Funfetti cake

Funfetti cake

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(24 ratings)

Prep: 30 mins Cook: 25 mins - 30 mins

More effort

Serves 20 - 25

Perfect for a party, this rainbow-speckled cake screams 'celebrate'! Pipe creamy vanilla icing and scatter over sprinkles for a showstopping cake that adults and kids will love

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (25)

  • kcal441
  • fat24g
  • saturates14g
  • carbs52g
  • sugars38g
  • fibre1g
  • protein4g
  • salt1g
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Ingredients

  • 300g golden caster sugar
  • 450g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp vanilla bean paste
  • 8 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 tbsp whole milk
  • 200g rainbow sprinkles, plus extra to decorate

For the icing

  • 150g softened butter
  • 450g icing sugar, sifted
  • 180g tub full-fat cream cheese
  • 1 tbsp vanilla paste
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

Method

  1. Preheat the oven to 180C/160 fan/ gas 4 and grease and line 4 x 20cm cake tins. If you don’t have 4, halve the sponge recipe and bake in 2 batches.

  2. Put the sugar, butter and vanilla paste in a large bowl and beat with an electric whisk (or in a table top mixer) until pale and fluffy. Add the eggs gradually, beating between each addition until fully incorporated. Add a tbsp or 2 of flour if the mixture looks like it’s curdling.

  3. Sift in the flour and baking powder with a tsp of salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter before dividing between each cake tin. Bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins around in the oven after 15 mins to ensure they cook evenly. Cool on wire racks completely before icing.

  4. Meanwhile, make the icing by beating the butter with half of the icing sugar until combined and fluffy. Add the cream cheese and the rest of the icing sugar, beating again until fully combined. Drizzle over the vanilla paste and beat until incorporated. Put a large round nozzle into a piping bag and spoon in the icing.

  5. When the cakes have cooled put a blob of icing onto a cake board and sit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
goodfoodteam's picture
goodfoodteam
9th Aug, 2016
Hi Sam, thanks for your question. Rainbow strands and sprinkles are the same thing. You can get them from large supermarkets, online at various cake decorating retailers or Lakeland. Happy baking!
Torajane
18th Jan, 2017
Hi Good food team, Lakeland only sell nonpareil sprinkles. Do you have any other suggestions? Are you able to say specifically which brand was used in this recipe? Thanks.

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