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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.

two pieces of funfetti cake on white plates on teal background
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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.

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
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


  • 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.
4.41 from 140 ratings

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Funfetti Cake

By: Beth
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 20 servings
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.



  • 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


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


  • 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.


Turn this recipe into funfetti cupcakes.


Calories: 459kcal | Carbohydrates: 53g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 115mg | Potassium: 67mg | Fiber: 1g | Sugar: 42g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.41 from 140 votes (137 ratings without comment)

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Recipe Rating


  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 :)

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

  2. 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.

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

    2. 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.

    3. 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. 

    4. 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.