Simple Funfetti Cake with Buttercream Frosting
This recipe makes a 2-layer vanilla funfetti cake with added sprinkles and a delicious buttercream frosting that is topped with more sprinkles.
Servings: 14 servings
Calories: 572kcal
Ingredients
For the funfetti cake
- 275g self-raising flour
- ½ teaspoon salt
- ½ teaspoon bicarbonate soda
- 4 eggs the eggs will be separated to use 4 egg whites and 2 yolks.
- 2 teaspoon vanilla extract
- 240ml buttermilk
- 150g unsalted butter soft
- 275g caster sugar
- 50ml vegetable oil
- 70g rainbow sprinkles plus extra to decorate the cake (use bake stable sprinkles)
For the buttercream frosting
- 250g unsalted butter
- 1 teaspoon vanilla extract
- 45ml double cream
- 500g icing sugar
Instructions
- Make the cake: Line and prepare two 8-inch round cake tins and preheat the oven to gas mark 4/350oF/180oC/160oC fan. In a bowl, sift and whisk the flour, salt and bicarbonate soda then set aside.
- Separate the eggs then add 4 eggs whites to a bowl and 2 egg yolks to another. Store the 2 remaining egg yolks in the fridge to use for another recipe. To another bowl, add the egg yolks, vanilla extract and buttermilk then whisk and also set aside.
- In a mixing bowl, cream together the butter and sugar until creamy and fluffy. Pour in the vegetable oil and continue to mix until well combined then mix in the wet ingredients (egg yolk, vanilla extract and buttermilk).
- Pour in the dry ingredients (flour, salt and bicarbonate soda) and continue to mix until you have a smooth batter. Allow to stand for a minute while you whisk the egg whites. Whisk the egg whites with a hand mixer until fluffy then gently fold them whisked into the batter. Mix in the sprinkles then distribute the cake batter equally between the 2 cakes tins.
- Bake the cake: 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: In a 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 combined add the second half of the icing sugar and combine until fluffy.
- Frost the cake: 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 some sprinkles to the top of the cake and allow to set.