Funfetti Cake

This fluffy and moist homemade Funfetti Cake is easy to make in a 9×13 inch pan! This white confetti cake is full of sprinkles and topped with funfetti vanilla frosting. Learn how to make birthday funfetti cake from scratch with our tips.
two pieces of funfetti cake on white plates on teal background

Our funfetti cake recipe is a from scratch white cake that’s been loaded with jimmie sprinkles! It’s the perfect party or birthday cake.

You can add as few or as many sprinkles as you’d like to homemade funfetti cake. I say if you’re making a funfetti cake recipe, go big and add at least 3/4 cup of sprinkles to the batter. Don’t forget to top the frosting with sprinkles!

piece of funfetti cake on metal spatula

Homemade Funfetti Cake Ingredients

unsalted butter: adds flavor and tender texture
granulated sugar: adds sweetness and flavor
egg whites: binds the cake together by providing structure – using only egg whites keeps the cake more white in color
vanilla extract: adds that classic vanilla flavor to the cake
sour cream: adds moisture & fat, activates the baking soda
milk: adds moisture
all purpose flour: flour is necessary to build structure
baking soda: helps to leaven and lift the batter
salt: just a pinch to balance the sweetness
jimmie sprinkles: sprinkles are critical in homemade funfetti cake

how to make funfetti cake collage

How to Make Funfetti Cake From Scratch

  1. Beat the butter and sugar together, 1-2 minutes, until thick and creamy.
  2. Add in the egg whites, sour cream, milk and vanilla. Beat again until combined.
  3. Gently fold in the dry ingredients and sprinkles, mixing by hand with a spatula.
  4. Spray a 9×13 inch pan with non-stick cooking spray. Pour the batter into the pan and spread smooth with a spatula.
  5. Bake then cool completely before adding the frosting.

How Long Does it Take to Make Funfetti Cake?

  • 10 minutes to prep the batter
  • 33-36 minutes to bake the cake
  • 1 hour, at least, to cool the cake
  • 15 minutes to make and frost the cake
close up image of a slice of funfetti cake

What Sprinkles to Use for Funfetti Cake

Jimmie sprinkles are the best type of sprinkle to use when making 9 x 13 inch funfetti cake. Jimmie sprinkles are the long, skinny “hot dog” shape sprinkle.

I do not recommend using nonpareils, the small round ball sprinkles, because their color tends to bleed during baking.

After much searching, I found that Walmart’s Great Value brand jimmie sprinkles are the best looking sprinkles because the colors are bright and the sprinkle mixture doesn’t contain brown sprinkles. I don’t want brown sprinkles because they don’t look appealing!

piece of funfetti cake with bite removed on white plate on teal background

Frosting for Confetti Cake

The frosting options are endless. Follow the vanilla frosting provided in the recipe card or try..

Can this recipe be made into cupcakes?

We converted this recipe for you! Our funfetti cupcake recipe makes 12 cupcakes.

a piece of funfetti cake on a white plate on teal background

Tips for Making Funfetti Cake

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Use room temperature butter for easier creaming of the butter and sugar.
  • Use jimmie sprinkles
  • Combine the dry ingredients into the wet ingredients just until they are combined. Over mixing could lead to dry, dense cake.
close up of funfetti cake slice with sprinkles collage with text overlay

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Funfetti Cake

Funfetti Cake

Yield: 9x13 inch pan
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes

This fluffy and moist homemade Funfetti Cake is easy to make in a 9x13 inch pan! This white confetti cake is full of sprinkles and topped with funfetti vanilla frosting. Learn how to make birthday funfetti cake from scratch with our tips.



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


  • 3 sticks (1 & 1/2 cups) unsalted butter, room temperature
  • 1 tsp vanilla
  • 3-4 cups powdered sugar
  • jimmie sprinkles, to top the cake



  1. Preheat the oven to 350º F. Spray a 9x13 inch pan with cooking spray.
  2. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy.
  3. Add in the egg whites, sour cream, milk, and vanilla extract. Beat with the electric mixer.
  4. In a separate mixing bowl combine the flour, baking soda, salt and sprinkles.
  5. Gradually add the flour mixture to the wet ingredients, mixing by hand with a spatula just until the flour is incorporated.
  6. Pour the batter into the pan. Bake for 30-37 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely before adding the frosting.


  1. In a mixing bowl beat the butter with an electric mixer until smooth, about 2 minutes.
  2. Add in the vanilla extract and 2 cups of powdered sugar, mix again.
  3. Add in more powdered sugar (up to 2 more cups) as you see fit. Add a dash of milk if the frosting becomes too thick.
  4. Spread the frosting over the cooled cake. Add sprinkles. Cut and serve. Store in an air tight container on the counter for up to 3 days.


Turn this recipe into funfetti cupcakes.

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  1. Box mixes are the best! To me, they are so reminiscent of childhood- especially flavors like yellow butter cake and funfetti. I also totally love any and all boxed mix brownies :)

  2. Soo pretty :) jimmies are my fav. Gonna be my son’s bday cake this yr :)

  3. Looks delicious , will give it a try soon and let you know how it turned out! thank you for sharing your recipe.

  4. Thanks for the recipe. Does the cake have a vanilla flavor? Is it moist?

  5. Can I turn this into cupcakes?

  6. Do you whip the egg whites before adding to the butter & sugar?

  7. Once the cake is cooled do u remove it then ice it or leave it in the pan and ice it?

    • It’s up to you! If you want to remove it, I would suggest lining the pan with foil before baking.

  8. Could I use whole eggs instead of just the egg whites? I don’t mind the yellow color.

  9. This does not work well if you bake all of the batter in one pan. The cake does not bake all the way through in the time alloted. It works better to split equally into 2 9×13″ pans.

    • Hi Sara! Every oven is different – but the batter fits in one 9×13 inch pan.

    • It fits in a 9x 13 pan, but it takes longer to bake through than you specify here. It took about 10 minutes longer in my oven.

      I baked this recipe 12 times for a big event. It works better if you split the batter into 2 9×13 pans, bake for the time specified here, then frost as a 2-layer cake.

  10. Can I make this for a round cake

  11. what would you recommend replacing the sour cream for? currently i don’t have any.

  12. Pingback: 25 Irresistible Sheet Cakes | The View from Great Island

  13. If I want to make a half sheet cake, could I double this recipe?

  14. I can I make this in an 8×8 pan and maybe half the recipe?

  15. Any tips for baking this at high altitude? I’ve read using less sugar and baking soda and maybe a little extra milk can help. I just tried another recipe from another site and it’s in the trash now. I live in Reno now having grown up in NJ and still have SO MUCH trouble with baling cakes here! Help!

    • Hi Eryn! I don’t have any experience baking at high altitudes – can other high altitude bakers chime in?

  16. What size pan did you use for this recipe? 

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