Chocolate Frosted Funfetti Cake with Jam Filling

Tomorrow is Ryan’s birthday (and Back to the Future day). Unfortunately, he’s working until 22.00pm so we decided to celebrate today.

There was presents, singing and of course, cake… I baked a vanilla sponge cake with chocolate frosting. He loved it. πŸ™‚

You will need
For the cake:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
20 tablespoons unsalted butter
2 cups granulated sugar
3 eggs
2 teaspoon vanilla extract
Sprinkles for the funfetti look
2 teaspoon water

For the filling:
Strawberry jam

For the frosting:
2 cup unsalted butter, softened (but not melted)
5 cups confectioners (powdered) sugar
1 cup cocoa powder
1 teaspoon table salt
4 teaspoons vanilla extract
4 tablespoons water
Chocolate; grated for topping (optional)

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Method
For the cake:

Preheat your oven to 180ΒΊC

Combine together the flour, baking powder and salt. Set aside.

Add the butter and beat until creamy and smooth.

Add the granulated sugar and continue beating until light and fluffy.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla and water.

Add the sprinkles and stir well – I didn’t use enough so it’s hard to tell it’s a funfetti cake!

Pour the cake batter into your cake pan.
Bake until the cake is lightly golden and slightly firm, for about 30 minutes.

Leave to cool then transfer to a wire rack.

Spread the strawberry jam over the bottom layer cake. Flip the second cake (bottom side up) on top.

For the frosting:

Cream the butter until creamy.

Add the confectioners (powdered) sugar and cocoa powder into the mixing bowl. Mix well.

Frost the cake (I used a pallet knife) and add the grated chocolate (optional).

Enjoy! πŸ™‚
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