A Three Layer Funfetti Cake with all the Colourful Sprinkles, and a Vanilla Buttercream Frosting!
Golden Caster Sugar
Self Raising Flour
For the Cakes!
Preheat your oven to 180C/160C Fan and line three 8"/20cm Cake Tins with parchment paper!
Beat your Butter and Sugar together until light and fluffy - I use my Kitchenaid with the Paddle attachment!
Add your Flour, Eggs and Vanilla to the mix, and beat again till smooth.
Pour in your
, 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 (not stork) for a couple of minutes to loosen it and make it lighter!
Add in your Icing Sugar a bit at a time and mix in fully!
Add in your Vanilla, 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 a Jumbo round 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
I used these
from Iced Jems for this cake!
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!
Amount Per Serving
Calories from Fat 306
% Daily Value*
Saturated Fat 21g
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie