Funfetti Sheet Cake

Funfetti Sheet Cake



● 125g unsalted butter (softened)

● 200g caster sugar

● 1 large egg

● 2 tsp vanilla extract

● 150 plain flour

● ½ tsp baking soda

● ½ tsp salt

● 60g greek yoghurt

● 120ml whole milk

● 100g rainbow sprinkles (plus extra for decoration)


● 220g unsalted butter (softened)

● 450g icing sugar (sifted)

● 70g double cream

● ¼ tsp salt

● 2 tsp vanilla extract


Tala Performance Brownie Tin 

Tala Blue Stoneware Mixing Bowl 

Tala Plain Flour Tin 

Tala Set of 5 Measuring Spoons 

Tala Stainless Steel Spatula



1. Preheat the oven to 180°C and grease and line the Tala brownie pan.

2. Cream the butter until pale and smooth using either a stand or hand-held mixer. Then, add in the sugar and beat again until light and fluffy. Beat in the egg and vanilla until fully incorporated, then add in the yoghurt and beat until combined.

3. In a separate bowl, sift together the dry ingredients - flour, baking powder and salt.

4. Pour half of this mixture into the butter mixture and beat on a low speed for a few seconds, then add in half of the milk and again, beat on low for a few seconds. Repeat with the rest of the flour and milk until everything is incorporated. Then, fold in the sprinkles.

5. Spread the batter into the tin and bake for 20 minutes or until the top is golden brown and a toothpick inserted comes out clean. Leave to cool fully before icing.

6. Whilst the cake is cooling, make the buttercream. First, beat the butter until pale (almost white) and creamy, this should take a few minutes if you are using a stand or hand-held mixer.

7. Slowly add in the icing sugar until it is all incorporated, then beat for a few minutes on a high speed until light and fluffy.

8. Add in the double cream, salt and vanilla and whip again until combined and the desired consistency is reached.

9. Spread the buttercream over the cooled cake and then decorate with the remaining sprinkles.

Then cut and enjoy!


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