Funfetti Sheet Cake

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A funfetti sheet cake recipe that is perfect for any birthday!  This funfetti cake tastes like the beloved boxed confetti cake but made from scratch. It’s fluffiness is due to a secret ingredient!

So I’ll be honest, I grew up on cake mixes. And tubs of frosting. It’s ok, Mom I still love you. But now that I have seen the light of cakes made from scratch I just can’t go back. So if you’re still stuck in the camp of cake mixes are better and easier, let me show you the light with this funfetti sheet cake.

Come my child. Let us eat cake together.

And I think if you grew up on cake mixes, or just harboring still a secret love for them you don’t want to admit to anyone this cake might be your Unicorn then. It might be the closest cake that I have ever tried that has all the fluffiness that people expect from a cake mix but like a 1000 times better.

Why I Know You’re Going To Love This Funfetti Cake

1. It’s 100% from scratch but tastes like a boxed cake mix. Ok you might say then what’s the point?! But I hate boxed cake mixes because of the weird ingredients in them. But if I’m being honest, the funfetti cake mix makes for a cake I adore. Hate me. It’s ok. I am who I am. But this is the best of both worlds!!
2. No fancy cake decorating skills required. I love a beautiful layer cake as much as the next person. But sometimes you just want a fun cake to eat without all the fancy decorating. This cake is it.   
3. Make Ahead. With any cake, I always recommend making it the day before. Such a time saver if you’re serving dessert for something the next day.

Ingredients For This Funfetti Cake

For the cake:

• Flour:  I used regular AP flour for this cake, which I think created the perfect texture for this cake. Make sure you are measuring your flour correctly so you don’t end up with a dense cake. I recommend weighing for best accuracy, or you can read more here about How To Measure Flour
• Baking Powder: This is what will leaven your cake, or help it to rise. It’s not the same as baking soda! It will not react the same, so don’t mix them up. You can read more here about Baking Powder vs. Baking Soda.  Be sure your baking powder is fresh, and hasn’t expired. To check it, put a teaspoon of it in a small bowl of hot water If it bubbles, you’re all set! If not, throw it out and get a new container.
• Sugar: This is key to not only sweeten your cake, but also to tenderize it as well. I used granulated white sugar.
• Salt:  You always need some salt to help balance the sweetness in your recipes. But that isn’t the only job! Read more here about The Role Of Salt In Baking. I use kosher salt in all of my baking, because it has no additives and a more pure salt taste. Table salt has smaller granule size than kosher salt so use less. 
• Vegetable Shortening: This cake uses vegetable shortening because it results in a lighter texture than butter. If you don’t want to use shortening you could use butter but it will just result in a slightly denser texture.
• Milk: I used whole milk for richness, but any milk will work.
• Vanilla: Of course we need some vanilla for flavor! And pure vanilla extract is always the best.
• Egg Whites: You want room temperature large egg whites. I separate mine and then let them sit for about 30 minutes. They’re easier to seperate when cold. 
• Sprinkles: I used good old rainbow sprinkles but small round confetti sprinkles work as well. 

For the frosting:

I made my Vanilla Buttercream Frosting  for this cake! It’s simple and SO delicious!

• Butter: I recommend unsalted butter when baking. Different brands will use varying amounts of salt in their salted butter, so it’s best to use unsalted butter so you can control the amount of salt.  You can read more here about Unsalted Butter Vs. Salted Butter In Baking.   Make sure you’re using softened butter before you begin. 
• Powdered sugar: You need confectioners sugar (or powdered sugar) for the buttercream frosting. I don’t sift my sugar anymore but just make sure to whip it long enough.
• Heavy cream: To thin out your frosting and add a bit of richness and creaminess. But milk also works.
• Salt – I love a pinch of salt to help balance out the sweetness!
• Vanilla extract – Again this helps to make for the perfect flavor. Pure vanilla is best for flavor.

How To Make This Funfetti Sheet Cake

Start by preparing your cake pan by simply giving your 9×13 pan a quick spray of non-stick cooking spray. Then pre-heat your oven to 350°F.

Then in your stand mixer, you want mix together your flour, sugar, baking powder, and salt. Add in your vegetable shortening and mix on medium speed until combined.

Once that is combined, add in the milk and vanilla and mix until combined. 

Then add in your egg whites and mix until smooth.

And then of course add in your sprinkles. I mean this is funfetti. We can’t forget to add the fun.

Then it’s time to bake!  Seriously that’s it! How easy was that?! This cake will take about 30 minutes until a toothpick comes out clean.

Tips For Making This Funfetti Cake

• Be sure to measure your flour correctly. Over-measured flour can result in a tough dense cake as oppossed to the light and fluffy one that we want. So be sure to scoop and level the flour into your cup. For a full nerdy tutorial on measuring flour you can read this post.
• Make sure your ingredients are room temperature. Room temperature ingredients will  just play nicely together. You want everything incorporated into one smooth batter.
• Check Those Leavening Agents. This cake relies on your baking powder for it to rise. So make sure your baking powder is fresh! If  you are not sure, then test a teaspoon of it out into a bowl of warm water. It should bubble. If it doesn’t then it’s time to throw it out and buy some new stuff.

Do I Need To Add Shortening?

First let’s answer the question…why shortening? Well shortening doesn’t contain water unlike butter.

Due to the water in butter, your cake would end up being a bit denser.

If you are hiding in the corner right now at the mention of shortening, then you can use butter. Just note this cake will be a bit on the denser side. But then I mean there is buttercream slathered on top. No one is going to turn you down when you offer them a slice.

Can I Use A Different Pan?

Absolutely! Now I made this funfetti sheet cake recipe in my 9×13 pan for sheer simplicity. But you can make this funfetti cake into a layer cake if you want and bake it in 2 8-inch cake pans. Whatever you decide to do, just be sure to top with the most perfect vanilla buttercream.

Oh and more sprinkles of course. I mean it is a funfetti cake after all right?

So step away from that cake mix. Put down that tub of frosting. And let’s make our own funfetti cake that blows any cake mix out of the water.

How Do I Store This Cake?

• Unfrosted Cake At room temperature: You can make the cake up to 2 ahead of time. Cover the pan in plastic wrap. Just make sure it’s completely cool before doing so. 
• Frosted Cake (at room temperature) If you have frosted the cake, then be sure to cover it properly. It will be fine at room temperature for about 2 days. The frosting will lock the moisture in.

More Cake Recipes

• Chocolate Coconut Cake
• Fresh Strawberry Pound Cake (with strawberry glaze!)
• The BEST carrot layer cake
• Vanilla Sponge Cake
• Momofuku Milk Bar Cake
• Peanut Butter Cake
• Orange Creamsicle Cake
• Chocolate Guinness Cake

Tools Needed To Make This Cake:

• 9×13 Pan (or 2 8-inch cake pans)
• Stand Mixer
• Sprinkles – Any rainbow sprinkles work really, these confetti ones are my favorite