Festive Funfetti Sheet Cake Recipe

If you’re looking for a show-stopping dessert that’s as cheerful as a holiday party, then I’ve got just the thing for you. This Festive Funfetti Sheet Cake Recipe is an absolute crowd-pleaser—bright, buttery, and studded with colorful sprinkles that bring instant smiles. I absolutely love how the moist, tender crumb pairs with the luscious cream cheese frosting, making it perfect for birthdays, holidays, or anytime you want to bring a little magic into your kitchen. Trust me, once you try this funfetti cake, it’ll become your go-to for celebrations and cheerful get-togethers!

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Ingredients You’ll Need

When I bake this Festive Funfetti Sheet Cake Recipe, I love choosing quality ingredients that help the flavors shine and the texture turn out just right. You’ll want to prep your pantry beforehand—like using fresh eggs and room temperature dairy—to get the best results.

• Unsalted butter: Melting and cooling it just right gives the cake its rich buttery base without greasiness.
• All-purpose and cake flour: A combo that balances structure with tenderness—cake flour makes the crumb soft, while all-purpose provides stability.
• Baking soda and baking powder: Both leaveners work together for a beautiful rise and a fluffy texture.
• Fine sea salt: Enhances the cake’s flavors without being salty.
• Sour cream and buttermilk: The secret duo that adds moisture and slight tang, making the cake super soft.
• Granulated sugar and light brown sugar: The light brown sugar adds subtle molasses notes for depth.
• Large eggs: Make sure they’re at room temperature to blend smoothly and add structure.
• Vanilla and almond extract: Vanilla is a must, and almond gives an optional lovely nutty hint.
• Festive sprinkles: Look for jimmies (not non-pareils) to avoid crunchy bits and color runs.
• Cream cheese (for frosting): Bring it to room temperature for a smooth frosting texture.
• Powdered sugar: Sifted to avoid lumps in the frosting.
• Heavy cream (or full-fat milk): Helps get that perfect frosting spreadability.

Variations

I like to play around with this Festive Funfetti Sheet Cake Recipe depending on the occasion or what I have on hand. Feel free to customize—it’s forgiving and fun, which makes it all the better!

• Gluten-free: I’ve swapped in a 1:1 gluten-free flour blend before, and it worked really well if you’re careful with mixing to avoid overworking the gluten-free batter.
• Dairy-free: Replacing butter with dairy-free margarine and using a nondairy milk alternative in place of buttermilk can work; just add a splash of vinegar to mimic the tang.
• Color theming: For birthdays, I’ll sometimes swap sprinkles to match party colors—reds and greens for Christmas, pastels for Easter!
• Chocolate twist: I’ve added a handful of mini chocolate chips before to surprise my family, and they absolutely loved it.

How to Make Festive Funfetti Sheet Cake Recipe

Step 1: Prep the Pan & Ingredients

Start by preheating your oven to 350°F and lining a 12×17-inch metal half sheet pan with parchment paper. Don’t skip spraying the edges with nonstick spray—that makes removing the cake a breeze. Then, melt your butter in the microwave in short bursts so it doesn’t overheat, and let it cool until just warm to avoid cooking the eggs later. Having your eggs, sour cream, and buttermilk at room temperature really helps your batter mix evenly.

Step 2: Mix Your Dry and Wet Ingredients Separately

In a bowl, whisk together the all-purpose flour, sifted cake flour, baking soda, baking powder, and salt. This dry mix ensures an even spread of leavening agents. In another bowl or measuring cup, gently whisk your sour cream and buttermilk until combined—this adds lovely moisture and tang without weighing down the cake.

Step 3: Cream Butter & Sugars With Eggs

Using an electric stand mixer fitted with the paddle attachment, cream your slightly cooled melted butter with both sugars on medium speed for about two minutes until light and creamy—that’s your cue that the cake will be tender. Add eggs one at a time on medium-low speed, mixing just until blended after each addition. Don’t skip scraping the bowl to keep everything well-incorporated. Toss in vanilla and almond extract (if using) and beat on medium-high until the batter is fluffy—about three minutes—this helps to trap air and create that perfect rise.

Step 4: Combine Wet and Dry Ingredients Carefully

Now alternate adding half your sour cream/buttermilk mixture and half your flour mixture to the batter, mixing on medium-low speed and scraping down the sides after each addition. Repeat so all is incorporated but be super careful not to overmix or you’ll lose the tender crumb texture. Then, grab a spatula and gently fold in the sprinkles—this helps keep their colors bright and prevents them from sinking.

Step 5: Bake and Cool the Cake

Pour your beautifully speckled batter into the prepared pan and smooth the top evenly. Bake for about 20-22 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let it cool on a wire rack right in the pan until it reaches room temperature. This step prevents your frosting from melting into the cake.

Step 6: Make the Cream Cheese Frosting

While the cake bakes, whip up the frosting by beating butter and cream cheese together on medium-high speed until silky and smooth—this usually takes about three minutes. Add vanilla and salt, then mix in sifted powdered sugar gradually, scraping often to avoid lumps. Beat for one more minute until light and fluffy. If the frosting feels too thick, stir in 1-2 tablespoons of heavy cream or milk to get that perfect spreadable consistency.

Step 7: Frost and Decorate Your Cake

Once your cake is fully cooled, spread the frosting evenly using an offset spatula for smooth coverage. Scatter extra festive sprinkles on top for that extra pop of joy and sparkle. I love using extra jimmies or even themed sprinkles depending on the season—it’s such a sweet finishing touch!

Step 8: Store it Right

Wrap the cake tightly in plastic wrap or place it in an airtight container and store it in the fridge for up to five days. I often make this a day ahead—it tastes even better when the flavors have had a chance to meld.

How to Serve Festive Funfetti Sheet Cake Recipe

Garnishes

I love to sprinkle a little extra funfetti on top of the frosting just before serving—it adds color and a little crunch on top. For special occasions, you can add edible glitter or even fresh berries for a contrasting pop of freshness. If I’m making this for kids, I sometimes top slices with an extra dollop of whipped cream and a single large sprinkle or candy pearl.

Side Dishes

Since this cake is beautifully rich and sweet, I usually keep sides simple. A scoop of vanilla ice cream or a small bowl of fresh fruit like strawberries or raspberries complements it perfectly. For a holiday spread, serve it alongside a cup of coffee or hot cocoa—deliciously comforting!

Creative Ways to Present

For holiday parties, I’ve arranged slices of this Festive Funfetti Sheet Cake Recipe on a large wooden board with sprinkles scattered around like confetti—it makes such a festive centerpiece! Another favorite is cutting the sheet cake into fun shapes with cookie cutters for themed parties. You can even layer it with fruit preserves and fold the frosting into a layered trifle for a playful twist.

Make Ahead and Storage

Storing Leftovers

After enjoying this cake with family or guests, I wrap leftovers tightly in plastic wrap and keep them in the fridge. It stays moist and flavorful for up to five days, which is perfect if you’re meal prepping or just enjoy having dessert ready to go.

Freezing

If I want to keep this Festive Funfetti Sheet Cake Recipe for longer, I freeze it un-frosted in the pan (wrapped tightly) for up to 3 months. When ready, I thaw it overnight in the fridge before frosting. Freezing after frosting is trickier because the cream cheese frosting can separate when thawed.

Reheating

I usually serve this cake chilled because the frosting tastes fresh and creamy that way. But if you want a warmer slice, I pop it in the microwave for 10-15 seconds—just enough to warm the cake underneath without melting the frosting completely. It’s cozy and delicious!

FAQs

Final Thoughts

This Festive Funfetti Sheet Cake Recipe is one of those gems I first made on a whim, and now it’s a beloved staple in my kitchen all year round. Its joyful colors and delightful flavors never fail to brighten up any occasion or gathering. I hope you’ll give it a try—you’ll love how simple it is to pull off, and the smiles it brings are priceless. Whether it’s a holiday, birthday, or just a day that needs a little sparkle, this cake’s got you covered. Happy baking!

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