Sprinkles Cake

filed under: Cakes on April 1, 2018

This Delicious Sprinkles Cake Is Always a Crowd Pleaser. The Perfect Birthday Cake For Someone You Love! If you love celebrations cakes, don’t miss my Best Chocolate Cake Recipe or these Cake Decorating Ideas.

Funfetti Cake

Sprinkles Cake

If you are looking for a delicious and FUN cake to make this is it! This sprinkles cake recipe is a big cake, 3 full layers, that packs a big flavor punch! I love to pair it with a vanilla buttercream and add a few rainbow frosting ribbons. I happen to think this decorating technique is perfect for a birthday cake! Top with a few more rainbow jimmies and you have the happiest cake on earth.

Sprinkles Cake

Sprinkles Cake Decorating

To decorate this cake I used my whipped vanilla buttercream. I tinted 1 cup of frosting red, 1 cup orange, 1/2 cup yellow, 1/2 cup green, 1/2 cup blue, and 1/2 cup purple. (You will most likely have frosting left over, and that frosting can be stored in the refrigerator for 2 weeks or freezer for 3 months. Bring the frosting back to room temperature before using again.)

Start by covering the cake in a crumb coat of frosting. Allow cake to set for at least 15 minutes, then apply a smooth coat of frosting over top. Smooth it out with a small offset spatula or bench scraper. Now add some frosting to a bag fitted with a 9FT tip. Pipe swirls around the edge of the cake.

To make the “ribbons” of frosting over the sides I used a #126 tip which is a large teardrop tip. (You can also use a #104 tip, which is just a smaller version.) Starting at the top of the cake at the inside edge of the dollops, apply pressure and move up and over and in between the dollops. Move your top over and down the top side of the cake then release pressure at about halfway down the side of the cake. If you happen to only have one #126 tip like I did, you may want to plan ahead. I piped my first ribbon in red then counted out to where the next red ribbon would be and piped another. Then I washed the tip and repeated with orange. Then washed the tip and repeated with the remaining colors.

Sprinkles Celebration Cake

Birthday Cake

This has been one of the most popular birthday cakes I have ever made. The kids request it often (I have 5 kids so there are plenty of opportunities to make it!) and are also so happy when I bring it out. You can customize the cake decorating in so many ways, but another popular version is the sprinkles cake. You can also make this Sprinkles Cake with chocolate frosting, just like my little Eddie likes it!

How to Make a Birthday Cake

Tips for Homemade Sprinkles Cake

Making a cake from scratch can definitely be daunting, but this is a perfect recipe to start with. A few things that can make the process easier for you are:

-Preparing the pans ahead of time. Make sure you line them with parchment paper as the sprinkles can stick to the bottom and make the cake hard to remove.

-Use room temperature ingredients. When the butter, eggs, and milk are room temperature they incorporate better into the batter and help to create the most perfect texture & crumb.

-Make sure your layers are leveled and chilled before decorating the cake. If your layers are very chilled you may even be able to skip the crumb coat! (My cake is VERY chilled in the video tutorial)

Perfect Funfetti Cake Recipe

Sprinkles Cupcakes

To make this recipe into cupcakes you will follow the recipe as written, but add the batter to a cupcake pan filled with liners. Fill each liner 3/4 full with the sprinkles cake batter and bake 16-22 minutes. You want the tops to rise and dome nicely. To test and see if they are done, insert a toothpick into the center of the cupcake. If it is removed mostly clean, they are done. You do not want the wet batter to cling to the cupcake but a completely clean toothpick could mean the cupcakes are too done. You should have 24 cups or as many as 36 if you don’t fill them 3/4 full.

This Sprinkles Cake is the most delicious and wonderful cake! Not to mention the perfect Birthday Cake.

4.53 from 17 votes
Birthday Cake
Sprinkles Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

The perfect birthday cake! 

Course: Dessert
Cuisine: American
Keyword: birthday cake, funfetti cake
Servings: 12
Calories: 694 kcal
Author: Amanda Rettke
  • 1 cup (2 sticks or 226g) unsalted butter room temperature
  • 1/2 cup shortening
  • 3 cups (600g) granulated sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup (245g) whole milk
  • 1 1/2 cups rainbow jimmies (sprinkles)
  1. Preheat oven to 350º F. Prepare three 8-inch round cake pans with nonstick baking spray and line the pan with a parchment paper round. (Don't skip this step)

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and shortening until light and fluffy, about 2 minutes. Stop and scrape sides as needed.

  3. Slowly add sugar and make sure ingredients are fully incorporated.

  4. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Add in vanilla.

  5. In a medium bowl, sift together flour, baking powder, and salt.

  6. Add flour mixture to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.

  7. Remove bowl from stand mixer and stir in the rainbow jimmies by hand.

  8. Evenly distribute cake batter between cake pans (roughly 2 1/4 cups per pan) and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean.

  9. Cool in cake pans for about 10 minutes, then invert and cool completely on a wire rack.

Recipe Video

Recipe Notes

These cakes have a beautiful crust on top which is delicious, but if you are stacking the layers you may want to level each layer first.

Whipped Buttercream Recipe (click link)

Looking for more BIRTHDAY CAKE ideas?

Birthday Cake

Chocolate Cake with Chocolate Frosting

White Cake

White Cake (easy boxed mix version)

Easy Cake Decorating Idea (Perfect for Birthdays!)


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  • Michelle M. says:

    Hi can you make this as a sheet cake instead?

    • Amanda says:

      I have not tried that! I think it may be too large a recipe… or you may need a big sheet cake pan.

  • PAULA says:

    Hi Amanda..I have not made this cake yet but am wanting to give it a try. Looks super good! You say it’s a big cake (yay), but does that also mean tall? I love tall cakes…..thank you!

  • Gladys Henry says:

    I have to say WOW to this cake recipe I just made it and omg so moist and delicious I have to keep this recipe the only think I did different was I used e half sheet cake pan and its perfect for that too . thanks for posting love it

  • Jan says:

    Made this cake in as a 9 X 13 sheet cake. It was so good. Made it for my Granddaughter’s birthday everyone loved it. Thanks for the great recipe. This is a keeper and not to difficult.

  • Cathy says:

    I made this 3-layer, non-dairy, and with non-pareils instead of jimmies, and it was really delicious. The family loved it and we’ll make it again. Thanks!!!

  • Patti says:

    I have made this cake twice and am really disappointed with it, both times the minute I take it out of the oven it sinks in the middle. Tester comes out clean before I removed. I’ve never had this happen, I’ve made many many cakes. Would you know caused this, I followed the recipe exactly. I appreciate your help. Thank you for all the many recipes you post, I’ve made many of them and all, but this one has been wonderful.

  • Tiya says:

    Hello, will this recipe work for half a sheet cake pan 12x18x2?

  • Sydney. Lowery says:

    Just found your site. I LOVE CAKE!!!!!!!! Can’t wait to bake a whole bunch of yours!

  • Taunya Barrera says:

    I made this last night for my friend’s birthday, and I CAN’T WAIT to try it after lunch. Any chance the calorie count on the recipe includes the whipped vanilla buttercream?

  • Angela Trone says:

    Hi, so when I took cake out I didn’t wait and took a bite later on I noticed that the crust separated from the rest of the cake there was an inch and a half between thin crust and cake.

  • Kelsey says:

    Could I make the layers a few days ahead and freeze them? Would that mess with the texture of the cake at all?

  • Lana says:

    Not sure what I’ve done wrong. Middle sunk in the minute I took it out of the oven. Tester came out clean, I actually thought I overbaked it because I needed to add time during baking. Texture was ok, taste- mediocre, whipped buttercream frosting.was too sweet for me. Beautiful though. Nice & tall. Not my preference in cakes.

  • Unhappy and Hungry says:

    If I could give this zero stars, I would. The thought is there, but I genuinely don’t know if this should be considered edible, much less a cake. I’ve been baking cakes all my life, and never have I encountered something as un-cake-like as this. While in the oven, you could see the butter oozing as the cake slowly, but surely, as the cake fell into itself. This monstrosity of a “dessert” was so concave that if I stepped in it, I would twist my ankle. Don’t make the same mistake I did – choose. a. different. recipe.

  • Pam says:

    What an awesome cake. It looks wonderful ❤️❤️

  • Kim Fitzsimons says:

    Is it free to join your blog?

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