Funfetti Cake Recipe | Drip Cake Tutorial

By Recipes by Carina · 150 min

Ingredients

Instructions

1. Cream the butter and sugar together until light and pale.
2. Beat in the eggs one at a time, mixing well after each, then mix in the vanilla extract.
3. In a separate clean bowl, sift the dry ingredients.
4. Fold half of the dry ingredients, half of the milk and the sour cream into the wet mixture until just combined. Add the remaining dry ingredients and milk and mix until just combined.
5. Stir in the sprinkles.
6. Divide the batter between two 20 cm (8 inch) lined and greased cake tins. Bake at 180°C (400°F) for 30 to 35 minutes, until a skewer inserted comes out clean.
7. Cool the cakes in the tins for 10 minutes, then move them to a wire rack.
8. For the buttercream, beat the butter in a stand mixer on high for 5 minutes. Add the icing sugar in three portions, mixing well between each. Add the vanilla and, if needed, the milk to reach the desired consistency.
9. Level the cake tops with a serrated knife. Place one layer on a cake stand and spread with half a cup of buttercream, then repeat with the remaining layers.
10. Coat the cake with a thin layer of buttercream and chill for 30 minutes to set.
11. Cover the cake with more buttercream and smooth the sides with a cake scraper.
12. Press leftover sprinkles into the sides, then chill the cake until set.
13. For the ganache, chop the white chocolate finely. Heat the cream in a saucepan over medium heat until it is just about to boil, then pour it over the chocolate.
14. After about 5 minutes, stir until smooth, then colour with one or two drops of food colouring.
15. Let the ganache thicken for 10 minutes, then pour it over the cake.

Summarized from Recipes by Carina's video. Watch it for the details.

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