Funfetti Cake Recipe
A classic that fits perfectly on every birthday table and also at carnival. Simple Funfetti Cake Recipe spread with jam and surrounded by a light buttercream.
Ingredients for Funfetti Cake Recipe:
Sponge mixture:
400 g flour
1 sachet baking powder
1/2 tsp salt
270 g yoghurt butter, soft
175 g sugar
3 eggs
230 g sour cream
1 tsp vanilla extract
100 g coloured sprinkles
Buttercream:
1.5 packets vanilla custard powder
750 ml milk
50 g sugar
300 g butter , soft and room temperature
Red food colouring
Also:
2 tbsp raspberry jam
Method:
For the batter, line the base of two 22cm springform tins with baking paper and lightly grease the sides. Preheat the oven to 340° F. Mix the flour with the baking powder and salt. Set aside.
Beat the butter briefly. Then gradually add the sugar and beat for a few minutes until light. Add the eggs one at a time and stir in. Stir in the vanilla extract and the sour cream. Gradually add the flour and stir in briefly. Carefully fold in the sprinkles. Divide the batter between the two springform pans, smooth out and bake in the hot oven for 35 – 40 minutes, one after the other. Test with chopsticks. Remove from the oven and allow to cool. Then remove from the tin.
In the meantime, prepare the pudding for the buttercream. Mix the pudding powder with 150ml milk and sugar until smooth. Bring the remaining milk to the boil and prepare the pudding according to the instructions on the packet. Transfer and cover with cling film. Leave to cool. Put the butter out in time to allow the temperature of the custard and butter to equalise.
Whip the butter for a few minutes until light. Then gradually stir in the pudding on the highest speed. Divide the mixture and add a little (!) red food colouring to one half.
Spread raspberry jam on the bottom cake layer. Leave about 2cm space on the outside. Spread with buttercream and place the second cake layer on top. Spread with buttercream again. Spread the excess around the edge. Put the rest of the buttercream in a piping bag with a star-shaped nozzle and pipe 12 dots onto the cake. Store in a cool place. The cake will keep for up to 4 days.
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