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Funfetti cake madeleines

Birthday Madelelines

These birthday madeleines are a fun and festive way to celebrate big and little occasions alike!  The baked madeleines are dipped in white chocolate and topped with rainbow confetti sprinkles.
Prep Time: 20 mins
Cook Time: 10 mins
Chill Time: 3 hrs
Total Time: 3 hrs 30 mins
Course: Dessert
Cuisine: American, French
Keyword: vanilla madelelines, birthday madeleines, funfetti cakes
Servings: 12 mini cakes
Author: Maryanne Cabrera


  • 6 Tablespoon (85 g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 large yolk
  • cup + 2 Tbsp (93 g) granulated sugar
  • ½ teaspoon imitation vanilla extract *
  • ¾ cup (100 g) all-purpose flour
  • 1 Tablespoon malted milk powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 Tablespoons confetti sprinkles
  • 1 cup white chocolate chips, or chopped white chocolate


  • Melt butter and allow to cool. Set aside.
  • In the large bowl, use an electric hand mixer to beat eggs and egg yolk until light in color. Slowly add sugar and continue to beat until mixture is thick and pale in color, about 3-5 minutes. Stir in vanilla.
  • In another bowl, whisk together flour, malted milk powder, baking powder, and salt. Use a spatual to gently gold dry ingredients in egg mixture.
  • Add cooled melted butter in two additions. Fold until butter is fully absorbed into batter. Trasnfer batter to an airtight contianer. Let chill in the fridge for at least three hours, preferably overnight.
  • Preheat oven to 375° F. Butter and flour a 12 cavity madeline pan. Tap out excess flour.
  • Fold confetti sprinkles into chilled batter.
  • Fill madeleine pan ¾ full of batter. Use a piping bag, small cookie scoop, or two spoons to distribute the batter.
  • Bake for 10-12 minutes until cakes have a little hump and the top of cake springs bake when gently pressed. Allow cakes to cool in pan for one minute before inverting and unmolding. Allow cakes to cool before dipping in white chocolate.

White Chocolate Dip:

  • Place white chocolate in a microwave safe container. Microwave at 50% power at 20 second intervals until melted and smooth. Stir often to ensure even melting.
    Alternatively, set white chocolate over a bain-maire (double boiler) to gently melt the chocolate over steam.
  • Dip madeleines int melted chocolate and immediately top with confetti sprinkles. Place on parchment lined or wax paper lined tray. Allow to chocolate to set before serving.


Madeleines are best enjoyed fresh, ideally the same day they are baked.

Ingredient Notes:

  • This recipe uses flat confetti sprinkles, also known as confetti quins. I purchased mine from Smart & Final. They are made under the First Street Brand.
  • DO NOT use nonpareils (aka "round sprinkles") because you will end up with strange crunchy bits in the baked madeleines. 
  • Use chopped white chocolate or white chocolate chips. Sub in dark or milk chocolate, if you prefer. 
  • Imitation vanilla extract gives these little cakes that iconic store-bought birthday cake flavor. Imitation vanilla is slightly sweeter. For a cleaner flavor, sub in real deal pure vanilla extract. Or, for even more punch, use vanilla bean paste.
  • Malted milk powder may be omitted. This powder provides rich creamy flavor.