Get Party Ready with Nulaid Free Range Eggs: Vanilla Funfetti Sheet Cake

Words: Crush

Baking a cake for a party can be daunting but have no fear, we’ve got the easiest Vanilla Funfetti Sheet Cake that is virtually foolproof! We’ve used Nulaid Free Range eggs to create this fun and fluffy cake that is sure to brighten up any occasion.

Egg-sactly What You Need

In this cake, eggs provide stability and structure – for the best results when baking always use the freshest free range eggs that you can. We’ve used Nulaid’s Free Range Eggs size large.

Reverse Creaming

We’re using the reverse creaming method for this cake – where you would often cream fat and sugar together to begin with, we’re instead mixing the dry ingredients (flour, sugar, raising agents) and then adding the fat (in this instance margarine). The reason for this is that the flour coats the fat molecules.

Once the eggs and other wet ingredients are added, the gluten development will begin, however it is slightly impaired because the flour molecules have essentially been ‘waterproofed’ by the fat. This limitation may sound like a bad thing but it’s not, what results is a tender, velvety texture and less peaking (which sometimes happens from over development of gluten), and in a sheet cake, that’s what you want.

Get Ready to Bake!

Gather everything you need and get started on this fab funfetti beauty.

funfetti sheet cake

The Need to Know

We’ve used white baking margarine for the cake and icing as butter tends to lend a yellow hue. If you prefer, you can sub for the exact amount of butter.

We used vermicilli-style rainbow sprinkles inside the cake and confetti-style (round) sprinkles to decorate.

Because of the pretty look of the inside of the cake we decided to leave the sides naked after we sliced to trim the cooked edges. You can opt to ice all the way around.

For best results use Nulaid Free Range Eggs (L) at room temperature.

RECIPE: Vanilla Funfetti Sheet Cake

Nothing puts the fun into a party like a funfetti cake!


180 g white baking margarine
2 C (375 ml) cake flour
½ tsp (2,5 ml) baking powder
½ tsp (2,5 ml) bicarbonate of soda
½ tsp (2,5 ml) salt
¾ C (180 ml) sugar
3 Nulaid Free Range Eggs
2 tsp (10 ml) vanilla essence
¾ C (180 ml) buttermilk
½ C (125 ml) vermicelli-style rainbow sprinkles


140 g white baking margarine at room temperature
280 g icing sugar, sifted
2 tsp (10 ml) vanilla essence
2 tsp (10 ml) milk

extra sprinkles for decorating (we used confetti sprinkles)


Preheat the oven to 180 ºC and line a 28 x 18 cm cake tin with baking paper.

Sift the flour, sugar, baking powder, bicarb and salt together. Add to the bowl of a stand mixer fitted with a paddle attachment and mix on low for a few turns to disperse the ingredients evenly. Add the butter and mix on low to incorporate. This method is called reverse creaming, the butter fat is coated by the flour before the addition of the eggs. This creates a barrier that slows the formation of gluten and tt results in a tender texture and a flatter top.

Mix the buttermilk, eggs and vanilla essence together in a bowl. Add this to the dry ingredients in three batches, mixing on low and ensuring that you scrape down the sides in-between. Don’t over mix but ensure that you have a smooth batter.

Remove the bowl from the stand mixer and use a rubber spatula to fold in the rainbow sprinkles. Pour the batter into the prepared tin and place into the oven to bake for 25 mins or until the top is lightly golden and a cake tester or toothpick inserted into the centre comes out clean.

Remove from the oven and allow to cool completely. Lift or turn out of the tin and remove the baking paper. Once cooled, trim the sides to reveal the pretty sprinkles.


Add the margarine to the bowl of a stand mixer, fitted with the paddle attachment. Beat the margarine until smooth. Add the icing sugar in 3 batches and mix to incorporate. Add the vanilla and milk and mix to combine. The icing should be smooth and fluffy.

To Assemble

Trim the edges of the cake just enough to reveal the pretty rainbow inside. Ice the top of the cake – you can leave the sides naked or choose to ice them as well. Use a piping bag and nozzle to decorate the top of the cake and decorate with additional confetti sprinkles.

See our recipes for Lemon Meringue Cupcakes and Red Pepper & Goats Cheese Quiche also made with Nulaid Free Range Eggs. | Facebook | Twitter | Instagram

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