Go Back
One-Bowl Funfetti Sheet Cake | Erin Gardner | Erin Bakes

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! 
Course Dessert


  • 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


  • 9 x 13" sheet cake pan


  • 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.