This recipe makes a 2-layer vanilla funfetti cake with added sprinkles. The cake is covered with a delicious buttercream frosting and decorated with more sprinkles.
The cake is very easy to prepare and the decoration is simple which means it is not too time consuming. This funfetti cake is perfect as a birthday cake especially if you have limited time on your hands but is also perfect as a delicious treat for the family. You can even jazz up your cake by adding some colour to the frosting.
Ingredients for Funfetti Birthday Cake with Buttercream Frosting
For the funfetti cake
- 275g self-raising flour
- ½ teaspoon salt
- ½ teaspoon bicarbonate soda
- 2 egg yolks
- 2 teaspoon vanilla extract
- 120ml sour cream
- 120ml buttermilk
- 175g unsalted butter (soft)
- 275g caster sugar
- 50ml vegetable oil
- 70g sprinkles
- 4 egg whites
For the buttercream frosting
- 250g unsalted butter
- 1 teaspoon vanilla extract
- 45ml double cream
- 500g icing sugar
How to Make Funfetti Birthday Cake with Buttercream Frosting
1. Line and prepare two 8-inch round cake tins and preheat the oven to gas mark 4/350oF/180oC/160. In a bowl, sift and whisk the flour, salt and bicarbonate soda then set aside.
2. To another bowl, add the egg yolks, vanilla extract, sour cream and buttermilk then whisk and also set aside.
3. In a third bowl or stand mixer bowl, cream together the butter and sugar until creamy and fluffy. Pour in the vegetable oil and continue to mix until well combined and then pour in the wet ingredients (egg yolks, vanilla extract, sour cream and buttermilk) then also mix until well combined.
4. Pour in the dry ingredients (flour, salt and bicarbonate soda) and continue to mix until all the ingredients are well incorporated. Allow to stand for a minute while you whisk the egg whites until fluffy. Mix the whisked egg whites into the batter then add the sprinkles and combine. Pour the cake batter equally between the 2 cakes tins.
Bake the cake
5. Bake in the lower part of the oven for 35 - 40 minutes or until the cake begins to move away from the edges of the cake tin. Once baked, place the tins on wire racks to begin cooling. After 15 minutes, remove the cakes from the tins and place them on the wire racks to completely cool.
Make the buttercream frosting
6. For the buttercream frosting. In a bowl or stand mixer bowl, beat or whisk the butter until fluffy. Add the vanilla extract and double cream then combine. Sift the icing sugar and add half the icing sugar to the butter. Once the icing sugar is fully incorporated add the second half of the icing sugar and combine until fluffy.
7. If needed, level the cakes then place one of the cakes on a turntable or cake board. Spread some frosting on top and spread out equally using a palette knife. Lay the second cake on top and spread the rest of the frosting on and around the whole cake. (You may need to do a crumb coat first – see notes). Once the cake is frosted, add the sprinkles and enjoy.
Recipe Tips
- For this recipe, I use two 8-inch baking tins.
- This funfetti cake recipe can also be made into a tray bake cake using a 13 x 9-inch rectangle cake tin. Use the exact same recipe for the cake but half the ingredients for the buttercream.
- Ensure you do not use nonpareils’ sprinkles as the colours on these sprinkles tend to bleed into the batter and cause streaks of colours in the cake.
- When frosting the cake, you can add a crumb coat first if you want a cleaner finish to your cake. Do this by adding a thin layer of frosting to the whole assembled cake then refrigerate the cake for 1 hour. Once the frosting has set add the rest of the frosting to the cake.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 617kcal | 32.6g | 18.3g | 77.5g |
| Sugars | Fibre | Protein | Salt |
| 62.8g | 0.8g | 4.4g | 0.29g |
Storage
- You can store this cake at room temperature overnight in an airtight container. Any cake leftover the following day should be stored in the fridge for up to 4 days.
- If the weather is hot or humid then store in the fridge immediately until serving.
- Ensure you bring the cake to room temperature before serving from the fridge.
- If unfrosted the cake can be wrapped and stored in the freezer for up to 2 months.
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Easy Funfetti Birthday Cake
Ingredients
For the funfetti cake
- 275g self-raising flour
- ½ teaspoon salt
- ½ teaspoon bicarbonate soda
- 2 egg yolks
- 2 teaspoon vanilla extract
- 120ml sour cream
- 120ml buttermilk
- 175g unsalted butter soft
- 275g caster sugar
- 50ml vegetable oil
- 70g sprinkles
- 4 egg whites
For the buttercream frosting
- 250g unsalted butter
- 1 teaspoon vanilla extract
- 45ml double cream
- 500g icing sugar
Instructions
- Line and prepare two 8-inch round cake tins and preheat the oven to gas mark 4/350oF/180oC/160. In a bowl, sift and whisk the flour, salt and bicarbonate soda then set aside.
- To another bowl, add the egg yolks, vanilla extract, sour cream and buttermilk then whisk and also set aside.
- In a third bowl or stand mixer bowl, cream together the butter and sugar until creamy and fluffy. Pour in the vegetable oil and continue to mix until well combined and then pour in the wet ingredients (egg yolks, vanilla extract, sour cream and buttermilk) then also mix until well combined.
- Pour in the dry ingredients (flour, salt and bicarbonate soda) and continue to mix until all the ingredients are well incorporated. Allow to stand for a minute while you whisk the egg whites until fluffy. Mix the whisked egg whites into the batter then add the sprinkles and combine. Pour the cake batter equally between the 2 cakes tins.
- Bake in the lower part of the oven for 35 - 40 minutes or until the cake begins to move away from the edges of the cake tin. Once baked, place the tins on wire racks to begin cooling. After 15 minutes, remove the cakes from the tins and place them on the wire racks to completely cool.
- For the buttercream frosting. In a bowl or stand mixer bowl, beat or whisk the butter until fluffy. Add the vanilla extract and double cream then combine. Sift the icing sugar and add half the icing sugar to the butter. Once the icing sugar is fully incorporated add the second half of the icing sugar and combine until fluffy.
- If needed, level the cakes then place one of the cakes on a turntable or cake board. Spread some frosting on top and spread out equally using a palette knife. Lay the second cake on top and spread the rest of the frosting on and around the whole cake. (You may need to do a crumb coat first – see notes). Once the cake is frosted, add the sprinkles and enjoy.
Maggie Smith
I baked this cake last weekend with my grandson but I baked it as a single layer. It was do delicious and soft. Will definitely be baking it again.