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

Cook Time 35

Decorating time 20

Total Time 1 25

Servings

Calories 1079kcal

Author thebakingexplorer

Ingredients

For the cake

500 g Butter or baking spread softened, unsalted
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 softened, unsalted
2 tsp Vanilla extract
2-3 tbsp Milk

For decoration

25 g Sprinkles

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
Mix together the baking spread and the caster sugar until smooth
Add the eggs, two at a time, and mix between each addition
Then add the vanilla extract, and mix in the self raising flour
Fold in the sprinkles
Divide the mixture equally between the tins, use scales for accuracy if you like
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
To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and milk, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff, add more milk
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
Stack the cake layers, piping or spreading buttercream between each layer
On the final sponge, smooth icing over the top and smooth it out using a palette knife
Then use a piping bag with a star nozzle to pipe swirls around the edge and fill the middle with more sprinkles!
Leftovers will keep in an airtight container in a cool place for 2-3 days

Notes

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

I used a baking spread for the cake and unsalted butter for the buttercream.

You can get the sprinkles I use from Sprinkles and Toppers, they are a little pricier than supermarket versions but this is because you get the best results. They retain their colour and are bake stable. You can also get them from Iced Jems.

For the best natural vanilla flavour, make sure to use an extract and not an essence. My favourite brand is Nielsen Massey.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For a two layer cake, use 335g of butter/caster sugar/self raising flour, 6 eggs, 2 tsp vanilla extract and 50g sprinkles. For the buttercream, 230g butter, 460g icing sugar and 1 ½ tsp vanilla extract. Plus a little milk if the buttercream is too stiff

For a one layer cake use 175g of butter/caster sugar/self raising flour, 3 eggs, 1 tsp vanilla extract and 25g sprinkles. For the buttercream, 115g butter, 230g icing sugar and 1 tsp vanilla extract. Plus a little milk if the buttercream is too stiff

Nutrition