Baking & Desserts
Funfetti Birthday Cake
Prep 30 mins. /Cook 30 mins.
1 x 20 cm four-layer cake
Easy
Funfetti Birthday Cake
Method
Cake
- Preheat oven to 160°C (fan-forced). Butter 2 x 20 cm round cake tins and line with baking paper.
- Whisk the flour, baking powder and salt together into a large bowl. Set aside.
- Using a hand or stand mixer with whisk attachment, beat the eggs on medium- high speed for 30 seconds. Gradually add the sugar, then increase speed and beat for 7 minutes, until very pale and tripled in volume.
- Meanwhile, place the butter and milk in a large heatproof jug and microwave until the butter has melted. Stir in the vanilla and oil and set aside to cool slightly.
- Add the flour mixture in thirds to the egg mixture: mix in the first third on low speed for 5 seconds, add the second third and mix briefly, then add the final third and mix until no dry streaks remain. Take care not to overmix.
- Spoon 1½ cups of the batter into the warm milk mixture and whisk until smooth. With the mixer on low, slowly add the milk mixture to the remaining batter over about 15 seconds. Stop to scrape down the bowl, add sprinkles then mix on low for 10 seconds.
- Pour the batter evenly into the prepared tins and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Once cooled, use a serrated knife and cut each cake in half.
Icing & Assembly
- Make 1 large batch of Swiss meringue buttercream.
- Place 1½ cups of buttercream into a small bowl and add pink food colouring. Mix until buttercream is evenly coloured then put into a piping bag with a star piping nozzle.
- Place one cake half on a serving plate and top it with 4 tbsp of buttercream and top with another cake half. Repeat with remaining layers. Use remaining buttercream to frost sides and top of the cake.
- Pipe swirls of pink frosting onto the top of the cake and decorate the outside of the cake with sprinkles.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
More Baking & Desserts recipes
Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.