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Home  >  Inspire & Create  >  Easter  >  Funfetti Easter Cake


RECIPE

Funfetti Easter Cake

Prep

20 mins (+ cooling and chilling time)


Cooking

65 mins


Difficulty

Easy


Serves

24

Funfetti Easter Cake

Ingredients

  • 300g butter, softened
  • 2 cups (440g) caster sugar
  • 6 Coles Australian Free Range Eggs
  • 3 cups (450g) self-raising flour
  • 1 cup (150g) plain flour
  • 1 cup (250ml) milk
  • ½ cup rainbow sprinkles or confetti
  • Chocolate eggs, to decorate
Buttercream
  • 500g butter, softened
  • 1kg icing sugar mixture
  • ¼ cup (60ml) milk
  • Pink liquid food colouring
Ganache
  • 100g white chocolate melts
  • ⅓ cup (80ml) thickened cream
  • Blue liquid food colouring

Method

  1. Preheat oven to 160°C. Grease two 17cm (base measurement) round cake pans and line the base and side of each with baking paper.
  2. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add half the combined flour and stir to combine. Stir in half the milk. Add the remaining flour and milk, in alternating batches, and stir to combine. Gently fold in the sprinkles or confetti. Divide the mixture evenly between the prepared pans. Smooth the surface.
  3. Bake for 1 hour or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins before turning onto wire racks to cool completely.
  4. To make the buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add the milk and beat until well combined. Tint the icing pale pink with food colouring.
  5. Use a large serrated knife to level the top of each cake. Carefully cut each cake in half horizontally.
  6. Place 1 cake layer on a serving plate. Spread with a little of the buttercream. Top with another cake layer. Continue layering with more buttercream and the remaining cake layers. Spread the top and side of the cake with the remaining buttercream. Use a large palette knife to smooth the top and side. Place in the fridge to chill and firm.
  7. To make ganache, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir for 3-5 mins or until the chocolate melts and the mixture is smooth. Remove from heat. Tint the ganache pale blue with food colouring. Set aside to cool to room temperature. Place in the fridge for 30 mins or until the ganache is a pouring consistency.
  8. Transfer the ganache to a sealable plastic bag. Cut off 1 corner. Pipe the ganache around the edge of the cake, allowing it to drip down the side. Decorate the cake with chocolate eggs. Cut into wedges to serve.