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.

slice of funfetti sheet cake topped with vanilla frosting and sprinkles on a white plate with a fork

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.

2 images of slices of funfetti sheet cake topped with vanilla frosting and sprinkles on white plates with a fork

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.

2 images of spreading frosting onto funfetti sheet cake and frosted sheet cake topped with sprinkles in a pan

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.

slice of funfetti sheet cake topped with vanilla frosting and sprinkles on a white plate with a fork

 The happiest cake for the happiest new year. 😀

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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slice of funfetti sheet cake topped with vanilla frosting and sprinkles on a white plate with a fork

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 (281g) all-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. Samantha @ Samantha's Kitchen Table says:

    Gorgeous photos! One of the first recipes I ever made from your site was the Homemade Funfetti Cupcakes for my daughters preschool class. They were a HUGE hit! This sheet cake is a MUST try. Thanks for all the great recipes and beautiful photos!

  2. This looks so perfect and you make it sound even more delicious! I’d definitely serve this for a crowd 🙂

  3. Emily @ Life on Food says:

    I can just imagine the mess with the wrong size pan. This looks amazing. Perfect for parties. you can switch up the color of sprinkles to be festive.

  4. The sheet cake along with all the other delicious variation are amazing. My Mother use to make sheet cakes for every birthday we had and the sprinkles (especially the balls) remind me of my childhood baking days with my Holly Hobby oven. Everything’s better with sprinkles.

  5. Such a fun recipe! It would be perfect for birthdays, or New Years Day, or Saturdays (thats enough of an excuse for a cake, right?). I think sprinkles make most things in life just a little bit better and this cake is no exception!

  6. Hi Sally! I’m baking this cake for a New Years party tonight! The only thing is the jelly roll pan I have is 13 x 18. Do you think that’s ok? Is there any change in baking time?

    1. Hey Andrea– that’s actually just fine. It’s so close to the jelly pan called for in the recipe. The bake time might be a minute or two less.

  7. I love this cake, Sally! It is so festive and pretty. Happy New Year!

  8. So I made the cake and it’s delicious! I used parchment paper in my darker pan and it worked well, but almost all of my sprinkles fell to the bottom. I used 1/2 cup. Any ideas? Should I just have used 2/3cup? Thanks Sally!

    1. I wouldn’t add more sprinkles Kelly. Odd they all sank considering the semi-thick batter. But I’m so glad you loved its taste! Thank you very much for reporting back.

  9. I made this cake last night, I did not have yogurt so used sour cream. It seemed a little denser althiugh still very good. Also do you use clear vanilla? Whenever I make white cakes they never look as beautiful as in the pictures. I love all your posts, the pictures of everything are always so perfect!!

    1. I did not use clear vanilla for this cake. But you absolutely can. Thank you!

  10. Denise Salas says:

    Just made this cake because it looked so good and when I showed my 3 yr old the picture and and asked if the wanted to make it he said, “yes let’s make the sprinkle will be so fun'”!
    It was delicious, I did add a little bit of vanilla milk because I ran out of regular milk but other than that followed your instructions and loved it!
    Happy New Year!

    1. So cute. 🙂 Happy new year Denise!

  11. monica greer says:

    i made this cake for the kids at our new year’s celebration. it was a hit. so much that i can’t stop eating it! it’s sooooo good! my son declares the frosting the best he has ever tasted. i agree! great job once again!

    1. Wonderful. 🙂 Thanks for reporting back Monica!

  12. Hi Sally, do you bake in conventional or convection setting?

    1. Conventional

  13. I just made this. Had a little problem with the sprinkles. They turned the color of my cake. It’s cooling now, so I cant wat to frost it.

  14. Hey Sally! I need some advice for cake. I have been hired to do a few different birthday cakes. In the past I have always made your triple chocolate layer cake, and everyone loves it. However, for the next cake I’m doing, I have to make several cakes and then cut and form them to make a 3D dinosaur. I love how moist your cakes are, but being so moist makes them hard to cut and shape evenly without falling apart. I tried your banana crumb cake once, but the crumbs made it very difficult to frost edges evenly. The flavor doesn’t matter for the dinosaur cake, so I am wondering what you would recommend that would be sturdy but still moist? Thank you! 🙂

    1. Hey Ashleigh!

      This is a sturdy cake:

      So is this:

  15. This looks like the perfect birthday cake for kids! Colourful, and filled with sprinkles! Rainbow desserts are so pretty to look at too.

  16. Shelby @ Go Eat and Repeat says:

    Love funfetti! This looks amazing

  17. Hi Wendy,
    I live in Denver as well and I have not made this recipe yet, but I am planning to make it next week with the following adjustments: decrease sugar by 2 tablespoons, increase milk by 2 tablespoons, increase flour by 2 tablespoons, and use a scant teaspoon of baking soda instead of a full teaspoon. I also use extra large eggs. I have used these adjustments before for Sally’s cakes and they have worked beautifully.
    Sally- I usually use cake flour instead of all-purpose in your cakes, do you think that would be detrimental to this cake? It already looks fluffy in your pictures so I wasn’t sure and I don’t want to mess it up! Thanks so much!

  18. I just made this, and the batter looked and smelled heavenly, but it turned out quite flat. Definitely not the springy, fluffy cake in your pictures. Could it be that my oven is too hot? I actually took it out of the oven after 17 minutes because I noticed it was getting quite golden. I unfortunately do not have an oven timer (on my list to get at the store!). I don’t consider myself a novice baker but lately I cannot seem to get homemade cakes right, and I am discouraged. Please help! Also, the reason I want to be a good cake baker is I am now a mom of 2 little boys and I want to be a mom who can bake! 🙂

    1. Oops, I meant oven thermometer, not oven timer 😉

    2. Hey Laura! Hmm. Your oven temperature may be a little too hot, yes. Did you leave out the baking soda by chance? (I’ve done that before… whoops!). And you may have overmixed the batter too. But to start, I would reduce the oven temperature.

  19. Ahh! Sally the timing is perfect! My almost 3 year old has asked for a rainbow cake with an angry bird candle on it for her up coming birthday (quite specific and totally random-that’s a 3 year old for you)! This looks like the perfect cake (with the addition of an angry bird candle of course)!

  20. This is fabulous! My hubby’s favorite cake is the funfetti and with his birthday tomorrow I just could not handle another box cake. So glad I found this it looks delicious. I made one of your sugar cookie recipes also and it was a hit, so I know this will be as well. Thank you thank you!

  21. Sally, I made the cupcake version of your funfetti recipe and I found them a little dense (perhaps because the butter was melted as opposed to whipped with a hand mixer?). In any case, can this recipe be made as cupcakes? Would they rise enough and about how many would it make? I need to make about 3-4 dz for my daughter’s upcoming 4th birthday. Thanks! By the way, I’m super addicted to your blog and currently hooked on all the scones. Delish.

    1. Leah, this sheet cake may absolutely be turned into cupcakes. I’m unsure of the exact baking time. Likely around 20ish minutes or so.

      1. Thanks so much! I’ll try it out around 18-20 min. Can’t wait to eat the sprinkles goodness.

  22. Hi Sally,

    I would like to make this sheet cake for my son’s birthday. However, I only have a 13 x 9 pan–not the jelly roll. I also was hoping for the cake to be a little thicker than what I think a jelly roll pan would produce. Should I try the cupcake recipe in a 13 x 9 pan, or use this one?

    Much appreciated!

    1. You can use this recipe. I’m unsure of the bake time for a 9×13 size cake though.

  23. Hi Sally, this cake looks super yummy. But do you think that I can make this into a layer cake? I’ve been searching for a sheet cake recipe that is sturdy enough so that it won’t fall apart when I try to layer it. Thanks so much! 🙂

  24. Dear Sally,

    I’m really interested in your Funfetti cake. It looks really good!

    I’m planning to make a 3-tiered layer (frozen theme) cake for my daughter’s 6 year old party. I only have 9 inch, 8 inch and 6 inch pans. Is that good or should I do 10, 8 and 6 inch pans? If so, what are the baking times for each pan? Will the cake be too dense to do tiered layer cake?

    Her party is on March 7th so it would be great to hear from you then.


    1. I would do 10, 8, and 6 inch cake pans. Unfortunately, I am unsure of the bake times for them! Use a toothpick to test for doneness. This cake isn’t too dense at all for it. What a fun party that will be!

      1. Hi Sally,

        Thanks for your quick response. I doubled the recipe but it wasn’t enough for the 10, 8, and 6 inches. Should I triple the recipe? I have 10 x 2, 8 x 2 and 6 x3. I tried to put an inch of batter for all 3 but probably ended up with 3/4 inch. So not much cake came out of the oven. 🙁 Do you have recommendations on how much batter for each pan? Again, this is not a wedding cake, it’s for a frozen theme cake.

        Thanks in advance for your help.


      2. Hmm. I would triple the recipe then Ling. Sorry, I have never made my recipe this way before.

  25. I’d prefer to bake this in a 9×13. Would you recommend using this recipe in that size pan, or doubling your smaller funfetti cake recipe ( I think they are pretty much the same, except for some differences in flour/milk, but thought I’d get your opinion!

    1. Nevermind, I just saw another person asking pretty much the same question!

  26. Dear Sally,

    I read that you don’t like people trying to substitute ingredients for your cakes, which is totally understandable. But, for someone who is gluten-free and wants to enjoy something as delicious as your cake looks here, what would you recommend I use in place of all-purpose flour? I don’t want to frustrate you, I just want to enjoy yummy sweets too! 🙂


    1. Oh it’s not frustrating at all! I just always like to warn bakers that changing ingredients won’t produce the same texture/taste in baked goods. Unfortunately, I have no experience baking with gluten free flour replacements. I’m sorry, I’m unsure about this recipe.

  27. Hey Sally! Soooo I was wondering if you would ever considering doing a blog post on the art of mixing just right? I struggle so much with the fear of overmixing and then sometimes I think I undermix and end up with flour pockets. Grrrr. I would love any suggestions on this! Maybe it just comes with time. 🙂 Thanks Sally!

    1. Hey Jamie! Using a whisk will help with flour pockets. Whisk slowly.

  28. Hi,i followed the recipe only swapping milk for half n half because that’s all I had. The center is taking forever to set…it’s getting so brown around the edges. I think my sheet pan is even a little larger than what was called for. I hope the cake won’t be dry,I had to bake it far longer than what was called for. What could I have done different?

    1. The batter is likely much too dense with half-and-half. What are the measurements of the pan? If the jelly roll pan is larger, the cake should actually take less time in the oven because it is thinner.

      1. I agree, maybe the half n half was too much. My sheet pan is 11 by 18, so i thought the same that it would take less time, but it took way over. That said it was moist and the sort of consistency of a cake pop, really divine! We loved it. Ill be more careful next time to follow recipe to the t. Love love your recipes, thank you:) Jennifer

  29. Hi Sally!
    I’m going to be baking this in a few weeks for my sons 3rd birthday. I know you insist on the large sheet pan, but would it bake up ok in 2×9″ and 2×6″ pans?
    I’ve been back and forth between all your funfetti cake/cupcake recipes trying to figure out the easiest and quickest way to make those layers. I never have good luck with doubling recipes and would love to just have a miracle one batter fill all pans kinda day 🙂
    I’m planning(hoping) on chilling/ freezing, crumb coat, and marshmallow fondant.
    Any suggestions would be much appreciated! Thanks 🙂

    1. There should be enough batter for all four pans, Justine. I’m unsure of the bake times.

      1. Perfect! Thanks so much for your reply (:
        More sprinkle recipes soon please!

      2. Ps. Could you do a post some day on pans, tools and supply storage?
        My kitchen is overrun with so many different styles and types of baking pans and utensils, as I’m sure yours is too! Right now everything is just shoved in a cabinet.. :/

      3. I have a plan for that kind of post, yes! Stay tuned.

  30. Hi Sally!
    I made this cake for my birthday yesterday (yes….I am waaaaaaay over 30 but I cannot shake my love of sprinkles! : ) It baked up beautifully and was so easy! Everyone in the house is now asking for it for THEIR birthday 🙂 Delicious! Thank you!!!

    1. Happy birthday Krista! What a dessert to celebrate the occasion!

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