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!
Combine all of the dry ingredients together in a bowl and set aside.
In a mixer, beat butter and sugar until light and fluffy.
Add in each egg white one at a time and continue beating.
Add in the whole egg.
Combine the milk, oil and extracts together in a bowl with a spout.
With the mixer on low, alternate the dry ingredients with the wet ingredients, beating until combined each time.
Fold in the sprinkles and pour into a 9x13, buttered sheet pan.
Bake for 25 to 30 minutes at 350 degrees.
Add the sugar and the egg whites into a heat-proof mixing bowl.
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.
With the whisk attachment, beat eggs on medium speed until cooled and thicker, for about 5 minutes.
Switch to the paddle attachment and add in one stick of room temperature butter at a time beating until smooth.
On medium speed add in vanilla bean extract.
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.