Funfetti Loaf Cake

Name: Funfetti Loaf Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 220 grams unsalted butter; 200 grams white granulated sugar; 100 grams Greek yogurt (10% fat); Zest and juice of 1 lemon; 4 medium eggs; 1 tsp baking powder; 1 tsp baking soda; Pinch of salt; 275 grams all-purpose flour; 100 grams bake-stable sprinkles; 1 batch mascarpone whipped cream; Fresh strawberries

Posted: July 14, 2026

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Funfetti loaf cake is not only very festive and cheerful, but also very tasty and easy to make. I’ve combined moist lemon cake with a generous dose of colorful sprinkles, my mascarpone cream, and fresh strawberries.

Birthday Cake Loaf

This funfetti loaf cake brings joy and color to any table. A lemon Greek yogurt base makes it moist, tender, and airy, while the whipped topping, sprinkles, and fresh strawberries turn it into a showstopper.

Perfect for birthdays or any celebration.

Recipe Ingredients

I’ve taken a classic moist yet airy lemon cake base, mixed in some birthday sprinkles, and topped it with a decadent mascarpone whipped cream with fresh strawberries. What do you get? An irresistible funfetti loaf cake! Follow the recipe card details below for the best results.

Cake

unsalted butter – this gives the vanilla cake loaf a lot of flavor but also a crunchy edge. You can use sunflower oil (or another vegetable oil) instead for a soft and creamy cake base
white granulated sugar – not only does it give your cake a sweet taste, but it is also a real structure builder
Greek yogurt – I used Greek yogurt with 10% fat, but 2% will do. I prefer using Greek yogurt over plain yogurt or regular yogurt
fresh lemon – the zest and juice of one lemon adds brightness, balances the sweetness, and reacts with the leavening agents for the perfect rise
eggs – I always use medium sized eggs. Bring them to room temperature for better incorporation
baking powder and soda – I measure these rising agents with an official measuring spoon set. Always use a spoon, never a cup
salt – just a pinch this brings out the sweet taste of the cake loaf
flour – I usually use all purpose flour or wheat flour. You can use self-rising flour instead to replace the all-purpose flour and baking powder. You can read more about replacing all-purpose flour for self-rising flour.
sprinkles – use your favorite bake-stable rainbow sprinkles for this funfetti cake loaf

Topping

mascarpone whipped cream – follow this mascarpone cream recipe to make it from scratch, if you like.
fresh strawberries – a lovely fresh topping that adds a touch of natural sweetness and pop of color

BAKING TIP: I used a 25 cm/10 inch baking pan for this cake, but with the conversion tool on the recipe card, you can very easily convert this recipe to a different size.

What Makes This Different From Classic Funfetti Cake?

Just like my funfetti cheesecake, this birthday cake loaf is also inspired by the classic funfetti cake. I’ve swapped the vanilla cake base for a tangy lemon cake that’s incredibly moist thanks to the addition of Greek yogurt.

Just like the iconic Pillsbury Funfetti cake mix from 1989, this loaf cake is infused with colorful rainbow sprinkles for that celebratory effect. Decorate it with whipped mascarpone cream, extra sprinkles, and pretty slices of fresh strawberries. Piped frosting (cream cheese frosting or buttercream frosting) are other great options too!

How To Make Funfetti Loaf Cake

Start by creaming your butter and sugar together until the mixture gets light and fluffy. This gives the cake a great texture. Then, beat in the Greek yogurt, along with the lemon zest and juice, until everything is smooth and combined.

Now add your eggs, one at a time, mixing well after each one so they fully incorporate. Once that’s done, toss in the baking powder, baking soda, salt, and flour all at once.

Mix just until you have a smooth batter, but don’t overdo it, just until the dry ingredients disappear. Gently fold in about 70 grams (2.5 ounces) of your sprinkles using a spatula.

Pour the batter into your loaf pan, spread it out evenly, and bake at 350°F/175°C (conventional oven) for 55 to 60 minutes. You’ll know it’s ready when it’s golden brown and a toothpick comes out clean.

Let it rest in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before decorating.

Decorate

While the cake is cooling, whip up your topping ingredients until it gets thick and fluffy. Pop that in the fridge until you’re ready to use it.

Spread the topping on the cooled cake loaf and finish it with a generous sprinkle of the remaining rainbow sprinkles and fresh strawberries for a bright, fresh pop of color and flavor.

CHECK OUT: My baking tips on how to make a perfect cake!

Storing Funfetti Loaf Cake

This easy loaf cake with fresh whipped topping should be stored in an airtight container in the fridge for 2-3 days, although it can dry out a bit.

You can also make the loaf cake ahead of time and cover it (without the topping) in aluminum foil or in a container outside of the fridge for at least a week. Decorate it with fresh topping, sprinkles, and strawberries just before serving.

Can I freeze this loaf cake?

It can be stored in the freezer (fresh strawberries removed) for up to three months if placed in an airtight container.

Thaw in the fridge to serve again, but keep in mind that the sprinkles may bleed their colors from the freezing and thawing process.

More Scrumptious Loaf Cakes

Loaf cakes are the laid-back, no-stress alternative to fussy layered cakes. But don’t let that fool you, because they can be every bit as delicious. Here are a few more favorite loaf cake recipes to try. Perfect for birthdays, brunches, or just because.

What type of sprinkles should I use?

Use bake-stable rainbow strands, although some colors can fade a bit too much for my taste. I prefer using confetti sprinkles for cakes that go into the oven, as they remain the most visible after baking.

Avoid sprinkles that can dye the cake batter. For this reason, I’d stay away from nonpareils (the tiny round ones). Instead, rather use rainbow jimmies and pastel quins, since the quins never bleed color.

Regardless of what you choose, always fold the sprinkles gently into the batter and be careful not to overmix.

What is the best size pan for this funfetti loaf cake?

I used a 25 cm (10-inch) cake pan for this funfetti loaf cake, but you can also make a sheet cake. For example, use a 25 x 25 cm (10 x 10 inch) cake tin for this recipe and keep in mind that the baking time will be slightly shorter, probably 45 minutes.

Always keep an eye on your cake and use a skewer to check that it is done (the skewer should come out clean). You can also use a springform pan but again make sure to check the total baking time.

What can I use instead of Greek yogurt?

While I’ve found that 10% fat Greek yogurt works best, you could also use another full-fat yogurt or quark. Of course, you can always experiment, and keep me updated on your results in the comments!

Is it normal for cake to dry out in the fridge?

Yes, storing cake in the fridge does dry it out. It’s best to store most cakes in aluminum foil or in a tin.

You can also store this cake outside the fridge (without the decoration) and then add the whipped topping just before serving. Although the cake batter contains Greek yogurt, I’ve never had a problem storing it outside the fridge without the creamy topping.

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Funfetti Loaf Cake

A funfetti loaf cake never fails to bring the party vibes. Follow this recipe, and you’ll have a dessert that delights every single guest. No leftovers guaranteed!

Preparation15

Cooking1

Total1 15

Servings: cake