Let’s Celebrate with Sprinkles!
If there’s one thing that makes a cake instantly feel like a party, it’s sprinkles. And this Vanilla Funfetti Traybake Cake? Oh, it’s a full-on celebration in every slice. Light, fluffy vanilla sponge filled with cheery rainbow jimmies, drizzled with a simple glaze, and topped with even more sprinkles—this is the kind of cake that makes people smile before they even take a bite.
This one’s a modern British twist on the classic American “Funfetti” cake—originally popularized in the late ’80s—but instead of a dense layer cake with loads of frosting, we’re keeping it simple, light, and totally fuss-free with a one-pan traybake and a sweet vanilla glaze.
It’s the kind of bake that’s perfect for birthdays, school bake sales, or even just a gloomy Tuesday that could use a bit of rainbow joy.
🍰 Ingredients You’ll Need
For the Cake:
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200g unsalted butter, softened
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200g caster sugar
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4 large eggs
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2 tsp vanilla extract
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200g self-raising flour
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2 tbsp milk
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50g rainbow sprinkles (jimmies)
For the Glaze:
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150g icing sugar
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2–3 tbsp water or milk
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½ tsp vanilla extract
👩🍳 Let’s Get Baking!
Step 1 – Preheat & Prep
Preheat your oven to 180°C (fan). Grease and line a 20x30cm baking tin with parchment paper. This helps the cake release easily and keeps the edges soft.
Step 2 – Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and caster sugar until light, fluffy, and pale in color. This step is key to a soft sponge.
Step 3 – Add Eggs & Vanilla
Beat in the eggs, one at a time, mixing well between each addition. Then stir in the vanilla extract.
Step 4 – Fold in Flour & Milk
Using a spatula or spoon, gently fold in the self-raising flour, followed by the milk. Mix just until combined—overmixing can toughen the sponge.
Step 5 – Sprinkle the Fun
Add the rainbow jimmies and gently fold them into the batter. Try not to over-stir—this helps keep the colors from bleeding into the sponge.
Bake, Glaze & Decorate
We’re almost there! Once your batter’s ready, it’s time to bake and add that sweet, shiny glaze that ties everything together.
Step 6 – Bake to Perfection
Pour the batter into your prepared tin, smoothing the top. Bake for 25–30 minutes, or until the cake is golden, risen, and springs back when lightly pressed in the center.
Don’t overbake—you want a soft, fluffy crumb, not a dry sponge.
Let the cake cool completely in the tin before glazing. If you glaze while warm, the icing may melt and lose that lovely drizzle effect.
Step 7 – Make the Glaze
In a bowl, mix 150g icing sugar with 2–3 tbsp water or milk and ½ tsp vanilla extract. Start with 2 tbsp and add more liquid slowly—you want a thick but pourable consistency.
Drizzle the glaze over the cooled cake in sweeping lines or zigzags. No need to be precise—this cake is meant to be fun!
Step 8 – Sprinkle & Serve
Before the glaze sets, scatter extra sprinkles generously over the top. The more, the better! Cut into 12 generous squares, and you’ve got a tray of pure joy ready to serve.
🎉 Fun Tips & Easy Twists
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Use jimmies, not nonpareils: Nonpareils tend to bleed and can muddy the batter. Stick to long “jimmie” sprinkles for vibrant pops of color.
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Make it a celebration cake: Swap the glaze for a quick vanilla buttercream, then top with candles and balloons!
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Want mini bites? Cut into smaller squares and serve as finger food at kids’ parties.
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Storage tip: Keep in an airtight tin for up to 2 days. After that, the sprinkles may soften but the cake will still taste fab.
FAQ + Final Thoughts
Let’s answer a few common questions that pop up when making this traybake party cake!
🙋♀️ FAQ – Your Funfetti Cake Questions, Answered
1. Can I use plain flour instead of self-raising?
Yes! Use 200g plain flour plus 2 tsp baking powder for a DIY self-raising flour.
2. What kind of sprinkles should I use?
Use jimmies—the long, rod-shaped kind. They hold their color better in batter. Avoid nonpareils or sanding sugar inside the cake.
3. Can I make this in advance?
Definitely! The cake keeps well for 2 days in an airtight container. You can also bake it a day ahead and glaze just before serving.
4. Can I use buttercream instead of glaze?
Absolutely. A simple vanilla buttercream makes it even more festive for birthdays or events. Just wait for the cake to cool completely.
5. Is this recipe freezer-friendly?
Yes! Freeze the unglazed cake whole or in squares. Wrap well and freeze for up to a month. Defrost fully before adding glaze or frosting.
6. Can I double the recipe for a crowd?
You sure can! Just use a larger roasting tin and adjust the bake time (it may need 5–10 minutes longer—check with a skewer).
7. What makes this a “British twist”?
Unlike the traditional American Funfetti cake, this version uses a lighter sponge, traybake format, and glaze topping—less frosting, more flavor-forward!
🏁 Final Thoughts: A Slice of Celebration
There’s something incredibly cheerful about this Vanilla Funfetti Traybake Cake. It’s sweet without being fussy, colorful without being complicated, and nostalgic in the best possible way. Whether you’re baking for a party, a bake sale, or just a quiet weekend at home, this cake delivers joy in every slice.
Give it a go and share your version—I’d love to hear if you added your own twist or tried a different topping. After all, the best part of a traybake is how easy it is to make it your own.
Until next time—keep baking and keep celebrating life’s little moments. 🎉
Print
Vanilla Funfetti Traybake Cake – The Ultimate British Party Bake!
- Total Time: 45 minutes
Description
This Vanilla Funfetti Traybake Cake is the ultimate party cake—fluffy vanilla sponge packed with sprinkles and topped with a sweet glaze. So easy and festive!
Ingredients
For the Cake:
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200g unsalted butter, softened
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200g caster sugar
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4 large eggs
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2 tsp vanilla extract
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200g self-raising flour
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2 tbsp milk
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50g rainbow sprinkles (jimmies), plus extra for topping
For the Glaze:
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150g icing sugar
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2–3 tbsp water or milk
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½ tsp vanilla extract
Instructions
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Preheat oven to 180°C (fan). Grease and line a 20x30cm baking tin.
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Cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla.
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Fold in flour, then milk. Gently fold in sprinkles.
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Spread into tin and bake for 25–30 mins until golden and springy. Cool completely.
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Mix glaze ingredients to a thick, pourable consistency.
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Drizzle glaze over the cake and top with extra sprinkles before it sets.
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Slice and serve!
Notes
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Use jimmies to prevent color bleeding.
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For a buttercream version, skip the glaze and frost with your favorite vanilla buttercream.
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Store in a tin for 2 days. Best enjoyed fresh!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
