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Funfetti cake with marshmallow frosting
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Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Whimsical and fun sprinkle-fest cake loved by all for eyes and tummies! Cheers to that!
Ingredients:
  • 34.80 gm vanilla extract
  • 836.88 gm milk
  • 402.50 gm vegetable oil
  • 1562.50 ml plain flour
  • 6.00 gm baking powder
  • 7.50 gm bicarbonate of soda
  • 591.25 gm caster sugar
  • 250.00 gm boiling water
  • 582.50 ml pastel confetti sprinkles
  • 4 egg whites
  • 430.00 gm caster sugar
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 22cm round cake pans and one 6.5cm deep, 18cm round cake pan. Line the bases and sides with three layers of baking paper, making sure to extend the paper 5cm above the edges of the pans.
  • In a large jug, vigorously whisk together eggs, vanilla, milk, and oil. In a large bowl, sift flour, baking powder, and bicarbonate of soda, then stir in sugar. Create a well in the dry ingredients and pour in the egg mixture. Gently whisk to combine. Slowly whisk in boiling water. Fold in 1 1/3 cups of sprinkles. Divide the batter evenly among the prepared pans.
  • Bake cakes for 1 hour or until a skewer comes out clean when inserted into the center. Allow cakes to cool in the pans for 10 minutes, then carefully flip them onto wire racks lined with baking paper. Let them cool completely.
  • If needed, trim the tops of the cakes to make them level. Then, slice the small cake in half horizontally.
  • Create a fluffy Marshmallow Frosting by whisking egg whites, sugar, and 1/4 cup water in a large heatproof bowl until fully mixed. Set the bowl over a saucepan with simmering water. Cook, whisking continuously, for 12 to 15 minutes until sugar dissolves. Take the bowl off the heat and whisk for an additional 5 minutes until the frosting cools.
  • Place a large cake onto a serving plate, swiftly spread 1 cup of frosting on top, then stack the remaining large cake on top. Spread about 3⁄4 of the remaining frosting on the top and sides of the cake.
  • Place the small cake half in the center of the large cake, spread the top with 1/2 cup of frosting, then place the remaining small cake half on top. Frost the top and sides of the cake with the remaining frosting.
  • Place the champagne glass on top of the cake with precision. Spoon some sprinkles inside the glass. Finish decorating the cake with the rest of the sprinkles and serve.

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