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Funfetti Spring Wildflower Sheet Cake Recipe for Every Celebration

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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

  1. Preheat your oven: Set your oven to 350°F (175°C). This ensures that your cake bakes evenly from the moment it goes in.
  2. 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.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  4. 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.
  5. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  6. Incorporate dry ingredients and buttermilk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk.
  7. Add sprinkles: Gently fold in the rainbow sprinkles using a spatula.
  8. Pour into pan: Pour the batter into your prepared sheet pan and spread it evenly using a spatula.
  9. Bake the cake: Place the pan in the preheated oven and bake for 25-30 minutes.
  10. 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.
  11. 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.
  12. Color the frosting: Divide the frosting into separate bowls and add food coloring to create your desired wildflower palette.
  13. 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.

Nutrition

Keywords: Measure ingredients accurately for the best results. Use room temperature ingredients for easier mixing. Watch the baking time closely to avoid overbaking.

Find it online: https://homebitesia.com/funfetti-spring-wildflower-sheet-cake-recipe-for-every-celebration/