Nothing brings back childhood joy quite like a sprinkle cake! This homemade version is soft, moist, and packed with rainbow sprinkles, just like the boxed mix you remember. It’s a simple single-layer cake baked in a standard 9-inch pan, making it ideal for small get-togethers or special occasions. Finish it off with vanilla buttercream for the perfect birthday dessert!

This post dives deep into recipe testing and baking science, but if you’d rather skip straight to the recipe, just click the button above.

I first shared this recipe back in 2013 but have since updated it with fresh photos, a video tutorial, and extra tips for success. I’ve also tweaked the recipe to make the cake even softer—all these changes are included in the printable version below.

Remember when I posted the updated pineapple upside-down cake recipe? I love revisiting older recipes, reading your feedback, and using new techniques to make them even better. With constant practice and testing, I get to bring you the best dessert recipes possible. Baking is a science, and I’m thrilled to keep sharing well-tested, improved recipes with you!

Improved Cake Recipe – Here’s What Changed

A few years ago, I shared a homemade sprinkle cake recipe. It was a great single-layer cake, but sometimes it turned out too dense or overflowed. While I’ve kept the original recipe in the notes below, I’m excited to share the new and improved version.

This updated sprinkle cake is much softer, thanks to a few key changes:

1. Creamed butter instead of melted
2. Cake flour instead of all-purpose
3. Only white sugar (no brown sugar mix)
4. Just egg whites (no yolks)

These tweaks make a huge difference in texture. I adapted it from my sprinkle cupcakes, and it’s almost the same base as my new pineapple upside-down cake. The ingredients are the same—just used differently in amounts and forms.

Old Recipe (in notes): Heavy, dense, prone to overflowing
New Recipe (below): Softer, perfectly moist, less batter

One reader, Rebecca, said:
“I made this cake for a small birthday party, and it was a total hit! Followed the recipe exactly, including your tip on using confetti quins—it turned out gorgeous and delicious! ★★★★★”

Another, Jill, shared:
“Hands down the best confetti cake I’ve ever made—tried six different recipes, and this one wins! Thanks, Sally! ★★★★★”

And Hannah added:
“So yummy! Needed a quick dessert for the family, and this was perfect. Will definitely make again! ★★★★★”

This Easy Homemade Sprinkle Cake Is:

• Soft, fluffy, and cakey
• A smaller, single-layer version of a classic confetti cake
• Buttery and moist
• Totally homemade (way better than boxed mix!)
• Packed with colorful sprinkles
• Topped with ultra-creamy vanilla buttercream
• The same batter used for tie-dye cake (so fun!)

Key Ingredients & Why They Work

Cake Flour: Lighter than all-purpose, giving a soft crumb.
Baking Powder & Soda: For plenty of lift.
Salt: Balances the sweetness.
Butter: 6 Tbsp of softened butter (not melted)—creamed with sugar for a tender texture.
Sugar: White granulated sugar sweetens and keeps the cake light.
Egg Whites: They create a fluffy cake—yolks add moisture but can weigh it down. (Don’t worry about waste—check out my egg yolk recipes!)
Vanilla Extract: For flavor (homemade vanilla extract shines here!).
Sour Cream: Ensures a tender crumb (yogurt works in a pinch).
Milk: Thins the batter for the right consistency.

Best Sprinkles to Use

After years of baking with sprinkles, here’s what I’ve learned:

• U.S. sprinkles hold color better than those from other regions. (I used Sweetapolia’s “Bright Skies” mix in the photos.)
• Confetti quins (little discs) are ideal—they rarely bleed.
• Avoid nonpareils (tiny balls)—they bleed color.
• Natural sprinkles work great for cookies/decor but may fade in batter. (I love Starfetti—they hold up well and decorated this cake’s top!)

Vanilla Buttercream

We’re using a slightly smaller batch of my go-to vanilla buttercream. (Though strawberry buttercream would also be amazing here!)

This frosting is creamy, smooth, and perfect for birthdays, cupcakes, cookies—you name it! Pro tip: Use room-temperature heavy cream/half-and-half/milk. Cold liquid can make the frosting separate. (Your butter should already be room temp, so just set the liquid out at the same time.)

If your buttercream gets air bubbles, check my vanilla buttercream post for fixes.

Other Size Cakes

• 9×13-Inch: Double the recipe. Bake at 350°F (177°C) for ~40 mins. Use the slightly scaled-up frosting amounts. (My vanilla sheet cake is denser if you prefer that.) For a 12×17-inch pan, try my funfetti sheet cake recipe.
• 9-Inch Square: Follow the recipe as is—the cake will be thinner, so bake time may be shorter. Use parchment paper as directed.
• Cupcakes: Make my sprinkle cupcakes—same taste and texture, just scaled up.
• Bundt Cake: Double the recipe for a 10-12 cup pan. Bake at 350°F (177°C); check with a toothpick for doneness.
• Layer Cake: Use my *3-layer confetti cake* or *2-layer white cake* (just as fluffy—add ½ cup sprinkles to the batter).
• Cookie Cake: Try my confetti sugar cookie cake!