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. I’m trying to plan a good dessert I can bring into work before the Fourth of July. Since you used [this recipe]( to make [this](, I’m assuming I could use the same method to create a tie-dyed version of this sheet cake?

    1. absolutely!

  2. Hello Sally
    Please advise what alterations are required to the recipe if i bake the same cake in quarter sheet pan

  3. Can I make cake batter one day and bake the next??

    1. It’s best to bake right away after the wet/dry are combined. You can, however, make the wet + dry separately the night below– refrigerate– then combine and bake the next day.

  4. Elizabeth Rowland says:

    Would it work to double the recipe and make a 2-layer sheet cake? Or would the cake be too delicate to turn out and stack? I need to feed a crowd and I thought a layered cake would feed more without taking up the extra space of  2 separate cakes.

  5. I’m looking for a super soft crumb. Can I use cake flour in this recipe? Would it be the same amount of flour as listed in the recipe?

  6. I made this cake today and it is perfect! When I made the frosting I thought there was no way I had enough but in fact it is the first cake that didn’t rip during frosting or make a mess. The frosting is toddler approved and the cake batter was fabulous.

    1. Hi Sally,
      Do you need to add sprinkles to this? Not sure if the dry and liquid measurements would be affected if I omit them from the batter.
      Thanks a bunch!

      1. You can omit the sprinkles without making any other changes. Enjoy!

  7. Love this cake/ frosting recipe. 

  8. georgia holley says:

    I am also wondering if I can use cake flour for this instead of all purpose flour.

    1. The cake is light and fluffy with AP flour, but you can try it with cake flour and see how you like it!

  9. Christianne Boudreau says:

    I made this cake back at the beginning of the summer for an event. It was absolutely delicious and one of the moistest sheet cakes I have ever had. I’m not a super fan of sweets, but I love to make them. This one, I’m looking forward to actually tasting again so am making a double batch for a large event this weekend.

  10. This is my first attempt at a sheet cake for my son’s 4th birthday. How high is this cake? It looks pretty low based on the dimensions of the 11×17 pan. 

    Also, I need to transport it to the party. Do you suggest removing from pan and putting in a box? Or, icing it in the pan and using a lid?

    And, any tips on how to best frost this cake? 

    Taking all tips! 

  11. If I were to double this recipe and put in a 1/2 sheet cake pan (12x18x4) how long would you recommend cooking?

  12. Would this be a good recipe to cut in squares and decorate with snowmen or reindeer?
    Is the cake sturdy enough to be picked-up, or is it more of a plate and fork cake?

  13. I plan on making this for a charity event this weekend, I plan on using a big sheet pan like the size of three cookie sheets! How do I know how much to make? This looks really good! I think it will go over well with the kids! 

  14. I want to make this cake for my daughter’s 2nd birthday. Can you recommend a chocolate frosting recipe for it? Also, I do not have a stand mixer, so will be using and hand held mixer.

    1. Hi Lizzy! I recommend following the chocolate frosting ratios/recipe in this cake:
      You can prepare it with a stand mixer. This amount will be enough for the funfetti sheet cake.

      1. Thank you!! One last questions – I could only find a 12×16 pan. Any idea how I just adjust baking time?

    2. Hi!

      i only have 13×9’s what recipe should i use to make 13×9 cakes?


  15. Robin Meyers says:

    Hello. I made this cake for my son’s 10th birthday and totally messed it up. So I wanted to try it again for a friend’s daughter’s birthday and did it exactly like the recipe said. It still came out the same way – very mushy moist and over-spongy looking. I don’t know yet how it tastes. What could I be doing wrong?

  16. A jelly roll pan is 10.5 x 15.5. A half sheet pan is 13 x 18 (I have 3 of these!) How can I make this recipe work without buying another pan? Thanks!

  17. Hello Sally
    How do you get a level cake using a half sheet first time a tired one the cake thickness wasn’t even

  18. Ok so I bought all the ingredients for this beautiful cake and now I read all these reviews and I’m really really confused!! So am I to bake this cake in a jelly roll pan or a 13 x 9 cake pan?? What’s all this talk about it being too spongy and too moist and why is all that??? Please help!!!!

    1. Hi Angela! You can bake this cake in a jelly roll pan or a 9×13 inch cake pan.

  19. I was super excited to have someone share this recipe with me when I indicated that I was looking for a confetti cake recipe to make for my goddaughter’s fifth birthday. I wish I could write that it turned out well, but unfortunately it was a flat greasy mess that I had to toss in the trash bin. My kitchen scale was not working so I couldn’t weigh the ingredients, but I used 1 cup (2 sticks) of butter.
    I used a jelly roll pan and found that the cake spilled over the rim a tiny bit while in the oven. I think I would have been fine with it had it not fallen during the cooling stage and been inedible due to the greasiness.
    I would like to make the cake again but would appreciate direction on why the cake fell and turned out greasy.

  20. Courtney Clark says:

    Hi Sally!
    I live this recipe! It bakes beautifully and tastes great. I make a lot of half sheet cakes (18 x 12 x 2). I have doubled this recipe and it is the right amount of batter. I am still playing with the right baking time though. Do you have a time perfected?


    1. I haven’t tested it in that size pan, Courtney.

  21. I made this last Saturday for my son’s birthday party and everyone loved it. I did not make any alterations from the recipe and made it about 24 hours before the party. It turned out nice and moist and I like that the frosting wasn’t too thick.

  22. Hi sally,
    I would like to make a funfetti batter that will work for a 13 x 9 cake PLUS come additional cupcakes. Do you recommend this recipe or one of your other recipes? You have several kinds of funfetti cake (plus the white cake) and I am having trouble deciding which will be best for my joint 6 and 3 year old boys bday party this weekend! I would like to take the cake out of the pan and decorate, so a cake that will hold up to that will be helpful. Also, can this icing recipe be piped?
    Thank you so much!!!

    1. Hi Taylor! Your best bet would be to make my funfetti layer cake or vanilla cake (add sprinkles), fill the 9×13 inch pan halfway, then use extra batter for cupcakes. The funfetti cake is a little denser than the vanilla cake. This frosting can be piped. Any of the frostings with the suggested cakes can be piped, too.

  23. My family loved this cake. Made as per instructions without any issues, thank you for sharing the recipe

  24. Okay, so I used a half sheet pan like specified but my batter spilled over the pan as well. What could be the issue? My son (10 year old) is always baking things with me, usually there are no issues, and we have used your other recipes before. Suggestions?

    1. Hi Savita! Is it the 12×17 inch cake pan? How tall are the lips around the edges?

      1. Around the edge it’s not very tall, but yes, that is the correct dimensions of it. Should I use a 9×13 next time with tall sides? We were making a practice cake because we will be having a bbq soon and my son wants to be in charge of dessert.

      2. For a thicker cake that won’t overflow, definitely bake in a 9×13 inch cake pan.

  25. Sally, I used this cake two years ago as the base for my oldest child’s smash cake. It was such a hit that the following month my husband requested it for his own smash cake…seriously. Today I made it for my youngest child’s smash cake. The taste I had of it was delicious, as always. I put spinkles on the sides and top. I used about a third of this cake for the three layers of the smash cake, and had enough frosting for it and the remaining cake. I also made your baby muffins with strawberries for his daycare snack. Your recipes are my guilty pleasure! Thanks!

  26. Holy Moly this cake recipe is AMAZING!! I followed the recipe exactly, including using room temperature ingredients and ensuring the butter and sugar were well combined and beautifully whipped. The cake was buttery and delicious!! Blows the milk bar confetti cake out of the water, in my opinion.
    I doubled the recipe and made (2) 9×13 cakes and stacked them on top of each other. They took around 35 minutes at 350 degrees.
    Thank you so much for this recipe!!

  27. Can this cake be made in a 15×10 jelly roll pan? if so, how long? Does this change ingredient quantity? Thank you so much 🙂

    1. Hi Dawni! Yes, as long as your pan is deep enough. The bake time will be longer since the cake will be thicker. However for best results, I recommend sticking with the 12×17 inch pan.

  28. Yum!! I made this for my daughter’s 4th birthday and my mother told me this was the best cake I’ve ever baked and I have made a lot of cakes!!

    1. I’m thrilled it was such a hit, Laurel! I hope your daughter had a great birthday 🙂

  29. Hi! Can I make cupcakes using this recipe?

    1. You sure can. Or follow this recipe:

  30. Hi Sally. The link to the jelly roll psh you used for this recipe is not working for me. A few of the reviewers said the cake overflowed, so I wanted to make sure I get one that is tall enough. Do you have a new link, or do you know if 2” is high enough?

    1. Hi Sera! A 12×17 inch pan with 2 inch sides is definitely the best size. Don’t use a smaller pan.

      1. All I have is a 13 by 9 in cake pan is that ok to use for this recipe

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