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Best Funfetti Sheet Cake Recipe with Vanilla Buttercream

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A tender, buttery vanilla sheet cake studded with rainbow sprinkles and topped with a silky vanilla buttercream. Perfect for birthdays, celebrations, or any day that needs a little extra joy.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (80g) rainbow sprinkles (jimmies)
  • 1 ½ cups (339g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • 2–4 tablespoons heavy cream
  • Extra rainbow sprinkles for decoration (optional)
  • Fresh berries or edible flowers for decoration (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 13×18-inch sheet pan with parchment paper, letting it hang over the long sides. Lightly grease the parchment and exposed pan sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt for about 20 seconds. Set aside.
  3. In a stand mixer with paddle attachment, beat softened butter on medium speed for 1 minute until smooth. Add sugar and beat on medium-high for 3-4 minutes until light and fluffy. Scrape down bowl.
  4. Add eggs one at a time, beating well after each addition. Add vanilla and beat for 30 seconds.
  5. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half the buttermilk, mixing until just combined. Repeat with another third of flour, remaining buttermilk, and final third of flour. Do not overmix.
  6. Remove bowl from mixer. Fold in rainbow sprinkles with a rubber spatula using 10-12 strokes. Do not overmix.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter. Bake for 20-25 minutes until golden and a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes, then lift out and cool completely.
  8. For buttercream: In stand mixer with paddle attachment, beat softened butter on medium speed for 5 full minutes, scraping bowl occasionally. On low, add sifted powdered sugar one cup at a time, mixing until just combined. Add vanilla and salt, then beat on medium-high for 2 minutes. Add heavy cream one tablespoon at a time, beating for 1 minute until smooth and spreadable.
  9. Once cake is completely cool, spread buttercream evenly over top. Immediately sprinkle extra rainbow sprinkles on top. Slice into squares and serve.

Notes

Use jimmies (long skinny sprinkles) not nonpareils to prevent color bleeding. Room temperature ingredients are essential for best texture. Whip butter for a full 5 minutes for light buttercream. Cake can be made 2 days ahead; frost before serving.

Nutrition

Keywords: funfetti cake, sheet cake, vanilla buttercream, birthday cake, sprinkle cake, easy cake recipe

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