All-Butter Funfetti Cake & Cupcakes Recipe

Why this recipe works

Very slowly, put down the Funfetti cake mix box and no one will get hurt.

I know boxed Funfetti mixes are convenient and many people love them, but this from-scratch version is easy to make and far more satisfying. It uses everyday ingredients and produces a moist, tender crumb with a rich, buttery flavor that boxed mixes can’t match.

This Funfetti Cake recipe is closely related to the test-proven batter used for simple buttermilk cupcakes. The key elements that make both baked goods exceptional are buttermilk and butter.

Buttermilk contributes tenderness, lift and subtle tang, while butter provides real flavor and a lovely mouthfeel. Together they create a cake that is light, moist and rich without being heavy.

The two most important ingredients for a delicious Funfetti cake (besides the sprinkles)

1. Buttermilk — it keeps the cake tender, moist and flavorful. If you don’t have buttermilk, you can make a quick substitute at home.
2. Butter — real butter gives the cake depth and a rich flavor that margarine or oil can’t replace.

Buttermilk is one of those pantry staples I always keep on hand. It brightens savory dishes and transforms baked goods — from roasts to pancakes — and it brings a lovely tang and tenderness to cake batters.

I prefer a cake with flavor rather than perfect whiteness. Using butter and whole egg yolks gives the batter a soft pale yellow hue and, more importantly, a fuller taste. If you want a very white cake, you would need to omit yolks and butter, but that comes at the expense of flavor.

Mix and match: more frosting options for this cake

This cake pairs beautifully with Italian meringue buttercream, but it also works well with other frostings. Here are four complementary options to consider:

What kind of sprinkles are best for Funfetti cake?

It’s important to use the right sprinkles for the batter and a different kind if you want to decorate the outside.

Inside the cake: Use rainbow sprinkles (jimmies) for the batter. Avoid small round nonpareils — they tend to bleed color into the batter and can create a muted, grayish look.

This recipe calls for a full cup of sprinkles. Buying multiple small bottles can be inconvenient; look for a larger resealable container so you have enough for this cake and future baking.

Outside the cake: Use any decorative sprinkles you like for decorating and finishing — larger nonpareils, confetti shapes, or additional jimmies all work well. Go wild if you want: extra sprinkles make the cake feel celebratory.

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If you try this recipe, please let me know. Leave a comment, rate it, or share a photo with the tag #ofbatteranddough.

Happy baking!