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Yummy Funfetti Cake

Section: Sweet Treats

This funfetti cake is soft and buttery with fun sprinkles spread all over for a splash of color in every bite. Mixing regular and cake flours with yogurt and milk makes it super moist and soft. A quick vanilla glaze on the outside adds a gentle sweetness and smooth touch. It's best to eat after cooling so it holds up well and tastes great. Perfect for celebrations or whenever you want a cheerful sweet.

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Lindsey
Created By Lindsey
Most recently updated on Sat, 15 Nov 2025 17:41:43 GMT
A piece of funfetti cake. Save
A piece of funfetti cake. | cookbing.com

This colorful Funfetti pound cake lights up any get-together or chill afternoon snack. It’s soft and fluffy with bright rainbow sprinkles scattered all through, topped with a simple sweet glaze that makes it feel special without extra hassle. Every bite’s like a mini celebration no matter when you serve it.

I whipped this up on a friend’s birthday once and it quickly became my easy go-to cake that’s both festive and tasty.

Ingredients

  • Butter (unsalted) at room temp: creates a smooth, creamy base perfect for mixing with sugar
  • Granulated sugar: adds sweetness and blends perfectly with butter to make it fluffy
  • Eggs plus extra yolks: make the cake richer and help it rise
  • Baking powder: gives the cake a nice fluffy lift
  • Salt: balances the sweetness and boosts flavors
  • Vanilla: adds a warm touch to the mix
  • Whole milk and full-fat Greek yogurt: keep the crumb tender and moist, make sure they’re room temp for a smooth mix
  • All-purpose flour: combined with cake flour to build structure without heaviness
  • Rainbow sprinkles: bring that classic funfetti pop of color throughout the cake
  • Powdered sugar: mixed with milk or cream and yogurt makes a light glaze that lets the sprinkles show

Instructions

Mix The Batter:
Beat butter at room temp with sugar until pale and puffy. This traps air that makes a fluffier cake. Scrape the bowl now and then to blend well. Add eggs and extra yolks one at a time, beating smooth after each so the mix stays creamy.
Get Dry Ingredients Ready:
In another bowl, sift together all-purpose and cake flour, baking powder, and salt to avoid lumps and get an even rise.
Alternate Adding Dry And Wet:
Add a third of the flour mix to the butter and sugar, stir gently. Then pour in half the milk and yogurt mix. Keep doing this, ending with the flour. Don’t overmix, or the cake won’t stay tender.
Fold In Sprinkles:
Carefully stir in the rainbow sprinkles, saving some to sprinkle on top just before baking so colors stay bright without bleeding.
Grease Pan And Bake:
Prep a loaf pan with grease and flour or line it with parchment. Pour batter in and smooth the top. Bake at 350°F (175°C) for about an hour or until a toothpick comes out clean. Let cool fully in the pan before moving to a rack.
Finish With Glaze:
Whisk powdered sugar with milk or cream and yogurt until pourable. Drizzle over the cooled cake. Wait for it to set before slicing for neat pieces.
A slice of funfetti pound cake.
A slice of funfetti pound cake. | cookbing.com

The sprinkles surprise with little bursts of color in every slice which always brings smiles. It also makes me think of baking with my mom who loved adding sprinkles to make simple treats feel joyful.

Keeping It Fresh

Keep this pound cake wrapped well in plastic or a sealed container at room temp up to three days. For longer freshness, refrigerate tightly wrapped for up to a week. You can freeze it wrapped in foil and plastic for two months. Defrost overnight in the fridge and add fresh glaze if you want.

Substitutes

Swap butter with coconut or a mild veggie oil for a dairy-free twist. Greek yogurt can be swapped with sour cream or buttermilk to keep moisture. Use dairy-free milk and yogurt for a vegan version along with egg alternatives like flax eggs. Try natural veggie-based sprinkles if you want to skip artificial colors.

How To Serve

This cake tastes great with whipped cream and fresh berries. Vanilla ice cream makes it a lovely dessert. Slice thick and toast for a fun breakfast or snack. Pairs perfectly with coffee or cold milk.

A slice of funfetti pound cake.
A slice of funfetti pound cake. | cookbing.com

Have fun with this lively cake that adds color and cheer to any moment and tastes great every bite.

Frequently Asked Cooking Questions

→ How does the cake stay moist?

Using whole milk, thick Greek yogurt, and softened butter all work together to keep this cake moist and soft.

→ Can I swap out the sprinkles for others?

Absolutely, any baking sprinkles with bright colors will keep things fun and lively.

→ Why let the cake cool before adding glaze?

Letting it cool stops the glaze from soaking in and keeps it smooth and shiny on top.

→ How do I stop the cake from getting heavy or dense?

Don’t mix the batter too much; just stir until everything’s blended to keep it light and fluffy.

→ Why use two kinds of flour?

The mix of cake flour and regular flour helps the cake stay tender but still hold its shape nicely.

Funfetti Cake

Soft cake with lots of colorful sprinkles and a tasty glaze on top for a happy feel.

Preparation Time
20 minutes
Time to Cook
60 minutes
Overall Time
80 minutes
Created By: Lindsey

Type of Recipe: Sweet Treats

Cooking Difficulty: Intermediate Skill Needed

Cuisine Style: American

Servings Yielded: 12 Number of Servings

Diet Preferences: Vegetarian Option

Ingredients List

→ Fats & Dairy

01 226 g softened unsalted butter
02 110 g full fat Greek yogurt, split (45 g for batter, 15 g for glaze)
03 60 ml whole milk at room temp
04 30 ml heavy cream if you want it for the glaze

→ Flours

05 110 g cake flour
06 125 g all-purpose flour

→ Sweeteners

07 240 g powdered sugar for the glaze
08 200 g regular granulated sugar

→ Leavening & Flavor

09 5 g baking powder
10 5 ml vanilla extract
11 2.5 g salt

→ Eggs

12 4 large egg yolks, room temp
13 2 large whole eggs, room temp

→ Extras

14 190 g rainbow sprinkles

Detailed Cooking Steps

Step 01

Make sure everything’s warm, room temp makes things mix better. Set the oven to 175°C. Grease and flour a 23 cm loaf pan, then put it aside.

Step 02

Grab a big bowl and whip the softened butter with granulated sugar on medium speed with an electric mixer. Keep going for 3 to 5 minutes until it’s fluffy and lighter in color.

Step 03

Pour in the eggs and yolks little by little, mixing well after each one. Throw in the vanilla extract and blend it all smooth.

Step 04

Sift the all-purpose flour, cake flour, baking powder, and salt together in a bowl. This stops lumps and spreads out the baking powder nicely.

Step 05

Add the dry flour mix into the butter blend in three parts. Between these, add the milk and Greek yogurt twice. Always start and finish with the dry stuff and stir gently to not overwork the batter.

Step 06

Use a spatula to gently mix the rainbow sprinkles into the batter. Be careful so the colors don’t bleed.

Step 07

Pour your batter into the loaf pan and smooth the surface. Bake for about an hour at 175°C until a toothpick comes out clean.

Step 08

Let the cake chill in the pan for 15 minutes. Then move it to a wire rack and cool it completely before putting on the glaze so it doesn’t melt.

Step 09

Whisk together powdered sugar, the leftover Greek yogurt, and heavy cream or milk until smooth. Pour it over the cooled cake and let it set.

Helpful Hints

  1. Having the ingredients at room temperature helps everything mix nicely and makes the cake soft.
  2. Don't beat the batter too much or the cake can get dense and tough.
  3. Make sure the cake is fully cool before glazing so the topping doesn’t slide off or melt.

Necessary Kitchen Tools

  • Hand or stand mixer
  • 23 cm loaf pan
  • Bowls for mixing
  • Sifter
  • Spatula
  • Wire cooling rack

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Contains gluten, dairy, and eggs

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 450
  • Fat Content: 22 grams
  • Carbohydrate Content: 60 grams
  • Protein Amount: 6 grams