Funfetti Cake

How to Make Funfetti Cake

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1. Heat the oven to 175°C / 350°F and grease and line two 20 cm round cake tins.

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2. Whisk the flour, baking powder and salt together in a bowl.

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3. Beat the 225 g butter and the caster sugar for 4 minutes, until pale and fluffy, then beat in the eggs one at a time and the 2 tsp vanilla.

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4. Add the flour mixture in three parts, alternating with the milk, and mix until just smooth. Fold in the 100 g of sprinkles.

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5. Divide the batter between the tins, level the tops, and bake for 28 to 30 minutes, until golden and a skewer comes out clean.

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6. Cool in the tins for 10 minutes, turn out onto a wire rack, and cool completely, about 1 hour.

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7. For the frosting, beat the 225 g butter for 3 minutes, until pale. Add the icing sugar gradually, then the milk and the 1 tsp vanilla, and beat for 3 minutes, until light and fluffy.

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8. Sandwich the layers with a third of the frosting, spread the rest over the top and sides, and finish with the 30 g of sprinkles.

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Tips for Making Funfetti Cake

• Use jimmies and not nonpareils. Nonpareils melt and bleed into the batter, and jimmies keep their colour through the bake.
• Fold the sprinkles in at the very end. Stirring them for long breaks them down and streaks the batter with colour.
• Cool the layers fully before frosting. Warm sponge melts the buttercream, and it slides off the cake.

What to Serve with Funfetti Cake

• Vanilla ice cream
• Cold milk
• Fresh strawberries

Storing & Reheating Funfetti Cake

Keeps in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temperature before serving. Freeze the unfrosted layers for up to 3 months.

Funfetti Cake FAQ: Common Questions

Funfetti Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.