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Best Funfetti Birthday Sheet Cake with Easy Buttercream

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This funfetti birthday sheet cake is a happy accident turned into a beloved celebration staple. It features a tender, moist vanilla cake studded with rainbow jimmies and topped with a silky, not-too-sweet buttercream.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (80g) rainbow jimmies sprinkles
  • ¼ cup (60ml) vegetable oil
  • 1 ½ cups (3 sticks, 339g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 3–4 tablespoons (45-60ml) heavy cream
  • 2 teaspoons pure vanilla extract (for buttercream)
  • A pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick spray, then line with parchment paper, leaving 2 inches overhang on the long sides. Grease the parchment too.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixer bowl, combine softened butter and sugar. Beat on medium speed for 3-4 minutes until light and fluffy. Scrape bowl down at least twice.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
  5. With mixer on low, add flour mixture in three additions, alternating with buttermilk (start and end with flour). Mix just until combined after each addition.
  6. Pour in vegetable oil and mix on low for about 15 seconds until incorporated. Gently fold in sprinkles with a spatula until evenly distributed.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 28-33 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Let cake cool in pan on a wire rack for 15 minutes. Use parchment handles to lift cake out and transfer to rack to cool completely (at least 1 hour).
  9. For buttercream: Beat softened butter on medium-high speed for 5-7 minutes until pale, fluffy, and almost white. Reduce speed to low and gradually add powdered sugar, 1 cup at a time. Add heavy cream, vanilla, and salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  10. Once cake is completely cool, spread buttercream evenly over top. Top with extra sprinkles if desired. Refrigerate for 20 minutes to set frosting before slicing.

Notes

Use rainbow jimmies (not nonpareils) to prevent color bleeding. Room temperature ingredients are crucial for best texture. The reverse-creaming method creates a finer crumb. Let cake cool completely before frosting to avoid melting buttercream. Cake tastes even better the next day.

Nutrition

Keywords: funfetti cake, birthday cake, sheet cake, sprinkle cake, buttercream, celebration cake, easy cake recipe

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