Description
This Funfetti Spring Wildflower Sheet Cake is a vibrant and fluffy treat that captures the essence of springtime with its colorful sprinkles and creamy frosting. Perfect for any celebration, it combines nostalgic flavors with a fresh twist of lemon zest.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 ¼ cups buttermilk, at room temperature
- ½ cup rainbow sprinkles (plus extra for topping)
- 1 cup unsalted butter, softened to room temperature (for frosting)
- 4 cups powdered sugar
- ¼ cup heavy cream (or milk)
- 2 tsp vanilla extract (for frosting)
- Food coloring (various colors for wildflower effect)
- Edible flower decorations (such as pansies, violets, or edible daisies)
- Extra rainbow sprinkles (for garnish)
- Edible flowers (for garnish)
Instructions
- Preheat your oven: Set your oven to 350°F (175°C). This ensures that your cake bakes evenly from the moment it goes in.
- Prepare your baking pan: Grease a 12×17 inch sheet pan with butter or non-stick spray. You can also line the bottom with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3-4 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Incorporate dry ingredients and buttermilk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk.
- Add sprinkles: Gently fold in the rainbow sprinkles using a spatula.
- Pour into pan: Pour the batter into your prepared sheet pan and spread it evenly using a spatula.
- Bake the cake: Place the pan in the preheated oven and bake for 25-30 minutes.
- Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and heavy cream, mixing until smooth and fluffy.
- Color the frosting: Divide the frosting into separate bowls and add food coloring to create your desired wildflower palette.
- Frost the cake: Once the cake is completely cool, spread an even layer of the frosting over the top. Decorate with extra rainbow sprinkles and edible flowers.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Measure ingredients accurately for the best results. Use room temperature ingredients for easier mixing. Watch the baking time closely to avoid overbaking.