How to Make a Classic Funfetti Cake

This fluffy, moist homemade Funfetti Cake is simple to bake in a 9×13 inch pan. A white confetti cake loaded with jimmie sprinkles and finished with a vanilla funfetti frosting, it’s perfect for birthdays and celebrations.

Thanks for this delicious cake recipe! It was easy to make and everyone looooved it. Will definitely make again!

-Megan

This from-scratch white cake is loaded with jimmie sprinkles for a classic funfetti look. You can add more or fewer sprinkles depending on how bold you want the confetti effect—3/4 cup is a great amount for a 9×13 cake. Don’t forget to finish the frosted cake with extra sprinkles for a festive touch.

Homemade Funfetti Cake Ingredients

• Unsalted butter: adds flavor and a tender texture
• Granulated sugar: provides sweetness and structure
• Egg whites: give structure while keeping the cake pale white
• Vanilla extract: classic vanilla flavor
• Sour cream: adds moisture and helps activate leavening
• Milk: adds moisture and adjusts batter consistency
• All purpose flour: builds the cake’s structure
• Baking soda: helps the cake rise
• Salt: balances sweetness
• Jimmie sprinkles: use the long “jimmie” sprinkles (not nonpareils) for best results

How to Make Funfetti Cake From Scratch

1. Preheat the oven to 350ºF and spray a 9×13 inch pan with non-stick spray.
2. Beat the butter and sugar together with an electric mixer for 1–2 minutes until thick and creamy.
3. Add the egg whites, sour cream, milk, and vanilla. Beat until combined.
4. In a separate bowl, whisk the flour, baking soda, salt, and sprinkles together.
5. Fold the dry ingredients into the wet ingredients gently, mixing by hand with a spatula just until combined.
6. Pour the batter into the prepared pan, spread evenly, and bake 30–37 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before frosting.

Total Time Required

• 10 minutes to prep the batter
• 33–36 minutes to bake
• At least 1 hour to cool completely
• 15 minutes to make and spread the frosting

What Sprinkles to Use for Funfetti Cake

Jimmie sprinkles (the long, thin “hot dog” shaped ones) are ideal for baking in this recipe. Avoid nonpareils (the tiny round ball sprinkles), as their color can bleed during baking. Choose bright-colored jimmies without brown pieces for the best visual result.

Frosting for Confetti Cake

There are many frosting options that pair well with funfetti cake. A classic vanilla buttercream complements the white cake and sprinkles. You can also try chocolate buttercream, peanut butter frosting, lemon buttercream, or a light strawberry whipped cream. Use powdered sugar and room-temperature butter to build a smooth, spreadable frosting, and add a small splash of milk if the mixture becomes too thick.

Can this recipe be made into cupcakes?

Yes. This batter can be converted into cupcakes. Use standard cupcake tins and bake until a toothpick comes out clean; one common conversion yields about 12 standard cupcakes.

Tips

• Measure flour properly using the spoon-and-level method to avoid a dense cake.
• Use room-temperature butter so it creams easily with the sugar.
• Use jimmie sprinkles rather than nonpareils to prevent color bleed.
• Do not overmix after adding the dry ingredients—mix just until combined to keep the cake tender.

Funfetti Cake

Author: Beth

Ratings: 4.41 from 142 ratings

Prep Time: 10 minutes • Cook Time: 40 minutes • Additional Time: 1 hour 30 minutes • Total Time: 2 hours 20 minutes • Servings: 20

Ingredients

Cake

• 1 cup (226g) unsalted butter, room temperature (2 sticks)
• 1 3/4 cups (347g) granulated sugar
• 4 large egg whites
• 1 1/2 cups (342g) sour cream
• 1/2 cup (118ml) milk
• 2 tsp vanilla extract
• 2 1/4 cups (270g) all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup jimmies sprinkles (the long ones, not the ball ones)

Frosting

• 1 1/2 cups (339g) unsalted butter, room temperature (3 sticks)
• 1 tsp vanilla
• 3–4 cups (339–452g) powdered sugar, to taste
• Jimmie sprinkles to top the frosted cake

Instructions

Cake

1. Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with non-stick spray.
2. In a mixing bowl, beat the butter and sugar with an electric mixer for 1–2 minutes until fluffy.
3. Add the egg whites, sour cream, milk, and vanilla extract. Beat until combined.
4. In a separate bowl, combine the flour, baking soda, salt, and sprinkles.
5. Gradually fold the flour mixture into the wet ingredients using a spatula, mixing just until incorporated.
6. Pour the batter into the prepared pan and smooth the top. Bake 30–37 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before frosting.

Frosting

1. In a bowl, beat the butter with an electric mixer until smooth, about 2 minutes.
2. Add the vanilla and 2 cups of powdered sugar, mixing to combine. Add more powdered sugar to reach your desired sweetness and consistency.
3. If the frosting becomes too thick, add a splash of milk to thin it slightly. If too thin, add more powdered sugar.
4. Spread the frosting over the cooled cake, then sprinkle with jimmie sprinkles. Cut and serve.
5. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

To make cupcakes, divide the batter into a standard muffin tin and adjust baking time until a toothpick comes out clean. This recipe adapts well to different frostings and decorations—experiment to match your celebration’s theme.

Nutrition (approximate per serving)

Calories: 459 kcal • Carbohydrates: 53 g • Protein: 3 g • Fat: 27 g • Saturated Fat: 17 g • Cholesterol: 70 mg • Sodium: 115 mg • Sugar: 42 g