CAKE CLUB Celebrate with our funfetti party cake

This rainbow-speckled layer cake with creamy piped icing is a celebration showstopper

Funfetti cake

The hint’s in the name – kids and grown-ups alike will love this fabulously fun cake. If you use nonpareil sprinkles (the tiny, round ones), the colour tends to fade when combined with the cake batter, so use rainbow sprinkles for a sharper effect.

SERVES 20!25 PREP 30 mins COOK 25!30 mins MORE EFFORT

450g butter, softened, plus a little for greasing

300g golden caster sugar 1 tbsp vanilla paste

8 eggs, beaten

450g self-raising "lour

1 tsp baking powder

4 tbsp full-fat milk

200g rainbow sprinkles, plus extra to decorate ("ind them on amazon.co.uk)

For the icing

150g butter, softened 450g icing sugar, sifted 180g tub full-fat cream cheese 1 tbsp vanilla paste

1 Heat oven to 180C/160C fan/gas 4. Grease and line 4x20cm cake tins. If you don’t have four, halve the sponge recipe, then make and bake in two batches.

2 In a large bowl, beat the caster sugar, butter and vanilla paste with an electric hand whisk (or in a stand mixer) until pale and flu y. Add the eggs gradually, beating between each addition, until fully combined. Add 1-2 tbsp of the flour if the mixture looks like it’s curdling,

3 Sift in the remaining flour and baking powder with 1 tsp salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter. Divide the mixture between each tin and bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins round in the oven after 15 mins to ensure the cakes cook evenly. Transfer to wire racks to cool completely.

4 Meanwhile, make the icing by beating the butter with half the icing sugar until combined and flu y. Add the cream cheese and the rest of the sugar, beat until fully combined, then drizzle over the vanilla paste and beat again until incorporated. Attach a large, round nozzle to a piping bag and spoon in the icing.

5 When the cakes have cooled, put a blob of icing onto a cake board and sit one of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole top of the sponge, then top with the next sponge. Repeat with the other layers, then decorate by scattering some extra sprinkles on top.

PER SERVING (25) 441 kcals • fat 24g • saturates 14g • carbs 52g • sugars 38g • "ibre 1g • protein 4g • salt 1.0g