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. Hey, I’m planning to serve this at a birthday party in a few days and just noticed you specifically say not to use 0% yogurt. That’s what I have on hand and while I can go buy full fat, i was just curious what difference it will make in the cake. I love Trader Joes 0% plain Greek because it’s super creamy and high in protein.

    1. I find the cake is so, so much richer and more tender using a higher fat % yogurt. Keeping this in mind, you can try a nonfat alternative.

      1. You’re the expert so I bought full fat yogurt. More of the plain 0% for me. Thanks the reply!!

  2. This is a fantastic recipe! The taste is great and the look is so fun. I just made this for my daughters 6th birthday party. This was the first time I’ve ever made a sheet cake. And although it took me 3 rounds to get it right (only due to my lake of pan knowledge ;)…the cake kept sticking to the pan! I finally used parchment on the last try) I learned so much and am very glad I used your recipe. I will 100% be making this again and sharing your recipe. Thank you for your detailed and easy to follow recipes on this site. You really are very talented.

    1. Thanks Elli!

  3. audriana marquez says:

    Can I use a 12×9 sheet and how much will I need of everything to make a cake for 50 people?

  4. Hey Sally, I want to make this cake in a half sheet pan that’s 2 inches high….would doubling the recipe overdo it?? Maybe just one and a half? 

    1. One nd a half would be good– wouldn’t double it!

  5. Jayne Waters says:

    why can’t I frost this cake a day ahead?

  6. Lovely! Lovely! Lovely!! I can’t wait toake it for my daughter’s birthday at the of the month

    I read through your post and the part about substitutes, but cannot help asking this question: substitutes for eggs please? :-(. We are vegetarians…

    Thanks much!

  7. Hi Sally!

    Love this and am planning on making it for my daughter’s upcoming painting birthday party. I tried it out in a 11x15x2 in pan. It slanted and got extra crispy in one corner. Any idea why? Do I need to double or 1 1/2 the recipe?

    Help from a Mom who’s daughter requested a Funfetti Sprinkle cake!!

    1. Is your pan warped or worn out? That would cause the slanting. You can try gently banging the pan lightly against the counter to ensure the batter is evenly spread. You can also try 1.5x the recipe for a thicker cake as well. Or try this easy funfetti cake.

      1. Its a brand new pan, so I will try to do it by 1.5. It is a 11x15x2 in pan. Do you think that may have something to do with it?

  8. Hi Sally,

    I need to make a sheet cake for my niece’s birthday and was wondering if taking out the sprinkles would alter the final crumb/texture of the cake or are they just there for a little bit of fun, no pun intended.


    1. You can leave out the sprinkles.

  9. Cheese with Noodles says:

    I used Ina Garten’s sheet cake recipe, but that one has a chocolate frosting and I needed vanilla, so found your recipe. The frosting is so good! I didn’t whip it as long as you specify for the second round, but that’s just because I didn’t want it too fluffy for this particular cake. I’m pretty picky about vanilla frosting and this was stellar, I can definitely see why it’s your favorite 🙂 Will definitely make again in the future and beat the heck out of it so it gets super fluffy!

  10. Do you serve in the jelly roll pan?  I just baked it, made the frosting, and not sure whether i should try to take it out or not.  Thanks!

  11. Hi Sally,

    I want to make this for my daughter’s birthday party. How well does this do in multiple layers?

    1. Should work just fine.

      1. Thank you

      2. If I wanted to also make this into layers, do I just double every single ingredient?
        Ex: 2 cups butter
        2 large eggs
        5 tsp vanilla
        2 tsp baking soda
        1 tsp salt
        ….etc ?

  12. Alison Matalanis says:


    I love almost of your recipes, but I have to say this one just did not work out for me. It looked fine, but the taste was incredibly sweet. I threw out the entire cake. Just a warning to those who plan to make this cake, make sure that you really like sweet desserts. Otherwise, I would consider baking something else….

    1. Alison Matalanis says:

      *almost all

  13. Hi Sally – I have a Martha Stewart pan that is 18 x 13 x 1….thoughts? if a cake won’t work then i might resort to cupcakes…

  14. Hey there Sally I found your website last year when I visited canada from the Uk .
    The recipes I made was the yummy Strawberry shortcake cupcake recipe. It was awesome!!
    I have a question about the funfetti sheet cake recipe . My question is – can I turn it into a Swiss roll ?? 
    Any way your recipes look fab 

    1. I don’t suggest this cake for a swiss roll– it’s a little too heavy to roll neatly.

  15. I’be baked the cake, and want to serve it tomorrow. Shall I take it out of the pan now? or tomorrow before frosting?

  16. Hello! I was tasked with making a birthday cake this weekend and I’m kind of new to sheet cakes/baking for larger parties. I’m looking to bake this cake for 30 people, will this recipe be enough? Also the birthday girl is lactose intolerant – will this work with lactose free milk and other lactose free ingredients (milk, yogurt, etc.)? Last question, I plan on layering two of these cakes, do you think the cake itself (after freezing or refrigerating) will be strong enough to layer?

    Thanks so much!

    1. Megan, this cake will work as a layer cake. It will be enough for 30. Lactose-free yogurt and milk should be fine. Enjoy the cake!

  17. Sally, 

    I want to bake a sheet cake for a co-worker’s going away party. Can I use any of your cake recipes and bake them in a 12 x 7 pan for a sheet cake? Or are there other adjustments that need to be made?


    1. In a 12×7 pan? That is much smaller than a sheet pan. Do you mean a 12×17? You can bake this cake in a 12×17.

      1. Yes! 12 x 17 sorry, typo! 

  18. If I make two of these cakes and layer them then cut a shape out of them, how crumbly would it be? Basically after cutting desired shape could I crumbcoat it for fondant?

  19. Hi Sally or anyone what type of yogurt do you use for this recipe please xx

    1. Hey Rachel! I like to use plain low fat or full fat Greek yogurt.

  20. This was probably the best cake I have ever made and with 5 children, I make a lot of cakes! It is so buttery and the frosting, get out!! Thank you so much for this recipe, I’m making it again this week – it’s that good!

  21. How tall is this sheet cake? It looks to be around an inch but most sheet cakes from the store are about 2 inches tall. What is the difference? 

    1. I know you asked this question long ago, but perhaps this will help anyone who is still wondering.  My guess is it’s because Sally used a Jelly Roll Pan which would spread this batter out more versus a sheet cake pan which would provide a thicker cake more like what you would buy in a store for a sheet cake.  I made this recipe in an 11 x 15 cake pan (advertised as a half sheet cake pan) and it came out 1 1/2 inches tall.

  22. I live in CO & typically have to add additional flour because of the altitude. Do I need to add more flour for your recipe? Thank you

    1. I’ve never lived at high altitude, so I’m unsure how to adjust my recipes. Here is a handy chart for high altitude baking if you’d like to review.

  23. Hi does this cake freeze well? Without frosting obviously.

    1. Yep! For up to 2-3 months. Thaw overnight in the refrigerator.

  24. Hello – I was wondering how this cake would hold up as a layer cake if I doubled the recipe? I sometimes find sheet cakes to be too soft/moist that they are difficult to handle.


    1. Doubling and then baking it as a layer cake shouldn’t be an issue. Unsure of the exact bake times of the layers though.

  25. This looks amazing!! How high does this typically bake? I plan on making this 3 layered (1inch each). so was trying to figure out the height of cake that this recipe would yoeld. TIA!

  26. Is jelly roll pan and swiss roll pan same. Cant find jelly roll pan ?

  27. Hi!  I know what you said about not substituting ingredients, but my family is all vegan.  I just wanted to say that we have made this cake for my son’s birthday every year (third birthday this year!) and the cake turns out wonderful with the substitutions we use.  Just in case any other vegans come across this website, the substitutions I use are Earth Balance for butter, unsweetened vanilla almond milk for milk, Ener-g egg replacer for eggs, and vanilla soy yogurt for yogurt.  
    I’ve made several vegan cake recipes, but this is definitely my favorite recipe to make.  Turns out really good every time!  

    1. That’s GREAT to know!! Thanks so much for sharing.

    2. To add to my previous comment,  make sure to use almond milk! 
      I tried the recipe with cashew milk instead of almond milk since cashew milk is thicker like whole cow’s milk, and it didn’t turn out well.  It still tastes ok, but it fell in the middle and was really dense.  

  28. Okay, I know you said no changes. But, I would like to know if you have ever made this cake in a 9 x13, and how did it work out for you ?

    1. I have since I posted this recipe– it was wonderful. About 40 minutes bake time.

  29. Ruth Crumpton says:

    Would it be at all possible to replace some of the flour with (unsweetened) cocoa powder? My child wants a chocolate sheetcake for his birthday and the vanilla version of this is by far the best sheet cake recipe I’ve found.

    1. Hi Ruth! I don’t suggest it– chocolate cake is totally different! I strongly suggest using this chocolate sheet cake recipe. It’s my favorite! I think you’ll all really like.

      1. Ruth Crumpton says:

        Thank you so much – cake now cooling on the side 😉
        I had searched for a chocolate sheet cake or tray bake on here but for some reason the former brought up no results and the latter simply brought up a list of everything with chocolate in it. Shall bookmark both this and the chocolate one.

  30. Made this today as a 9×13 -baked about 35-40 min. It was only about 1 1/4 inch tall so next time I’d probably try a different recipe for that size. Was a bit dense too so I’d probably try another fluffier recipe next time. Tasted good though!

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