Easy Homemade Sprinkle Cake (Funfetti)

There’s nothing like sprinkle cake to make you feel like a kid again! Reminiscent of box funfetti cake mix, this homemade version is soft, moist, and loaded with rainbow sprinkles. It’s a single layer cake baked in a regular 9-inch cake pan, so it’s perfect for smaller gatherings and celebrations. Top with vanilla buttercream for the ultimate birthday treat!

There’s a lot of recipe testing and baking science background discussed in this post, so feel free to skip it by clicking the Jump-to-Recipe button.

slice of sprinkle funfetti cake

Do you remember when I shared an updated recipe for my pineapple upside down cake? I love looking back at older recipes, reading your reviews, and applying new techniques to make the recipes even better. With constant practice and recipe testing comes the opportunity to bring you the best content that I can. Baking is truly a science and I’m happy to continue to deliver you well tested and improved recipes!

Improved Cake Recipe – Read the Difference

I published a homemade funfetti cake recipe several years ago. It’s a wonderful one layer cake, but it often tasted overly dense and was prone to overflowing. Though I kept the original recipe written in the notes below, I want to share my new and improved version with you.

This new sprinkle cake recipe, written below, is much softer than the original. Using (1) creamed butter instead of melted, (2) cake flour instead of all-purpose flour, (3) white sugar instead of brown sugar + white, and (4) just egg whites all guarantee a HUGE textural difference. I adapted it from my confetti sprinkle cupcakes and it’s the same base as my new pineapple upside down cake, too. We’re actually using the same ingredients in the updated recipe– just in different forms, ratios, and amounts.

  • Old Cake Recipe (in notes below): Overly heavy, dense, overflowed
  • New Cake Recipe (below): Softer, pleasantly moist, reduced amount of batter

This Easy Homemade Sprinkle Cake Is:

  • Soft, cakey, & fluffy
  • Buttery & moist
  • Completely homemade and better than a box mix
  • Loaded with colorful sprinkles
  • Topped with extra creamy vanilla buttercream

slice of sprinkle cake

Homemade Sprinkle Cake: Video Tutorial

Overview of Ingredients & Why They Work

  • Cake Flour: Lighter than all-purpose flour, cake flour produces a soft crumb.
  • Baking Powder & Baking Soda: The two add plenty of lift.
  • Salt: Balances the sweetness.
  • Butter: Instead of melted butter, use 6 Tablespoons of softened butter. Creaming butter and sugar guarantees a buttery soft crumb.
  • Sugar: White granulated sugar sweetens and tenderizes the cake.
  • Egg Whites: Egg whites create the fluffiest white cake and they’re doing the same job here. Egg yolks, though excellent for moisture, weigh a cake down. Sometimes they’re imperative for flavor, such as in my yellow cake recipe, but we don’t need them in this fluffy sprinkle cake. The sour cream makes up for the lost moisture. And so there’s no waste, here are my recipes using egg yolks.
  • Vanilla Extract: Flavor.
  • Sour Cream: Along with cake flour and egg whites, sour cream promises a tender cake crumb. Plain yogurt works in a pinch.
  • Milk: Liquid is key in most cakes because it thins out the batter.

sprinkle cake batter

one layer sprinkle cake in cake pan

Best Sprinkles to Use

I’ve been baking cake and cupcake batters with sprinkles for quite awhile and have learned exactly what works– and what doesn’t. Here’s what I know:

  • Sprinkles sold in the US are intensely colored where sprinkles sold in other regions tend to lose their color when baked. I actually used Sweetapolia “Bright Skies” medley in the pictured cake batter.
  • Use confetti quins (the little discs) if you can. They rarely bleed their color in batter. These shimmery ones hold their color nicely too.
  • Do not use nonpareils (the little balls) in cake batter. They bleed their color.
  • Naturally colored sprinkles are wonderful in cookies and as decoration, but– depending on the brand– can lose their color in cake batter. I actually use and love this Starfetti mix. They seem to hold their color wonderfully when baked in cake batter. They’re what I used to decorate the top of this cake.

Vanilla Buttercream

We’re using a slightly scaled down version of my favorite vanilla buttercream.

Creamy, silky, and smooth, this vanilla buttercream is perfect on birthday cakes, cupcakes, chocolate cupcakes, cookies, and more. My #1 tip is to make sure that you use room temperature heavy cream/half-and-half/milk. Using cold liquid can cause the buttercream to break and separate. You need room temperature butter anyway, so simply set out the measured liquid when you set out the butter.

Does your buttercream have air bubbles? See vanilla buttercream for tips to get rid of them.


vanilla buttercream frosting in bowl

one layer sprinkle cake with vanilla frosting

slice of sprinkle cake

Other Size Cakes

  • 9×13 Inch: Double this recipe for a 9×13 inch quarter sheet cake. Bake at 350°F (177°C) for 40 minutes or until a toothpick inserted in the center comes out clean. Top with vanilla buttercream, which is slightly scaled up from the frosting amounts here. I also have this vanilla sheet cake, but it’s denser than today’s cake.
  • 9-Inch Square: Follow the recipe below. The cake will be thinner and the bake time will be a few minutes shorter since a 9-inch square baking pan holds more batter than a 9-inch round cake pan. I recommend lining with a parchment paper square, just as instructed in step 1.
  • Cupcakes: Make this confetti sprinkle cupcakes recipe, which is essentially the same, only slightly scaled up. Same taste and texture.
  • Bundt Cake: Doubling this recipe would be plenty for a 10-12 cup Bundt pan. Bake at 350°F (177°C). I’m unsure of the best bake time, but use a toothpick to test for doneness.
  • Layer Cake: Use my 2 layer white cake recipe, which is just as light and fluffy. Or use my 3 layer vanilla cake recipe which is a little denser. Gently stir about 2/3 or 3/4 cup of rainbow sprinkles into either batter.
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slice of sprinkle funfetti cake

One Layer Sprinkle Cakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours (includes cooling)
  • Yield: serves 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Updated in 2020, this is my favorite recipe for a one layer sprinkle cake. Tastes close to box funfetti cake mix, but it’s completely from-scratch. For best success, read the recipe and recipe notes before beginning.


  • 1 and 1/2 cups (177g) cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large egg whites, at room temperature
  • 1/3 cup (80gsour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80ml) whole milk, at room temperature
  • 1/2 cup (70g) sprinkles

Vanilla Buttercream

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • salt, to taste
  • optional: sprinkles for garnish


  1. Preheat oven to 350°F (177°C). Grease a 9×2 inch round cake pan, line with a parchment paper round (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. I recommend using nonstick spray for greasing.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the sprinkles.
  4. Pour batter evenly into prepared cake pan.
  5. Bake for around 27-31 minutes or until the cake is baked through. After about 18 minutes, tent the cake with aluminum foil to prevent the top and edges from over-browning. To test the cake for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
  6. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
  7. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or a splash of heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add a small pinch.)
  8. Spread frosting all over the top. I always use an icing spatula. Top with sprinkles, if desired.
  9. Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Prepare cake through step 6. Wrap the baked and cooled cake tightly and keep at room temperature for 1 day or freeze up to 3 months. Bring to room temperature (if frozen) then continue with step 7. Frosting can also be made 1 day ahead of time. Cover tightly and refrigerate overnight. Bring frosting to room temperature, then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of cream/milk will help thin the frosting out, if needed. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold. See How to Freeze Cakes.
  2. Other Size Cakes: See details above the recipe.
  3. Best Sprinkles to Use: See details above the recipe.
  4. Old Recipe: The current cake recipe was updated in 2020. If you loved the old cake batter recipe, originally published in 2013, here it is: Follow step 1 in the recipe above, but use a 9-inch springform pan instead of a regular 9-inch cake pan (too small for the following batter). For the cake batter, whisk 1 and 2/3 cups (210g) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt together. In a separate bowl, whisk 1/2 cup (115g) melted unsalted butter, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed light or dark brown sugar, 1 large egg, 1/4 cup (60g) yogurt or sour cream, 3/4 cup (180ml) milk, and 1 Tablespoon vanilla extract together. Whisk wet and dry ingredients together until smooth. Fold in 2/3 cup (90g) sprinkles. Continue with step 4 in the recipe above and extend the bake time to 33-37 minutes.
  5. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute. I suggest doing this 2x, then remove 1/2 cup since you need 1 and 1/2 cups in this recipe.
  6. Sour Cream & Milk: Full fat sour cream and whole milk are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead of the sour cream, though the cake may not taste as tender. Same goes with a lower fat or nondairy milk.
  7. Heavy Cream in Buttercream: I love using heavy cream for the creamiest consistency. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be. Whichever you use, make sure it’s at room temperature. Otherwise your frosting could separate or appear grainy.
  8. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Keywords: sprinkle cake, funfetti, birthday cake, vanilla


  1. Nicole Kalucki says:

    I want to bake a funfetti cake for my Dad’s birthday tomorrow and I’ve always loved your recipes. However, I noticed you have this funfetti recipe and a funfetti layer cake recipe as well. Besides the obvious difference in quantity of cake, the other recipe uses buttermilk and all-purpose flour whereas this one uses cake flour and sour cream. I’m just wondering what the main difference is, is one tastier than the other? Any answers you can provide would be much appreciated.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicole, The other difference is in the texture. Because we are using cake flour and only egg whites here, this cake has a lighter and fluffier crumb. Happy birthday to your Dad!

      1. Hi sally, I’m going to make your wonderful recipe but I only have all purpose flour and bread flour can use one instead of cake flour

      2. Lexi @ Sally's Baking Addiction says:

        Hi Megan! You can use all-purpose flour + cornstarch to make your own cake flour substitute. See recipe notes for more details.

  2. Hi Sally,
    Would pasteurized, carton egg whites work in this recipe instead of freshly separated?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marisa, You can use carton egg whites. The carton should give measurements for substituting for real egg whites. Happy baking!

  3. Hi Sally,
    This recipe is just as perfect and delicious as every other one of your recipe’s. I especially appreciate the way you explain everything , add links , videos and show pictures.
    Thank you

  4. I’m so excited to try this! Do you think it tastes better served room temperature or cold from the refrigerator?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Anna, I prefer this cake at room temperature. If you have it stored in the refrigerator simply remove it and let it sit at room temperature for a while before serving. Enjoy!

      1. Good to know, thank you!

  5. Hi, I love this recipe but your instructions (step 3) leave out adding the milk to the cake batter! I sadly learned this the hard way when I forgot to add it and had to redo the whole cake. Please update!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rachael, It’s in there! “Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk.” Sorry you missed it!

  6. Victoria Guedea says:

    Which recipe from your confetti cakes do you recommend when making it for a number mold pan?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Victoria, The recipes differ in the quantity of batter they make, so which one you choose depends on the capacity of the speciality pan you are using.

  7. Hi

    Your delicious confetti cake is the cake my daughter chose for her little girl’s first birthday.
    She wanted a tall, yet small cake so I bought three 6 inch cake pans. Any thoughts on how much batter I will need to fill those pans? Will two batches be enough?

    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi GiGi, The batter for these Confetti Sprinkle Cupcakes fits perfectly into three 6 inch pans. You can see the detailed baking directions in the post 6 Inch Cakes.

  8. Hello Sally, can I bake this cake in an 8 inch pan? Would the baking time be more or less?
    Thanks xx

    1. Hilari @ Sally's Baking Addiction says:

      Hi Sue, definitely! The cake will be a little thicker if using an 8 inch pan, so add a few extra minutes to the bake time. To test the cake for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

  9. I’ve made this cake twice (the updated version) and it still comes out too dense. I’m a big fan of Sally’s other recipes and am very careful to follow everything exactly. Not sure why this recipe doesn’t work for me!

  10. I added too much salt to the frosting, now what?

  11. Is this recipe for 2 – 8” pans or one? It says one and then in instructions says grease 2×8” pans. Thanks!

    1. Hi Meghan, step 1 calls for one 9×2 inch cake pan. This is a one layer 9 inch cake.

  12. Hi Sally,
    Would you be able to make the batter and save to bake later? I am heading up to a cottage and would like to make ahead for my sister’s birthday. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lauren, No we don’t recommend that. As soon as the batter is mixed together the leaveners are activated and if you wait too long to bake it the cake won’t rise properly.

  13. Hi sally
    Yesterday I baked my very first cake and everyone absolutely loved it. Thank you so much for the recipe it was so thorough.
    Can you please let me know how to make same one layer cake but 6 inch.

    1. Hi Aarushi, so glad that you had cake success on your first cake! Reducing the batter to fit 1 6 inch cake pan would require additional testing, but you can use my cake pan sizes and conversions page to see if it will help as you make adjustments.

  14. Made this layer gluten free and it was wonderful!! Thank you!!

  15. I had made your previous version and cake to the same conclusions as you (overly dense, etc) so I am so excited to see and try this new version. I just happened to stumble upon it again when I revisited the site.

  16. Is it possible if i use this recipe but instead of baking it in a normal 9×2 cake pan, i bake them in aluminum containers? i want to make box cakes but using this recipe. thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Eri, This batter will fit nicely in one 8×2 inch square pan. To use different size pans see the post Cake Pan Sizes & Conversions to help calculate how much batter to use.

  17. Emily Mettler says:

    My cake turned out dense and dry! What did I do wrong?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Emily, Make sure you are using cake flour (spoon and leveled, not scooped) for the best texture. You can see our post How to Prevent a Dry or Dense Cake for more troubleshooting tips!

  18. Hi –

    Can I double this recipe and make a 9 inch 2 layer cake? Or is there a reason you refer us to your layered cake for that? Is this cake too soft to layer and hold its form?


    1. Hi Danielle, if you want a soft and fluffy sprinkle layer cake, I recommend the other layer cake linked above. Doubling this recipe will produce a heavy layer cake with thicker layers.

  19. Thank you for this recipe. If I choose to omit the sprinkles altogether, would that affect the quality of the cake?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tiana, you can certainly omit the sprinkles if desired.

    2. Hi Sally! Should I use the 9×13 recipe here or your sheet cake vanilla. Also, I don’t have time to order those sprinkles which would you suggest from the grocery? I have the sprinkles that are thin and long from target…should I get disc? Thank you!

  20. Sorry but this was terrible cake. Heavy and bland.

  21. Hi Sally,

    I tried to add strawberry purée in this cake but it is taking too long to cook it. Do you think it is a good idea to do that?


    1. Trina @ Sally's Baking Addiction says:

      Hi Parul! Adding strawberry puree will add too much moisture to this batter, we don’t suggest it.

  22. Sobia Mustafa says:

    What can I use instead of sour cream?

  23. Caitlin Soukup says:

    Hi Sally – how do I make this cake two layer 9 in circles?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Caitlin, we recommend using our 2 layer white cake recipe, which is just as light and fluffy. Gently stir about 2/3 or 3/4 cup of rainbow sprinkles into the batter. Happy baking!

      1. Caitlin Elizabeth Soukup says:

        I see, so you make the white cake recipe for the base (1 9 inch circle), and then use the funfetti recipe posted here as the top layer (2nd 9 inch circle)?

      2. Lexi @ Sally's Baking Addiction says:

        Hi Caitlin, our white cake recipe yields two layers, so you would only need to make that recipe. Feel free to add the 2/3 or 3/4 cup of rainbow sprinkles to that batter to make a funfetti version!

  24. In the interest of following the recipe perfectly, can you please tell me how many grams of egg whites should go in the batter? I live in India and we don’t get eggs according to sizes here. The maximum an egg weighs is 50-53g, so if you can tell me the exact amount of egg whites in grams then I’ll use the appropriate amount of eggs to match that. Also hoping that using plain yoghurt instead of sour cream works!

    1. Trina @ Sally's Baking Addiction says:

      Hi Kinjal! One large egg white is about 30 grams, so you’ll need 60 grams for this recipe.

  25. Sally will I be able to bake this cake on a 8 x 8 square dish? Should I adjust the temperature if I do? I wouldn’t mind if it ends up taller.


    1. Trina @ Sally's Baking Addiction says:

      Hi Melissa! An 8 inch square pan will be just about the perfect size to use for this cake recipe – bake at the same temperature.

  26. Hi Sally,
    Can this recipe be halved and made in a 9inch round pan for a thinner layer cake?

    1. Hi R, the cake would be incredibly thin. You can try it, but I don’t think the texture would be very desirable.

  27. So I notice that this recipe calls for softened butter and other vanilla cakes on the blog call for melted butter – is there a reason for that? I was looking specifically at the brown sugar butterscotch cupcakes recipe but noticed it in other recipes as well.

    Thank you!

    1. Hi Pamela! Some of my older cake and cupcake recipes use melted butter. I enjoy using creamed butter in most cake and cupcake recipes these days though. You get a much fluffier crumb when starting with creamed butter and sugar. If you try the brown sugar butterscotch cupcakes, though, make the recipe as written. They are still pretty soft.

  28. Can I use buttermilk instead of the whole milk?

    1. Trina @ Sally's Baking Addiction says:

      Hi Alison! The best way to use buttermilk in this recipe to to replace BOTH the whole milk and the sour cream with it. So you you will use a total of 2/3 cups of buttermilk.

  29. Chris Lewis says:

    Hi Sally,
    I made this cake but it came out dense‍♂️. Is it because I over mixed or because the butter might be different here in Europe than in the US.
    Also, they class flour like, T55 is all purpose and T65 is for pastries. Are you familiar with these? If so what would you suggest foe cake flour?
    Thanks in advance

    1. Lexi @ Sally's Baking Addiction says:

      Hi Chris, over mixing is likely the culprit (more here on how to prevent dry and dense cakes) but if your butter was different, that could be playing into the texture, too. We’re not familiar with those classifications of flour, but we do have our own DIY cake flour substitute recipe that calls for all-purpose flour and cornstarch. Hopefully this is helpful for next time!

    2. Hi Chris – I’ve heard of these classifications and you could probably use their DIY cake flour recipe from here and use T55 with the cornstarch.

  30. Hi!!! I’ve being doing a lot of your desserts and I’m a biggest fan of you! Now! I’m doing this cake today for my son’s birthday tomorrow can I use buttermilk instead whole milk or is better just go with the milk?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Melanie, The best way to use buttermilk in this recipe to to replace BOTH the whole milk and the sour cream with it. So you you will use a total of 2/3 cups of buttermilk.

      1. Thank you very much! I’ll try like that !

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