One-Bowl Funfetti Sheet Cake
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!
- 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
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.