Funfetti Sheet Cake
MAKES
one 9 x 13 inch / 23 x 33 cm sheet cake
TAKES
Prep time: 35 minutes
Cook time: 1 hour 15 minutes
Total: 1 hour 50 minutes
✻ ABOUT THIS RECIPE
A perfectly moist cake studded with tons of sprinkles and topped with the creamiest frosting. I like to decorate this using the new trend of pre-portioned slices, so I leave the frosting sprinkle-less and use them for decor instead. But if you like, skip the fancy decor and just mix the sprinkles into the frosting instead.
INGREDIENTS
Funfetti Cake
440 g / 3 ⅔ cups all purpose flour
396 g / 2 cups granulated sugar
56 g / ½ cup powdered sugar
8 g / 2 teaspoons baking powder
3 g / ¾ teaspoon fine sea salt
113 g / ½ cup unsalted butter, cut into about 8 pieces, at room temperature
173 g / ¾ cup neutral oil
288 g / 1 ¼ cups buttermilk, at room temperature
142 g / 4 large egg whites, at room temperature
113 g / 2 large eggs, at room temperature
15 g / 1 tablespoon vanilla extract
110 g / ¾ cup rainbow sprinkles (confetti style or jimmies)
Funfetti Frosting
396 g / 2 cups granulated sugar
40 g / ⅓ cup all purpose flour
2 g / ½ teaspoon fine sea salt
307 g / 1 ⅓ cups whole milk
15 g / 1 tablespoon vanilla extract
454 g / 2 cups unsalted butter, at room temperature
110 g / ¾ cup rainbow sprinkles (optional, or use for decor - see headnote)
maraschino cherries, for finishing (optional)
Make This Recipe With Me:
METHOD
1. Preheat the oven to 350°F / 175°C with an oven rack in the center. Lightly grease a 9 x 13 inch / 23 x 33 cm cake pan with nonstick spray. Line the pan in both directions with parchment paper, allowing any excess to hang over the side (to help you unmold the cake later). Lightly grease the parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, powdered sugar, baking powder, and salt on low speed to combine. Add the butter, and mix on low speed for 1 minute.
3. Raise the speed to medium, and gradually add the oil in a slow, steady stream. Mix until the mixture is evenly combined, 2-3 minutes.
4. In a large liquid measuring cup, whisk the buttermilk, egg whites, eggs, and vanilla to evenly combine. With the mixer running on medium speed, add the buttermilk mixture in 4-5 additions, mixing each until fully incorporated, and scraping the bowl well between additions.
5. Scrape the bowl well, add the sprinkles, and mix to combine. Pour the batter into the prepared pan, and spread into an even layer.
6. Transfer the cake to the oven and bake until it springs back lightly in the center when touched - or when a cake tester inserted into the center comes out clean or with a few moist crumbs, 45-55 minutes.
7. Cool the cake completely in the pan. Run a small offset spatula around the outer edge of the cake to help release it from the pan. Use the excess parchment paper to lift the cake out of the pan. Transfer the cake to a serving platter and peel away the parchment paper.
8. Make the frosting: in a medium pot, whisk the sugar, flour, and salt to combine. Add the milk and whisk until the mixture is smooth.
9. Cook the mixture over medium heat until the mixture has become thick and pudding-like, 3-4 minutes.
10. Remove the pot from the heat, and whisk in the vanilla. Pour the mixture into a heat-safe container, and cover directly with plastic wrap to prevent a skin from forming on the surface of the custard. Cool to room temperature. To speed up this process, pour the mixture onto a small baking sheet or casserole dish - the expanded surface area will allow it to cool faster.
11. In the bowl of an electric mixer fitted with the whip attachment, whip the butter on high speed until light and fluffy, 4-5 minutes.
12. Gradually add the cooled custard mixture in 4-5 additions, whipping well to combine, then scrape the base and sides of the bowl well after each addition. After all of the custard is added, whip on high speed for 2-4 minutes more, until fluffy and very smooth. (Add the sprinkles, if using, and mix to combine.
13. Transfer about ½ of the frosting to a pastry bag fitted with a medium star tip to decorate the cake. Dollop the rest of the frosting on top and spread into an even layer.
14. Use a knife to score the surface of the frosting, visually dividing the cake into 12 even square pieces. Spoon about 10 g / 1 tablespoon of sprinkles into the center of each square.
15. Use the icing in the piping bag to pipe a decorative border around the outer edge of each section, with the sprinkles in the center.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
