Funfetti Sheet Cake
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Funfetti Sheet Cake

with Whipped Chocolate Ermine Frosting

This ultra-moist vanilla cake is studded with colourful sprinkles and topped with a smooth chocolate pudding frosting for a decadent and fun post-dinner treat!


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation50 minutes
Temps de cuisson15 minutes


/ sert 4 personnes

2 pièce(s)


(Contient Oeuf)

237 ml


(Contient Lait)

4 cs

Farine tout usage

(Contient Blé)

56 g

Paillettes arc-en-ciel

(Contient Soya)

½ tasse(s)

Sucre blanc

¼ tasse(s)

Cacao en poudre

400 g

Mélange à pâtisserie vanille

(Contient Lait, Blé)

Pas inclus dans votre livraison

0.13 cc


8.33 cc


½ tasse(s)



Informations nutritionnelles

Énergie (kcal)970 kcal
Graisses44 g
dont saturés12 g
Glucides136 g
dont sucres87 g
Fibres4 g
Protéines12 g
Cholestérol125 mg
Sel1080 mg
Gras Trans0.5 g
Potassium300 mg
Calcium900 mg
Fer5.5 mg


Papier sulfurisé
Grand bol
Plat de cuisson de 20x20 cm
Cuillères à mesurer
Verre doseur
Petit bol


  • Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
  • Add eggs, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
  • Place 1 tbsp sprinkles in a small bowl. (NOTE: These will be used to decorate the finished cake.) Add remaining sprinkles to the cake batter, then carefully stir just until combined.
  • Transfer cake batter to the prepared baking dish.
  • Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-30 mins.
  • When cake is done, transfer baking dish to a wire rack to cool for 5-10 mins. Run a sharp knife around the edges of the baking dish, then remove cake by lifting on the edges of the parchment paper.
  • Transfer cake to the wire rack to cool completely, 30 min.
  • Meanwhile, combine 1/2 cup milk and 2 1/2 tbsp flour in a small pot, then whisk to combine.
  • Cook, whisking constantly, over medium-high heat until mixture has thickened and is the texture of very thick pudding, 5-6 min.
  • Remove from heat and transfer to a small bowl to cool completely, 10-15 min. (NOTE: Place in the fridge to help cool mixture faster.)
  • While the mixture cools, add sugar and remaining 8 tbsp softened butter to a large bowl, then beat using an electric hand mixer or wooden spoon until light and fluffy, 2-3 min. Beat in cocoa powder and a pinch of salt until smooth.
  • Slowly beat cooled milk and flour mixture into the cocoa mixture until fully combined, light and fluffy, 2-3 min.
  • Spread whipped chocolate ermine frosting over cooled cake, then use the back of a large spoon to create a swooping pattern across the cake. Sprinkle reserved sprinkles over top.
  • Cut cake into desired number of slices and serve.
  • (NOTE: Any remaining frosting can be kept and refrigerated in an air tight container for up to 1 week or in the freezer for 3 months.)