Wednesday 1 February 2023

Funfetti Sheet Cake

Soft, fluffy vanilla sheet cake topped with a creamy vanilla buttercream and adorn in sprinkles!

I made this for my friend who relishes in anything that is funfetti or covered in sprinkles. This is such a simple and easy cake to make, perfect for a birthday or a party because of its colourful aesthetic, it just screams celebration! The cake and buttercream are quick to whip up in no time and it can feed a lot of people without being an overcomplicated recipe. Plus it's sure to be a crowdpleaser you can't go wrong with a fluffy vanilla sponge and buttercream cake.

If you love vanilla cake and sprinkles....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 45 minutes
Serves: 16


  • The best sprinkles are from Baking Time Club as they do so many colours and are all vegan and gluten free. 
  • Try not to overman the cake batter. As soon as the ingredients are combined stop mixing and pour into the tin. Vegan cake batter is more fragile than standard cake batter as it doesn't have the eggs for stabilisation. 
  • For the buttercream, make sure the butter is at room temperature or on the softer side as it will be harder to beat and it needs to be soft to beat out the lumps for a smooth buttercream. 
  • If you want extra fancy buttercream, you could colour it!


  • 330g Self-raising flour
  • 180g Caster sugar
  • 375ml Soya milk + 1 tbsp apple cider vinegar
  • 95g Vegan butter, melted
  • 1 tsp Bicarbonate of soda
  • ½ tsp baking powder
  • 70g Sprinkles
  • 200g Vegan butter
  • 400g Icing sugar

  • Method

    1. Preheat the oven to 180℃ and grease and line a 8x11 inch cake tin. If you have a sheet cake tin you will need to up the quantity of the ingredients. 
    2. In a jug, combine the soya milk and ACV and leave to thicken for 5-10 minutes to create a 'buttermilk'. 
    3. In a large bowl, combine the dry ingredients including the sprinkles. 
    4. Pour in the melted butter and 'buttermilk' and use a whisk to stir together till no lumps of flour are remaining. 
    5. Spoon into the lined cake tin and bake for 45 minutes until a golden on top and a knife inserted comes out clean. 
    6. Leave to cool in the tin.
    7. While the cake is cooking you can make the buttercream. in a standing mixer (or with an electric whisk) beat the butter until smooth and creamy. Gradually beat in the icing sugar, scraping in and around the bowl often to collect butter at the bottom. Then add the vanilla and mix.
    8. Add the sprinkles and gently fold in. 
    9. Once the cake is cooled, spread the buttercream on top in a single thick layer evenly. Slice into squares and serve. Best stored at room temperature up to 3 days or in the fridge up to 5 days. Enjoy!



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