This Funfetti Sourdough Bread is a birthday-inspired sourdough dessert loaf filled with colorful sprinkles and swirled with sweet cream cheese frosting.
Happy birthday to me? Well... not quite yet.
My birthday isn't until April, but this funfetti sourdough bread is without a doubt going to be my new go-to birthday dessert (I'm not much of a cake girl).
I actually bought these rainbow sprinkles planning to make mini muffins. But I got so excited I ended up adding them to this bread and a focaccia. I spent an entire week baking all things funfetti sourdough, and it was such a blast!
To make this loaf extra special, it’s not only packed with sprinkles but also swirled with a sweet cream cheese filling. It really tastes like a frosted birthday cake in bread form.
Soft, sweet, and perfect for celebrating, I hope you give this one a try and enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use sourdough discard that’s 1–2 days old.
- Sprinkles- Use multicolored sprinkles to give the bread that classic funfetti birthday cake look.
- Bread Flour- Adds structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
- Water- Use water around 80–90°F to help encourage fermentation.
- Whole Milk- Adds richness and tenderness to the crumb. You can substitute more water if needed.
- Granulated Sugar- Lightly sweetens the dough without making it overly sweet. You can omit it if preferred.
- Sweetened Cream Cheese- A simple mixture of softened cream cheese, powdered sugar, and vanilla extract that tastes like cake frosting.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. Using a kitchen scale helps you get the hydration just right and gives you consistent results every time.
- Start with an active starter. Your starter should be bubbly and recently fed so the dough rises well. You can also use sourdough discard that’s just 1–2 days old.
- Don't overhandle the dough. Once you add the sprinkles, handle gently. The more you work the dough, the more the colors can bleed.
- Watch the dough, not the clock. Be patient and let it bulk ferment until it looks puffy and roughly doubled in size. Timing will vary depending on your kitchen temperature.
- Chill the cream cheese filling. After mixing, refrigerate the filling so it’s easier to dollop and stays in place inside the dough.
- Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb and cream cheese can fully set before cutting.
How to Make Funfetti Sourdough Bread
Want to bake sourdough that tastes like birthday cake? Follow these step-by-step instructions with photos. Full details are in the recipe card below.
Step 1: Feed starter. Make sure your starter is bubbly and active before mixing.
Step 2: Mix dough. Whisk together warm water, milk, starter, and sugar. Add flour and salt and mix until a cohesive dough forms. Cover and rest 20 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds, spaced 15 minutes apart, adding the sprinkles during the first set. (A little color bleeding is normal!)
Step 4: Bulk fermentation. Cover and let the dough rise until doubled in size.
Step 5: Make cream cheese filling. Mix softened cream cheese, powdered sugar, and vanilla until smooth. Chill until ready to use.
Step 6: Shape. Stretch the dough into a rectangle, dollop most of the cream cheese over the surface, fold like a letter while layering in the remaining filling, then shape into a tight ball.
Step 7: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 8: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your funfetti birthday cake sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds, adding the sprinkles during the first set.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough, adding the cream cheese filling.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store funfetti sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Funfetti Sourdough Bread with Cream Cheese Swirl
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 1 cup (240 grams) water 80-90℉
- ½ cup (120 grams) whole milk
- ½ cup (100 grams) active sourdough starter or sourdough discard that’s no more than 2 days old
- ¼ cup (50 grams) granulated sugar
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use 1 ¾ teaspoons or measure by weight
- ½ cup (100 grams) sprinkles
- 8 ounces (227 grams) cream cheese softened
- ½ cup (50 grams) powdered sugar
- 1 teaspoon vanilla extract
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing so it’s bubbly and active.
- In a large bowl, whisk together the warm water, whole milk, active starter, and sugar until mostly dissolved. Add the bread flour and salt. Mix and knead with your hands until a cohesive dough forms and no dry flour remains. Cover and let rest for 20 minutes.1 cup (240 grams) water, ½ cup (120 grams) whole milk, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- After resting, perform your first set of stretch and folds while adding the sprinkles. Lightly wet your hands. Sprinkle about ¼ of the sprinkles over the dough. Grab one edge, gently stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat, adding another ¼ of the sprinkles each turn. Continue until all the sprinkles are incorporated and all four sides have been stretched and folded. Gather the dough into a ball, place seam side down, cover, and rest 15 minutes. Repeat the stretch and fold process every 15 minutes for a total of 4 sets. Don’t worry if the sprinkles bleed slightly — that’s completely normal.½ cup (100 grams) sprinkles
- Cover the dough and let it rise until doubled in size. This can take anywhere from 4–12+ hours depending on your starter and kitchen temperature. Using a straight-sided container makes it easier to track the rise.
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Cover and refrigerate until ready to use.8 ounces (227 grams) cream cheese, ½ cup (50 grams) powdered sugar, 1 teaspoon vanilla extract
- Once the dough has doubled, gently turn it out onto a lightly floured surface and stretch it into a large rectangle. Dollop about ¾ of the cream cheese mixture evenly over the surface. Fold one short end toward the center. Add half of the remaining cream cheese over that folded section. Fold the other short end over it (like folding a letter) and spread the remaining cream cheese on top. Fold the remaining two sides toward the center to enclose the filling. Flip the dough seam side down and gently shape it into a tight ball by pulling it toward you against the counter.
- Lightly dust a proofing basket (or bowl lined with a tea towel) with rice flour. Transfer the dough seam side up into the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. To prevent the bottom from getting too dark (the sugar can make it brown faster), you can double up on the parchment paper or place a baking sheet on the shelf below the Dutch oven. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store bread in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Want more funfetti fun? Check out my sourdough funfetti focaccia recipe!
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