Funfetti celebration cake
Serves: 16
Prep time: 1 hrTotal time: 
Recipe photograph by Martin Poole
Funfetti celebration cake
Created for our 25th birthday issue, our sprinkle-tastic layer cake is perfect for a party
Serves: 16
Prep time: 1 hrTotal time: 
See more recipes
Nutritional information (per serving)
Calories
595Kcal
Fat
32gr
Saturates
16gr
Carbs
71gr
Sugars
54gr
Fibre
1gr
Protein
6gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 114g pot Cake Angels carnival sprinkles (see Tip)
- 150g soft unsalted butter
- 250g caster sugar
- 125ml sunflower oil
- 1 tbsp vanilla extract
- 350g plain flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 150ml whole milk
- 6 large egg whites, at room temperature
For the icing
- 250g soft unsalted butter
- 450g icing sugar, sifted
- 85ml whipping or double cream
- 2 tsp vanilla extract
- about 5 tbsp 100s and 1000s
Step by step
Get ahead
The cake can be made and assembled the day before serving; store in an airtight container at room temperature.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line 3 x 20cm round cake tins. Tip the sugar stars and confetti discs from their compartments in the pot of sprinkles into a bowl, mix and set aside.
- Cream the butter on its own first, using a mixer, until very pale and soft. Add the sugar, oil and vanilla extract and beat until the mixture is almost white.
- Sift the flour, baking powder and salt into a separate bowl, then gradually add the flour and the milk alternately to the creamed mixture, beating until combined.
- With clean whisks, beat the egg whites in another bowl until they have floppy peaks. Stir a large spoonful of the whites into the cake mixture to soften it, then carefully fold in the rest, adding the mixed sprinkles at the end. Divide between the cake tins and bake for 25 minutes or until a skewer comes out clean. Loosen the cakes and turn out onto a wire rack to cool.
- For the icing, beat the butter until very soft and creamy. Add the icing sugar, cream and vanilla, plus a pinch of salt, and beat again until very pale.
-
Place the first cake on a board or stand and spread with icing, about 3mm thick. Sprinkle on 1 tablespoon of 100s and 1000s, then add the next cake layer and repeat. Add the top layer, then coat the top and sides of the layered cake with a thin coating of icing. Chill for 30 minutes to firm up this crumb coat, then add a thicker coat with the rest of the icing, smoothing the surface using a palette knife or icing scraper. Press sprinkles onto the cake (we added 100s and 1000s around the top edge and on the sides). Chill for about 15 minutes to set the icing. Add candles and cut into wedges to serve.TipMany types of sugar sprinkles fade when baked, so do use the recommended variety for the full colour effect.
