Christmas Funfetti Sheet Cake
Creating a festive cake has never been easier or more delightful than with this Christmas Funfetti Sheet Cake. Picture this: a beautiful, vibrant cake that not only brings a pop of color to your holiday table but also bursts with flavor and nostalgia. Whether you’re celebrating with family or looking to impress friends at a holiday gathering, this cake is the ultimate crowd-pleaser. Trust me, once you take a bite, the joyful essence of Christmas will fill your heart, making it a recipe you’ll return to year after year.
Why Cook This at Home
You’ll fall in love with this recipe for a multitude of reasons. First off, the enchanting combination of funfetti and rich frosting makes it a treat loved by both children and adults alike. It’s not just a cake; it’s an experience wrapped in colorful sprinkles and creamy goodness. Perfect for holiday parties or cozy family get-togethers, this cake carries a festive spirit that never fails to brighten the mood. Plus, it’s incredibly simple to prepare, allowing you to dedicate more time to what truly matters over the holidays—making memories with loved ones.
"This cake was the highlight of our Christmas dinner! Everyone kept coming back for seconds—it’s definitely a recipe I’ll be sharing!" — A happy home baker.
Step-by-Step Overview
Creating your Christmas Funfetti Sheet Cake is a delightful journey that involves mixing, baking, and decorating. You’ll start by whipping up a moist and tender cake base, packed with festive sprinkles. Once cooled, it gets a smooth layer of creamy frosting—easy enough for novice bakers to tackle! The entire process can be broken down into manageable steps, making it approachable for anyone looking to bake something special this holiday season.
What You’ll Need
Key Ingredients
Gather these essentials for a successful bake:
-
For the Cake:
- 2 sticks (226 grams) unsalted butter
- 2 cups (254 grams) all-purpose flour
- 2 cups (226 grams) cake flour, sifted
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 cup (240 grams) sour cream, at room temperature
- 1 cup (237 grams) buttermilk, at room temperature
- 2 cups (400 grams) granulated sugar
- ¼ cup + 1 tablespoon (63 grams) lightly packed light brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional; if omitted, add 1 extra teaspoon of vanilla)
- ¾ cup (144 grams) festive sprinkles (plus more for decoration)
-
For the Frosting:
- 1 stick (113 grams) unsalted butter, at cool room temperature
- ½ cup (4 ounces or 113 grams) cream cheese, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 4 cups (500 grams) powdered sugar, sifted
- 1-2 tablespoons heavy cream or full-fat milk, as needed
Ingredient Substitutions
You can use Greek yogurt instead of sour cream for a tangy flavor or substitute whole milk for buttermilk. Make sure your butter and cream cheese are at room temperature for the best results!
Directions to Follow
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line a sheet pan with parchment paper for easy removal.
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
- In another bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and sea salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream, beginning and ending with the flour. Mix until just combined.
- Fold in the festive sprinkles gently to avoid breaking them.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- Let the cake cool completely in the pan before transferring it to a wire rack.
Make the Frosting:
- In a large bowl, beat the unsalted butter and cream cheese together until creamy.
- Gradually add in the powdered sugar and mix on low speed until combined.
- Add the vanilla and salt, then mix until smooth and fluffy. If the frosting is too thick, add heavy cream or milk to reach your desired consistency.
Best Ways to Enjoy It
Once your cake is frosted, it’s time to serve up happiness! Slice generous pieces and top with extra festive sprinkles for that cheerful touch. To make it even more special, serve with whipped cream or alongside a scoop of vanilla ice cream for a holiday dessert bar. Pair it with hot cocoa or a festive spiced tea for a cozy vibe everyone will love.
Keeping Leftovers Fresh
After the festivities, your Christmas Funfetti Sheet Cake can be stored easily! Keep any leftovers in an airtight container at room temperature for up to three days. If you want to prolong its life, refrigerate it, where it can stay fresh for about a week. To enjoy later, freeze the unfrosted cake wrapped tightly in plastic wrap for up to three months.
Helpful Cooking Tips
- For an extra moist cake, make sure your eggs and dairy products are at room temperature before mixing.
- Avoid over-mixing the batter once you add the flour. This preserves the cake’s tender crumb.
- Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs.
Creative Twists
Feeling adventurous? Here are a few variations to consider:
- Flavor replace: Swap the almond extract for orange zest for a citrusy twist.
- Dietary swaps: Make it gluten-free by using a 1:1 gluten-free flour blend.
- Decorate differently: Top the frosting with crushed candy canes or edible glitter for a whimsical addition.
Your Questions Answered
What’s the prep time for this cake?
Preparation takes about 30 minutes, and baking adds another 25-30 minutes, making this cake quick to whip up.
Can I use a different type of flour?
Yes! For a lighter texture, you can substitute some of the all-purpose flour with cake flour, as listed in the ingredients.
How do I ensure my cake is moist?
Using room temperature ingredients, especially eggs and dairy, will help your cake turn out moist and fluffy. Don’t overbake, as this can dry it out!
Can I freeze the cake?
Absolutely! It’s best to freeze the unfrosted portions wrapped tightly in plastic wrap. You can frost it after thawing for the freshest taste.
Embrace the holiday spirit and savor every bite of your Christmas Funfetti Sheet Cake! With its vibrant looks and delightful flavors, it’s bound to become the centerpiece of your festive celebrations. Happy baking!
Christmas Funfetti Sheet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line a sheet pan with parchment paper for easy removal.
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
- In another bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and sea salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream, beginning and ending with the flour. Mix until just combined.
- Fold in the festive sprinkles gently to avoid breaking them.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- Let the cake cool completely in the pan before transferring it to a wire rack.
- In a large bowl, beat the unsalted butter and cream cheese together until creamy.
- Gradually add in the powdered sugar and mix on low speed until combined.
- Add the vanilla and salt, then mix until smooth and fluffy. If the frosting is too thick, add heavy cream or milk to reach your desired consistency.
