All Butter Funfetti Cake Recipe

Introduction

This All Butter Funfetti Cake is a joyful twist on a classic, featuring a tender crumb studded with colorful sprinkles. Perfect for celebrations or just brightening up an ordinary day, it pairs beautifully with your favorite buttercream.

Ingredients

• 2 1/2 cups (300 grams) flour
• 1/4 cup (28 grams) cornstarch
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 16 tablespoons (8 ounces / 226 grams) unsalted butter, at room temperature
• 1 1/2 cup (300 grams) granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs plus 1 large egg yolk, at room temperature
• 1 1/2 cups (340 grams) buttermilk, at room temperature
• 1 cup rainbow sprinkles (also called jimmies)
• Buttercream options: Classic American Buttercream, Italian Meringue Buttercream, or White Chocolate Ganache Buttercream

Instructions

1. Step 1: Preheat your oven to 350°F (176°C). Grease and flour three 8 or 9-inch round cake pans, then line the bottoms with parchment paper coated with a little butter or shortening. For cupcakes, line pans with paper liners. (This recipe yields about 30 cupcakes.)
2. Step 2: In a bowl, whisk together the flour, cornstarch, baking powder, and salt until combined.
3. Step 3: Using an electric mixer, beat the butter and sugar on medium-high speed for 5 minutes until light and fluffy. Add the vanilla and mix until fully incorporated.
4. Step 4: Scrape down the bowl sides. Add 2 eggs and beat on high until combined. Scrape down again, then add the remaining 2 eggs and the yolk. Beat on high until the batter is smooth, scraping as needed.
5. Step 5: Add the flour and buttermilk alternately in the following sequence: 1/4 of the flour, 1/3 of the buttermilk, 1/4 of the flour, 1/3 of the buttermilk, 1/4 of the flour, the remaining buttermilk, and lastly the remaining flour. Mix on low speed just until combined after each addition, scraping down the bowl once or twice.
6. Step 6: Gently fold in the sprinkles with a rubber spatula or wooden spoon, stirring just enough to distribute them evenly.
7. Step 7: Divide the batter evenly into the prepared cake pans or cupcake cups.
8. Step 8: Bake the cake layers for 33 to 38 minutes or cupcakes for 23 to 26 minutes. Test doneness by inserting a toothpick into the center; if it comes out with only cake crumbs, the cake is done.
9. Step 9: Remove from oven and cool pans on wire racks for 5 minutes. Turn cakes out onto racks to cool completely, or remove cupcakes and set on racks. If not frosting immediately, wrap layers tightly in plastic or store cupcakes in zip-top bags. Cakes can be kept at room temperature for 1 day or frozen for up to 2 months.

Tips & Variations

• Use high-quality unsalted butter and fresh buttermilk for the best flavor and texture.
• To avoid bleeding colors, fold sprinkles gently and avoid overmixing the batter after adding them.
• Experiment with different buttercream frostings to customize your cake’s sweetness and richness.
• If you don’t have buttermilk, mix 1 1/2 cups milk with 1 1/2 tablespoons vinegar or lemon juice and let sit for 5 minutes.

Storage

Store the unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 1 day or freeze layers for up to 2 months. Cupcakes can be kept in an airtight container at room temperature for 1 day or frozen in zip-top bags. To reheat, bring frozen cake to room temperature before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute dairy-free butter and use a non-dairy milk with a tablespoon of vinegar to mimic buttermilk. Keep in mind the texture and flavor may vary slightly.

Why is cornstarch used in this cake?

Cornstarch helps lighten the texture of the cake, giving it a tender, soft crumb that’s especially pleasant in a butter cake.

All Butter Funfetti Cake Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This All Butter Funfetti Cake is a moist, tender, and colorful celebration cake perfect for birthdays and special occasions. Made with simple pantry ingredients and classic American buttercream frosting, this cake features a light crumb dotted with rainbow sprinkles for a fun surprise in every bite. The recipe can be made as three luscious round cake layers or transformed into festive cupcakes.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12–16 servings (three 8 or 9-inch cake layers) or 30 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 1/2 cups (300 grams) all-purpose flour
• 1/4 cup (28 grams) cornstarch
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt

Wet Ingredients

• 16 tablespoons (8 ounces / 226 grams) unsalted butter, at room temperature
• 1 1/2 cup (300 grams) granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs plus 1 large egg yolk, at room temperature
• 1 1/2 cups (340 grams) buttermilk, at room temperature

Additional Ingredients

• 1 cup rainbow sprinkles (jimmies)
• Classic American Buttercream (for frosting)
• Optional frostings: Italian Meringue Buttercream or White Chocolate Ganache Buttercream

Instructions

1. Prep the pans: Preheat your oven to 350°F (176°C). Grease and flour three 8 or 9-inch round cake pans, then line the bottoms with parchment paper coated lightly with butter or shortening to ensure easy cake release. For cupcakes, line the pans with paper liners; this recipe yields about 30 cupcakes.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined, ensuring even distribution of the leavening agents.
3. Cream butter and sugar: In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed for about 5 minutes until fluffy and pale in color. Add the vanilla extract and mix until fully incorporated.
4. Add eggs gradually: Scrape down the bowl sides. Add two eggs and beat on high until fully incorporated. Scrape down again, then add the remaining two eggs plus the egg yolk, beating on high until the batter is completely smooth and uniform.
5. Alternate dry and wet additions: With the mixer on low speed, add the flour mixture and buttermilk alternately in this order: 1/4 of the flour, 1/3 of the buttermilk, 1/4 flour, 1/3 buttermilk, 1/4 flour, remaining buttermilk, then the last of the flour. Mix just until each addition is incorporated, stopping to scrape the sides as needed to avoid overmixing.
6. Fold in sprinkles: Using a rubber spatula or wooden spoon, gently fold the rainbow sprinkles into the batter just until evenly distributed, taking care not to color the batter.
7. Portion batter: Evenly divide the batter into the prepared cake pans or cupcake liners to ensure consistent baking. Smooth the tops lightly with a spatula if needed.
8. Bake: Place in the preheated oven. Bake cake layers for 33 to 38 minutes, or cupcakes for 23 to 26 minutes. Test doneness by inserting a toothpick into the center; if it comes out with only moist crumbs, the cake is done.
9. Cool: Remove pans from the oven and set on wire racks. Let cake layers cool for 5 minutes in the pans, then carefully invert them onto wire racks to cool completely. Remove cupcakes and place on racks. Once cooled, wrap layers tightly with plastic wrap or store cupcakes in airtight containers. Cakes can be kept at room temperature for one day or frozen up to two months.

Notes

• For cupcakes, use paper liners and bake for 23-26 minutes, yielding about 30 cupcakes.
• Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for optimal mixing and batter texture.
• Do not overmix the batter once the flour and buttermilk are added to avoid a dense cake.
• Gently fold sprinkles in to prevent the batter from turning color.
• Store baked cake layers wrapped tightly or cupcakes in airtight containers to maintain freshness.

Keywords: funfetti cake, all butter cake, birthday cake, rainbow sprinkles cake, moist cake recipe, classic buttercream, celebration cake