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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.
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!
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 From Scratch
- Beat the butter and sugar together, 1-2 minutes, until thick and creamy.
- Add in the egg whites, sour cream, milk and vanilla. Beat again until combined.
- Gently fold in the dry ingredients and sprinkles, mixing by hand with a spatula.
- Spray a 9×13 inch pan with non-stick cooking spray. Pour the batter into the pan and spread smooth with a spatula.
- Bake then cool completely before adding the frosting.
Total Time Required
- 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
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!
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.
Tips
- 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.
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Funfetti Cake
Ingredients
Cake
- 2 sticks unsalted butter, room temperature, 1 cup
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 ½ cups sour cream
- ½ cup milk
- 2 tsp vanilla extract
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup jimmies sprinkles, the long ones, not the ball ones
Frosting
- 3 sticks unsalted butter, room temperature, 1 & 1/2 cups
- 1 tsp vanilla
- 3-4 cups powdered sugar
- jimmie sprinkles, to top the cake
Instructions
Cake
- Preheat the oven to 350º F. Spray a 9×13 inch pan with cooking spray.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy.
- Add in the egg whites, sour cream, milk, and vanilla extract. Beat with the electric mixer.
- In a separate mixing bowl combine the flour, baking soda, salt and sprinkles.
- Gradually add the flour mixture to the wet ingredients, mixing by hand with a spatula just until the flour is incorporated.
- Pour the batter into the pan. Bake for 30-37 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before adding the frosting.
Frosting
- In a mixing bowl beat the butter with an electric mixer until smooth, about 2 minutes.
- Add in the vanilla extract and 2 cups of powdered sugar, mix again.
- 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.
- 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.
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 :)
Soo pretty :) jimmies are my fav. Gonna be my son’s bday cake this yr :)
I hope it turns out great! I love jimmies too!
Looks delicious , will give it a try soon and let you know how it turned out! thank you for sharing your recipe.
Thanks for the recipe. Does the cake have a vanilla flavor? Is it moist?
Hi Holly! Yep it’s vanilla flavored and moist!
Can I turn this into cupcakes?
Hey Sarah! I have a funfetti cupcake recipe here: https://thefirstyearblog.com/funfetti-cupcakes/
Do you whip the egg whites before adding to the butter & sugar?
No, you’ll whip them once you add them to the mixture.
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.
Could I use whole eggs instead of just the egg whites? I don’t mind the yellow color.
I wouldn’t recommend it as it can change the texture of the cake!
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.
I wish I read this earlier! I’m baking this cake now and it’s been in the oven 20 minutes longer than anticipated. The middle is still so moist and not cooking through! I have a brand new oven too, so I think next time I’ll split it up.Â
Gahhh, I wish I’d read this comment first. Just wasted an entire batch, the middle most definitey did not cook through. End result, burnt edges, soggy middle and a cake in the trash. *Sigh*. It does have great flavor though so Im trying again with this advice.
Can I make this for a round cake
Yes! Please refer to the Wilton cake baking guide: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html