A really fun-looking and moist cake. Perfect for anyone, but especially children.
I was asked to make a birthday cake by my friend for her two nieces. She said she was looking for a cake similar to a Victoria sponge and that she didn’t want buttercream because like me, she isn’t a massive fan of it. At first I was thinking of ways to make a Victoria sponge cake more exciting and appealing for little girls, but then I remembered seeing funfetti cakes on American blogs and thinking they looked great. Funfetti cakes are a moist sponge cake with sprinkles in the batter that create a lovely colourful cake. I showed Hollie and she said it was perfect, so that was the cake sorted now for the frosting!
I asked my Twitter followers for frosting ideas and they came up with some fantastic suggestions. Someone suggested cream cheese frosting which I knew Hollie would love because she is a little bit obsessed with my carrot cupcakes which have cream cheese frosting. My only concern was that cream cheese frosting can be a little sloppy (I tried thinking of a better word but sloppy fits!) which really isn’t something you want when you’re trying to frost a whole cake. Someone pointed me towards a fantastic blog which made the most delicious and thick cream cheese frosting which was perfect!
There are lots of different recipes for funfetti cakes on American blogs. When I was looking at some, one thing I found was just how many blogs were trying to encourage people to ‘ditch the box mix’. Now I know people here in the UK might reach for box mixes if they’re baking with children as a shortcut, but I really don’t think we must use box mixes as much as Americans because I don’t remember seeing that many in the supermarkets. To be honest, making a cake like this is so simple and the taste will be so much better I can’t see why anyone would ever want to use a cake mix.
The recipe I decided to use is from one of my favourite American blogs – Sally’s Baking Addiction. She is a self confessed sprinkle addict who even had sprinkles on her wedding cake. So in my opinion there was no one better to provide a funfetti cake recipe. Before making a funfetti cake, I didn’t realise there was a difference between the types of sprinkles! The long thin strips we used to call hundreds and thousands growing up are generally referred to as sprinkles. Then you have the small coloured balls which are called nonpareils which I tend to use more, especially for decorating, because I prefer how they look. This recipe requires sprinkles as the nonpareils bleed their colour.
Sally’s blog is great because the measurements come in both cups and grams. Although I don’t mind using cup measurements, I always prefer to use grams because I feel that way I am more accurate. Another thing I liked about her recipe was that she gave tips on how to adapt the mix to make different cakes. The recipe on her blog was for one cake, but I was looking for a layer cake. Following her tips, I doubled the recipe which made enough batter for two 8 inch had some left over to make a few cupcakes.
The recipe below is the quantity to make the layer cake with a few cupcakes.
For the cake
420g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
230g unsalted butter, melted
300g granulated sugar
100g light brown sugar
2 large eggs
120g greek yogurt
1 tbsp vanilla extract
180g sprinkles (not nonpareils)
- Preheat the oven to 180ºC. Line two 8 inch loose bottomed cake tins
- Mix together the flour, baking powder, bicarbonate of soda and salt
- In another microwave safe bowl, melt the butter in the microwave. When the butter is melted, whisk in both sugars until there are no lumps left
- Whisk the eggs, yogurt, milk and vanilla extract into the butter and sugar mix
- Slowly add the wet ingredients to the dry ingredients and mix until smooth
- Gently stir in the sprinkles being careful not to overmix because the sprinkles will bleed their colour
- Pour the mix into the two prepared cake tins so that the batter comes half way up the sides of the tin. Put any remaining batter into cupcake cases
- Bake in the oven for 33-37 minutes (mine took 35 minutes – the cupcakes took 17 minutes). After 20 mins, cover the cakes loosely with foil to stop the cake becoming too brown. The cake is done when a cocktail stick comes out clean
- Allow to cool completely before adding the frosting
Usually when I bake a cake for an order I don’t get to try the finished cake. With this recipe because there was enough batter left for a few cupcakes, I was able to have a taste. The cake was deliciously moist and had I loved the little flecks of colour throughout. I really loved this cake so I can see definitely becoming a regular go-to recipe! It was lovely to hear from Hollie that this cake was the most amazing cake she has ever had and she wishes she had ordered a three layered cake because she only got one slice. She has also told me everyday since that she can’t stop thinking about the cake. Now if that isn’t a happy customer I don’t know what is!