Funfetti Sheet Cake from Scratch in 30 Minutes

 Grammy's White Sheet Cake is one of the most popular recipes here on Eat Cake For Dinner and it is the most requested recipe by family and friends.  

It was time to turn that pretty white cake into a funfetti cake.  I can't believe it took me so long to finally think of doing that.  Funfetti is probably one of the most requested cakes by kids on their birthdays and now you can make it from scratch, feed a bunch of people and not even break a sweat.  

You don't even have to break out the mixer for this recipe.  A whisk is all you need.   

It is such an INCREDIBLE cake and can be made in 30 minutes.   I can mix up the batter in a few minutes, bake it for around 22 minutes, prepare the frosting while it bakes, let it cool for a few minutes, pour on the frosting and BAM . . . you are done :)  The very first time you make this, it might take a little longer than 30 minutes since it is new to you, but I have made this so many times, it's a piece of cake.  However, sometimes I do allow the cake to cool completely before adding the frosting, it just depends on what your schedule allows.   

It tastes great for several days and can easily be made ahead of time. 

You better buy a big container of sprinkles, because you are going to get begged to make this cake over and over again.  

Funfetti Sheet Cake from Scratch
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. unsalted butter
1 c. water
2 1/4 c. all-purpose flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 c. sour cream
2 eggs
1 tsp. vanilla
6 Tbl. sprinkles, plus more for garnish

Frosting:
1 c. unsalted butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
pinch of salt
2 tsp. vanilla 

Preheat oven to 375 degrees.  For the Cake: Combine butter and water in a medium saucepan over medium-low heat until the butter is melted.  Meanwhile, combine flour, sugar, salt and baking soda in a medium bowl.  Once butter is melted, whisk into the flour mixture.  Whisk in the sour cream, eggs and vanilla until smooth.  Fold in the sprinkles.  Pour batter into a well-greased 12''x17'' sheet pan.  Bake for 21-22 minutes or until top springs back when lightly touched.  Remove from oven and allow to cool slightly (or cool completely) before adding the frosting.  

For the Frosting:  Add powdered sugar to a medium bowl.  Combine butter and evaporated milk in a small saucepan over medium-low heat until the butter is melted.  Remove from heat and pour over powdered sugar.  Whisk until smooth.  Add the salt and vanilla and whisk until well combined and smooth and creamy.  Pour over slightly cooled cake.  Frosting thickens slightly as it sits.  Garnish with additional sprinkles, if desired.

Jenn's Notes: Recipe can easily be cut in half and baked in a 9x13-inch cake pan. 

Base cake recipe adapted from: Frieda Loves Bread