Classic Vanilla Funfetti Cake
So it’s your year to try making a birthday cake. You’ve watched your fave online bakers do it, and you’ve got the confidence. If you’re looking for a simple but delicious and cute cake to make this year, then here it is! Classic Vanilla Funfetti Cake!
Try my, classic vanilla funfetti cake sandwiched between fluffy chocolate cream cheese frosting, covered in rainbow funfetti sprinkle swiss meringue buttercream, and topped with swirls of chocolate cream cheese and cute maraschino cherries!
Nick’s favourite thing…
You know what? It was my first time putting sprinkles inside frosting. Sometimes I have these ideas of what something will look like, and most of the time it pays off. This is one of those times. I love that the sprinkles are not just on the outside of the frosting. It’s part of the frosting.
But this cake has all my favorite things like my chocolate cream cheese frosting. It’s in between layers of my moist vanilla cake recipe. And I love how classic and Retro this cake looks on top too. Chocolate sauce drizzle with maraschino cherries on top.
What does classic vanilla funfetti cake taste like?
Let me break it down:
Frosting – I used my chocolate cream cheese frosting on the inside which is tangy and chocolatey at the same time. It almost tastes like chocolate yogurt to me. On the outside I used Swiss Meringue buttercream.
Cake – Delicious vanilla cake that’s moist, light and full of flavor! Littered with funfetti sprinkles.
Cherries on top – the cherries on top are maraschino cherries and I think they make this look like an adorable retro treat!
My Top Tips!
- For the sprinkle frosting, make sure you’re using good quality rainbow jimmies. They’re slightly shiny. These are the sprinkles that won’t bleed their colors into the frosting.
- When frosting the outside of the cake with the sprinkle frosting, use a ‘cake leveler’ or bench scraper to get nice smooth sides.
- When making the vanilla cake, make sure you don’t over mix the cake batter. Only mix until you can see no dry ingredients showing.
- When drizzling the sauce on the cake, make sure the sauce is thinned out enough to drizzle by slightly warming. Don’t warm it too much or it will melt the frosting and slide off.
Recipes you’ll need to make this cake!
- Cream cheese frosting – you’ll need to make the chocolate version
- Swiss Meringue Buttercream Frosting – so smooth and perfect for getting smooth cake edges
- Chocolate sauce – so easy to make and only needs one bowl and a microwave!
Other Recipes You Might Like!
- Funfetti Cupcakes – the perfect accompaniment!
- Strawberry birthday Cake Cupcakes – adorable birthday dessert
- Freakfetti Freakshake Cupcakes – Super cute cupcakes!
- Fairy Bread Cupcakes – Aussie classic!
I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
Classic Vanilla Funfetti Cake
- 2 1/2 cups (430 g) all-purpose flour
- 1 1/4 cups (265 g) caster sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (125 g) unsalted butter
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup oil
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract
- 1 cup (150 g) sequin rainbow sprinkles
- 1 cup (250 ml) chocolate sauce
- 12 maraschino cherries
- Please note: To make the 6 layered cake you see pictured; you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.
- Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray three 20 cm (8 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
- Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
- Add the eggs, milk, oil, Greek yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated.Scrape down the side of the bowl, add rainbow sprinkles and fold into the batter.
- Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
- Bake for 50–60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If the tooth pick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
- Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
- To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake. Then trim each cake in half. You’ll end up with 6 layers.
- To crumb coat your cake, add a dab of chocolate cream cheese frosting onto a 9” cake board or flat serving plate. Place that on top of a cake turntable (if you have one). Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
- Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
- Add more frosting around the sides and top of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
- Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
- Add 1 cup of sprinkles to the 2 batches of Swiss meringue buttercream frosting and mix using a spatula. Add to a piping bag and snip the end off.
- Pipe frosting around the bottom of the cake and male your way to the top. Add more on top. Use a small spatula to smoothen out the top of the cake.Use the cake scraper to smoothen out the side of the cake. Use the cake scraper to smoothen out the top of the cake.
- Drizzle chocolate sauce around the top of the cake, allowing some to drip off over the edge.
- Fit the end of a piping bag with an open star tip and frost swirls on top of the cake.
- Sprinkle with more rainbow jimmies before finishing each swirl with a cherry.