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–+ servings
Funfetti Cake with pink frosting on a white plate.
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5 from 2 votes

Funfetti Sheet Cake

Whip up this homemade funfetti sheet cake for your next sweet tooth craving. A vanilla cake with sprinkles topped with raspberry frosting. A simple and easy sheet cake recipe to serve up.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Servings: 15 Servings
Calories: 521kcal
Author: Kim Schob

Ingredients

Cake:

  • 2 ½ cups All-Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ¾ cups Butter softened
  • 1 ¼ cups White Sugar
  • 3 Eggs
  • 1½ teaspoon Vanilla Extract
  • ½ teaspoon Almond Extract optional
  • ½ cup 3-5% Yogurt or Sour Cream
  • ½ cup Milk
  • ½ cup Rainbow Sprinkles

Raspberry Buttercream Frosting:

  • 1 cup Butter softened
  • 4-5 cups Powdered Icing Sugar as needed
  • 1 teaspoon Vanilla Extract
  • 1 cup Raspberries we used frozen and thawed
  • 1 Tablespoons Cream optional
  • ¼ cup Rainbow Sprinkles or more as desired
Cups - Metric

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

Nutrition

Serving: 1 Serving | Calories: 521kcal | Carbohydrates: 74g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 367mg | Potassium: 79mg | Fiber: 1g | Sugar: 57g | Vitamin A: 748IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg