Funfetti Cake Recipe: Moist Vanilla Confetti Cake with Sprinkles

This Funfetti cake is a moist vanilla sheet cake studded with rainbow sprinkles. I spread the top with a simple lemon buttercream, but any favorite buttercream will work. Bake it in a 9×13 pan for an easy, festive dessert or use the same batter for layered cakes or cupcakes.

This recipe adapts my moist vanilla cake: I fold in rainbow sprinkles and bake it in a 9×13 pan for a quick Funfetti sheet cake. The combination of vanilla and a touch of almond extract gives the cake that classic “cake batter” flavor.

For frosting I like lemon buttercream for a bright contrast to the sweet sprinkles, but the cake is also excellent with an airy ermine frosting or classic American or Swiss meringue buttercream. Funfetti is a timeless party cake, and the same batter makes cupcakes, cookies, or layer cakes if you prefer.

Why You Will Love this

• Soft, moist vanilla cake studded with sprinkles. The sprinkles add chew and a touch of extra sweetness, which pairs well with a less sweet frosting like lemon, Italian meringue, or ermine buttercream.
• Easy sheet cake. Baking in a 9×13 pan is low-fuss but still celebratory.
• Generous vanilla and almond flavor. A little almond extract amplifies the “cake batter” flavor without overpowering the vanilla.

Table of Contents

• Why You Will Love this
• Ingredients & Substitutions
• Variations
• Professional Tips
• How to Make
• Recipe FAQs
• Funfetti Sheet Cake Recipe
• Before You Go

Ingredients & Substitutions

• Unsalted butter: Cool but pliable butter creams well and helps trap air for volume.
• Granulated sugar
• Large eggs: Whole eggs provide moisture, fat, and structure for this butter-based cake.
• Vanilla extract: Use a quality vanilla since it’s the primary flavor.
• Almond extract: A small amount enhances the batter flavor; omit if undesired.
• Sour cream: Full-fat sour cream (or Greek yogurt) keeps the cake tender and moist.
• Whole milk: Adds richness and a tender crumb.
• Cake flour: Produces a finer, softer texture; all-purpose will work but is less tender.
• Baking powder & baking soda: A combination gives both immediate lift and an even rise.
• Kosher salt: Adjust if using finer table salt.
• Powdered sugar & lemon juice: For the lemon buttercream.

See the recipe card below for exact quantities and details.

Variations

• Cupcakes or layers: This batter makes 24 cupcakes or two 8- or 9-inch layers.
• Holiday themes: Swap in themed sprinkles—patriotic, red-and-green for Christmas, or team colors for game day.
• Frosting options: Lemon buttercream, vanilla American buttercream, Swiss meringue, caramel Swiss meringue, marshmallow frosting (toasted), ermine frosting, or chocolate buttercream all pair well.

Professional Tips for Making Funfetti Birthday Cake

• Use room-temperature ingredients. This ensures an emulsified batter and even texture.
• Cream butter and sugar properly. Under-creaming yields a dense cake; over-creaming can break the batter.
• Fold dry ingredients and sprinkles by hand. Finish gently by hand to avoid overmixing, which can cause tunnels or a tough crumb.

How to Make Funfetti Cake from Scratch

Below are the streamlined steps for an easy rectangular Funfetti cake. Full measurements are in the recipe card.

Make & bake the cake:

Step 1: Preheat the oven to 350°F and prepare a 9×13 pan by spraying and lining with parchment. Ideally all ingredients should be at room temperature.

Step 2: Sift cake flour, baking powder, baking soda, and salt. Whisk sour cream and milk together and set aside.

Step 3: In a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.

Step 4: Add the eggs one at a time, beating well after each addition. Add vanilla and almond extract with the last egg.

Step 5: Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Fold in the sprinkles by hand.

Step 6: Pour the batter into the prepared pan, spread evenly, and bake immediately. Bake until a toothpick comes out with a few moist crumbs, about 20–25 minutes. Cool in the pan briefly, then transfer to a wire rack to cool completely.

To make the lemon buttercream:

Step 1: Beat softened butter on medium-high until smooth. Reduce speed and add powdered sugar ½ cup at a time until incorporated.

Step 2: Add salt (optional) and fresh lemon juice, then mix on medium until smooth.

Step 3: Switch to the whisk attachment and whip on medium-high until the frosting is light, fluffy, and pale. Once the cake is completely cool, spread the frosting and top with extra sprinkles if desired.

Recipe FAQs

Before You Go

I hope you enjoyed this chef-tested Funfetti sheet cake recipe. Explore other dessert recipes like cupcakes and layer cakes for more celebration-worthy ideas.