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Easy Funfetti Birthday Cake

Easy Funfetti Birthday Cake

Soft moist vanilla cake with added sprinkles and frosted with buttercream.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 14 servings
Calories: 617kcal

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.