Funfetti Birthday Cake

So today is 'Eat What You Want Day', if that isn't a good excuse to eat all the cake and chocolate I don't know what is! Actually if I am going to be truly honest here every day is eat what I want day... I guess when I stop breastfeeding I will become a lot less hungry and probably eat a lot less of the treats and more of the good stuff. (I hope!)!
It was Sebastian's birthday on Monday and so what a wonderful reason to use my new Swan Vintage mixer* to make his birthday cake. With the little one being so unsettled lately I thought it best to stick to a simple recipe but have some fun with it. A three tiered sponge cake with sprinkles and lemon buttercream. It is the easiest and my most favourite cake recipe.

(To make a basic 2 tier)
180g butter, at room temperature
180g caster sugar
3 eggs
180g self-raising flour
2 1/2 tbsp of funfetti/strands (or to suit!)

3oz butter, at room temperature
8oz Icing sugar
2 tbsp of milk

& 3 1/2 tbsp of jam (of your choice)
Preheat the oven to 180'C/Gas 4

Beat together the butter and sugar until pale and fluffy.
Beat in the eggs one at a time.
Sift in the flour and mix to combine.
Add the sprinkles and mix gently into batter.

Spoon the cake mixture into two greased and base lined cake tins and level the surface using the back of the spoon. (I sprinkled a few extra strands on top for good measure!).
Bake in the oven for 20-25 minutes until golden brown and the centre of the sponge springs back when lightly pressed. 
Turn the cakes out on to a wire rack to cool, gently peeling off the baking parchment.

To make the buttercream, beat the butter until smooth and creamy.
Add the icing sugar gradually and mix together. You can add the milk gradually too to help soften the mixture as you go.

To serve, When the cakes have cooled spread a third of the buttercream to the bottom layer. Spread the jam on the bottom of the top layer and place on top of the frosted layer. (You may want to consider cutting the domes off depending on how flat you wish your cake to be).
Spread the remaining buttercream onto the top of the cake and around the sides.
To finish sprinkle some edible confetti or sprinkles on top.
^^^ Add a couple of gold candles and sing Happy Birthday and the cake is complete!^^^

I made a 3 tier so I halved the above ingredients for the cake on top of the required amount. I also added a tablespoon of fresh lemon juice (or as much as you wish, tasting it along the way) and a dash of zest. I used blackcurrant jam with actual blackcurrants which added a bit of texture and tang to the middle.
*This post was written in collaboration with


  1. What a WONDERFUL cake! I love this idea, definitely pinning for my next baking adventure :) Happy birthday Sebastian!

  2. Looks amazing =]

  3. That has to be the prettiest cake I've ever seen! I've never thought of putting sprinkles in the mixture, love the affect. I'm going to try this receipe.

  4. I love how simple, pretty and fun this cake is! Sometimes the easiest recipes are the tastiest and loveliest! Alice xx


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