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A three-layer funfetti cake with all the colourful sprinkles, and a vanilla buttercream frosting! 


It’s been a while since my blog had a little bit of colour on it, and a Funfetti Cake is 100% the best way to get that going. I love a funfetti cake, but in the UK they are much harder to come by. That’s not because people don’t want them, but because most of the sprinkles in the UK are awful!

For those of you who don’t know, a funfetti cake is essentially a basic or vanilla sponge, but with LOADS of sprinkles inside to give a confetti type of effect – but it’s all edible. Funfetti cakes are very popular in America, and they always look amazing!


The problem we have over here in the UK, is that a lot of sprinkles just don’t have the same colourings or additives to make the sprinkles bright enough to bake with – a lot of the colours used in the sprinkles in America are in fact banned over here, because there are just TOO many additives!

Therefore, it makes it very difficult to get the effect you want. You can buy cake mixes in the uk, such as the Pillsbury funfetti cake mix online, which is probably the easiest way to get where you want – but its a box cake mix, and I know a lot of you aren’t a massive fan of those. 

The sprinkles I use…

So, the sprinkles that I use for these recipes? These glorious funfetti sprinkles! These are the only ones I have tried so far… that work! You can try any supermarket ones, and they will either just disappear completely into the sponge, or just turn green. 

I realise that buying some sprinkles online just for a cake seems a bit OTT, but if you want a good funfetti cake, and you’re in the UK like me and don’t have access to be best sprinkles ever, then it is SO worth it!

The next catch, is having enough sprinkles. To get lots and lots of colour and fun in the funfetti cake you do need to use lots of sprinkles I am afraid. The sponge itself is just a classic sponge, so it’s hard to get wrong! 

Supermarket sprinkles 

You can of course try supermarket sprinkles, or even branded ones that you can buy in shops, but be warned that they may not work. The really tiny sprinkle balls, and the sugar strands you can buy at supermarkets tend to be the worst as they’re already so small – so they just vanish!


The amount you put into the cake will depend on how big you want the cake to be – as I made a three layer cake as usual, I found the two pots (120g) of sprinkles perfect for the sponges – if you were going to make a smaller version of the cake, you can easily use less sprinkles though! 

As I didn’t want to take the mickey with the sprinkles, I didn’t use sprinkles in the frosting – I knew I would need a lot, and you don’t even see most of the frosting as it’s on the inside of the cake, so I just sprinkled some on top! 

There are notes in the recipe on how to make a smaller two layer cake, but I hope you enjoy the recipe either way! x

Funfetti Cake!

A three-layer funfetti cake with all the colourful sprinkles, and a vanilla buttercream frosting! 
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Funfetti
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling & Decorating Time: 2 hours 25 minutes
Total Time: 3 hours 10 minutes
Servings: 18 Slices
Author: Jane's Patisserie



  • 400 g unsalted butter (room temp)
  • 400 g caster sugar
  • 400 g self raising flour
  • 8 medium eggs
  • 1 tsp vanilla extract
  • 120 g funfetti sprinkles


  • 300 g unsalted butter (room temp)
  • 600 g icing sugar
  • 1 tsp vanilla extract
  • funfetti sprinkles


For the Cakes!

  • Preheat your oven to 180ºc/160ºfan and line three 8"/20cm cake tins with parchment paper!
  • Beat the unsalted butter and caster sugar together until light and fluffy.
  • Add in the self raising flour, eggs and vanilla extract to the mix, and beat again until smooth.
  • Pour in the Funfetti Sprinkles, and fold through with a spatula!
  • Split the mixture evenly between the three tins - bake in the oven for 30-35 minutes, or until baked through! Check with a skewer (it should be clean!)
  • Leave your sponges to cool in the tin for 10-15 minutes, and then on a wire rack to cool fully!

For the Decoration!

  • Beat your room temperature unsalted butter for a couple of minutes to loosen it and make it lighter!
  • Add in the icing sugar a bit at a time and mix in fully!
  • Add in the vanilla extract, and beat again. If your mixture is really stiff (and I mean, you will not be able to pipe with it - add in 1-2tbsp of boiling water to make it easier to pipe)
  • Using your favourite piping tip, pipe buttercream onto your sponges, and add each layer of cake as you go!
  • Once you have piped all of the buttercream on, sprinkle the cake with some more Funfetti Sprinkles and enjoy!


  • I used these funfetti sprinkles!
  • I would not recommend using cheap and basic sprinkles from the supermarket (if you are in the UK at least) as they don't work!
  • If you are lucky enough to live elsewhere in the world with much better sprinkles - try others!
  • This cake will last for 3-4 days in a cake box! 
  • To make a smaller version use:
    • 250g butter/sugar/flour and 5 medium eggs 
    • 1/2tsp vanilla, and 60g sprinkles
    • Bake in the oven for 25 minutes or so! 
    • Use 200g butter/400g sugar for the frosting!


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.




  1. Susan on January 29, 2024 at 3:38 pm

    Hi Jane, I’m going to try your recipe on Friday for my daughter’s birthday. I have three 9 inch tins (instead of 8 inch). How would you recommend I adapt the ingredients and baking time please? Thank you so much!

  2. Jess on October 30, 2023 at 2:01 pm

    Hi, I want to make a funfetti cake in a bundt tin, would it be okay to just use this recipe or is it better to use a bundt tin recipe and just put the sprinkles in? Thanks for the help!

  3. Bethany on July 9, 2023 at 10:12 am

    Hi I wanted to make this for my boyfriend what frosting would you say is better vanilla byttercram or creame cheese?

  4. Carla on April 28, 2023 at 4:02 pm

    If I was to make this in 5” cake tins how long would you bake it for? I’m thinking of making them for teacher gifts.

  5. Sonya on February 17, 2023 at 2:34 pm

    I have a 9inch tin and want to do two layers but as I only have one tin, I thought I could cut it in half afterwards. I was going to use 300g flour and 6 eggs.
    How long should would you recommend I bake it for?

  6. Charlotte Louise on February 3, 2023 at 11:19 am

    Would you recommend a sugar syrup in between layers as want it to be moist day or so after for party?

    • Jane's Patisserie on February 3, 2023 at 11:52 am

      Hiya! Yes, this should be fine! Hope this helps! x

  7. Jess on January 10, 2023 at 4:46 pm

    My 11 year old daughter has chosen this cake for her birthday this year after getting your celebration recipe book for Christmas. I’m hoping to make it in number shaped cake tins which are fairly large. Would you alter the recipe at all to do this or would you keep everything the same? Thanks xxx

  8. Bethany Stanton-mayers on November 24, 2022 at 11:19 pm

    Hi Jane

    I love your cakes but I was just wondering as I prefer can I do a creme cheese frosting on this cake ?

    • Jane's Patisserie on November 28, 2022 at 3:56 pm

      Absolutely you can, sounds yummy! Enjoy! x

  9. Amy o on November 10, 2022 at 9:21 pm

    Hi Jane, I’m having trouble getting height on my cake, I’m using an 8” cake tin but just can never get thick layers of cake in any of your recipes I use. I’m hoping to make cakes for decorating but just can’t get nice thick cake layers for height.

  10. Megan on October 29, 2022 at 8:50 am

    Hi, I am wanting to half this recipe and bake in a loaf tin, would this recipe still work?

    • Jane's Patisserie on November 3, 2022 at 8:09 pm

      Hiya! Check out my Rainbow Loaf Cake recipe on her instagram page! Hope this helps! x

  11. Jemma on September 26, 2022 at 10:48 pm

    I was hoping to use your recipe to make cupcakes instead – do you know how many cupcakes the main recipe would make? Thanks a lot.

    • Jane's Patisserie on October 3, 2022 at 3:09 pm

      Hiya! Take a look at my Funfetti Cupcake recipe. Hope this helps! x

    • Sal on October 31, 2022 at 4:54 pm

      Hi Jane I would like to make this in a 4 layer 6 inch how long would I adjust the time to please. Thanks

  12. Emma on September 19, 2022 at 6:17 pm

    5 stars
    Great recipe, it turned out really well! I did 4 6” layers with the 8 egg recipe and used Lieber sprinkles from Amazon. Just need to get better at piping now! Thanks Jane.

  13. Julie on September 5, 2022 at 7:39 pm

    Hi I’m going to make this cake for my grandson I usually put baking powder in even when I use SR flour I’m just worried the sponge won’t ris?

    • Jane's Patisserie on September 14, 2022 at 4:00 pm

      Hiya! Follow the recipe for the best results – hope this helps! x

  14. Ellie on August 20, 2022 at 1:56 pm

    Hi, wanting to do this recipe for my sons 1st birthday! But I was going to cover the whole cake in icing, and then do rainbow swirls on the top – like your rainbow explosion cake. Would I be able to keep the buttercream measurements the same, or do more? I would do the cream inside the layers a bit thinner as there is icing on the outside too?

  15. Lois on July 29, 2022 at 8:42 pm

    Hi Jane
    Can you advise on how to make this recipe vegan?
    Can’t wait for your next book

    • Jane's Patisserie on August 5, 2022 at 11:02 am

      Hiya! The best option is to follow my Vegan Vanilla Sponge recipe – however the sprinkles may sink slightly as I have not tested this! Hope this helps! x

  16. KW on July 12, 2022 at 7:51 am

    5 stars
    Hi, can this be baked as one or does it need to be slipt (doing the smaller version)
    My oven won’t take two cakes as it’s tempermental.
    Or can the second cake be left out until the first one is baked? Little worried what’s best to do in the heat.
    Thank you

    • Jane's Patisserie on July 13, 2022 at 2:31 pm

      Hiya! It should be fine to leave one out whilst the first one bakes – as long as you bake the other asap afterwards! Hope this helps! x

  17. Lily marker on April 29, 2022 at 5:47 pm

    5 stars
    Hi Jane! My icing came out yellow ( I think because of the butter ) is there any way to make it white?

    • Jane's Patisserie on May 3, 2022 at 4:19 pm

      Hiya! Try beating the butter for longer on it’s own before adding the icing sugar! Alternatively, take a look at my Rainbow Cake recipe for white food colouring! Hope this helps! x

  18. Sam on April 17, 2022 at 3:36 pm

    If I use this recipe in a 7inch cake pan would it work?

  19. Rebecca Anderson on April 7, 2022 at 11:56 am

    5 stars
    Just made this cake to practise for my daughters birthday next week, I didn’t have a jumbo nozzle but I used a swirl jumbo one I have, still looks great. Daughter also wanted pink icing so did that also. Cake was so simple to make and looks fantastic. Thank you for your great recipes xxx

  20. Emily on January 26, 2022 at 1:58 pm

    Hello, how would I convert this recipe to make 24 cupcakes please?
    Going to make them for my daughters party bags 🧁

  21. sue Bohana on October 30, 2021 at 7:39 pm

    How much batter would you put in each tin?

  22. Melissa on October 8, 2021 at 6:13 am

    Hi, can I make this a chocolate version? I really love the texture of this one.

  23. Eimear on September 8, 2021 at 9:24 am

    5 stars
    Hi am I able to make cupcakes with this recipe?

    • Naomi Francis on June 3, 2022 at 7:08 am

      Hi Jane 🙂 what size tins did you use for this?
      Naomi x

    • Jane's Patisserie on June 3, 2022 at 2:29 pm

      Always says on the method! Step one!

  24. Sophie on August 25, 2021 at 10:45 am

    Hello, how much vanilla would you add to the buttercream if you were making a 2 layer cake? Thank you x

  25. Georgia+Barber on August 22, 2021 at 5:03 pm

    Roughly how many grams of cake mix goes in each tin?

    • Laidbackvan on October 3, 2021 at 11:27 pm

      I put 900g in each pan

  26. Catherine on August 8, 2021 at 8:28 am

    5 stars
    Love this recipe! Also my book is on the way!
    I want to make this as bundt cake…any advice or adjustments?

    • Kelly on October 20, 2021 at 9:25 am

      Catherine I’m interested in a funfetti Bundt cake too. Jane please help us as your cakes are lovely. Made the rocky road Bundt cake last week and really want to try the funfetti Bundt for my daughters birthday.

  27. Karen on July 26, 2021 at 9:32 pm

    To make this dairy free……do I just change to dairy free butter block? Everything else the same?
    Thank you 😊

  28. RHIAN on July 13, 2021 at 5:55 pm

    5 stars
    Do you tend to use Stork or Butter in your bakes?
    Also is it best to store all cakes in the fridge over night? & then crumb coat?
    Thank you

    • Jane's Patisserie on July 14, 2021 at 2:25 pm

      For the cakes themselves is stork, for the buttercream is unsalted block butter! x

    • Imogen on February 24, 2024 at 11:42 am

      Hi are you able to make this cake vegan and how would you do that

  29. Victoria White on May 30, 2021 at 8:31 pm

    Hi Jane,
    What piping nozzle do you use to pipe the buttercream?

    • Jane's Patisserie on June 2, 2021 at 1:13 pm

      Hiya – its mentioned on the post, a jumbo round piping tip.

  30. Jenna on May 12, 2021 at 2:10 pm

    5 stars
    Hi, I’ve tried this recipe before and it came out perfect. This time I want to make it in 2x 10″ cake tins. Would it be best to double the recipe or do you know better measurements for 10″ cake tins? Thanks.

  31. sophie on May 6, 2021 at 5:37 pm

    hiya, i’m going to make this for my nephews birthday, i was wondering how much more of the ingredients i would need to have to be able to cover the entire cake instead?

  32. Drew on March 24, 2021 at 3:35 pm

    5 stars
    Hi im wanting to make this cake for my friends daughter for her birthday, how long would I have to bake it for if I used a dome shaped cake tin? She’s wanting a princess cake.

    • Jane's Patisserie on March 27, 2021 at 10:54 am

      Hello! Unfortunately thats hard to advise as I would need to know the dimensions of the tin!x

    • Drew on March 27, 2021 at 8:22 pm

      Hi, the tin is 7.2 inches at the top, 2 inches at the bottom and 5.9 inches tall. It’s the PME doll cake pan if thats any help. Thank you x

  33. Lizzie on March 15, 2021 at 9:16 am

    Hi when it says in your notes:
    ‘ To make a smaller version use:
    250g Butter/Sugar/Flour and 5 medium eggs
    1/2tsp vanilla, and 60g sprinkles
    Bake in the oven for 25 minutes or so!
    Use 200g Butter/400g sugar for the frosting!’

    Would this be for 3x 6inch tins?


    • Jane's Patisserie on March 15, 2021 at 11:54 am

      Hii! Thats for two, 8inch tins!x

  34. Charley on March 4, 2021 at 11:28 am

    Hi Jane this recipe is great and has been brilliant the past times I have used it! I was just wondering if I was to bake it into 6 inch tins and wanted 4 layers how would I change the quantities. Thank you

    • Jane's Patisserie on March 15, 2021 at 12:34 pm

      Hello! I would use the recipe as it is, but baking times will change!x

  35. Hollie on March 1, 2021 at 12:26 pm

    Hi Jane,

    I love your recipes! This is my first time trying the funfetti cake. I want to make a 9″ two layer version of it. Do you think it would be ok to keep all the ingredients the same or would the layers be too thick? If so, what would you recommend instead?


    • Jane's Patisserie on March 1, 2021 at 10:05 pm

      For a 2x 9″ cake I would use the same! Baking time will increase but not sure how long x

    • Danielle on July 1, 2021 at 10:19 pm

      I’m excited to try this recipe. My daughter absolutely loves jam in her cakes though could I spread a layer of jam between each layer of sponge and buttercream please? Or would you advise not to? Xxxx

    • Jane's Patisserie on July 2, 2021 at 9:44 am

      Hiya, yes of course!xx

  36. Nikki on February 24, 2021 at 3:03 pm

    Hi Jane,

    I am going to make this cake for my daughters first birthday. Would the sponges be ok to freeze for a couple of days before decorating? (I’m trying to get myself organised).
    Thank you. X

  37. Lizzie on February 18, 2021 at 1:09 pm

    Hi Jane do you think dr oetker sugar strands would work in this cake? Thank you, Lizzie

    • Jane's Patisserie on February 18, 2021 at 8:21 pm

      It depends.. the pale sugar strand things probably not!

  38. Lara Mounser on January 21, 2021 at 5:09 pm

    Hi Jane,

    Could I make cupcakes using this recipe?

    Thanks xx

    • Paula on February 22, 2021 at 11:40 pm

      I would also like to know this as I expected yor like to make cupcake ones

    • Sahira on May 10, 2021 at 12:37 pm


      Could I simply leave the funfetti out, or would I need to adjust the other ingredients?

      Have make the caramel drip cake and totally loved it!! Thank you.

    • Jane's Patisserie on May 10, 2021 at 8:02 pm

      Yes you can x

  39. amy mitchell on January 17, 2021 at 9:31 am

    5 stars
    Hi, i want to make this sponge but in 9inch tins how would i adapt the ingredients and also can you use springbottom tins xx

    • Jane's Patisserie on January 17, 2021 at 11:41 am

      For a 9″ tin I usually use 1/3 more of the recipe – and yes loose bottomed, springform, or solid base tins work well for sponges.

  40. Kirsty on January 8, 2021 at 2:29 pm

    5 stars
    Made this for a friends 40th Birthday for a surprise (He was told he was getting a Colin the Caterpillar cake, not that there’s anything wrong with that) as requested by his wife. I decorated differently, covered in buttercream so it was also a surprise when cut into and did a chocolate drip on top. They were mega chuffed and the feedback I received was highly positive. Thank you Jane.

  41. Nida-ul-nasar Mirza on December 25, 2020 at 12:00 am

    Hi jane i want to make this cake for someones birthday . I want to make a spider man theme cake and want to colour the sponge blue and red and than want to cover under foundant so its ok if i add colour to sponge?and can i skip sprinkles in it?

    • Jane's Patisserie on December 27, 2020 at 11:23 am

      Yes and yes! I would recommend good quality colours though, not ones from the supermarket x

  42. Emma Doyle on December 12, 2020 at 1:27 pm

    5 stars
    I am in the process of making this cake for my boy’s 6th birthday. How much buttercream would I need to cover the sides of the cake as well as using some inside. I was hoping to do a multi coloured effect to reflect the sprinkles!!

  43. Louisa on November 5, 2020 at 1:39 pm

    Hi Jane,

    I’m trying to make a frozen inspired funfetti cake, do you know if the blue only confetti from iced jems is bake stable? I have used your recipe loads of times and it turns out amazingly well but I have only ever used the mixed colour funfetti you recommend.

    • Jane's Patisserie on November 5, 2020 at 3:30 pm

      I’m afraid I haven’t tried it myself but if its the same style it should be – you can message her on her pages and she will be able to let you know x

  44. Poppy on October 22, 2020 at 6:43 am

    Hi Jane,
    Can’t wait to try this!
    If I want to make it as a traybake, what adjustments do I need to make?
    Also at what temperature and how long for?

    • Jane's Patisserie on October 22, 2020 at 3:12 pm

      The measurements and timings for my Gin & Tonic traybake are best – and add the sprinkles to that! (Leave out the G&T obviously!) x

  45. Anushka Jadav on October 17, 2020 at 3:42 pm

    Hi Jane,

    I would really love to make this for my sisters birthday in early November and have just gone to order the same sprinkles you used but they’re sold out! Do you know of any alternatives that work? I would really love you use your recipe as I’ve used a fair few and have never gone wrong with them so I have full faith in this one too!

    Thank you!!
    Anushka x

    • Jane's Patisserie on October 17, 2020 at 7:10 pm

      I’m really sorry I don’t!! It may be worth a google, but I only use the ones I’ve linked! xx

  46. Kayleigh on October 5, 2020 at 3:17 pm

    Hi Jane!
    I only have large eggs! How many would I need to use? Less or the same?
    Thanks 🙂

    • Jane's Patisserie on October 5, 2020 at 6:43 pm

      You want 400g worth, but they need to be weighed in shells – so it could be 6 or 7 large! x

  47. Xeena on September 26, 2020 at 12:06 am

    5 stars
    Hi Jane
    I have made the cakes but was wondering if I added strawberrys on top would it topple down?

    • Jane's Patisserie on September 26, 2020 at 8:09 am

      Do you mean for decoration? No they’d be absolutely fine!! x

  48. Melissa on September 22, 2020 at 5:37 pm

    Hi, I don’t have self rising Flour, how can I use so flour instead?

    • Jane's Patisserie on September 22, 2020 at 7:58 pm

      For using plain flour with no raising agent you need to add baking powder – usually it’s two level teaspoons per 150g of flour, whisked in before using!

    • Anita on January 6, 2023 at 2:06 pm

      5 stars
      Hi Jane!.

      I’m a huge huge fan and your recipes have never failed me. I would so love to make a funfetti cake for my soon to be 6 year Old’s birthday in 2 weeks. But he has dairy allergies . Do you think this would work with substituting regular butter with something like Stork baking block ( it has no milk in it) or the flora plant butter block? Hope to hear from you soon! Thank you and a very happy new year!

    • Jane's Patisserie on January 9, 2023 at 2:03 pm

      Hiya, yes either would be fine for the sponge – use flora plant block for the buttercream! Hope this helps! x

  49. Salma on August 30, 2020 at 10:57 pm

    Hi Jane i am intending to follow your recipe to bake for my daughters 6th bday but i have been struggling to find kosher/halal funfetti sprinkles as the ones you have advised are unfortunately unsuitable for our diet. Please could you advise an alternative kosher/halal sprinkle if possible. Thank you

    • Jane's Patisserie on August 31, 2020 at 9:43 am

      I’m afraid I only use the ones recommended on the post so I can’t help, sorry!! x

  50. Lilian on August 27, 2020 at 12:35 pm

    Hi Jane!
    I’m going to use this for my daughters 5th birthday next weekend, but as a Unicorn cake (not sure if you’ve seen them) and I was wondering if I could cover it in fondant icing, then pipe pastel colours of buttercream on top. Would this taste okay? Mixing the two types of icing?
    Thanks!!!! 🙂

    • Jane's Patisserie on August 27, 2020 at 3:58 pm

      Hey! Yeah I think it would work well! Unicorn cakes are amazing!

  51. Rachel on August 11, 2020 at 10:40 pm

    5 stars
    Made this for my nieces 6th birthday cake it went down a storm thank you! 🎉

  52. Apolline on August 3, 2020 at 2:18 pm

    5 stars
    Hello! I was wondering whether French supermarket sprinkles would be ok? Thank you so much!

  53. Natasha on July 29, 2020 at 11:00 pm

    5 stars
    Used this recipe for my daughter’s birthday cake but covered it in rainbow buttercream. It came out perfectly and I’ve had so many comments on how amazing it tasted! Thank you so much for the recipe Jane! xx

  54. Nabaa on July 28, 2020 at 5:16 pm

    Hi Jane! How can I make this recipe in 6 inch tins? X

    • Jane's Patisserie on July 29, 2020 at 7:19 pm

      Use about 2/3 of the recipe! Baking time is less, probably 20-22 minutes?! X

  55. zoe clemence on July 24, 2020 at 6:24 am

    5 stars
    Hi Jane, could I make this gluten free just by swapping the flour out and adding some Xantham Gum? Thank you x

    • Jane's Patisserie on July 24, 2020 at 10:07 am

      Yes!! Obviously make sure the sprinkles you use are gluten safe and all the other ingredients, but otherwise flour switch and xantham gum is good! x

  56. Paige West on July 21, 2020 at 6:25 pm

    Can you use stork for the frosting or is unsalted butter best?

    • Jane's Patisserie on July 21, 2020 at 8:04 pm

      No, I would never use a spread for frosting – block unsalted butter only! x

  57. Sarah Jane on July 17, 2020 at 10:02 am

    Hi Jane,

    I’m in the process of making this for my daughters 13th birthday. I purchased the same sprinkles from Iced Jems 🙂

    Very excited to see how it turns out!

    Your recipes are my go to every time I bake (and that’s ALOT) They are truly amazing!

    • Jane's Patisserie on July 17, 2020 at 10:19 am

      Ahh yay!! I really hope you love it!! x

  58. DP on July 15, 2020 at 11:59 am

    Hi Jane
    Do you bake all three tins at the same time in the oven? Is is ok if two are on the top and one on the bottom shelf? Thanks

    • Jane's Patisserie on July 15, 2020 at 12:00 pm

      Hiya – yes I do. I have a fan oven, so using different shelves is fine – and with most other ovens it is too! x

  59. Liza on July 12, 2020 at 9:27 am

    Hi Jane, I was looking to bake this cake for my nephews birthday but I was looking to cover the whole cake with buttercream. It would be made in 9 inch cake tin so would I need to double the Ingredients for the buttercream please and would I need to stick to 400 g of ingredients for the cake in a 9 inch cake tin? Thank you xx

    • Jane's Patisserie on July 12, 2020 at 2:57 pm

      How many layers would you be doing in the 9″ tin? x

  60. Stephanie on July 9, 2020 at 3:00 pm

    Hi Jane,
    I plan to make this cake for my daughters 4th birthday but was going to cover the cake in buttercream and roll in sprinkles like I’ve seen on many cakes/videos online. Do you think these sprinkles and the traditional buttercream recipe would work just as well for that?
    Thanks so much in advance!

    • Jane's Patisserie on July 9, 2020 at 6:05 pm

      Hey! Yes they would, but you will need lots and lots of sprinkles to do it!

  61. Olivia on June 14, 2020 at 2:36 pm

    Hi Jane

    Just wondering if you could put sprinkles within the buttercream before piping? or would this just turn out looking super messy? 🙂


    • Jane's Patisserie on June 14, 2020 at 5:00 pm

      Hey! You certainly could do, but that will block quite a few piping tips!

  62. Izzy on June 11, 2020 at 2:33 pm

    5 stars
    This is one of the best cakes I have ever made I am making 3 of these cakes for my family for their birthday’s and I absolutely LOVE this recipe!!

  63. Nicole keith on June 9, 2020 at 10:47 pm

    Hey Jane. I’m going to make this next week but I just wanted to ask how do you get your sponges to bake flat for stacking? I seen on you tube someone making foil/cardboard things for round the tin sides.


    • Jane's Patisserie on June 10, 2020 at 9:04 am

      Hey! So my cakes just naturally bake flatter – domed, or lopsided cakes can come from oven temperature distributions not being even, or a number of other reasons! x

  64. Nicola on June 7, 2020 at 2:49 pm

    Hi Jane, do you still put vanilla in the buttercream if you are making the two layer cake?

  65. Same on June 5, 2020 at 2:12 pm

    5 stars
    Hi jane i wanted to make this cake as a 4 layer, what measurements would i use? Thank you in advance x

    • Jane's Patisserie on June 5, 2020 at 2:54 pm

      Hey! I would use a 500g/10 medium egg mix (compared to the 400g/8) and split between four 8″ tins! And then I would add on probably another 1/3 of sprinkles! x

  66. Olivia on June 2, 2020 at 5:13 pm

    Hi! In the notes you said smaller version of the cake? Is that a 2 layer version or a smaller inch? Thank you!

  67. Jag on May 31, 2020 at 1:49 pm

    5 stars
    Made this for my daughters 1st birthday and it turned out amazing, not just the way in which it looked but the taste also!

    • Courtney on May 18, 2022 at 12:19 pm

      Would I be able to make this a lemon funfetti cake? Adding zest and juice to the recipe and a lemon drizzle for the sponges? TIA x

    • Jane's Patisserie on May 19, 2022 at 2:52 pm

      Yes of course! Sounds delicious, enjoy! x

  68. Mandy on May 30, 2020 at 5:21 am

    Hi Jane. Would these still come out ok in PME tins that are 8 inch by 3 inch deep? Or are they too deep?

  69. Becky on May 19, 2020 at 12:05 am

    Hi Jane could I add a layer of jam into this aswell.with the sponge?

  70. Karen on April 28, 2020 at 8:11 pm

    Hello 👋 I’m planning to make this cake for hubby’s bday but I’m planning on covering it in buttercream on outside too will the quantity here stretch to cover it or would I be best to double it?
    Thank you ☺️

    • Jane's Patisserie on April 28, 2020 at 9:27 pm

      Yes it’s best to double it!

    • Kerry on December 10, 2020 at 5:47 pm

      5 stars
      Made this for my sons’ 15th birthday last week after he didn’t want a supermarket special, and it tasted amazing! Looked awesome even though it was only my second attempt with an icing bag 😂

  71. Ajise Oluwakayode on April 9, 2020 at 10:27 am

    hi Jane. just wanted to ask how to separate the batter equally between the tins before baking? thanks x

  72. Sienna on March 2, 2020 at 11:02 pm

    Hi Jane!! Could this be made into a 2 layer cane? What are the ingredient measurements, of you don’t mind? Xxx

    • Sienna on March 2, 2020 at 11:06 pm

      Oops never mind, notes in the recipe notes xxx

    • Koko on June 27, 2022 at 11:41 pm

      Hi Jane, what quantity of ingredients would I need to do for using Swiss meringue buttercream for filling and covering the cake? Thank you xx

  73. April on February 4, 2020 at 2:34 pm

    5 stars
    I’ve made this before and was soooo delicious!! I’m wanting to add another cake layer and food jel instead of sprinkles to create a rainbow cake. I’m just wondering what ingredient adjustments I need to make to add another layer? Thank you xx

    • Jane's Patisserie on February 4, 2020 at 8:01 pm

      The sponge recipe would be the same – just without sprinkles!

  74. Leanne on December 11, 2019 at 10:36 am

    Hi this looks great. If I wanted to make a green buttercream frosting (Christmas tree) , will it work by just adding food colouring into the existing recipe?

    Many thanks in advance.

    • Jane's Patisserie on December 11, 2019 at 10:40 am

      Yes, for the frosting just add in colouring! I only recommend good quality colours though otherwise it could look/taste weird if you use supermarket own.

    • Jag on May 15, 2020 at 10:35 am

      Hi Jane, what butter or stork do you use? If stork, is it the block or the spread? Thanks

    • Jane's Patisserie on May 15, 2020 at 1:28 pm

      You can use unsalted butter or stock tub for the cake, but only actual unsalted butter for the buttercream! x

  75. Priya on December 9, 2019 at 11:27 am

    Hi Jane, firstly can I say thank you for this fab recipe, baked it for the office and it went down a treat!. I wanted to make a large version of this cake for my daughters birthday. I wanted to use a 12″ tin, and only bake 2 tiers, could you assist with advising what quantities I should use and how long I should bake the sponges for and on what gas mark please

  76. Carole Coffey on November 9, 2019 at 10:00 am

    Hi Jane I’ve used this recipe several times each time it’s turned out great. Could you tell me if I used 6inch tin how long would I cook it for and the oven temperature please. I’m attempting birthday cakes for my grandchildren this month

    • Jane's Patisserie on November 10, 2019 at 5:22 pm

      Hiya! I’m afraid I rarely bake 6″ sponges so I’m not 100% sure on time – it will depend if you are reducing the quantities as well!

  77. Doreen on August 5, 2019 at 3:07 pm

    5 stars
    Wow i love the look of this cake ive ordered my sprinkles from iced jems cant wait to make it, your recipes are the best ive ever, do you have a recipe for a rainbow cake please ? Xx

  78. Helen Webb on July 20, 2019 at 9:16 am

    I made this for work this week. It looked and tasted fantastic, thank you for another great recipe 🙂

  79. Jessica on July 19, 2019 at 1:45 pm

    Hi Jane,

    Is there any supermarket brand of sprinkles you can recommend? as I don’t have time to order any 🙁 Alternatively, as I’m making this with short notice, I was also thinking of an option of using colouring to colour the sponge layers and sprinkles on top , which supermarket brand to colour do you recommend? Or Would any food colouring work? or would you recommend the extra strong gels? and would i need to alter the recipe at all when adding these? Thank you so much for all your help I love working my way through your recipes and you’re so helpful 🙂

    • Jane's Patisserie on July 19, 2019 at 7:27 pm

      Hiya – I really don’t recommend any sprinkles or colourings from supermarkets. They’re just not good enough at all. You can buy decent colourings from a hobby craft store – sugarflair or Progel are great!

  80. Helen on June 26, 2019 at 10:45 am

    I made confetti muffins a while back and that is what happened to them all the sprinkles seemed to disappear at least I now know why.

    • Jane's Patisserie on June 26, 2019 at 5:08 pm

      Yes! It really is down to having the correct sprinkles!

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