Easter weekends are made for simple bakes that feel special without keeping you tied to the kitchen. This Funfetti traybake hits that sweet spot: light vanilla sponge, cheerful sprinkles baked right in, and a creamy frosting you can decorate in minutes. It serves a crowd, travels well, and looks joyful on any spring table.
Whether you’re hosting brunch, packing treats for a school event, or baking with kids, this recipe is stress-free and reliably delicious.
Easter Funfetti Traybake Cake
Ingredients
- Unsalted butter room temperature – for cake and frosting
- Granulated sugar
- Large eggs room temperature
- Vanilla extract – good quality makes a difference
- All-purpose plain flour
- Baking powder
- Fine salt
- Whole milk room temperature
- Sour cream or plain yogurt – for moisture and tenderness
- Rainbow jimmies sprinkles the long, rod-shaped kind
- Confectioners’ powdered sugar – for frosting
- Heavy cream or milk – to loosen the frosting
- Fresh lemon zest optional – brightens the frosting
- Food coloring optional – pastel shades for Easter
- Mini chocolate eggs or seasonal candies optional – for topping
- Neutral oil or extra butter – to grease the pan
- Nonstick parchment – for easy removal
Instructions
- Prep the pan and oven. Heat the oven to 350°F (180°C). Line a 9×13-inch (23×33 cm) baking pan with parchment, leaving an overhang on two sides. Lightly grease the parchment and sides. This helps the cake release cleanly.
- Whisk dry ingredients. In a medium bowl, whisk 2 1/2 cups all-purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat 3/4 cup unsalted butter with 1 1/4 cups granulated sugar until pale and fluffy, about 2–3 minutes. Proper creaming builds structure and gives you a soft crumb.
- Add eggs and vanilla. Beat in 3 large eggs one at a time, scraping the bowl between additions. Mix in 2 teaspoons vanilla extract. If the mixture looks slightly curdled, that’s fine—it will smooth out when you add dry ingredients.
- Combine dairy and fold in dry mix. Stir together 1/2 cup sour cream and 3/4 cup whole milk. Add the dry ingredients to the butter mixture in two additions, alternating with the dairy mixture, beginning and ending with dry. Mix on low just until combined. Do not overmix.
- Fold in sprinkles. Gently fold in 1/2 cup rainbow jimmies. Use a light hand to prevent color streaking. Avoid nonpareils; they bleed more in batter.
- Bake. Transfer the batter to the prepared pan and smooth the top. Bake for 25–32 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. Rotate once if your oven bakes unevenly.
- Cool completely. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool fully before frosting—warm cake will melt the icing.
- Make the frosting. Beat 3/4 cup unsalted butter until creamy. Add 3 cups confectioners’ sugar, 1 teaspoon vanilla, a pinch of salt, and 2–3 tablespoons heavy cream. Beat on medium-high for 2 minutes, until fluffy. For brightness, add 1 teaspoon lemon zest. Adjust consistency with more sugar (thicker) or cream (softer).
- Color and decorate. Leave the frosting white or tint with a drop of pastel food coloring. Spread evenly over the cooled cake. Top with more jimmies, crushed mini eggs, or small candy shapes. For a marbled look, dot the top with tiny blobs of a second color and swirl lightly with an offset spatula.
- Slice and serve. Cut into 16–24 squares, depending on the occasion. The cake is tender but sturdy, so it’s great for buffets and lunchboxes.
What Makes This Special
This traybake is all about ease and color. You get a tender, buttery sponge that stays moist thanks to a balanced ratio of fat and dairy, plus a shower of sprinkles for that classic funfetti look. The frosting is smooth and not too sweet, so it complements rather than competes with the cake.
It’s baked in one pan, so there’s no stacking, leveling, or crumb-coating. And the decorations are as simple as a handful of mini eggs, pastel sprinkles, or a swirl of food coloring if you want a soft marbled effect.
Shopping List
- Unsalted butter (room temperature) – for cake and frosting
- Granulated sugar
- Large eggs (room temperature)
- Vanilla extract – good quality makes a difference
- All-purpose (plain) flour
- Baking powder
- Fine salt
- Whole milk (room temperature)
- Sour cream or plain yogurt – for moisture and tenderness
- Rainbow jimmies sprinkles (the long, rod-shaped kind)
- Confectioners’ (powdered) sugar – for frosting
- Heavy cream or milk – to loosen the frosting
- Fresh lemon zest (optional) – brightens the frosting
- Food coloring (optional) – pastel shades for Easter
- Mini chocolate eggs or seasonal candies (optional) – for topping
- Neutral oil or extra butter – to grease the pan
- Nonstick parchment – for easy removal
Step-by-Step Instructions
- Prep the pan and oven. Heat the oven to 350°F (180°C). Line a 9×13-inch (23×33 cm) baking pan with parchment, leaving an overhang on two sides. Lightly grease the parchment and sides. This helps the cake release cleanly.
- Whisk dry ingredients. In a medium bowl, whisk 2 1/2 cups all-purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat 3/4 cup unsalted butter with 1 1/4 cups granulated sugar until pale and fluffy, about 2–3 minutes. Proper creaming builds structure and gives you a soft crumb.
- Add eggs and vanilla. Beat in 3 large eggs one at a time, scraping the bowl between additions. Mix in 2 teaspoons vanilla extract. If the mixture looks slightly curdled, that’s fine—it will smooth out when you add dry ingredients.
- Combine dairy and fold in dry mix. Stir together 1/2 cup sour cream and 3/4 cup whole milk. Add the dry ingredients to the butter mixture in two additions, alternating with the dairy mixture, beginning and ending with dry. Mix on low just until combined. Do not overmix.
- Fold in sprinkles. Gently fold in 1/2 cup rainbow jimmies. Use a light hand to prevent color streaking. Avoid nonpareils; they bleed more in batter.
- Bake. Transfer the batter to the prepared pan and smooth the top. Bake for 25–32 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. Rotate once if your oven bakes unevenly.
- Cool completely. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool fully before frosting—warm cake will melt the icing.
- Make the frosting. Beat 3/4 cup unsalted butter until creamy. Add 3 cups confectioners’ sugar, 1 teaspoon vanilla, a pinch of salt, and 2–3 tablespoons heavy cream. Beat on medium-high for 2 minutes, until fluffy. For brightness, add 1 teaspoon lemon zest. Adjust consistency with more sugar (thicker) or cream (softer).
- Color and decorate. Leave the frosting white or tint with a drop of pastel food coloring. Spread evenly over the cooled cake. Top with more jimmies, crushed mini eggs, or small candy shapes. For a marbled look, dot the top with tiny blobs of a second color and swirl lightly with an offset spatula.
- Slice and serve. Cut into 16–24 squares, depending on the occasion. The cake is tender but sturdy, so it’s great for buffets and lunchboxes.
Storage Instructions
- Room temperature: Keep the frosted cake covered at cool room temp for up to 2 days. A pan with a lid or a cake carrier works well.
- Refrigerator: Chill for up to 5 days. Bring slices to room temperature before serving for the best texture.
- Freezer: Freeze unfrosted squares, well wrapped, for up to 2 months. Thaw overnight in the fridge, then frost. You can also freeze the whole unfrosted slab, tightly wrapped in two layers.
- Make-ahead frosting: Store frosting in the fridge for 1 week or freeze up to 2 months. Let soften, then re-whip to restore fluff.
Health Benefits
This is a celebration cake, but there are still a few thoughtful choices at play.
Using sour cream or yogurt adds moisture and protein, allowing you to use slightly less butter while keeping the crumb tender. The cake is baked, not fried, and portions are easy to control with small squares. If you want to reduce sugar, the frosting is the best place to start—slightly less sugar and a touch of lemon zest keeps it flavorful without being cloying.
You can also use a portion of whole-wheat pastry flour (up to 25%) for extra fiber without losing lightness.
Pitfalls to Watch Out For
- Bleeding sprinkles: Use jimmies, not nonpareils. Fold gently at the end to keep colors from streaking.
- Dense cake: Overmixing after adding flour knocks out air and overdevelops gluten. Mix just until combined.
- Sunken center: Underbaking or opening the oven early can cause collapse. Check at 25 minutes, then every 2–3 minutes.
- Greasy or melting frosting: Frost only when the cake is fully cool. If your kitchen is warm, chill the frosting for 10 minutes before spreading.
- Dry edges: Metal pans conduct heat well. If your oven runs hot, reduce to 340°F (170°C) and extend bake time slightly.
Recipe Variations
- Lemon Funfetti: Add 1 tablespoon lemon zest to the batter and swap half the vanilla for lemon extract. Frost with lemon-vanilla icing.
- Chocolate Confetti: Replace 1/3 cup flour with cocoa powder. Use chocolate sprinkles plus a simple chocolate buttercream.
- Coconut Easter Cake: Fold 1/2 cup finely shredded coconut into the batter and sprinkle toasted coconut over the frosting.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Let the batter rest 10 minutes before baking for better hydration.
- Confetti Cheesecake Frosting: Beat 4 oz (115 g) cream cheese into the butter for a tangy frosting that pairs well with the sweet crumb.
- Speckled Egg Finish: Mix cocoa powder with a little vanilla and flick over the frosted cake using a clean pastry brush for a speckled effect.
FAQ
Can I make this without a stand mixer?
Yes.
A hand mixer works well, or even a sturdy whisk for the batter. Just cream the butter and sugar thoroughly to incorporate air, and switch to a spatula when adding flour to avoid overmixing.
Which sprinkles are best for baking?
Use rainbow jimmies. They hold their shape and color in the oven.
Avoid nonpareils (the tiny balls) as they bleed and can tint the batter.
Can I bake this as cupcakes?
Yes. Fill lined muffin tins about two-thirds full and bake at 350°F (180°C) for 16–20 minutes. Start checking at 16 minutes.
This recipe makes about 18–20 cupcakes.
How do I know when the cake is done?
The top will be lightly golden and spring back to a gentle touch. A toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s wet, give it a few more minutes.
What if I don’t have sour cream?
Use plain full-fat yogurt, or substitute with 1/4 cup additional milk plus 1/4 cup vegetable oil for moisture.
The texture will still be soft and tender.
Can I reduce the sugar?
In the cake, you can reduce granulated sugar by up to 1/4 cup without major texture changes. For the frosting, reduce confectioners’ sugar and add a splash of cream to maintain spreadability. Flavor with lemon zest or extra vanilla to compensate.
How far in advance can I bake this?
Bake the cake a day ahead, cool completely, and wrap tightly.
Frost the day you plan to serve for the freshest finish. Leftovers keep well for several days.
What size pan can I use instead of 9×13?
A 10×15-inch jelly roll pan will yield a thinner cake; start checking at 18 minutes. Two 8-inch square pans also work; bake times may vary by a few minutes.
Can I color the batter?
For a pastel swirl, divide batter into two bowls, tint one lightly, and dollop into the pan.
Swirl once or twice with a knife. Don’t overwork or you’ll lose the funfetti effect.
How do I get clean slices?
Chill the frosted cake for 20–30 minutes, then cut with a long, sharp knife. Wipe the blade between cuts for neat edges.
Wrapping Up
This Easter Funfetti Traybake Cake brings color, comfort, and convenience to your celebration.
It’s easy to make, simple to share, and endlessly adaptable to your taste and timetable. With a tender crumb, creamy frosting, and playful sprinkles, it’s the kind of bake that makes people smile before they even take a bite. Keep it classic, dress it up, or let the kids take over the sprinkles—either way, it’s a guaranteed crowd-pleaser.
