Mirage Recipe
Prep: 45 mins (3.5 hours total with cooling and decorating)
Cook: 30 mins
Serves: 4 people
Spring baking season is already one of the Mirage Kitchen’s favourite times of year, yet it can be made even more fun with this Funfetti Cake recipe! Generous amounts of homemade vanilla frosting are smoothed in between each moist cake layer, with colourful surprises hiding inside. This recipe is simple enough to invite any child to help in the kitchen, and they’ll especially love adding the sprinkles on top for an extra colourful finish.
Whether you’re making a birthday cake, or just craving a bright dessert, this cake is fun, fresh, and fabulous.
For more spring baking recipes, visit @mirage_margarine on Instagram.
Ingredients
Funfetti Cake
3 3/4 cups
cake flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
3/4 cup
rainbow sprinkles
1 1/4 cups
Mirage Margarine, room temperature
2 cups
sugar
1/3 cup
vegetable oil
4 large
eggs (room temperature)
2 large
egg whites (room temperature)
1 tbsp
vanilla extract
1 1/2 cups
buttermilk (room temperature)
Vanilla Frosting
1 1/2 cups
Mirage Margarine (room temperature)
5 1/2 cups
powdered sugar
1/3 cup
heavy cream (room temperature)
1 tbsp
vanilla extract
1/8 tsp
salt
1/4 cup
rainbow sprinkles (for garnish)
Directions
Funfetti Cake
Preheat your oven to 350°F, then grease and flour three 9” cake pans.
In a large bowl, whisk the cake flour, baking powder, baking soda, salt, and sprinkles.
In a stand mixer fitted with a paddle, beat the Mirage Margarine and sugar on high until fully creamed and fluffy, about 5 minutes. Add the vegetable oil and mix for 1 minute. Add the eggs, egg whites, and vanilla, then mix on medium-high until smooth, scraping the sides of the bowl periodically.
Finally, slowly stream in the buttermilk before increasing the mixer speed to medium-high and mixing until fluffy and white, about 5 minutes. Make sure your ingredients are all room temperature during this step, and take your time with the mixing to ensure everything properly emulsifies.
Add the dry ingredients and mix on low just until incorporated. Do not overmix.
Divide the batter evenly among the pans and smooth the tops.
Bake for 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove from the oven and cool in the cake pans on a wire rack for 20 minutes. Run a knife around edges, un-mold the cakes, then allow them to cool completely on the wire racks while you make the buttercream frosting.
Vanilla Buttercream Frosting
In a mixing bowl, beat the Mirage Margarine until creamy, about 2 minutes. Add the powdered sugar, cream, vanilla, and salt. Mix on low for 30 seconds to bring everything together, then beat on high for about 2 minutes until smooth and spreadable. Adjust with more powdered sugar for thickness or a bit more cream for softness.
Assembly
Trim the tops of the cakes until you have a flat surface. Place the first layer on a stand or plate and spread about 1 cup of frosting over the top. Repeat with the second layer and third layer. Apply a thin crumb coat of icing over the top and sides of the cake, then chill uncovered for at least 30 minutes to set.
After the crumb coat has set, frost the top and sides with the remaining buttercream, then garnish with sprinkles. Serve at room temperature.
Baker’s Tip:
You can keep the frosted cake at room temperature (covered) for up to 4 hours. For longer storage, refrigerate for up to 5 days, then let stand at least 30 minutes at room temperature before serving.
