Here’s the simplest of cakes made festive with funfetti in the batter and on the glaze!
Ingredients
- 3 eggs
- 1 cup caster sugar
- 1.5 cups self-raising flour
- 125g butter
- 2/3 cup milk
- 1 tsp vanilla essence
- 1/4 cup funfetti sprinkles, plus extra to decorate
- 1 cup icing sugar, sifted
- 1-2 tbsp milk, extra
Method
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Step 1Preheat oven to 170C. Brush an 8-cup bundt tin with melted butter and dust liberally with flour, then turn it over to tap out the excess. Refrigerate to set butter.
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Step 2In a stand mixer with the whisk attachment, or using hand-held beaters, whisk eggs and sugar for 5 minutes until pale and doubled in size. Fold in flour. Melt butter in a small saucepan, then add milk - mixture should be lukewarm. Add to mixture with vanilla and fold to combine. Gently stir through funfetti.
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Step 3Pour batter into prepared tin and bake for 35 minutes, until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes, then gently run the point of a sharp knife around the edge to release the cake. Top with an upside-down cake rack, then quickly tip the cake and rack upside down and place on the bench. Gently ease the tin up and away. Allow to cool completely.
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Step 4Mix icing sugar with enough milk to form a spreadable icing. Drizzle over cake and sprinkle over extra funfetti sprinkles.
Recipe Notes
To avoid your funfetti melting away into the cake batter, choose some of the more substantial sprinkles available in the supermarket. Hundreds and thousands don’t work as well.
The best way to ensure an even coverage of grease and flour on your bundt tin is to use melted butter, then flour, then refrigerate for a few minutes to let the butter harden.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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