Homemade Funfetti Cake

4.61 from 28 votes

This sprinkle cake is perfect for any celebration!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 450kcal

Author: Eden

Cost: $15

2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp sea salt
1 cup unsalted butter room temperature
1 1/2 cups granulated sugar super fine sugar is best, but regular white sugar will work.
4 large eggs whites
1 large egg
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 tsp almond extract
1/2 cup colorful sprinkles

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. This will vary depending on the cake pan you use, true oven temperature and location.

Use organic ingredients, grass-fed when possible. The taste is so much more balanced and rich.
When measuring flour for a cake, lightly spoon it over the measuring cup, then swipe the top using the back of a knife.
Use room temperature ingredients.
When mixing on low, alternate the dry and wet ingredients.
Butter the cake pan or sheet pan well.
Don’t over-mix once the flour is added.
Store cake in an airtight container at room temperature for up to 5 days. Trust us, there won’t be any left after 5 days.
Bake this cake in 8x8 round cake pans or a rectangular cake pan.