Perfect Funfetti Easter Sheet Cake with Rainbow Cream Cheese Frosting
A soft, moist funfetti sheet cake bursting with colorful sprinkles and topped with a tangy, smooth rainbow cream cheese frosting. Perfect for Easter and spring gatherings, this cake is quick, easy, and festive.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice)
- ¾ cup (130g) rainbow sprinkles (non-bleeding)
- 16 ounces (450g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Food coloring gel in rainbow shades (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan and line with parchment paper, leaving an overhang.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- With mixer on low, alternately add dry ingredients and buttermilk in three parts, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in rainbow sprinkles with a spatula, being careful not to overmix to prevent color bleeding.
- Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool cake in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt, beating until creamy and spreadable.
- Divide frosting into small bowls and tint each with different food coloring gels if desired. Dollop colors on cake and swirl gently with a spatula or knife to create a rainbow effect.
- Slice generously and serve.
Notes
Use non-bleeding sprinkles to keep colors vibrant. Keep cream cheese and butter at room temperature for smooth frosting. Chill cake before frosting if kitchen is warm to prevent melting. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use dairy-free cream cheese, butter alternatives, and plant milk with lemon juice.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 350400
- Fat: 1820
- Carbohydrates: 4550
- Protein: 45
Keywords: funfetti cake, Easter cake, sheet cake, cream cheese frosting, rainbow cake, easy cake recipe, festive dessert