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–+ servings
closeup of lemon funfetti cake with slice cut out
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4.43 from 14 votes

Lemon Funfetti Cake

Bright, zesty Lemon Funfetti Cake packed with rainbow sprinkles, lemon curd filling, and fluffy marshmallow frosting - perfect for any celebration!
Prep Time30 minutes
Cook Time35 minutes
Inactive Time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Author: Jamie Sherman

Equipment

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

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: 9x13-inch

✅ Adjustments:

  • Use the original recipe amounts — it fills a 9x13-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

Serving: 1slice | Calories: 299kcal | Carbohydrates: 36g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 261mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 539IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 0.2mg
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