Buttery and moist vanilla sheet cake dotted with lots of sprinkles and frosted with a creamy whipped cream, this funfetti sheet cake is perfect for a celebration.
My blog turned 1 yesterday. It’s hard to believe that a year has gone by. One year ago, I published my first blog post and this blog has served as a record of my baking journey. When I started doing this, it was just for fun without knowing how much joy it would bring to me.
This blog is like a digital diary where I can share my love for baking, the best recipes that I have tried and tested many times, even failures that I had over and over again and how I learned from my own mistakes. This can be where I can talk about all the collected moments in my life. This blog has become one of the best things that ever happened in my life and I’m so grateful for it.
To celebrate our first year together, I decided to make a funfetti sheet cake. A cake that looks fun and tastes delicious that all kids and adults (well, at the bottom of my heart, we are all kids, right?) will love.
VANILLA SHEET CAKE
Funfetti cake is like a twist on a classic vanilla cake. I will use vanilla cake recipe then add sprinkles in the last step before baking. I have shared with you how to make a perfect vanilla cake but instead of making layered cake, I make it a 8×8 sheet cake. I celebrate this day myself only so it’s ok if I make it simple (but tell me that it looks fancy, doesn’t it?).
The key to make it moist and full of flavor is using both butter and oil. Butter will add buttery flavor while oil can give the cake moisture. You know what? Vanilla cake gets better after the day it’s made.
WHIPPED CREAM FROSTING
This funfetti sheet cake would not be complete without frosting. You can never go wrong with whipped cream, I promise! Light, airy, and a right touch of sweetness, I think homemade whipped cream is right there with the most wonderful things on earth. But it can be a little tricky, I know. My 3 key points to make a perfect whipped cream frosting are use heavy cream (or whipping cream) that contains at least 30% fat, keep everything cold and don’t over beat. Since whipped cream is very delicate, you can add cream cheese or mascarpone so that it can help stabilize the frosting. I use this trick in my Strawberry Cream Cake but in this recipe, I think whipped cream frosting stands good without adding cream cheese.
More Celebration Cakes Recipes:
Funfetti Sheet Cake
- 1 1/2 cups (195g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick/57g) unsalted butter softened to room temperature
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/3 cup colorful sprinkles, plus extra to sprinkle on top of frosting
Whipped Cream Frosting
- 1 cup (240ml) heavy cream very cold
- 2 tablespoon (30g) granulated sugar
- 1/2 teaspoon (3ml) vanilla extract
Make Funfetti Cake
- Preheat the oven to 350˚F/175°C. Line a 8x8 inch baking pan with parchment paper or grease well with cooking spray.
- In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a large mixing bowl using an electric hand mixer (or stand mixer), beat the butter, oil and sugar on medium speed until fluffy and light. Add eggs, one at a time, beating well with each addition. Remember to scrape down the bowl as needed. Add vanilla extract and beat until combined.
- With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Add in sprinkles and gently fold with a rubber spatula. The batter should be smooth and completely incorporated. Do not over mix.
- Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer with a rubber spatula. Bake for 20-25 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove the cake from oven and allow it to cook in cake pans for 10-15 minutes before transferring to cool completely on a wire rack. The cake must be cool completely or chilled in the fridge for at least 1 hour before applying frosting.
Make Whipped Cream Frosting
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, granulated sugar and vanilla extract until stiff peaks form. Do not over beat. Then spread frosting all over the cooled cake and top with sprinkles.
- Store leftovers in an air-tight container in the refrigerator for up to 5 days.