Soft Funfetti Cake
with Whipped Chocolate Ermine Frosting
This ultra-moist vanilla cake is studded with colourful sprinkles and topped with a smooth chocolate pudding frosting for a decadent and fun post-dinner treat!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
237 mL
Milk
(Contains: Milk)
4 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
56 g
Rainbow Sprinkles
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
½ cup
White Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Cocoa Powder
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
400 g
Vanilla Baking Mix
(Contains: Milk, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
½ cup
Oil*
0.13 tsp
Salt*
8.33 tsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
- Add eggs, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
- Place 1 tbsp sprinkles in a small bowl. (NOTE: These will be used to decorate the finished cake.) Add remaining sprinkles to the cake batter, then carefully stir just until combined.
- Transfer cake batter to the prepared baking dish.
- Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-30 mins.
- When cake is done, transfer baking dish to a wire rack to cool for 5-10 mins. Run a sharp knife around the edges of the baking dish, then remove cake by lifting on the edges of the parchment paper.
- Transfer cake to the wire rack to cool completely, 30 min.
- Meanwhile, combine 1/2 cup milk and 2 1/2 tbsp flour in a small pot, then whisk to combine.
- Cook, whisking constantly, over medium-high heat until mixture has thickened and is the texture of very thick pudding, 5-6 min.
- Remove from heat and transfer to a small bowl to cool completely, 10-15 min. (NOTE: Place in the fridge to help cool mixture faster.)
- While the mixture cools, add sugar and remaining 8 tbsp softened butter to a large bowl, then beat using an electric hand mixer or wooden spoon until light and fluffy, 2-3 min. Beat in cocoa powder and a pinch of salt until smooth.
- Slowly beat cooled milk and flour mixture into the cocoa mixture until fully combined, light and fluffy, 2-3 min.
- Spread whipped chocolate ermine frosting over cooled cake, then use the back of a large spoon to create a swooping pattern across the cake. Sprinkle reserved sprinkles over top.
- Cut cake into desired number of slices and serve.
- (NOTE: Any remaining frosting can be kept and refrigerated in an air tight container for up to 1 week or in the freezer for 3 months.)
