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Easy Celebration Funfetti Sheet Cake

Easy Celebration Funfetti Sheet Cake
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Easy Celebration Funfetti Sheet Cake

Easy Celebration Funfetti Sheet Cake

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A soft, fluffy vanilla sheet cake filled with colorful rainbow sprinkles. It is simple enough for a first-time baker, easy to make in one pan, and festive enough for birthdays, Shabbos treats, or any family celebration.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 15 to 20 squares
Course: Cakes & Coffee Cakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/3 cups all-purpose flour (280 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 1 Tbsp baking powder (12 g)
  • 1/8 tsp fine salt
  • 2 large eggs
  • 1/2 cup + 2 Tbsp oil (150 mL)
  • 1 1/2 tsp pure vanilla extract (7.5 mL)
  • 1 cup plain soy milk or other neutral non-dairy milk (240 mL)
  • 3/4 cup rainbow sprinkles (about 110-120 g), use the long, skinny kind, not tiny round nonpareils

Equipment

  • 9 x 13-inch baking pan
  • Parchment paper, optional but helpful
  • large mixing bowl
  • Medium mixing bowl
  • whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat the oven. Heat to 350°F / 175°C. Position a rack in the center.
  2. Prepare the pan. Lightly grease a 9 x 13-inch baking pan. For easy lifting and cutting, line the bottom with parchment paper.
  3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Mix the eggs and sugar. In a large bowl, whisk the eggs and sugar until evenly combined.
  5. Add the wet ingredients. Whisk in the oil, vanilla, and soy milk until smooth.
  6. Add the dry ingredients. Add the flour mixture to the wet ingredients.
  7. Mix gently. Stir with a whisk or rubber spatula just until no dry flour remains. A few tiny lumps are fine.
  8. Do not overmix. Stop mixing as soon as the batter comes together. Too much mixing can make the cake tougher.
  9. Add the sprinkles last. Pour in the rainbow sprinkles – the long, skinny kind.
  10. Fold gently. Use only a few gentle strokes to spread the sprinkles through the batter. Do not keep stirring once they are evenly scattered.
  11. Fill the pan. Pour the batter into the prepared pan and spread it evenly into the corners.
  12. Bake. Bake for about 30-35 minutes. Begin checking around 30 minutes.
  13. Check for doneness. The center should look set and spring back lightly when touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  14. Cool. Let the cake cool in the pan for about 15 minutes, then let it cool completely before cutting or frosting.

Notes

Optional Finishes
  • Serve plain – the sprinkles already make the cake festive.
  • Dust the cooled cake lightly with confectioners’ sugar.
  • Spread with your favorite pareve vanilla frosting.
  • Add a small handful of extra rainbow sprinkles over the frosting.
Make Ahead, Storage & Freezing
  • Make ahead: Excellent made 1 day before serving.
  • Room temperature: Store airtight for about 3 days.
  • Refrigerator: Up to about 5 days, although the cake is softest at room temperature.
  • Freezer: Cut into squares, wrap well, and freeze for up to 2 months.
  • Thaw: Let individual pieces thaw covered at room temperature.
Bubby’s Tip
Add the sprinkles at the very end and fold only until they are scattered through the batter. The less you play with them, the prettier the cake will look when you cut that first colorful square.

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