Funfetti Cake Recipe

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A funfetti cake recipe that is perfect for any birthday!  This 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.

How To Make This Funfetti Sheet Cake Recipe

Start by preparing your cake pan by simply giving yoru 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! This cake will take about 30 minutes until a toothpick comes out clean.

Tips For Making This Funfetti Cake Recipe

• 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.
• 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.

Why Do We Use Shortening In This Cake?

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 Bake This In A Different Pan? 

Absolutely! Now I made this funfetti sheet cake in my 9×13 pan for sheer simplicity. But you can make this funfetti sheet 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.

To Make This Funfetti Cake Recipe You Will Need:

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

Print Recipe

Funfetti Sheet Cake

A funfetti cake recipe that rivals any boxed funfetti mix. With homemade vanilla buttercream on top, you'll never pick up a cake mix again!

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Dessert

Cuisine: cake

Keyword: cake, funfetti

Servings: 12 servings

Author: Heather Perine

Ingredients

To make the cake:

• 2 cups (240 grams) unbleached all purpose flour
• 1 1/3 cups (264 grams) granulated white sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 3/4 cup (138 grams) vegetable shortening
• 1 1/4 cups (284 grams) 2 % or whole milk
• 1 tbsp vanilla extract
• 3 (105 grams) egg whites
• 1/2 cup (85 grams) rainbow sprinkles (plus more for sprinkling on top)

To make the frosting:

• 20 Tablespoons butter (283 grams, 1 1/4 cups, 2 1/2 sticks, 10 ounces) softened
• 2 1/2 cups (284 grams) confectioners sugar (powdered or icing)
• 2 Tablespoons heavy cream (or milk)
• 2 teaspoons vanilla extract

Instructions

To make the funfetti cake:

• Preheat the oven to 350oF. Spray a 9x13 pan with cooking spray.
• In the bowl of a stand mixer, fitted with a paddle attachment, combine the flour sugar, baking powder, and salt. Add the shortening and mix on medium speed until the mixture is combined. Add the milk and vanilla and mix on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
• Add the egg whites and continue mixing 1 to 2 more minutes, until very smooth. Stir in sprinkles.
• Spread the batter evenly into the prepared pan. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
• Allow the cake to cool before frosting. 

To make the buttercream frosting:

• Combine the butter and confectioners sugar in the bowl of your stand mixer.
• Mix on low speed at first, then increase the speed until combined.
• Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.
• If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.

Notes

• Be sure to measure your flour corrrectly. 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. 
• 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.
• I used my favorite vanilla buttercream on top. If you want to make this into a layer cake, you would grease and flour two 8-inch cake pans. Divide the batter evenly between the cake pans and bake for 20 to 25 minutes.