
English: 
Funfetti cake is perfect for any celebration,
or just one of funnest cakes to make. Covered
with vanilla buttercream and topped with a
white chocolate ganache.
Start with a large mixing bowl if your making
this cake by hand or with a hand mixer or
use the bowl of your stand mixer. Measure
out 1 cup or 2 sticks of room temperature
butter and add to the bowl. Follow with one
and a half cups of white sugar.
If you would like the full recipe for this
funfetti cake it will be on my website as
well as the full measurements listed in the
information box below. Make sure to subscribe
to my channel so you don’t miss out on any
new recipes.
Cream together the butter and sugar until
light, pale, and creamy. This should only

English: 
Funfetti cake is perfect for any celebration,
or just one of funnest cakes to make.
Covered with vanilla buttercream and topped
with a white chocolate ganache.
Start with a large mixing bowl if your making
this cake by hand or with a hand mixer or
use the bowl of your stand mixer.
Measure out 1 cup or 2 sticks of room temperature
butter and add to the bowl.
Follow with one and a half cups of white sugar.
If you would like the full recipe for this
funfetti cake it will be on my website as
well as the full measurements listed in the
information box below.
Make sure to subscribe to my channel so you
don’t miss out on any new recipes.
Cream together the butter and sugar until
light, pale, and creamy.

English: 
take a few minutes as long as the butter,
along with all the other ingredients for your
baking is at room temperature. Just remove
the butter from the fridge a few hours before
you want to use it.
When the butter and sugar are well creamed
together start to crack in the eggs. You’ll
need four medium sized eggs for this funfetti
cake, that may seem like a lot but the eggs
make this cake super light and fluffy, as
well as help to bind it together. Crack the
eggs in one at a time, beating well to incorporate
them into the batter before adding the next
one.
Let me know in the comments below if you are
going to try this recipe out! It’s perfect
for birthdays or just as a fun baking project.
If you have any questions let me know in the
comments below and I’ll get back to as soon
as I can. I also have a bunch of other cake

English: 
This should only take a few minutes as long
as the butter, along with all the other ingredients
for your baking is at room temperature.
Just remove the butter from the fridge a few
hours before you want to use it.
When the butter and sugar are well creamed
together start to crack in the eggs.
You’ll need four medium sized eggs for this
funfetti cake, that may seem like a lot but
the eggs make this cake super light and fluffy,
as well as help to bind it together.
Crack the eggs in one at a time, beating well
to incorporate them into the batter before
adding the next one.
Let me know in the comments below if you are
going to try this recipe out!
It’s perfect for birthdays or just as a
fun baking project.
If you have any questions let me know in the
comments below and I’ll get back to as soon
as I can.

English: 
I also have a bunch of other cake recipes
which I will have linked below, the banana
cake recipe is amazing.
With the last egg also add a few teaspoons
of vanilla extract for that delicious birthday
cake flavour.
Mix well until all the ingredients are well
combined.
The batter may start to look a little curdled
or separated like mine has here but don’t
worry too much it’ll all come together.
Set the wet ingredients to the side while
we work on the dry.
Place a sieve over a smaller mixing bowl and
measure out the flour.
You can use all purpose flour or cake flour
here, both will work well.
I get asked quite often what the difference
between the flours are and mostly it’s the

English: 
recipes which I will have linked below, the
banana cake recipe is amazing.
With the last egg also add a few teaspoons
of vanilla extract for that delicious birthday
cake flavour. Mix well until all the ingredients
are well combined. The batter may start to
look a little curdled or separated like mine
has here but don’t worry too much it’ll
all come together.
Set the wet ingredients to the side while
we work on the dry. Place a sieve over a smaller
mixing bowl and measure out the flour. You
can use all purpose flour or cake flour here,
both will work well. I get asked quite often
what the difference between the flours are

English: 
and mostly it’s the gluten content. Cake
flour or all purpose flour has much less than
bread flour which makes your baked goods light
and fluffy. Add tablespoon of baking powder
and a pinch of salt to the bowl. Tap the sieve
against your hand to sieve through the ingredients,
removing any lumps. You can skip this step
if you would like and use a whisk instead
to remove any lumps.
Add half of the dry ingredients to the wet,
along with half of the milk, and a few tablespoons
of sour cream. You don’t have to use sour
cream, substitute it for natural yoghurt,
or leave it out but I do recommend using it
for a light and fluffy cake. Fold the ingredients
together until just combined before adding
the other half of the dry ingredients and

English: 
gluten content.
Cake flour or all purpose flour has much less
than bread flour which makes your baked goods
light and fluffy.
Add tablespoon of baking powder and a pinch
of salt to the bowl.
Tap the sieve against your hand to sieve through
the ingredients, removing any lumps.
You can skip this step if you would like and
use a whisk instead to remove any lumps.
Add half of the dry ingredients to the wet,
along with half of the milk, and a few tablespoons
of sour cream.
You don’t have to use sour cream, substitute
it for natural yoghurt, or leave it out but
I do recommend using it for a light and fluffy
cake.
Fold the ingredients together until just combined
before adding the other half of the dry ingredients

English: 
and the milk.
Adding it in two stages helps to not over
mix the batter while also stopping lumps from
forming.
When you can just no longer see any dry flour
add the sprinkles and fold together a final
time until well combined.
Divide the cake batter between two 8 inch
or 20cm lined and greased cake tins.
Place into a 180 celsius or 350 Fahrenheit
oven for 30-35 minutes or until a skewer inserted
into the middle of the cake comes out clean.
Leave the cakes too cool for 10 minutes in
the tins before transferring to a wire rack.
While the cakes are cooling get started on
the vanilla buttercream.

English: 
the milk. Adding it in two stages helps to
not over mix the batter while also stopping
lumps from forming. When you can just no longer
see any dry flour add the sprinkles and fold
together a final time until well combined.
Divide the cake batter between two 8 inch
or 20cm lined and greased cake tins. Place
into a 180 celsius or 350 Fahrenheit oven
for 30-35 minutes or until a skewer inserted
into the middle of the cake comes out clean.
Leave the cakes too cool for 10 minutes in
the tins before transferring to a wire rack.
While the cakes are cooling get started on
the vanilla buttercream. If you’ve ever

English: 
had trouble before with making buttercream
make sure to watch my tutorial which will
be linked in the description box. I go into
absolutely everything you need to know to
make the most perfect buttercream.
In the bowl of a stand mixer or a large bowl
if you are using a hand mixer add the room
temperature butter. Beat on high speed for
about 5 minutes until light and pale. Make
sure to scrape down the bowl a few times with
a spatula to get around the edges. Add the
icing sugar or powdered sugar in 3 stages,
mixing in between until well combined.
Finally add a few teaspoons of vanilla for
flavour and optionally a few tablespoons of
milk to adjust the consistency.
When your cakes are completely cooled place
one on a cake stand and use a serrated knife

English: 
If you’ve ever had trouble before with making
buttercream make sure to watch my tutorial
which will be linked in the description box.
I go into absolutely everything you need to
know to make the most perfect buttercream.
In the bowl of a stand mixer or a large bowl
if you are using a hand mixer add the room
temperature butter.
Beat on high speed for about 5 minutes until
light and pale.
Make sure to scrape down the bowl a few times
with a spatula to get around the edges.
Add the icing sugar or powdered sugar in 3
stages, mixing in between until well combined.
Finally add a few teaspoons of vanilla for
flavour and optionally a few tablespoons of
milk to adjust the consistency.
When your cakes are completely cooled place
one on a cake stand and use a serrated knife

English: 
the flatten out the top. Add a half cup of
buttercream and use an offset spatula to smooth
it over the cake, topping with the next layer.
I repeated the cake recipe so I had four cakes
in total to make higher layer cake.
Give the cake a quick crumb coat, just a thin
layer of buttercream to hold in all the crumbs
and place into the fridge for about 30 minutes
to set. Add more buttercream and use a cake
scraper to smooth out the cake as best you
can. Don’t worry about getting it perfect
because we’re adding sprinkles and a ganache
drip.
Decorate the cake with any leftover sprinkles
before placing back into the fridge to firm
up.
While the cake is firming up start making
the ganache. Chop up white chocolate and add

English: 
the flatten out the top.
Add a half cup of buttercream and use an offset
spatula to smooth it over the cake, topping
with the next layer.
I repeated the cake recipe so I had four cakes
in total to make higher layer cake.
Give the cake a quick crumb coat, just a thin
layer of buttercream to hold in all the crumbs
and place into the fridge for about 30 minutes
to set.
Add more buttercream and use a cake scraper
to smooth out the cake as best you can.
Don’t worry about getting it perfect because
we’re adding sprinkles and a ganache drip.
Decorate the cake with any leftover sprinkles
before placing back into the fridge to firm
up.
While the cake is firming up start making
the ganache.

English: 
to a bowl. Heat cream in a saucepan until
just about to boil and pour over the chocolate.
Leave to stand for about 5 minutes so the
heat from the cream can melt the chocolate
before stirring until completely smooth. Add
gel or liquid colouring to get the desired
colour you would like. I’ve gone for red
food colouring to get a light pink. Stir until
well combined and let the ganache thicken
for about 10 minutes before pouring over the
cake.
Leave for a few hours to set before cutting
a slice. Thank you for watching, I hope you
enjoyed this recipe and i will see you in
my next video.

English: 
Chop up white chocolate and add to a bowl.
Heat cream in a saucepan until just about
to boil and pour over the chocolate.
Leave to stand for about 5 minutes so the
heat from the cream can melt the chocolate
before stirring until completely smooth.
Add gel or liquid colouring to get the desired
colour you would like.
I’ve gone for red food colouring to get
a light pink.
Stir until well combined and let the ganache
thicken for about 10 minutes before pouring
over the cake.
Leave for a few hours to set before cutting
a slice.
Thank you for watching, I hope you enjoyed
this recipe and i will see you in my next
video.
