Funfetti Birthday Cake

 It was my birthday this weekend and I’ve just got back from a lovely weekend in Windemere. I fancied a quiet one this year, but of course had to have some afternoon tea to celebrate! We went to the amazing Holbeck Ghyll and enjoyed a delicious selection of cakes and pastries. Last week I made myself a birthday cake, I usually make my favourite cake in the world for my birthday – Chocolate Guinness Cake with Baileys Buttercream – however this year I fancied trying something different! I’ve seen funfetti cakes a lot online and I wanted to give one a try, here is how I got on…

I made the sponge by creaming together 350g butter and 350g caster sugar. I added 6 eggs, one at a time, and mixed between each addition. I then added 3 tsp vanilla extract, and finally folded in 350g self raising flour.

Then I added 50g of sprinkles! I got these ones from ebay.

I divided the mixture equally between two lined and greased 22cm tins. I made a hole in the middle as this stops the cake from doming in the middle (don’t worry it fills up as it bakes!)

I baked the cakes on 160C/325F/Gas Mark 3 for 35 minutes. I left them upside down to cool and to flatten the tops fully.

I made the icing from 300g butter, 600g icing sugar and 3 tsp vanilla extract.

I piped blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then filled in the middle using a palette knife.

I put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible.

I then used a piping bag with a nozzle to pipe swirls around the edge and I filled the middle with more sprinkles!

The cake was so pretty when I cut into it – I was so pleased with how it turned out! It has such a colourful and festive appearance. The bright rainbow colours of this funfetti cake are what make it stand out, and the light vanilla sponge and sweet vanilla buttercream give it lovely flavour.

      

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, with Tasty Tuesdays hosted by Honest Mum, and Recipe of the Week hosted by A Mummy Too.

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Funfetti Birthday Cake

Ingredients

  • 650 g Butter
  • 350 g Caster sugar
  • 6 Eggs
  • 6 tsp Vanilla extract
  • 350 g Self raising flour
  • 600 g Icing sugar
  • 75 g Sprinkles

Instructions

  1. Cream together 350g of the butter and the caster sugar
  2. Add the eggs, one at a time, and mix between each addition
  3. Then added 3 tsp of the vanilla extract, and fold in the self raising flour
  4. Fold in 50g of the sprinkles
  5. Divide the mixture equally between two lined and greased 22cm tins. Make a hole in the middle as this stops the cake from doming in the middle
  6. Bake the cakes on 160C/325F/Gas Mark 3 for 35 minutes. Leave them upside down to cool and to flatten the tops fully
  7. For the buttercream, mix together 300g of the butter, the icing sugar and 3 tsp of the vanilla extract
  8. Pipe blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then fill in the middle using a palette knife
  9. Put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible
  10. Then use a piping bag with a nozzle to pipe swirls around the edge and fill the middle with more sprinkles!

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14 comments / Add your comment below

  1. Happy Birthday Kat x
    Great cake…. I've never added funfetti to the sponge before. It looks so pretty when you cut it doesn't it?
    Beautiful piping as well….
    Interesting tip about the hole in the middle…. I wonder whether it would work with GF cakes? They seem to have a different batter consistency, so not sure. I may have to test it!

  2. I'm looking at making a funfetti cake for a friends birthday this week 🙂 Which sprinkles you used as they look like they've kept their colour really well during the bake! A lot of the supermarket ones look really pale and I'm worried they won't survive the heat too well…

    Jen x

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