Funfetti Cake

Anna Kosti
October 3, 2022

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

This is by far the easiest cake you’ve ever made. Its quick, simple & super delicious. Funfetti cakes are super fun to make and everyone loves them. Make sure t give this recipe a try!

This cake recipe is fluffy and super moist. You also have a surprise inside with all the sprinkles that make this cake even more adorable.

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The fun part about this cake its the decor on top! You can decorate the top of your cake with my American Buttercream Recipe .

Its the perfect combo that will create an awesome cake to share with your family and friends. Don’t forget to be creative and decorate it however you want. Or even do this as an activity with your kids.

This Funfetti cake lasts up to 5 days in the fridge or in a cool spot covered with plastic wrap or stored in an airtight container. If there is any left to store ;)

Useful Equipment:

Amazon Storefront HERE! (There you can find all the equipment & gear that I love using)

Must-Have Tools:

Check Out my Youtube Video Tutorial:

Funfetti Cake

Preparation Time:

15 Minutes

Cooking Time:

30 Minutes

Total Time:

45 Minutes

Serves:

12 Level of Difficulty:

Medium

Description

This is by far the easiest cake you’ve ever made. Its quick, simple & super delicious. Funfetti cakes are super fun to make and everyone loves them. Make sure t give this recipe a try!

Ingredients

200gr unsalted butter, room temperature
350gr sugar
2 large eggs
2 tsp vanilla extract
1/2 cup yoghurt
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup sprinkles

+American Buttercream (optional)

Instructions

In a large mixing bowl add in your butter and sugar and beat using an electric hand mixer for 2 minutes until creamy.
Add in your eggs and vanilla and continue mixing.
Then add in your yoghurt, baking soda, salt & milk and mix.
Add in your flour in 2 doses and mix until a nice creamy mixture is formed.
Using a spatula fold in the mixture your sprinkles.
Pour it in a lined rectangular cake tin (40*20cm).
Bake for 25-30 minutes at 175°C (until a toothpick inserted into the centre comes out clean).
Let your cake cool completely and decorate.