Funfetti flag cake is festive and delicious — a white sheet cake filled with patriotic sprinkles and topped with fresh whipped cream, blueberries and strawberries. It’s simple to make and perfect for summer parties.
Nothing beats a berry flag cake on a warm summer day.
This moist white sheet cake is studded with red, white and blue sprinkles, finished with light whipped cream and arranged with berries to form a classic flag design. It’s a crowd-pleaser and easy to scale up for gatherings. There’s also a cupcake version that’s great for individual servings.
Sheet cakes are ideal for casual summer celebrations — they feed a crowd, slice neatly, and everyone loves a festive topping.
I adapted this from a triple berry sheet cake with cream cheese frosting and kept the cake base but swapped in sprinkles to make it a funfetti cake. The change is small but makes the cake playful and kid-friendly.
Berries are always the star of the show in summer — kids (and adults) tend to eat them by the bowlful.
This really is a funfetti cake. I recommend buying a larger jar of red, white and blue sprinkles so you have enough for this cake and other desserts throughout the season; you’ll need about ½ cup of sprinkles in the batter.
I like using both vanilla and a touch of almond extract — the almond provides a subtle sugar-cookie note that makes the cake taste a little extra special without overwhelming the vanilla base.
For the topping, fresh whipped cream pairs beautifully with berries for a light finish. If you prefer something richer, cream cheese frosting also works well on sheet cakes, but whipped cream keeps the dessert airy and refreshing.
With the whipped cream and berries, the cake has a light, almost angel-food-like quality that’s especially pleasant on hot days.
This cake is a cheerful way to celebrate summer; make it again and again all season long.
Fun, festive and always photogenic.
Slice it up and enjoy with friends and family.
Funfetti Flag Cake
Funfetti Flag Cake
12
30 mins
30 mins
1 hr
2 hrs
Ingredients
- 2 ½ cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup plain Greek yogurt or sour cream
- 1 cup milk (whole or 2%)
- ½ cup red, white and blue sprinkles
Topping
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pint strawberries, sliced
- 1 cup blueberries
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray that contains flour.
- Whisk together the flour, baking powder and salt in a bowl.
- In the bowl of an electric mixer, beat the sugar and oil until combined. Add the whole eggs and egg whites, then beat in the vanilla and almond extracts and the yogurt.
- Add half the dry ingredients, beat in the milk, then add the remaining dry ingredients and mix until just combined. Fold the sprinkles in gently with a spatula.
- Pour the batter into the prepared dish and bake 25–32 minutes, or until a tester comes out clean and the center is set. Allow the cake to cool completely before frosting.
Topping
- Chill the mixing bowl and beaters if possible. Add the cold cream to the mixer and beat until soft peaks form. Add the powdered sugar and vanilla, then beat to stiff peaks.
- Spread the whipped cream over the cooled cake. Arrange the sliced strawberries and blueberries in a flag pattern. Refrigerate for a few hours before serving if you prefer, or serve immediately.
Did you make this recipe?
Share a photo on social media and tag the creator if you’d like. Enjoy and thanks for trying the recipe!
Soooo cute.