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Perfect Confetti Funfetti Sheet Cake Recipe with Easy Champagne Vanilla Buttercream

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A cheerful and moist confetti funfetti sheet cake topped with a silky champagne vanilla buttercream, perfect for celebrations and easy to make with pantry staples.

Ingredients

  • All-purpose flour – 2 ½ cups (315g), sifted
  • Baking powder – 2 ½ teaspoons
  • Salt – ½ teaspoon
  • Unsalted butter – 1 cup (227g), softened
  • Granulated sugar – 1 ¾ cups (350g)
  • Large eggs – 4, at room temperature
  • Whole milk – 1 cup (240ml), warmed slightly
  • Pure vanilla extract – 2 teaspoons
  • Rainbow sprinkles – ¾ cup (about 120g)
  • Unsalted butter – 1 cup (227g), softened (for buttercream)
  • Powdered sugar – 4 cups (480g), sifted
  • Champagne – ¼ cup (60ml), chilled
  • Pure vanilla extract – 1 teaspoon
  • Heavy cream – 2 tablespoons (30ml)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or nonstick spray, lightly flour it, and optionally line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with warm milk, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold in rainbow sprinkles with a spatula, being careful not to overmix.
  8. Pour batter evenly into prepared pan and smooth the top.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes.
  10. Let cake cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  11. For the buttercream, beat softened butter on medium speed until creamy.
  12. Gradually add sifted powdered sugar on low speed to avoid sugar clouds.
  13. Slowly pour in chilled champagne and vanilla extract. Beat on high speed for 3-4 minutes until light and fluffy.
  14. Add heavy cream and a pinch of salt; adjust consistency and flavor as needed.
  15. Spread champagne vanilla buttercream evenly over cooled cake with an offset spatula.
  16. Optionally, sprinkle a few more rainbow sprinkles on top for decoration.
  17. Slice into squares and serve. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Notes

Use firm, non-melting rainbow sprinkles to avoid color bleeding. Cream butter and sugar properly for a light cake. Fold sprinkles gently at the end to prevent color bleed. Add champagne gradually to buttercream to avoid runniness. Cool cake completely before frosting to prevent melting. For alcohol-free version, substitute champagne with milk or sparkling water and add extra vanilla.

Nutrition

Keywords: funfetti cake, confetti cake, sheet cake, champagne buttercream, vanilla buttercream, birthday cake, party cake, easy cake recipe

Find it online: https://freshforkful.com/perfect-confetti-funfetti-sheet-cake-recipe-with-easy-champagne-vanilla-buttercream/