Don’t let the sprinkles fool you. This moist and tender all-butter Funfetti Cake is one of the most delicious cakes I’ve ever eaten.
- 2 1/2 cups flour
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 1/2 tsp salt
- 16 tbsp unsalted butter, at room temperature
- 1 1/2 cup granulated sugar
- 1 tbsp pure vanilla extract
- 4 large eggs plus 1 large egg yolk, at room temperature (Here’s how to separate eggs.)
- 1 1/2 cups buttermilk, at room temperature
- 1 cup rainbow sprinkles (also called jimmies)
Frost Funfetti Cake or Cupcakes with:
- Heat oven to 350 degrees. Grease and flour three 8 or 9-inch round cake pans and line the bottoms with a round of parchment paper that is also slathered with a bit of butter or shortening. (Step-by-step instructions for preparing cake pans.) If making cupcakes, line cupcake pans with paper liners. (This recipe makes 30 cupcakes. *See note.)
- Add the flour, cornstarch, baking powder, and salt to a bowl and stir with a wire whisk to combine.
- Put the butter and sugar in the bowl of an electric mixer and beat on medium-high speed for 5 minutes, until the mixture is light and fluffy. Add the vanilla and beat until completely combined.
- Scrape down the sides of the bowl and add 2 of the eggs. Beat on high until completely incorporated. Scrape down the sides of the bowl and add the other 2 eggs plus the egg yolk. Beat on high until the eggs are fully incorporate and the batter is perfectly smooth. Scrape down the sides of the bowl.
- Add the flour and buttermilk in alternating additions: 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 last of the buttermilk, and the last of the flour. After each addition, mix on low speed just long enough to barely incorporate. Stop to scrape down the sides of the bowl a time or two.
- Use a rubber spatula or wooden spoon to gently stir the sprinkles into the batter, stirring just long enough to evenly distribute them.
- Divide the batter evenly between the cake pans or cupcake cups. (*See note.)
- Bake cake layers for 33 – 38 minutes. Bake cupcakes for 23 – 26 minutes. To check for doneness, stick a toothpick into the center of one of the cake layers or cupcakes. Remove the toothpick and look for signs of raw batter. If only cake crumbs stick to the toothpick, the cake is done.
- Remove from the oven and place the pans on wire racks. Let cool for 5 minutes, then gently turn them out of the pans onto the wire racks to cool completely. Or, gently lift the cupcakes from the pan, setting them on the wire racks. If you don’t plan on frosting the cake or cupcakes soon after they cool, wrap each layer tightly with plastic wrap, or put the cupcakes in zip top bags. The cake or cupcakes can be stored at room temperature for 1 day, or frozen for up to 2 months.
- If you only have one or two cupcake pans, bake the cupcakes in shifts. It can be useful to fill the cupcakes all at once so that you know you’re filling them evenly – just set extra paper liners on the counter top and distribute the batter evenly amongst all 30 cupcakes.
Keywords: Funfetti Cake, funfetti cupcakes, birthday cake, layer cake, cake from scratch