Funfetti Vanilla Cake

This is the best surprise when people take their first slice.

Photo Credit: Katie Q

This recipe is the similar to my go-to classic vanilla cake. HOWEVER, the big difference is you add sprinkles to the cake batter before you bake it.

The following quantities will make a cake of a 23cm circumference. To make two of these cakes, make sure you double the ingredients. The quantities will also work to make two cakes of a 15cm circumference.


185g Butter

185g Cream Cheese

330g Caster Sugar

3 large Eggs

150g Self Raising Flour

100g Plain Flour

2 tsp vanilla essence

1 1/2 cups Sprinkles

Vanilla Syrup


200g caster sugar

2 tsp vanilla essence

250ml water


Preheat the oven to 180c

Place the butter and cream cheese in your mixer. I have a baby pink kitchen aid that I am in love with!
Use the K beater attachment for your kitchen aid.
Mix until it is combined. Add the sugar and mix again until it is pale and fluffy.
Add the eggs and mix together.
Mix the self raising flour and the plain flour together then on a low speed add a little bit at a time until all of it is combined.
Add the vanilla for taste.

Lastly add the SPRINKLES into the batter and with a spoon mix it all in.

Take some parchment paper and cut a round circle the size of the tin. Spray the inside of the tin and stick the parchment down inside.
Spoon the mixture into the cake tin and bake for around 40-50 minutes depending on the size of the cake.

To test if the cake is ready use a knife or a skewer to prick through the middle. If it comes out clean – with no batter stuck to it – that means it’s cooked through!

Vanilla Syrup


200g caster sugar

2 tsp vanilla essence

250ml water

Once the cake has cooled you can make a vanilla syrup, which will be brushed over it for extra yumminess!

Place all the ingredients into a pot and place on the stove over a medium heat. Let the mixture simmer until the water has evaporated enough that it is a syrup consistency.

Allow the mixture to cool before brushing it over the cake.

This extra touch will make all the difference!


650g icing sugar

250g butter

1 tsp vanilla essence

These quantities will make the right amount of icing to ice one of your 23cm cakes or two of your 15cm cakes, so remember alter appropriately if you need less or more. If you end up with too much you can always freeze it.


Cream the butter in your mixer and then slowly add the icing sugar until it is a smooth texture, which you can be easily spread. You don’t want it to become too stiff. If you think it has become to stiff you won’t be able to spread nicely, you can add a bit of milk and mix it up. Lastly, add the vanilla essence and your icing will be ready!.