FUNFETTI VANILLA LAYER CAKE

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I have wanted to make a funfetti cake for the longest time and I’m SO excited to share this one with you today. It’s big, it’s bold and there’s sprinkles galore!
Not only is this cake totally delicious, but you’ll be surprised just how easy it is to cover an entire cake in sprinkles. It’s such a simple but beautiful way to decorate an entire cake in minutes!
The base of this cake is the same soft vanilla cake I made in my Boston Cream Pie. But with lots of sprinkles added! My advice is to try and get hold of sprinkles like these 👆🏻 ones and not to use non-pareils as they tend to bleed alot when baked.
The sprinkles I used are called rainbow jimmies and I ordered them online. For some strange reason, I can’t find these sprinkles in shops anywhere in Australia! But there are lots of places that sell them online.

INGREDIENTS
Vanilla cake

• 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 315 grams (2 and 1/4 cups) plain flour
• 3 teaspoons baking powder
• 240 ml (1 cup) milk
• 2 tablespoons full fat sour cream
• 1/4 cup sprinkles (rainbow jimmies)
• Vanilla buttercream
• 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
• 2 teaspoon vanilla extract or vanilla bean paste
• 750 grams (6 cups) icing or powdered sugar
• 60 ml (1/4 cup) milk
• 2 cups of sprinkles (rainbow jimmies)

INSTRUCTIONS

1. Grease and line two 8 inch round baking tins. Preheat the oven to 160 C (320 F).  In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder. Add the milk and beat on a low speed until combined. Add sour cream and mix through. Finally, add the sprinkles and stir briefly.
2. Divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
3. To make your frosting, beat the butter with an electric mixer until smooth and creamy, then add the vanilla. Begin to sift in the icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
4. .........................................

for full instruction please see : www.sweetestmenu.com

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