Funfetti Sheet Cake

Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles.

Funfetti Sheet Cake by

Here’s a giant cake filled to the brim with sprinkles. It’s topped with sweet and creamy homemade vanilla frosting. It’s big enough to feed an army of sprinkle and cake and frosting lovers. Is there a better way to end a wonderful year??

Yes! Add more sprinkles on top.

Funfetti sheet cake is what dreams are made of. Let’s dig in.

Vanilla Frosted Funfetti Sheet Cake by

I have to be honest, I made this funfetti cake back in October and have waited this long to share the recipe with you. Pumpkin, Thanksgiving, and Christmas cookies got in the way. Sorry? I did, however, make it again this past weekend to bring to some friends. Just as tasty as I remember.

Anyway. Having a loved sheet cake recipe in your baking repertoire is priceless. It’s a fun-filled cake that you can bring along to potlucks, office parties, birthday parties, and basically anywhere you need to feed a crowd some dessert. I’ve never made a funfetti sheet cake before, so this recipe was fun to play around with. The most important part about this cake recipe (and, well, any cake recipe) is having the correct size pan. I can’t tell you how many readers have contacted me about a cake recipe catastrophe. Only to find out they weren’t using the correct size pan. Whoops!

This sheet cake requires a 12×17 inch jelly roll/half sheet pan. I own 5 of these pans. They are DYNAMITE in the kitchen. I bake cookies on them, I cool toffee on them, roast vegetables on them, and I make sheet cakes in them. A fabulous multipurpose sheet pan is irreplaceable. Please, from one baker to another, get this pan. I am absolutely not associated with Calphalon. I’m just a huge supporter of quality baking sheets.

And a huge supporter of frosting. We’ll get to that in a minute.

Vanilla Frosted Funfetti Sheet Cake by

Also important: using the right ingredients. Quite often, I hear about recipe disasters stemming from using substitutions. Like using margarine for butter, baking soda for baking powder (don’t do that! ever!), using almond flour for all-purpose, etc. Recipes that are developed with certain ingredients won’t turn out the same unless you’ve been testing and playing around with the recipe. I always suggest making the recipe as written first and then playing around with the recipe as you see fit. Some ingredients in some recipes shouldn’t be altered. And for this recipe? It’s pretty much all of them.

Every single ingredient plays a major roll in this thin cake’s texture, taste, and appearance. The butter and vanilla give the cake unbeatable vanilla cake flavor while creaming the butter and sugar give the cake its soft, cake-like texture. The two eggs tenderize and give structure while the whole milk leaves the cake moist. The yogurt (an acid) reacts with the baking soda to leaven the cake, and the flour is… well… everything. The only room for substitutions would be using sour cream instead of yogurt and other types of milk instead of whole milk. Please see my recipe notes for further details. If you’d like to leave the yogurt out all together, you’d have to sub in a different moist ingredient as well as use baking powder– and play around with that amount. And you’ll have a completely different tasting cake. What a headache. So, always follow a recipe.

On top of this buttery, sprinkle filled sheet cake is my classic vanilla frosting. My prized frosting, my favorite frosting! One of them, at least. There is just enough frosting to get that creamy extra sweetness in every bite, but not too much to take away from the fluffy cake hiding underneath. A fabulous cake to frosting ratio.

Vanilla Frosted Funfetti Sheet Cake by

 The happiest cake for the happiest new year. 😀

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Funfetti Sheet Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: serves 25-30
  • Category: Cake
  • Method: Baking
  • Cuisine: American


Soft and buttery vanilla sheet cake filled to the brim with sprinkles. Topped with my favorite creamy vanilla frosting and, as expected, more sprinkles. This recipe requires a 12×17 half sheet jelly roll pan.


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120g) yogurt*
  • 2 and 1/4 cups (285gall-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk*
  • 1/2 cup (94g) rainbow sprinkles, plus more for decor*

Vanilla Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 23 Tablespoons (30-45ml) whole milk*
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the yogurt on medium high speed until combined.
  3. In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Using a large wooden spoon or rubber spatula, fold in the sprinkles. Sometimes I add up to 2/3 cup (125g) of sprinkles, but 1/2 cup is just fine. Nonsprinkle lovers may not like all 2/3 cup inside the cake!
  4. Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer with a rubber spatula. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots (mine does). Remove from the oven and allow the cake to cool in the pan on a wire rack. As the cake is cooling, make the frosting.
  5. For the frosting: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  6. Spread frosting all over cooled cake, then top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time– cover tightly and keep in the refrigerator.
  2. Yogurt: Greek yogurt, regular yogurt, or sour cream are all OK. Do not use nonfat; I suggest full fat or low fat. I also suggest plain yogurt, though vanilla flavored is fine.
  3. Milk: I highly recommend whole milk for the richest taste and moistest texture. 1% or higher milk fat is ok, as well as nondairy (low fat, not nonfat) milks. Whole milk (or even half-and-half or cream) is best in the frosting as well.
  4. Sprinkles: Here is where I buy my rainbow sprinkles in bulk. Do not use nonpareils (the little ball sprinkles) inside the cake batter. They will bleed! Please use rainbow sprinkles aka “jimmies.” You can, however, decorate the frosting with nonpareils like I did in these photos. Always use a gentle hand when mixing sprinkles into a cake batter.

Keywords: funfetti sheet cake, sprinkle sheet cake


  1. Can I use this recipe for a layered cake as opposed to your funfetti layer cake recipe? I like the consistency of cake flour. Please let me know?

    Thank so much

    1. You can certainly try making this in 2 round cake pans instead. The bake time will be shorter. However if you like cake flour better then I suggest sticking with the layer cake since it calls for cake flour:

  2. I have not made this yet. I was thinking about the pan to use. And if I should use a heavy duty sheet pan from Bed Bath & Beyond. The one I use to make A Cookie recipe I have have had over 45 years for a 100 or more cookies at one time. What do you think.

    1. Hi Susie, As long as the pan is the correct size then go ahead and use it! It needs to be a 12×17 inch jelly roll/half sheet pan. Enjoy!

  3. Can I use a 9×13 pan for this? Or would your Funfetti Layer cake recipe be better? Thank you!

  4. Hi Sally, can you freeze this cake?

    1. Yes! I actually wrote an entire post about freezing cakes:

  5. Wow this was easy to make and so far looks really good! I made it a couple days in advance for my son’s birthday party (he wanted a cake decorating party so I’m going to cut it up into little cakes for his buddies to frost). I’m wondering what the best way to store it is? I don’t bake frequently (thanks so much for giving really easy-to-follow instructions) so I’m not really sure. You say in the recipe to wrap and store at room temp for a day, but the party is in 3 days. Would it be better to fridge it? Thanks!

    1. Hi Julia, What a fun party! I recommend covering it tightly and storing it in the refrigerator. Have fun!

    2. Can I make it in round pan??

  6. Hi Sally! I’m trying to figure out making my son a 3D dump truck cake for his 3rd birthday in a few weeks, and thinking I could start with a sheet cake like this and then cut pieces from it, but I’m worried this would be too thin. I might be better off with something I can make in a loaf pan. What do you think? Any ideas or tips for me? I bake a lot, but I’m more of a fancy layer cake kinda gal — which it turns out 3 year olds really don’t care about, so this time I’m going to be more of a dump truck kinda gal! Thanks! Love your recipes!

    1. Hi Liz! I wish I could help, but I don’t have much experience with specific shaped cakes. This is a thinner cake, you’re right. You could try my funfetti layer cake instead. You could bake that in loaf pans, too. Check the doneness with a toothpick. The layer cake is also a bit more dense, so should hold its shape better.

  7. Carley Ingram says:

    SO I made this recipe, but it wouldn’t cook and ended up being soupy. I used plain greek yogurt in the recipe, which the note says it ok to use. I did exactly what the recipe told me. I have a tendency to overmix, but I made sure I didn’t this time. Any thoughts as to why that would happen?

    1. That’s odd that it wouldn’t cook. Was your batter thick and fluffy? In the first step when you cream together the butter and sugar make sure that your butter is just to room temperature and not too soft (this is what room temperature butter really means).

  8. This cake is SOOOOOOOO good. I’ve probably made it about 10 times and I can’t get enough of it. It is not good for my waistline, but I will sacrifice for this.

  9. Joe Shoemake says:

    Can you make 2 of the and use like a layered sheet cake?

    1. I can’t see why not. Let the cakes cool completely and be careful removing them (or one of them) from the large pan.

      1. Joe Shoemake says:

        Thanks for the info. My wife is having surgery on Thursday, her birthday is Friday and then there is Mothers day. She will be in the hospital for all of these. So, me and my granddaughter are going to make her a special cake. Thanks again.

  10. Great recipe, Sally!

  11. Ive made this about four times during shelter in place. I’ll never buy a cake again!!

  12. Can this version also be used to make cupcakes?

  13. I’m going to try this for my daughter’s birthday party in 6 days. I have a 12×18 pan, is that okay? Although I like my cake a little thicker, and since it is a bigger pan, can I do 1.5x the recipe? Would that work?

    1. Hi Laura, you could definitely 1.5x this recipe for a larger 12×18 inch pan. I’m unsure of the exact bake time though.

  14. Hi Sally! Any idea if a 10 x 15 x 2 cake pan would work?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nicole, this recipe calls for a 12×17 inch pan which holds about 12 cups of batter. A 10×15 inch pan hold about 10 cups of batter. If you use your smaller pan without adjusting the recipe there will be leftover batter which you can use to make a few extra cupcakes on the side. For more details you can visit the post Cake Pan Sizes & Conversions.

  15. I stumbled across your recipe for Funfetti cake back in Jan of this year, and since then it has been a hit in my home! It has been requested for every birthday since then… even from the adult friends! I have made this cake at least once every month since Jan 😀

  16. Reese Hurwitch says:

    Made it for my family of 20, it was a hit!

  17. This cake is delicious! I was thinking of making it near Halloween and using a Halloween mix of rainbow sprinkles (jimmies) inside the cake but unsure of how black jimmies would turn out. Have you used a Halloween rainbow sprinkle mix inside this cake? Do the black sprinkles turn out ok or bleed throughout the cake batter?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi April, This would be so fun with Halloween sprinkles! Of course every brand is different, but usually jimmies do not bleed their color (even black). The sprinkles that will almost always bleed are nonpareils (the little ball sprinkles).

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