Set aside.
- In a large bowl, beat together the butter and white sugar for 2 minutes until light and fluffy.
- Beat in the eggs and extracts for 1 minute, then beat in the yogurt until just combined.
- Add half of the dry ingredients, beat until just combined, then the milk, then remaining half of the dry ingredients.
- Stir in the sprinkles to your personal preference, adding more or less as desired.
- Pour the batter into the prepared baking dish and use the back of a spoon or an offset spatula to smooth the batter down to be completely even.
- Bake for 28-35 minutes, until an inserted toothpick comes out clean.
- Allow the cake to cool completely before frosting.
- While the cake is cooling, prepare your raspberry buttercream frosting.
- In a large bowl, beat together the butter and 4 cups of powdered icing sugar for 2 minutes.
- Add the optional cream and vanilla extract and beat until incorporated.
- Add the raspberries and beat until the raspberries are broken down and no large pieces remain in the frosting.
- Spread the frosting over the cooled cake with an offset spatula and then garnish with sprinkles.
- Store cake in the fridge due to the raspberries in the frosting
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Nutrition Information
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