Ultimate Funfetti Birthday Cake/Eggless Funfetti Cake

Ultimate Funfetti Birthday CakeWho doesn’t like a colourful cake? I’m a lover of all things colourful so this kind of recipe coming from me is nothing unusual. Well, if you do not know what funfetti is, they are coloured edible sugar sprinklers and jimmies which we mostly use to decorate cakes, cupcakes and desserts. Funfetti cake is a plain white vanilla cake, its just more special due to addition of funfetti in the cake batter itself and then baked further. My version of ultimate funfetti birthday cake is even more special because first off this is an eggless cake (no compromise in taste though) and next it is specially designed to be a perfect birthday cake. I mean who can resist so much colour and that fluffy vanilla white buttercream.

Ultimate Funfetti Birthday CakeThis cake brings together two layers of my go to vanilla sponge cake recipe, funfetti sprinkles being the only additional ingredient and we land to this spongy vanilla funfetti cake. The buttercream frosting is flavoured with vanilla and is the fluffiest and lightest buttercream I’ve ever made. To reach ¬†perfect consistency and to avoid all the grainy texture, the most important step to achieve perfect buttercream is how long you beat the butter which means only patience can result to perfection. 8 minutes is the ideal time to beat butter until it becomes pale and loses its yellow colour. A lot of people ask me how to get a beautiful white frosting so this is how I have been doing and totally happy with the outcome. No, I did not get the best buttercream in my first attempt, it was with time that I was able to perfect it. The 8 minutes butter beating technique is a vital first step in making buttercream, this is what I have learnt and recommend everyone to follow the same for best results.

Ultimate Funfetti Birthday CakeIs their a birthday coming up at home? So buckle up and whip this cake instead of getting it readymade. A homemade cake is definitely filled with more love and makes your loved one feel special, also there’s no way that this thing can be ignored. Anyway for full recipe, keep reading and if you make this cake, tag me with the picture on my instagram profile.

Ultimate Funfetti Birthday Cake/Eggless Funfetti Cake
Prep time
Cook time
Total time
This Ultimate Funfetti Birthday Cake is a simple vanilla sponge cake with funfetti sprinkles in the cake frosted with soft, fluffy buttercream and decorated with loads and variety of colourful sprinkles.
Recipe type: Dessert
Serves: 8
  • For the Funfetti Cake:
  • All purpose flour - 3 cups
  • Baking powder - 2 tsp
  • Baking Soda - 1 tsp
  • Sugar - 1 cup
  • Thick curd/yoghurt - 2 cups
  • Vegetable Oil - 1 cup
  • Vanilla Essence - 1 tsp
  • Funfetti sprinkles - ½ cup
  • For vanilla buttercream frosting:
  • Salted Butter - 1 cup (226gm), at room temperature
  • Sifted Icing Sugar - 4 cups
  • Milk - 3 tbsp
  • Vanilla Essence - 1 tbsp
  • Decorative funfetti sprinkles - as required
  1. Line two 8 inch round pans with parchment paper and grease them well. Keep aside.
  2. Preheat oven at 180 degree celsius.
  3. In a mixing bowl, sift thrice all purpose flour, baking powder, baking soda and keep aside.
  4. In another mixing bowl, add sugar, oil, curd, vanilla essence, and beat well using a electric hand blender or hand whisk until well combined.
  5. Slowly add in the dry mixture into the wet mixture and using a spatula fold well. Fold only until you do not see any more flour because over mixing can result in a sunken cake.
  6. Add in the the funfetti sprinkles and mix the batter.
  7. Now weigh the batter, and divide the batter weight by two and transfer that much batter into each cake pan.
  8. My cake layers took around 25 minutes to bake in a 180 oven. The time may vary in different ovens so keep a check.
  9. If your oven is not that big, bake them one at a time.
  10. Meanwhile make the buttercream. In a bowl sift the icing sugar and keep aside.
  11. For the buttercream, in a large mixing bowl, add in softened butter and beat well using an electric mixer till light and fluffy.
  12. Beat the butter for around 8 minutes and when it goes pale, start adding icing sugar little by little and keep beating it. Also scrape down the sides after each addition.
  13. When all the icing sugar is used up, add in the milk and vanilla essence to loosen up the buttercream a bit.
  14. Beat well until everything is mixed evenly and you get a smooth and fluffy spreadable buttercream.
  15. The final step is to assemble the cake, you can frost the cakes after they have cooled but I like to wrap the cakes in a cling film and refrigerate them overnight. Doing this make the cakes easier to handle. Thats a choice, I like refrigerating it but most of the times I end up frosting the cakes just after they have cooled down.
  16. If your cakes have domed up from top, just use the cake leveler to remove the top and this way you get a flat top to ice. Do this with both the layers.
  17. To assemble a 8 inch round cake, use a 10 inch cake board.
  18. Place it on a cake turntable which makes cake decorating really easy.
  19. Smear a little buttercream on the cake board and stick one cake layer to it. This is done so that the cake sticks to the bottom and doesn't move when being iced.
  20. Ideally, sugar syrup is drizzled after placing each cake layer but here I skipped it because this cake is already moist.
  21. Using an offset spatula, smear a thick later of buttercream on the 1st cake layer and keep it levelled from top to avoid getting a slanted cake.
  22. The last cake layer should be placed upside down so that the top is completely flat and can be frosted easily.
  23. Now using a spatula smear buttercream on the sides of the cake and spread it evenly. The first layer of buttercream is generally applied to lock the crumbs of the cake and is known as crumb coating.
  24. Smoothen the sides using a bench scraper and then refrigerate the cake for 15 to 20 minutes for the crumb coat to set.
  25. Once the crumbs are locked, apply a second coat of buttercream to cover the cake.
  26. Just spread the frosting all over the cake and smoothen the sides and top by continuously rotating the table. Use a bench scraper to finish.
  27. If you are not able to get the perfect finish, just use a bread knife and do a straight line pattern all over the sides and create a swirl with the same knife on top of the cake.
  28. Then decorate the cake with funfetti sprinkles as you like and store it in the refrigerator until served.

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2 thoughts on “Ultimate Funfetti Birthday Cake/Eggless Funfetti Cake”

  1. Hi Arunima..I’m planning to bake this cake in a 8cup (23cms) Bundt pan…can the measurement and baking time remain the same ?? Hope to hear from you soon..thanks

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