Celebrate a special occasion with a homemade Funfetti Cake! The ultimate Birthday dessert with two different kinds of buttercream frosting: plain and Funfetti. This cake is full of colourful sprinkles and will bring fun and joy to every party!
Why is this cake special
This cake looks really festive because it contains lots of colourful sprinkles: some in the cake layers and also in the frosting between them. It is also very delicious, with vanilla flavour and nice tasty layers. I made it for a special occasion of my friend's daughter and that's why it had fondant decorations. However you can decorate it in different ways to suit your taste and occasion.
What is this cake made of
The layers of this cake are made with a lot of butter and also sugar, some oil, flour, eggs, yogurt, baking powder, baking soda and vanilla extract. They also contain colourful sprinkles which make them really impressive.
This cake is covered with a lot of buttercream all around and between the layers. It is practically a butter cake, as this is the main ingredient it contains. Therefore it is far not the lightest cake you can have but its taste is totally worth it!
Find all the ingredients with their exact quantities below the post, in the recipe card.
How to make the cake
It is not hard to make the layers, as long as you have a mixer. First you need to cream the butter with sugar, then add all the wet ingredients and at the end mix in the dry ingredients and the sprinkles.
For the frostings you have to use the mixer as well to cream all ingredients together.
The detailed instructions are in the recipe card below the post!
How to decorate the cake
If you are not an expert in fondant decoration, you don't need to decorate the cake with fondant! You can simply pipe some buttercream on top and it would make it really beautiful. You can even colour the buttercream with edible food colouring, however the easiest method in my view is to pipe it just plain and then sprinkle more colourful sprinkles around.
If you want to make a fondant decoration, similar to the one in the photos, you can use edible prints on fondant paper. I covered the cake first with buttercream, then with fondant and on top of the fondant I placed cut out designs, printed in fondant paper. You would need a brush and a bit of water to moisten very gently the other side of the fondant paper, so it sticks on the fondant.
I really hope you liked this cake! Let me know in the comments what you think about it.
If you made it, don't hesitate to let me know how it went: here or tag me in Instagram @daniscookings.
The recipe is inspired by Sally's baking addiction.
📝 Recipe
Funfetti Cake with Buttercream Frosting
Ingredients
Cake base:
- 3 ⅓ cups/ 400 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup / 160 g butter, very soft
- 3 tablespoon / 40 ml olive oil, or other vegetable oil
- 1 ¼ cups/ 250 g sugar
- 1 ⅔ cups/ 400 g plain yogurt
- 2 large eggs
- 3 teaspoons vanilla extract
- ⅓ cup / 90 g rainbow sprinkles
Buttercream frosting 1:
- ⅔ cup/ 150 g butter, very soft
- 2 ½ cups/ 300 g powdered sugar
- ¼ cup/ 60 ml heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract, or zest
- 2 tablespoon rainbow sprinkles
- pinch of salt
Buttercream frosting 2:
- ⅞ cup/ 200 g butter, very soft
- 3 ⅓ cups/ 400 g caster sugar
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Cake:
- Grease a 22 cm cake pan and line it with a circle of baking paper. Preheat oven to 180°C.
- Combine flour, baking soda, baking powder and salt in a bowl and set aside.
- In a large bowl combine oil, butter and sugar and beat until smooth. Add vanilla extract, eggs and yogurt and mix well. Add the flour mixture and whisk until homogeneous. At the end add the sprinkles and carefully stir until just absorbed by the batter.
- Bake the cake for about 60 minutes or until a wooden skewer inserted in the center comes out clean and the top becomes golden brown.
- Allow the cake to cool for 10 minutes before carefully running a knife around the edge. Remove it from the pan and let cool on a rack.
Buttercream frosting 1:
- In a large bowl beat the butter with an electric mixer until creamy. Add caster sugar and mix until absorbed. Add vanilla, lemon zest, salt and heavy cream and continue beating on high speed until the frosting becomes thick and fluffy. Add sprinkles and mix carefully with a spatula until just absorbed.
Buttercream frosting 2:
- In a large bowl beat the butter with an electric mixer until creamy. Add caster sugar and mix until absorbed. Add heavy cream, vanilla and salt and beat on high speed until the frosting becomes thick and fluffy.
Assemble the cake:
- When the cake base is completely cooled, use a serrated knife to cut it in three parts horizontally (it is easier if the cake is refrigerated).
- Place one layer on a cake stand and spread on top half of the Buttercream frosting 1. Cover with the second layer and spread over the other half of the same frosting. Cover with the third layer. Frost the cake all around with Buttercream frosting 2.
- Decorate the cake as desired (fondant, sprinkles, piped buttercream…).
Notes
- Store the cake 3-4 days in the fridge, covered with cling film.
- I ordered printouts with shoe designs on edible frosting sheets (template: Crafts Beautiful). The baby steps are made with a silicon mold. The flours are my creation.
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