Funfetti Birthday Cake

Today is my 21st birthday! So to celebrate, I made myself this Funfetti Cake stuffed full of stranded colourful sprinkles and layers filled with sweet vanilla buttercream! 

So simple, delicious and slightly lopsided but definitely worth it! 


  • 400g unsalted butter 
  • 400g caster sugar 
  • 400g self-raising flour
  • 8 eggs
  • 1tsp vanilla extract
  • 120g stranded multi-coloured sprinkles
  • 300g unsalted butter, at room temperature 
  • 600g icing sugar
  • 1tsp vanilla extract
  • Multi-coloured strand sprinkles
  • 3 x 20cm circular cake tin

For the cake:
  1. Line the cake tins with greaseproof paper. Preheat your oven to 180C/160C/Gas Mark 4.
  2. Beat the butter and sugar until fluffy.
  3. Add the flour, eggs and vanilla to the mix and beat again until smooth. 
  4. Pour in the sprinkles and fold these in with a spatula.
  5. Split this mixture evenly between the prepared tins and then pop in the preheated oven for 30-35 minutes until a skewer inserted comes out clean. 
  6. Leave the sponges to cool for 10-15 minutes and then remove from the tin. 
For the decoration:
  1. Beat the room temperature butter with an electric or manual whisk until loosened and smooth. 
  2. Add the icing sugar slowly until fully combined.
  3. Add in the vanilla extract a beat again. If the mixture is quite stiff, add in a tablespoon of milk. Alternatively, if the mixture is still loose, add in more icing sugar until it thickens up enough. 
  4. Using a piping bag, pipe buttercream onto your sponge, and add each layer of cake as you go. 
  5. Once you have piped all the buttercream on, sprinkle with some more stranded sprinkles. 
  6. Make a cuppa, kick your legs up and enjoy this little moment of joy!
Find me on Youtube:


Popular Posts