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Sliced funfetti sheet cake with colorful sprinkles, surrounded by milk, a plate of cake, and a sprinkle bowl.

9x13 Funfetti Sheet Cake Recipe

Funfetti Sheet Cake Recipe that’s soft, fluffy, and packed with sprinkles! Perfect for birthdays, parties, or just because you deserve cake!

Course desserts
Cuisine American
Keyword 9x13 Funfetti Sheet Cake, funfetti sheet cake, funfetti sheet cake recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author momma lew

Ingredients

Cake:

  • 7 oz butter (14 tbsp)
  • 1 cup Granulated Sugar
  • 3 egg whites
  • 2 tsp of vanilla
  • 2 ¼ cups of all purpose flour
  • 1 tsp baking powder
  • ¼ tsp Baking soda
  • ½ cup milk
  • ½ cup of yogurt
  • ⅓ cup of sprinkles

Frosting:

  • 3 cups of powdered sugar
  • 4.5 oz / 9 tablespoons butter
  • 5 tbsp of Whipping cream
  • 1 tsp of Vanilla
  • ⅓- ½ cup of sprinkles for topping

Instructions

  1. Preheat the oven to 340 degrees. Set parchment paper on your baking pan and set aside. 
    In a standing mixer, mix the butter until smooth and combine with sugar. 
  2. Little by little add in the egg whites until combined. 
  3. In another bowl, sift the flour, baking powder, and baking soda. Mix until evenly combined. 
  4. In a small sauce dish mix the yogurt with the milk and vanilla. Once it is combined add it little by little into your butter mixture, alternating with the dry ingredients. Scrape the sides to make sure you have all the ingredients.
  5. Mix until smooth and try not to overmix. Fold in the sprinkles and pour the batter onto your baking pan. 
  6. Place in the oven and bake for 25 to 30 minutes until you stick a toothpick in and it comes out clean. 
  7. Remove from the oven and let it cool. 

  8. To make buttercream frosting, beat softened butter until creamy, then slowly mix in powdered sugar, vanilla, and heavy cream or milk until smooth and fluffy. Keep whipping until it’s light, airy, and perfect for spreading or piping!

  9. Once it is cool, spread the buttercream and top with sprinkles. 

Recipe Notes

Keep the cake covered at room temp for up to 2 days, or keep it refridgerated for up to 5 days.