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Homemade Funfetti Cake from scratch is the perfect cake for any birthday or occasion! Fluffy yellow cake is full of sprinkles, topped with a heavenly sprinkle buttercream frosting! I’d eat this cake with or without the birthday party – it’s one of the best cakes ever!

One piece of homemade funfetti cake on a plate with corner bite missing


Why you’ll love my Homemade Funfetti Cake Recipe

My favorite cake in the world is a sprinkle cake, also known as a Funfetti Cake or Confetti Cake. To me, a this cake is basically a yellow cake with lots of sprinkles, and it’s served with a vanilla frosting, also full of fun colorful sprinkles.

I have a Funfetti Cupcake Recipe I love but I thought it was time to turn them into a sheet cake. Layer cakes can be fussy and complicated but a sheet cake in a 9×13 inch pan is so easy to make!

This is a soft and fluffy cake recipe that has a moist crumb. It’s easy to make and takes zero cake decorating skill.

ingredients in funfetti cake

Funfetti Cake Ingredients

  • All-Purpose Flour: Be sure to measure it correctly. Some recipes use cake flour, but I prefer all purpose flour.
  • Butter: I use unsalted butter and I start with it melted. I find that melted butter creates a moister cake.
  • Eggs: Always buy large eggs. I also use whole eggs instead of just egg whites. This creates a more yellow than white cake. Also, it’s easier!
  • Vanilla: Buy PURE vanilla extract. You can also add a bit of almond extract if you like!
  • Buttermilk: The acid in the buttermilk helps keep the cake nice and soft. Make your own buttermilk if you don’t have any.
  • Sprinkles: The most important part! These are in the cake and the frosting.

Be sure to see the recipe card below for full ingredients & instructions!

Which sprinkles are best for cake?

  • Jimmies: These are the ones I prefer to bake with. They are the long, rod-like rainbow sprinkles that come in lots of colors.
  • Nonpareils: The little tiny balls. I don’t like these in general (they go EVERYWHERE) but they are more likely to melt into your batter.
  • Sequins: Also called Quinns, these are good for in the batter as well, or topping.

Whatever you use, be sure to buy good quality sprinkles. $1 section and cheap sprinkles will be more likely to melt into your cake or frosting.

Overhead shot of 6 photos showing the process of making homemade funfetti cake

How to make Homemade Funfetti Cake

  1. Whisk the dry ingredients and set aside.
  2. Mix together the melted butter and sugar with an electric mixer (I use the paddle attachment). Then mix in the eggs and vanilla on medium speed.
  3. Add some of the flour mixture into the wet ingredients and gently incorporate.
  4. Add half the buttermilk mixture and then continue incorporating flour and buttermilk, ending with the flour. Do not over mix.
  5. Stir rainbow jimmies into the cake batter. Bake cake and cool.
  6. Frost as desired!
Homemade funfetti cake in cake pan with one square piece missing

Best Frosting & How to decorate

I love a simple vanilla buttercream for this cake. I have a whole post about how to make vanilla buttercream frosting, but you can also use chocolate frosting or cream cheese frosting! Or use Funfetti Frosting!

Since this is a funfetti sheet cake, it’s super easy to decorate it. You can leave it in the pan and just frost the top with icing, then sprinkle with additional sprinkles.

Homemade funfetti cake in a cake pan with vanilla frosting and rainbow sprinkles

Tip From Dorothy

Expert Tips

  • Why this recipe works: This cake is a variation of my yellow layer cake that I love so much, except I baked it in a 9×13-inch pan.
  • Room temperature ingredients help the vanilla cake stay moist and fluffy.
  • Be sure your baking powder is fresh and not expired.
  • Make it Gluten Free: This cake also works with gluten-free 1:1 all purpose flour.
  • If you want to be able to remove the cake from the pan, be sure to line the pan with parchment or foil and spray with baking spray (the kind with flour).
  • To substitute for buttermilk you can make your own by adding 1 teaspoon lemon juice or white vinegar to your measuring cup and filling it with milk to the 1 cup line. This recipe also works with regular milk and nondairy milk, I just like the extra fluffiness and moisture that the buttermilk lends.
  • Pan Substitutions: I have made this cake in two 9-inch rounds, three 8-inch rounds, and 24 cupcakes. Then stack the cake layers with frosting between them.
One square slice of homemade funfetti cake on plate surrounded by rainbow sprinkles

Best Funfetti Cake FAQ

How to store funfetti cake?

Store loosely covered with plastic wrap on the counter. You do not need to refrigerate it.

Can you freeze this cake?

Yes – wrap it tightly and freeze. Can be frozen before or after frosting.

Can I make cupcakes?

This recipe makes 24 cupcakes.

How do you know when your cake is done baking?

Use the toothpick test in the center of the cake – it’ll come out with just a few crumbs.

Why is my cake dry?

Be sure to use full fat ingredients, do not make substitutions, and do not over bake.

Is funfetti cake just white cake with sprinkles?

Funfetti Cake is a soft yellow cake with sprinkles, and often has just a bit more sugar than regular yellow cake. Otherwise they’re basically the same recipe.

slice of funfetti cake on plate

Homemade Funfetti Cake

4.56 from 9 votes
A from scratch Homemade Funfetti Cake is the perfect cake for any birthday or occasion! Fluffy white cake mix is full of sprinkles, topped with a heavenly sprinkle buttercream frosting!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 12 servings
Serving Size 1 serving

Ingredients
 

Cake:

  • 2 cups all-purpose flour 248g
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup unsalted buter, melted 227g
  • 1 ½ cups granulated sugar 297g
  • 4 large eggs
  • 1 tablespoon vanilla extract 15ml
  • 1 cup buttermilk (see note) 237 ml
  • 1 cup rainbow sprinkles

Frosting:

  • 1 cup unsalted butter, softened 227g
  • 4 cups powdered sugar 452g
  • 1 tablespoon vanilla extract 15 ml
  • 1/2 teaspoon salt
  • 2-5 tablespoons heavy whipping cream 30-75ml
  • 1/2 cup sprinkles plus more for topping

Instructions

  • Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
  • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  • Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
  • Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
  • Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
  • To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
  • Frost cake with frosting and top with more sprinkles. Store loosely covered for up to 2 days.
  • Also makes 24 cupcakes or two 8-inch rounds.

Recipe Video

Recipe Notes

  • Room temperature ingredients help the vanilla cake stay moist and fluffy.
  • Be sure your baking powder is fresh and not expired.
  • Make it Gluten Free: This cake also works with gluten-free 1:1 all purpose flour.
  • If you want to be able to remove the cake from the pan, be sure to line the pan with parchment or foil and spray with baking spray (the kind with flour).
  • To substitute for buttermilk you can make your own by adding 1 teaspoon lemon juice or white vinegar to your measuring cup and filling it with milk to the 1 cup line. This recipe also works with regular milk and nondairy milk, I just like the extra fluffiness and moisture that the buttermilk lends.
  • Pan Substitutions: I have made this cake in two 9-inch rounds, three 8-inch rounds, and 24 cupcakes. Then stack the cake layers with frosting between them.

Recipe Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite Funfetti Recipes

The best easy homemade funfetti cake! This confetti cake recipe is from scratch with buttercream and sprinkles – it’s the best sheet cake recipe!

Last Updated on March 27, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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11 Comments

  1. Must save recipe! After trying out numerous funfetti cake recipes–this one was absolutely perfect, and an instant save! It was moist, flavorful & the whole family loved it! I plan on making a cupcake version for my little ones birthday party tomorrow!

  2. What a waste…. I’m sorry ( but not sorry) I wasted so much product and money doing this cake and it stuck to my pans, and crumbled. Not a good taste really either smfh. Please save your time and energy … my kids are disappointed and so am I

    1. I am so sorry that happened to you! This should not have done that. Let’s troubleshoot a bit:
      *Did you grease your pans or use parchment or cooking spray?
      *How long did you bake it? Did you pull the cake out when a toothpick came out clean?
      *Dryness and cracking is usually caused by over baking or using too much flour. Did you pack your flour or make any substitutions?
      *What size pan(s) did you use?

  3. Got your new cookbook really love it a little disappointed that you didn’t include tips like the vinegar tip you posted. I was looking forward to the extra tips

    1. There are tons of tips in the book – ones that pertain to the recipes in it. I don’t think the vinegar tip is necessary for any of those cookie recipes.

  4. Wow wow wow, after trying 6 different recipes for a Funfetti cake I finally found the perfect one with this recipe. Made it as a double layer cake for my moms 56th birthday and it came out perfect! Super moist and buttery even 4 days later and tastes exactly like funfetti cake, she loved it! Thanks so much for this recipe, it really did save the day and helped make the birthday girl very happy!

  5. With parties and entertaining of any kind, you have impeccable standards and don’t miss one single thing! Every detail is perfect! Happy early Bday to Jordan and good luck this weekend with her party!