This one-bowl Funfetti cake recipe has very quickly become the go-to cake in my house and for good reason. It comes together in a flash, no breaking out the mixer, and it’s delicious! Super tender, great vanilla flavor, and lots of what everyone’s looking for – sprinkles!

I bake most of my sheet cake recipes in my absolute favorite rectangular cake pan which you can find here with my Amazon affiliate link: Sheet Cake Pan.

My recipe posts are short and sweet, because I know what you’re after. We can chat later, it’s time to bake!

One-Bowl Funfetti Sheet Cake

Erin Gardner

This is a fun, easy, and low-stress recipe that doesn’t require breaking out the stand mixer or hand mixer. It’s a tender cake with great vanilla flavor and tons of sprinkles! 

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Course Dessert

Ingredients

  

• 3 cups cake flour extra flour or all-purpose flour for pan
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup rainbow sprinkles or sprinkles in your favorite colors
• 1 1/2 cups granulated sugar
• 1 cup buttermilk
• 1/2 cup whole milk
• 3/4 cup vegetable oil
• 4 large eggs
• 1 tablespoon pure vanilla extract

Equipment

• 9 x 13″ sheet cake pan

Instructions

 

• Position a rack in the center of the oven and heat the oven to 350 degrees F. Spray and flour a 9 x 13-inch baking pan, set aside.
• In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and sprinkles. 
• In a smaller bowl or large glass measuring cup, whisk together the sugar, buttermilk, whole milk, vegetable oil, eggs, and vanilla extract. 
  
• Pour the wet ingredients into the dry and whisk to combine. 
  
• Bake, rotating the pan halfway through baking, until a toothpick inserted in the center of the cake comes out clean or with a few crumbs clinging to it, 25-30 minutes. 
• Transfer the pan to a rack to cool completely before frosting or storing. Cake can be stored wrapped at room temperature for up to three days.