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Funfetti Birthday Cake

Funfetti Birthday Cake

Vanilla cake with rainbow sprinkles in the sponge, vanilla buttercream and decorated with rainbow sprinkles

Course Dessert
Cuisine American
Keyword Cake
Prep Time 30 minutes
Cook Time 35 minutes
Decorating time 20 minutes
Total Time 1 hour 25 minutes
Servings 14
Author thebakingexplorer

Ingredients

For the cake

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 3 tsp Vanilla extract
  • 500 g Self raising flour
  • 75 g Sprinkles

For the buttercream

  • 900 g Icing sugar
  • 450 g Butter or baking spread
  • 2 tsp Vanilla extract

For decoration

  • 25 g Sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Mix together the butter and the caster sugar until smooth

  3. Add the eggs, two at a time, and mix between each addition

  4. Then add the vanilla extract, and whisk in the self raising flour

  5. Fold in the sprinkles

  6. Divide the mixture equally between the tins

  7. Bake the cakes for 35 minutes or until a skewer inserted in the middle comes out clean. Remove from the tins and leave them to fully cool on cooling racks

  8. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Stack the cake layes, piping or spreading buttercream between each layer

  11. On the final sponge, smooth icing over the top and smooth it out using a palette knife

  12. Then use a piping bag with a star nozzle to pipe swirls around the edge and fill the middle with more sprinkles!

  13. Leftovers will keep in an airtight container in a cool place for 2-3 days