Homemade Funfetti Sheet Cake
This cake is perfect for any occasion!
Servings: 18 servings
Calories: 450kcal
Cost: $15
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 cup unsalted butter grass fed (if possible) room temperature
- 1 1/2 cups super fine sugar
- 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
Buttercream Meringue Frosting
- 2 cups buttercream frosting
- 1/2 cup sprinkles more for the top
Instructions
Cake
- 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.
Notes
- 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.
Nutrition
Serving: 0g | Calories: 450kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 172mg | Potassium: 144mg | Fiber: 1g | Sugar: 33g | Vitamin A: 883IU | Calcium: 63mg | Iron: 1mg