Funfetti Birthday Cake

This vanilla Funfetti-style birthday cake is made with a pillowy soft Funfetti sponge cake, paired with a luscious vanilla buttercream. It is topped with plenty of rainbow sprinkles, making it more fun and enjoyable, the perfect cake for a birthday.

For our recipe, we have used the Pillsbury Funfetti Cake Mix provided to us by one of our partners, Sosun Fihaara. This is a moist vanilla flavoured cake, sprinkled generously with colourful sugar balls. All you need is water, eggs, and oil to prepare this yummy cake.

Yield: 7-inch round cake

Ingredients:

For the cake

• 1 box Pillsbury Funfetti Cake Mix
• 1 cup of water
• 3 eggs (at room temperature)
• ¼ cup oil

For the buttercream

• 180g unsalted butter (softened to room temperature)
• ¾ cup powdered sugar
• 6 tbsp whipping cream
• 1 tsp vanilla essence

Topping

• 3 ½ tbsp rainbow sprinkles

Instructions:

1. Preheat the oven for 10 minutes at 180 degrees Celsius.
2. To a large bowl, add 1 box Pillsbury Funfetti Cake Mix, 1 cup of water, 3 eggs (at room temperature), and ¼ cup oil. Using a whisk, mix until everything is well combined.
3. Line two 7-inch round trays with baking paper. Divide the cake batter equally between the two trays. Place them on the middle rack of the preheated oven and bake for 35 minutes at 180 degrees Celsius or until a toothpick inserted into the centre comes out clean.
4. Once baked, remove from the oven and let them cool down for 15 minutes. Then place in the refrigerator and chill for another 1 to 2 hours or until completely cooled.
5. In the meantime, prepare the buttercream for the cake. In a large bowl, beat 180g unsalted butter (softened to room temperature, the butter should be soft enough to leave a dent when pressed with your finger) using a hand-held electric mixer on low speed for 1 minute or until it is soft and fluffy.
6. Then sift in ¾ cup powdered sugar and fold into the butter using a spatula until semi combined. This will help avoid mess. Continue to whip the butter and powdered sugar together using the mixer on low speed for another minute until combined. By now, it will be a pale yellow in colour.
7. Finally, add in 6 tbsp whipping cream along with 1 tsp vanilla essence and whip until fully combined. The whipping cream will help to create a smoother, pliable butter cream. Once done, the butter cream should be smooth with no lumps.
8. To assemble the cakes, first trim the top of the cakes to make it even. Place one cake on a serving plate/board. Spread ½ cup of buttercream evenly over the top using a spatula.
9. Then place the second cake on top. Spread the remaining buttercream over the top and sides of the cake. Make sure to smoothen it using a spatula to create a nice even coat.
10. Using your fingers, add around 1 ½ tbsp rainbow sprinkles to the bottom half of the cake. Then sprinkle the remaining 2 tbsp rainbow sprinkles along the edge of the top of the cake. The cake is now ready to serve.