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Funfetti Cake

If you want a deliciously moist and flavorful dessert you have to whip up this Funfetti Cake! Colorful, fun and absolutely tasty.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 15 slices
Calories: 641kcal


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 cup butter
  • 1 cup water
  • 2 large eggs room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup rainbow sprinkles


  • 1 1/2 cups butter softened
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 5-6 cups powdered sugar
  • 3-4 Tbs milk
  • Sprinkles for topping


  • Preheat oven to 375 and spray a 10"x15"x1" baking pan with non-stick cooking spray, set aside,
  • In a bowl of a stand mixer add your flour, sugar, salt, baking soda and baking powder.
  • Whisk until this is combined, set aside.
  • In a small saucepan, add your butter water.
  • Heat over medium heat until butter is melted.
  • Add this mixture to your flour mixture and beat until combined.
  • Add in your eggs, vanilla extract and sour cream and beat until combined.
  • Next add in your rainbow sprinkles.
  • Fold in sprinkles until they are evenly distributed among your batter.
  • Pour into baking pan and bake. for 18-22 minutes, remove and cool completely

To make frosting:

  • In bowl of stand mixer beat your butter until light and fluffy.
  • Add in your extracts and beat again.
  • Add in powdered sugar 1 cup at a time until combined.
  • Add in milk 1 Tbs at a time until you get your desired consistency.
  • Spread over top of cake and sprinkle with extra sprinkles.


  1. Use the rod shaped sprinkles in the cake and not nonpareils.
  2. Let your batter cool slightly before you add your sprinkles in so they don't melt into the batter.
  3. For the frosting we use a mixture of vanilla and almond extract, you can omit the almond if you do not like it and just use all vanilla.
  4. We love frosting, if you think this is too much for your cake cut back to 1 cup of butter instead.
  5. Add as many sprinkles as you want to the batter, but do not overwhelm it, we use about 1/2 cup.


Calories: 641kcal | Carbohydrates: 85g | Protein: 3g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 107mg | Sodium: 464mg | Potassium: 83mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1030IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg