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I’ve been baking this homemade confetti cake for years, and it’s still one of my absolute favorites. It’s soft, buttery, and full of colorful sprinkles, topped with the dreamiest butter meringue frosting. Bake it as a sheet cake, layered, or even as adorable cupcakes!
Pin this now to find it later
Pin ItFunfetti cake was my absolute favorite growing up. I called it confetti cake or sprinkle cake because of the colorful bursts inside!
I created this homemade version so you don’t have to use a box mix (but no judgment if you do!). It’s fun, nostalgic, and made with real ingredients.
AND if you love sprinkles as much as I do, try my funfetti cupcakes, vanilla brownies or no-bake funfetti cheesecake too!
Ingredient Notes
(Full recipe below in the recipe card!)
Sprinkles: Rainbow jimmies are best (they don’t bleed!), but you can also use natural sprinkles if you prefer.
Unsalted Butter: Room temp—go for organic, grass-fed if you can.
Whole Milk: Adds moisture and structure.
Vegetable Oil: Makes the cake super moist—any neutral oil works.
Vanilla + Almond Extract: For that classic funfetti flavor.
Granulated Sugar: Super fine is ideal, but regular works too.
Eggs: Use large, organic eggs if possible.
Flour: All-purpose for the perfect cake structure.
How to Make Confetti Cake – 5 Simple Steps
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a stand mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Add Wet and Dry: In a measuring cup, combine milk, oil, vanilla, and almond extract. With the mixer on low, alternate adding the dry ingredients and wet mixture until just combined.
Fold in Sprinkles: Gently mix in the rainbow jimmies.
Bake: Pour into a greased 9×13 pan or two 8-inch pans lined with parchment. Bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.
Eden’s Recipe Tips
Use the good stuff: I always go for organic ingredients and grass-fed dairy—it truly makes a difference in taste and texture.
Spoon, don’t scoop: Lightly spoon flour into your measuring cup, then level with a knife. It keeps the cake light and fluffy!
Room temp everything: Let your butter, eggs, and milk warm up before baking—it helps everything blend beautifully.
Mix like a pro: Alternate dry and wet ingredients on low speed, and once the flour’s in, mix just until combined.
Don’t forget to butter: Grease that pan well so your cake comes out clean and pretty.
Trust your instincts: Ovens vary, so check your cake early! A toothpick in the center should come out clean or with a few crumbs.
This butter meringue frosting is light, fluffy, and not too sweet. Made with just organic sugar, egg whites, and butter—it’s the perfect match for this cake!
Frequently Asked Questions
Funfetti cake is a fluffy vanilla cake batter with colorful sprinkles which add dots of color throughout the cake.
You can! This is a great way to add fun and color to a white or yellow cake. The sprinkles will melt, leaving a beautiful spot of color!
Funfetti cake is a moist, fluffy white cake with sprinkles. It has a vanilla flavor but it’s made with less egg yolk, so the color is white, not yellow.
The best sprinkles to use in a cake are jimmies. These are long skinny, colorful sprinkles that you can buy at the grocery store. We buy the rainbow blend and they work great.
More Cake Recipes You’ll Love
Any of these cake recipes would be perfect for a party!
If you bake this charming homemade funfetti cake, I’d love to hear what you think! Leave a comment and rating below. It truly makes my day and helps others find the recipe too!
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Homemade Funfetti Cake
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 cup unsalted butter , room temperature
- 1 1/2 cups granulated sugar, super fine sugar is best, but regular white sugar will work.
- 4 large eggs whites
- 1 large egg
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup colorful sprinkles
Buttercream Meringue Frosting
- 2 cups buttercream frosting
- 1/2 cup sprinkles, more for the top
Instructions
Cake
- Combine all of the dry ingredients together in a bowl and set aside.
- In a mixer, beat butter and sugar until light and fluffy.
- Add in each egg white one at a time and continue beating.
- Add in the whole egg.
- Combine the milk, oil and extracts together in a bowl with a spout.
- With the mixer on low, alternate the dry ingredients with the wet ingredients, beating until combined each time.
- Fold in the sprinkles and pour into a 9×13, buttered sheet pan.
- Bake for 25 to 30 minutes at 350 degrees. This will vary depending on the cake pan you use, true oven temperature and location.
Notes
How to Store
- Store frosted cake in an airtight container at room temp for up to 5 days.
- Unfrosted cake can be frozen for up to 3 months—just defrost overnight in the fridge.
- Skip freezing if it’s frosted; the butter meringue doesn’t hold up well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I need to make this for a large group- would you say I should 1.5 or double the recipe to make it in an actual sheet pan?
Thanks!
I would always double, the measurements can get messed up when you try to cut it again.
I make this every year for my girls! It’s a family favorite.
Yay!! Love you Jenya!!
Great recipe! Cant wait to make it again!
Just looking at this cake makes me happy!
Love funfetti cake! I feel like it is it the quintessential birthday cake – you just can’t go wrong with it!
Why does funfetti make everything better?! This cake is pretty & seems so soft! It’s the perfect celebration cake!
I made this last week and LOVED it! I want to make it again for my co-workers, but the frosting recipe seems to have disappeared. Any chance you could add that back in?? Thank you!
Oh yay!! So good to hear! Okay, let us work on that. We switched our site over and we’re having some glitches!! Thank you for letting me know 🙂
I can’t seem to find the frosting recipe, where is it posted?
It’s fixed now 🙂
Wanting to make for my kiddos [ages 22 and 20] today…please tell me how much lemon juice and vanilla bean extract to add to the frosting. I do not see the measurements for this in the recipe [frosting].
The recipe is updated!! No lemon juice just vanilla extract. Sorry about that!
Hi there! Your cake is beautiful! What kind of sprinkles did you use? The colors are lovely!
Hi! Thank you so much!! I got them at Sur La Table. Just regular party sprinkles, but maybe a little chigger end? Haha!