Eats & DrinksDesserts

Homemade Funfetti Sheet Cake


There is something so nostalgic about Funfetti cake and also the classic sheet cake! Funfetti cake was my absolute favorite growing up and I would request it for every birthday! Of course back then, we really only made sheet cakes because they were so easy! Romeo is about to turn 5 in just a few weeks and he has requested a sprinkle cake. I figured it would be best to make a healthier version of a Funfetti sheet cake for him to dig into on his big day!

I used all grass-fed dairy ingredients to make this homemade Funfetti sheet cake. The reason I used grass-fed milk and butter is because they offer more of a balanced ratio of essential fatty acids. Grass-fed farms are better for the environment too and the cows roam the hillside, eating only GMO-free plants without being confined to pens. When I use grass-fed dairy products when baking, I truly notice a positive difference in the end result. I think using high quality ingredients always makes a big difference!!

Also, I swear by the butter meringue frosting recipe… it is AMAZING! And it’s the perfect frosting for kiddos since it only has 1 cup of organic cane sugar, 4 egg whites and grass-fed butter. It’s so soft and creamy and pretty much perfection!

I love the way this homemade Funfetti cake turned out! A fun twist on a classic cake that all kids… and adults, will love! Recipe below! Since we’re starting formula for Monroe, I’ve been looking into different options and I love that Munchkin is coming out with a new formula made with 100% grass-fed milk! It will be out this spring! So for any mamas using formula, it’s definitely going to be worth trying!

Funfetti Cake Recipe

Homemade Funfetti Sheet Cake


  • 1 cup grass fed butter, room temperature
  • 1 cup grass fed whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 cups super fine sugar
  • 4 large eggs whites + 1 whole egg
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1/2 cup colorful sprinkles


  1. Combine all of the dry ingredients together in a bowl and set aside.

  2. In a mixer, beat butter and sugar until light and fluffy.

  3. Add in each egg white one at a time and continue beating.

  4. Add in the whole egg.

  5. Combine the milk, oil and extracts together in a bowl with a spout.

  6. With the mixer on low, alternate the dry ingredients with the wet ingredients, beating until combined each time.

  7. Fold in the sprinkles and pour into a 9x13, buttered sheet pan.

  8. Bake for 25 to 30 minutes at 350 degrees.

Meringue Buttercream Frosting Recipe

Homemade Meringue Buttercream Frosting


  • 4 Egg Whites
  • 1 cup organic cane sugar
  • 3/4 cup grass-fed butter, room temperature
  • 1 teaspoon vanilla bean paste (or vanilla extract)


  1. Add the sugar and the egg whites into a heat-proof mixing bowl.

  2. Fit the bowl over a pan of simmering water. Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.

  3. With the whisk attachment, beat eggs on medium speed until cooled and thicker, for about 5 minutes. 

  4. Switch to the paddle attachment and add in one stick of room temperature butter at a time beating until smooth.

  5. On medium speed add in vanilla bean extract.

  6. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!

This is a sponsored conversation written by me on behalf of Munchkin. The opinions and text are all mine.

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6 responses to Homemade Funfetti Sheet Cake

  1. Christina
    May 17, 2017

    Hi there! Your cake is beautiful! What kind of sprinkles did you use? The colors are lovely!

    1. Eden
      May 18, 2017

      Hi! Thank you so much!! I got them at Sur La Table. Just regular party sprinkles, but maybe a little chigger end? Haha!

  2. May 18, 2017

    Wanting to make for my kiddos [ages 22 and 20] today…please tell me how much lemon juice and vanilla bean extract to add to the frosting. I do not see the measurements for this in the recipe [frosting].

    1. Eden
      May 18, 2017

      The recipe is updated!! No lemon juice just vanilla extract. Sorry about that!

  3. Pam
    March 19, 2019

    How many layers would this make 9 inch cake pans?

    1. Eden
      March 19, 2019

      Most likely two round layers.

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