Funfetti Sheet Cake

Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles.

Funfetti Sheet Cake by sallysbakingaddiction.com

Here’s a giant cake filled to the brim with sprinkles. It’s topped with sweet and creamy homemade vanilla frosting. It’s big enough to feed an army of sprinkle and cake and frosting lovers. Is there a better way to end a wonderful year??

Yes! Add more sprinkles on top.

Funfetti sheet cake is what dreams are made of. Let’s dig in.

Vanilla Frosted Funfetti Sheet Cake by sallysbakingaddiction.com

I have to be honest, I made this funfetti cake back in October and have waited this long to share the recipe with you. Pumpkin, Thanksgiving, and Christmas cookies got in the way. Sorry? I did, however, make it again this past weekend to bring to some friends. Just as tasty as I remember.

Anyway. Having a loved sheet cake recipe in your baking repertoire is priceless. It’s a fun-filled cake that you can bring along to potlucks, office parties, birthday parties, and basically anywhere you need to feed a crowd some dessert. I’ve never made a funfetti sheet cake before, so this recipe was fun to play around with. The most important part about this cake recipe (and, well, any cake recipe) is having the correct size pan. I can’t tell you how many readers have contacted me about a cake recipe catastrophe. Only to find out they weren’t using the correct size pan. Whoops!

This sheet cake requires a 12×17 inch jelly roll/half sheet pan. I own 5 of these pans. They are DYNAMITE in the kitchen. I bake cookies on them, I cool toffee on them, roast vegetables on them, and I make sheet cakes in them. A fabulous multipurpose sheet pan is irreplaceable. Please, from one baker to another, get this pan. I am absolutely not associated with Calphalon. I’m just a huge supporter of quality baking sheets.

And a huge supporter of frosting. We’ll get to that in a minute.

Vanilla Frosted Funfetti Sheet Cake by sallysbakingaddiction.com

Also important: using the right ingredients. Quite often, I hear about recipe disasters stemming from using substitutions. Like using margarine for butter, baking soda for baking powder (don’t do that! ever!), using almond flour for all-purpose, etc. Recipes that are developed with certain ingredients won’t turn out the same unless you’ve been testing and playing around with the recipe. I always suggest making the recipe as written first and then playing around with the recipe as you see fit. Some ingredients in some recipes shouldn’t be altered. And for this recipe? It’s pretty much all of them.

Every single ingredient plays a major roll in this thin cake’s texture, taste, and appearance. The butter and vanilla give the cake unbeatable vanilla cake flavor while creaming the butter and sugar give the cake its soft, cake-like texture. The two eggs tenderize and give structure while the whole milk leaves the cake moist. The yogurt (an acid) reacts with the baking soda to leaven the cake, and the flour is… well… everything. The only room for substitutions would be using sour cream instead of yogurt and other types of milk instead of whole milk. Please see my recipe notes for further details. If you’d like to leave the yogurt out all together, you’d have to sub in a different moist ingredient as well as use baking powder– and play around with that amount. And you’ll have a completely different tasting cake. What a headache. So, always follow a recipe.

On top of this buttery, sprinkle filled sheet cake is my classic vanilla frosting. My prized frosting, my favorite frosting! One of them, at least. There is just enough frosting to get that creamy extra sweetness in every bite, but not too much to take away from the fluffy cake hiding underneath. A fabulous cake to frosting ratio.

Vanilla Frosted Funfetti Sheet Cake by sallysbakingaddiction.com

 The happiest cake for the happiest new year. 😀

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Print

Funfetti Sheet Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: serves 25-30
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles. This recipe requires a 12×17 half sheet jelly roll pan.


Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120g) yogurt*
  • 2 and 1/4 cups (285g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk*
  • 1/2 cup (94g) rainbow sprinkles, plus more for decor*

Vanilla Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 23 Tablespoons (30-45ml) whole milk*
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
  3. In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Using a large wooden spoon or rubber spatula, fold in the sprinkles. Sometimes I add up to 2/3 cup (125g) of sprinkles, but 1/2 cup is just fine. Nonsprinkle lovers may not like all 2/3 cup inside the cake!
  4. Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer with a rubber spatula. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots (mine does). Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.
  5. For the frosting: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  6. Spread frosting all over cooled cake, then top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time– cover tightly and keep in the refrigerator.
  2. Yogurt: Greek yogurt, regular yogurt, or sour cream are all OK. Do not use nonfat; I suggest full fat or low fat. I also suggest plain yogurt, though vanilla flavored is fine.
  3. Milk: I highly recommend whole milk for the richest taste and moistest texture. 1% or higher milk fat is ok, as well as nondairy (low fat, not nonfat) milks. Whole milk (or even half-and-half or cream) is best in the frosting as well.
  4. Sprinkles: Here is where I buy my rainbow sprinkles in bulk. Do not use nonpareils (the little ball sprinkles) inside the cake batter. They will bleed! Please use rainbow sprinkles aka “jimmies.” You can, however, decorate the frosting with nonpareils like I did in these photos. Always use a gentle hand when mixing sprinkles into a cake batter.

Keywords: funfetti sheet cake, sprinkle sheet cake

213 Comments

  1. I’d love to dig into a slice of this funfetti cake! It’s great to have a go-to cake to feed a crowd, and this one is so fun with all of those sprinkles. Happy New Year!!!

  2. This cake looks so delicious. I will have to make it for a New Year’s Eve party I am attending. I love my jelly roll pan too.

  3. You’re not the only one who has October recipes ready to be posted! Halloween, Thanksgiving and then Christmas for me too! And with the New Year’s Resolutions coming, I probably should wait til Feb…but then we’ve got Valentine’s 🙂

    The cake looks wonderful. Sheet cakes are the best! Love all the sprinkles and of course the frosting!

      1. Hi Sally.

        Does this recipe require a 12X17 or a 12X18 jelly roll pan? I see both listed in different spots on the recipe and I just want to make sure I use the right size.

        Thank you!

  4. Wow!! I’m in love with this cake.

    By the way, I just made your no bake Oreo truffles. They are wonderful .
    But, one of the truffles broke after I coated it in chocolate. Any idea why?

    They taste heavenly. Can’t wait to give to my friend for a New Year gift exchange.

    1. Sometimes the truffles get warm while dipping gin chocolate. Make sure the truffle mixture is always cold. The warmth could have been what made it break.

  5. I can see why you love sprinkles so much 🙂 These photos made me smile from ear to ear because the sprinkles are just SO pretty! I usually reserve funfetti for birthdays, but I might have to make an exception for New Year’s…

  6. This cake was totally worth the wait! Sprinkles in all of their glory — what better way to ring in the New Year?? It’s so perfect and so you! 🙂 And you poor thing, to put up with so many reader substitution catastrophes. I only receive those once in a while, but you must see lots every day. You’re a saint to stay so patient!

  7. One of my biggest pet peeves is when people complain about a recipe fail after they’ve swapped out key ingredients. Come on, now!
    Love this sheet cake. Love jelly roll pans. Love Funfetti! This cake is a total winner!

  8. I ALWAYS had a funfetti sheet cake for birthdays when I was growing up! Except, my mom didn’t make it from scratch..
    My birthday may not be for another year, but I think i’m going to have to celebrate early and make some cake for breakfast! 😉 Pinned!

  9. Your funfetti recipes are always gorgeous, Sally! I have some silvery-black sprinkles and gold ones as well…I’m thinking they would be great for a New Year cake! I hope you had a wonderful Christmas, and happy 2015!

  10. You are my hero. I am hosting a New Years’ Eve Party for 300, because I am totally insane. Seriously…*what* was I thinking when I volunteered for this?! More to the point, my second-in-command had suggested we buy a half sheet cake to contribute to the dessert table, but I promptly shut that down. It was $170 for a half sheet. $170! I got brave and crazy again and said I would make four quarter sheets in different flavors (because I have so much time to spare). One of them obviously had to be Funfetti–incredibly delicious, and I am still swimming in holiday-colored jimmies and nonpareils. Imagine my relief when I googled “funfetti sheet cake recipe” this morning and a new recipe from you was the first thing that came up! I hadn’t even done my blog rundown for the day! It’s a New Year’s miracle. Anyway, this was long and weird, but I am super excited to make this. Thanks for reading my mind, Sally!

    1. OMG. 300 people? Liz. How do you even have time to be on the computer?!?! You are an all-star. I hope everything goes smoothly. And I must hear back about how all the desserts went over with your guests. I hope they love this cake! Your comment is totally not weird, I love talking and hearing about all things baking and desserts and sprinkles. Good luck!

  11. Monday totally needs this cake! Sprinkles just make me happy. Love all your tips on sheet cakes and ingredients, especially clarifying the pan size! 🙂

  12. Oh man, these look killer!! Just a question, though. My sheet pans are dark, should/could I line them with parchment or foil first to prevent the cake from getting too dark? Or should I just get a regular aluminum pan? Thanks!!

  13. My heart literally did a pitter patter when I saw this. I love it! SPRINKLES ON EVERYTHING ALWAYS! 🙂

  14. I’ve actually never made a sheet cake before, and this one looks so perfect! It’s too bad I’m still stuffed full of Christmas cookies. I will have to try this out for my boyfriend’s January birthday! I wish you all the best in 2015! Can you believe it’s almost the new year?!?!

  15. Sally you’ve done it again! Found another recipe that I HAVE to try! The first that I found on your blog was exactly one year ago… it’s my first anniversary of reading this blog! And you still haven’t failed me! Thanks so much for such a great year! THis cake looks like it might just have to be in my celebration… oh wait I already made your funfetti cookie cake… it’ll just be a double dose of sprinkles, what could be better? 🙂

  16. I’ve NEVER made a sheet cake except for a pumpkin roll (if this counts). I always think it’s SO thin, but the frosting!!! Oh, the frosting. It makes sense you need equal parts cake to frosting in order to make it the best. You can’t have a thin piece of cake with a smidge of frosting. It’s almost a baking sin ;o)

    Cheers to your happiest year and many, many more to come!

    1. i looooove pumpkin roll Laur. I need to share my pumpkin roll recipe on my blog soon. Well, maybe next fall! I bet yours is delicious.

  17. Mmmm……. Sally your baking addiction is now my whole family’s baking addiction. My dad’s favorite cookie is the confetti cake batter cookies. My Brother’s is the snicker stuffed cookie as is my moms. And mine is the amazing classic peanut butter cookie. Now that i’m on break it’s almost everyday I’m going on your blog and finding a recipe. My dad convinced that I’m doing it to torture him since he does the dishes. But then again he’s the one who eats all of the cookies.

  18. Holy moly this looks good! I can’t wait to try it! Thank you so much for all you do for your blog, your recipes are awesome! I made your overnight cinnamon rolls for Christmas morning and they were a huge hit! I am looking forward to all your new recipes in 2015. Happy New Years! 🙂

  19. Sheet cakes are the best! Especially when they’re jam packed with tons of sprinkles! Don’t they just make everything better?! This cake looks delicious!

  20. Impossible not to smile with a cake like this! Love all your sprinkle-y /funfetti desserts! I have a 6 year old who I get to make happy desserts like this one 🙂

    1. Unfortunately, no. I fear it will overflow. How about baking my other funfetti cake recipe in a 9×2 cake pan. https://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

  21. Perfect cake to make anyone happy…and such a “you” cake to end such a happy new year! Here’s to another one in 2015!

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