Description

This Christmas Funfetti Sheet Cake is a festive and delightful dessert perfect for holiday celebrations. Featuring a moist, tender cake studded with colorful sprinkles and topped with a creamy cream cheese frosting, it brings joy and vibrant flavors to any gathering. Easy to prepare in a large sheet pan, this recipe yields a large cake suitable for sharing, making it ideal for parties and family events.

Ingredients

Scale

For the Cake:

2 sticks (226 grams) unsalted butter
2 cups (254 grams) all-purpose flour
2 cups (226 grams) cake flour, sifted
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons fine sea salt
1 cup (240 grams) sour cream, at room temperature
1 cup (237 grams) buttermilk, at room temperature
2 cups (400 grams) granulated sugar
¼ cup + 1 tablespoon (63 grams) lightly packed light brown sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract (optional – if not using, add 1 additional teaspoon vanilla)
¾ cup (144 grams) festive sprinkles, plus more for decoration*

For the Frosting:

1 stick (113 grams) unsalted butter, at cool room temperature
½ cup (4 ounces or 113 grams) cream cheese, at room temperature
1 ½ teaspoons vanilla extract
½ teaspoon fine sea salt
4 cups (500 grams) powdered sugar, sifted
1–2 tablespoons heavy cream or full-fat milk, as needed

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Instructions

Prepare Pan and Oven: Preheat your oven to 350°F (177°C). Line a 12×17-inch metal half sheet pan with parchment paper and generously spray it with nonstick cooking spray, including the edges. Set aside for later use.
Melt Butter: In a microwave-safe bowl, heat the butter in 30-second increments until fully melted. Allow it to cool slightly until warm but not hot.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, sifted cake flour, baking soda, baking powder, and fine sea salt. Set this dry mixture aside.
Combine Wet Dairy: In a separate bowl or a 2-cup measuring glass, gently whisk together the sour cream and buttermilk until smooth. Set aside.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, add the melted butter, granulated sugar, and light brown sugar. Beat on medium speed for about 2 minutes until the mixture becomes light and creamy.
Add Eggs and Flavorings: Add the eggs one at a time, mixing on medium-low speed after each addition until just combined. Scrape down the bowl sides as needed. Add the vanilla and almond extract (if using), then beat on medium-high speed for about 3 minutes until the batter is light and fluffy.
Incorporate Dry and Wet Ingredients: Alternately add half of the sour cream/buttermilk mixture and half of the flour mixture to the batter, mixing on medium-low speed after each addition until just combined. Repeat this step once more. Be careful not to overmix. Scrape down the bowl thoroughly.
Fold in Sprinkles and Bake: Gently fold the sprinkles into the batter using a spatula. Pour the batter evenly into the prepared pan and smooth the top. Bake for 20-22 minutes until the cake is lightly golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
Prepare Frosting: While the cake bakes, beat the butter and cream cheese in a stand mixer with the paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla extract and salt, mixing until combined. Gradually add sifted powdered sugar, one cup at a time, scraping down the bowl to prevent lumps. Beat on medium-high speed until light and fluffy, about 1 minute. If needed, add 1-2 tablespoons heavy cream or milk to achieve spreadable consistency.
Frost and Decorate: Spread the frosting evenly over the cooled cake with an offset spatula. Decorate the top with additional festive sprinkles as desired.
Storage: Store the cake wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

Avoid using non-pareils in the batter as they can be crunchy and may bleed color. Festive jimmies are recommended for the batter, though non-pareils can be used for decoration if preferred.
This recipe also works in a 9×13-inch metal pan. Bake at 350°F for 25 minutes, then tent with foil to prevent over-browning. Rotate the pan if your oven has hot spots. Bake for an additional 15-20 minutes or until the cake is set and pulling away slightly from the sides.
Ensure all dairy ingredients are at room temperature for best results.
Use parchment paper and nonstick spray to prevent sticking and ensure easy removal from the pan.

Nutrition

Serving Size: 1 slice (approx. 1/25th of cake)
Calories: 320 kcal
Sugar: thirty-eight grams
Sodium: 220 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg