Easy Funfetti Cake
There is something fun about a funfetti filled birthday cake, and this Easy Funfetti Cake sure makes a great birthday cake, without having to spend hours in the kitchen. But who really needs and excuse to bake with funfetti, why not bake this cake just because? It’s such an easy recipe that even the kids can help out.
The cake starts with an easy mix by hand cake batter, and is then sandwiched together with an addictive marshmallow frosting, which forms a nice crunchy slightly crunchy crust a bit like a pavlova.
To make the cake batter, first combine some self raising flour and sugar in a large mixing bowl. In another mixing bowl, whisk together eggs, milk, vegetable oil and vanilla extract. Add the wet mixture to the dry mixture and mix well, then add boiling water and combine once more. Stir through funfetti or sprinkles, whatever you choose to use Pour the batter into two round cake tins lined with baking paper and bake for 45 minutes.
Once the cakes have baked and cooled it’s time to sandwich them together with the marshmallow frosting. To make the frosting, add egg white, sugar, water and vanilla extract to a heat proof bowl and whisk over a saucepan of simmering water until the sugar has dissolved. I used the metal bowl from my stand mixer to heat the egg white mixture. Then, place the bowl in your stand mixer or use a hand held beater and whisk until stiff peaks have formed and the mixture has cooled.
To assemble, trim the tops of the cakes to make then flat. Then, place one cake on a serving plate and spread with some of the frosting. Top with the second cake and spread the remaining frosting on the top and sides of the cake. Decorate with more sprinkles and serve!
- 3 cups self raising flour
- 1 cup sugar
- 4 eggs
- 1 1/2 cups milk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1/2 cup sprinkles
- 2 egg whites
- 1 cup sugar
- 2 tablespoon water
Preheat oven to 180c. Line 2 x 22cm round cake tins with baking paper.
In a large bowl, combine the flour and sugar.
In a separate bowl, whisk together the eggs, milk, oil and vanilla extract. Add the egg mixture to the flour and combine, then add the boiling water and mix once again. Stir through the sprinkles.
Divide cake batter equally between the 2 cake tins. Bake for around 45 minutes, or until cooked through. Allow to cool.
Make the frosting just before using by whisking the egg whites, sugar, water and vanilla extract in the bowl of a stand mixer over a simmering pot of water until the sugar has dissolved. Place bowl back in stand mixer and use whisk attachment to beat until stiff peaks have formed and frosting has cooled.
To assemble cake, trim the tops of the cakes to make them level, then place 1 cake on a serving plate. Top with a little frosting, the place the second cake on top. Cover the top and sides of cake with remaining frosting.