Funfetti Vanilla Layer Cake

00h 35
00h 30

This light and fluffy funfetti cake covered in creamy vanilla buttercream is the perfect showstopper for all occasions.

Ingredients and Method


  • 450g Self-raising flour
  • 450g Butter, softened
  • 450g Golden caster sugar
  • 2 tsp Vanilla extract
  • 8 Eggs
  • 150g Rainbow sprinkles, plus extra to decorate
  • For the icing
  • 1kg Icing sugar
  • 500g Butter
  • 3 tbsp Vanilla extract


  1. Heat the oven to 180°C/350°F/Gas mark 4. Grease and line four 20cm/8in tins or bake in two batches.
  2. To make the basic cake mixture, beat the butter and sugar together in a large mixing bowl until light and fluffy.
  3. Beat the eggs in a little at a time and stir in the vanilla extract. Fold in the flour until fully combined. Add the rainbow sprinkles and fold them through with a spatula.
  4. Divide the mixture evenly between 4 separate tins. This does not have to be exact, but you can weigh the filled tins if you want to check that they are even.
  5. Bake in the oven for 18-22 minutes, or until golden brown and the skewer comes out clean. Remove the cakes from the tin and leave to cool fully on a wire rack.
  6. For the icing, beat the butter until pale, light and fluffy. Then, slowly sift the icing sugar into the butter until fully combined. If the mixture is stiff, add a few drops of milk to loosen the buttercream.
  7. Spread a small amount of icing on your cake stand or plate. Place the first layer on to the cake stand and spread an even layer of icing to the edge.
  8. Finally, spread the remaining icing and rainbow sprinkles all over the sides and top of the cake till it is completely covered in buttercream and sprinkles. Make it festive and add a fun cake topper.

Products you will need