This Lemon Funfetti Cake is bursting with zesty lemon flavor, colorful sprinkles, and a sweet lemon curd center – all topped with fluffy marshmallow frosting. Perfect for birthdays, spring parties, or any time you need a cheerful, crowd-pleasing dessert! 🍋✨🎉
🍋 Lemon Funfetti Cake – A Bright and Cheery Spring Cake
If you’re looking for lemon cake ideas that are perfect for spring, this Lemon Funfetti Cake is a must-bake! It’s light, fluffy, packed with citrus flavor, and full of colorful sprinkles – basically, happiness in cake form. Whether you need a showstopper for a celebration or a fun weekend bake, this cake with sprinkles will bring instant joy.
Fun side note: this was that cake I made for my daughter’s second birthday. I think it’s perfect for baby showers, birthdays, Easter, or any time you want a fun, colorful, lemony cake!
⭐ Why You’ll Love This Recipe
- Bright lemon flavor with just the right amount of tang
- Festive rainbow sprinkles throughout for a pop of color
- Filled with lemon curd and topped with marshmallow frosting
- Perfect as a spring cake, birthday treat, or Easter dessert
🛒 Ingredients & Substitutions
For the cake
- cake flour – Use all-purpose flour with 2 tablespoons removed and replaced with cornstarch per cup
- baking powder
- salt
- buttermilk – Sub with milk + 1 tablespoon lemon juice or vinegar
- egg whites – Use 2 whole eggs instead of 4 egg whites. The texture will be slightly denser but still delicious.
- granulated sugar – Sub coconut sugar 1:1, though it will darken the color and give a slightly caramel flavor.
- lemon zest
- unsalted butter – Use ½ cup neutral oil (like canola or vegetable) instead of 1 stick of butter for the cake – results will be a bit more tender and moist.
- lemon extract
- rainbow sprinkles – Use jimmies or confetti sprinkles. Avoid nonpareils (the tiny round ones), which tend to bleed color into the batter and can make it look muddy. Swap for mini chocolate chips, freeze-dried fruit pieces, or colored sugar crystals.
For the frosting
- butter
- marshmallow crème – Swap with whipped cream cheese for a tangy twist
- powdered sugar
- vanilla extract
- lemon extract – Can be replaced with more lemon zest or juice, though flavor may be subtler
Optional filling and garnish
- lemon curd
- extra sprinkles
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✨ Variations
- Make it as cupcakes (yields 24; bake 18–22 mins)
- Turn it into a sheet cake using a 9×13-inch pan
- Swap sprinkles for blueberries or poppy seeds for a fun spin
- Add a whipped cream topping for a lighter finish
🔥 Tips For Success
- Don’t overmix once the sprinkles are added – keep them vibrant!
- Room temperature ingredients make for smoother batter
- Use gel-based rainbow sprinkles; nonpareils tend to bleed into the batter
- Chill the cake before frosting for clean layers
❓ FAQs
Yes! Bake the cake layers a day in advance and wrap tightly. Frost the day of serving.
Definitely! You can bake the layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Freeze up to 2 months.
Absolutely. Freeze unfrosted layers up to 2 months. Thaw it overnight in the fridge.
Nope! If you’re not a fan of lemon curd or don’t have any on hand, simply use frosting between the layers or swap in raspberry or strawberry jam.
Yes! The sprinkles add color and fun, but the base is still a delicious lemon cake without them. You can also swap them for mix-ins like poppy seeds or blueberries.
You can! While homemade marshmallow frosting adds a special touch, a good-quality vanilla or lemon frosting from the store works in a pinch.
Thanks to the egg whites and buttermilk, this is a soft, fluffy, and tender cake. It’s moist and light – perfect for spring or summer occasions.
Yes, because of the lemon curd and marshmallow frosting. Store it covered in the fridge and bring to room temperature 15–20 minutes before serving.
Whether you’re planning a birthday party, Easter brunch, or just need a lemon cake to brighten your weekend, this lemon funfetti cake is a joyful pick. It’s everything you want in a lemon cake – bright, moist, and full of fun!
🍽️ Other Recipes You May Enjoy
Lemon Funfetti Cake
Equipment
- 2 8-inch or 9-inch round cake pans
- mixing bowls
- hand mixer
- rubber spatula
- wire cooling rack
- piping bag
- offset spatula
Ingredients
For the cake
- 2-1/4 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1-1/4 cups buttermilk
- 4 egg whites
- 1-1/2 cups granulated sugar
- 1 lemon zested
- 1 stick unsalted butter at room temperature
- 1 teaspoon lemon extract
- 1 container rainbow sprinkles 1.75 oz.
For the frosting
- 1 cup butter softened, 2 sticks
- 1 jar marshmallow creme 7 oz.
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
Additional ingredients
- extra sprinkles
- lemon curd
Instructions
- Prep the pans: Preheat the oven to 350°F. Grease and flour two 8 or 9-inch round cake pans. Set aside.
- Dry and wet mixes: In one bowl, sift together the cake flour, baking powder and salt. In another bowl, whisk the buttermilk with the egg whites.
- Cream and combine: In a large mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy. Add the lemon extract. Add one-third of the flour mixture, then half of the buttermilk mixture. Repeat until all is added, ending with the flour mixture. Mix until smooth.
- Add the fun: Gently fold in the sprinkles.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Frosting time: Beat the butter until light and fluffy. Add the marshmallow crème and mix until smooth. Add the powdered sugar, vanilla and lemon extract. Beat until creamy.
- Assemble: Place one cake layer on a platter. Pipe a ring of frosting around the edge. Fill the center with lemon curd. Top with the second cake layer and frost the entire cake. Decorate with extra sprinkles, if desired.
Notes
- Store the finished cake in the refrigerator.
- Bring to room temperature for about 15 minutes before serving.
- Refrigerate any leftovers.
🧁 Cupcake Version
Yields: About 24 standard cupcakes✅ Adjustments:
- No changes needed to ingredient quantities! The original recipe makes enough batter for 24 cupcakes.
- Baking time: 18–22 minutes at 350°F, or until the tops spring back lightly when touched and a toothpick comes out clean.
-
Assembly tips:
- Fill cupcake liners about ⅔ full.
- Use a piping bag to swirl on the frosting once cooled.
- For a fun twist, use an apple corer or small spoon to scoop out a bit of the center and fill each cupcake with lemon curd before frosting.
🎂 Sheet Cake Version
Pan Size: 9×13-inch✅ Adjustments:
- Use the original recipe amounts — it fills a 9×13-inch pan nicely.
- Baking time: 35–40 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
-
Assembly tips:
- Once cooled, spread lemon curd in a thin layer over the top of the cake.
- Then spread frosting over the lemon curd (or you can skip the curd and just swirl the frosting right on top).
- Top with sprinkles before the frosting sets.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on November 20, 2013. Updated on March 27, 2025.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
This looks amazing!!!
This cake looks amazing! I love lemon and I'm sure it tastes incredible in this cake! Pinning!
Saw this last night and had to comment today- this is adorable! I love all things marshmallow so I'm going to try this frosting recipe SOON. Thanks for sharing at the DBB!
Oh, my gosh, I love. this. cake. OK, it was fantastic enough, just being a from-scratch funfetti cake. Then you took it over the top with the lemon curd filling. And Lemon Marshmallow Buttercream Frosting? I didn't even know there was such a thing, but now I have to have some. Lucky birthday girl!! 🙂
That is so festive!
Jamie, you know lemon is one of my all-time favorite flavors! What a perfect birthday cake for your little girl! Happy birthday to her and congrats to Mom! 🙂 Thanks for letting us be a little part of the celebration (I'm all about that! 😉 and pinning! Hope you are having a great week!
Good Morning Jamie, I love the name of this cake, Lemon Funfetti Cake, it really makes me want to get my bowls and wooden spoon out and start mixing…… actually I am going to make this cake, but later in the month. I love the fact that you have used lemon curd as a filling and now I know what to do with the jar of marshmallow fluff which I bought. You are absolutely right, little girls love sparkle, I have two daughters who are grown now, but as little girls they would have adored this cake.
Thank you for another lovely recipe…. I always enjoy visiting your blog.
Best Wishes
Daphne
Oh that looks amazing! So many sprinkles :). Happy Birthday to your little girl, they are so much fun.
Thank you for sharing this on Foodie Friday
Hi Jamie,
We will just love your awesome cake! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
Come Back Soon
Miz Helen
Jamie this cake looks incredible and I love how perfect the sprinkles are. Thanks for sharing on the weekend re-Treat link party!
Britni @ Play. Party. Pin.
Such a pretty cake! We're huge lemon dessert fans in my house, and with lemon curd between the layers I could practically convince my husband to do anything I asked 😉 Congratulations to your little two year-old girly! Mine just had her second birthday in October. Aren't they so much fun at this age? Thank you for sharing your recipe, Jamie. Visiting from Marvelous Monday.
Jamie, what a pretty cake and I am such a lemon lover! Thanks for linking to MM this week – pinned and sharing on FB!
What a fun cake Jamie!! Happy Birthday to you both 🙂 I love lemon….and sprinkles….and girly!!
I am not sure what my favorite thing is about this cake. The sprinkles or the lemon curd! Thanks for sharing at the In and Out of the Kitchen Link party.
Yumm!!! Cute and delicious. Thanks so much for sharing with Wednesday's Adorned Link Party. Have a great Thanksgiving.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
Funfetti cake is the kids favourite and lemon cake is a favourite of my hubby and I. So this would be the perfect cake for us. Thanks for sharing at Simple Supper Tuesday.
This cake is beautiful! I love lemon too! Thank you for sharing it at our Mommy Club Resources party last week, I'm featuring it tonight!
It is very yummy! Thank you so much for posting the recipe and such enticing photos. I made it for my friend's birthday, and we all loved it. I even put it up on my blog, Creating Miranda.
It is very yummy! Thank you so much for posting the recipe and such enticing photos. I made it for my friend's birthday, and we all loved it. I even put it up on my blog, Creating Miranda.
Lemon cakes are highly underrated, IMHO….Oh, and I COULD eat that many cakes!
This is my next cake to make 🙂