Funfetti Cake Recipe with Buttercream Icing | How to Bake Funfetti Cake | Eggless Baking

Funfetti Cake with Buttercream Icing
#Recipe

This funfetti cake is a simple eggless vanilla cake embellished with cute and colourful funfetti. I have made it more indulgent by covering it up with buttercream icing. Given that the cake can be quite colourful, it is sure to be a hit with kids.

It has been quite a while since I updated this blog with a cake recipe. It is not that I am not baking these days, it is just that I am not experimenting too much; I am sticking to my tried and tested recipes most of the times.

The cake I am sharing today is a simple vanilla cake adorned with cute little colourful sprinkles. This one got a thumbs up from DH. So, it makes perfect sense to share it here. Initially, I didn't plan to blog about it. So, I didn't take proper pictures of the full cake. But, since it was a hit at home, I decided to blog about it. the slice in the picture was only left, so I made good use of it in clicking the picture.

Without much ado lets check out the recipe for my 'funfetti cake with buttercream icing'.

PIN IT FOR LATER

If you ever try this recipe, do share your feedback and photos with me on my Facebook Page, Twitter Handle or tag me on Instagram @jyotibabel using the hashtag #jyotispages 

Funfetti Cake with Butter-cream Icing Recipe

Ingredients:

1½ cups all-purpose flour/maida
1 cup thick hung yoghurt
1 cup powdered sugar
½ tsp baking soda
1¼ tsp baking powder
½ cup minus 2 tbsp oil
1 tsp vanilla extract

3-4 tbsp milk or water, add as needed

¼ cup multi-colour funfetti

Butter-cream Icing

1½ cup icing sugar

¼ cup + 3 tbsp butter

1-2 tbsp cream

With an electric beater, beat the butter until soft and fluffy. Add the sieved icing sugar little by little, beating all the time. Add cream and beat till the icing is well incorporated. Set aside in refrigerator till needed. 

Sugar syrup

3 tbsp powdered sugar

¼ cup water

Mix to form a thin sugar syrup

Process:

1. Preheat the oven to 180 C. Grease a 9'' round tin and dust it with flour.

2. Sieve flour and keep aside. Cream the powdered sugar and yoghurt until sugar completely dissolves.

3. Add baking powder, baking soda to the creamed mixture and mix well. Leave aside for 5 mins and till bubbles appear in the mixture and it slightly increases in volume

4. Now add in vanilla essence and oil and whisk. Slowly add the flour little at a time and blend with wet ingredients. Beat well till creamy and thick. Add water/ milk as needed to form a dropping consistency batter. Stir in the funfetti.

5. Pour the batter prepared tin and bake in the preheated oven for 10 minutes at 180 C. Then reduce the temperature to 160 C and bake it for another 30-35 mins. 

6.  The cake is done if a skewer inserted in the centre comes out clean. Allow the cake to cool down for 10 mins then, invert it onto a plate. When the cake has completely cooled down, it is ready to be iced.

Slit the cake in half horizontally and place one half on a cake stand. Brush half of the syrup generously. Spread a thin layer of the icing. Cover with the other half and brush with sugar syrup. Spread the rest of the icing over the cake. Decorate the top by sprinkling some more funfetti sprinkles.

Slice, serve and enjoy!

Thank you for stopping by! Cheers!

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Eggless Lemon Drizzle Cake Recipe | How to Bake Eggless Lemon Drizzle Cake | Eggfree Bakes

Eggless Lemon Drizzle Cake #Recipe

My search for Eggless Lemon Drizzle Cake recipe ended when I found this one. Soft, fluffy, lemony, tangy... All these adjective would very well define this yummy lemon drizzle cake. 

I tried it from my recently purchased cookbook. A lemon cake has been on my to try list for a long time and in fact, I have tried a couple of recipes. But, the results were not all that satisfactory. So, when I saw this recipe in Sanjeev Kapoor's Vegetarian Library Collection, I grabbed the opportunity to bake it. I baked half of the original recipe and also modified the recipe a bit. Overall, I am very happy with the results.

Eggless Cherry Cake Recipe | How to Bake Eggless Cherry Cake | Eggless Cakes

Eggless Cherry Cake #Recipe

I made this eggless cherry cake for a trip recently and it was such a hit. Since I have not been blogging actively for a while, I thought why not break the silence with this delicious eggless cherry cake. The cherry here are the glaced cherries, and not the actual fruit.

Knock knock! Is any one there?

I would not be surprised if this space is deserted after irregular, intermittent posts and long absence. I guess I have confessed before, I am not really good at managing work, home and blogging. This threesome role takes a toll on me and of course, blogging takes a back seat. Despite my best intentions, I have not been able to blog much of late. Only the book reviews with dead lines have made it here past couple of months and that has somehow manage to keep the blog going for a while. I don't know why cooking, taking pictures and blogging about it seems like a huge task. Has anyone here passed through such a phase? I sincerely hope I am not alone.

I will not make promises here about coming back with a bang because I know not when I might disappear again. So, for all those who still care to listen, I am here, alive and well. A recent trip to a beautiful hill station has energized me and hence I am seen tracing my steps back to this space. While I share some pictures from the trip soon here, this trip also reminds me of my baking plans I had before the trip.

I wanted to bake this simple vanilla cake with condensed milk and soda for our journey and at the last moment I realized, certain vital ingredients were missing. No butter, no vanilla and no aerated drink. Well, worry not. I substituted ingredients and surprisingly the cake came out good and DH liked it better than the original one. And it was praises praises all the way!

Custard Powder Bundt Cake ~ Egg less Yellow Cake With Chocolate Ganache

A very happy new year to all my fellow bloggers and my blog readers. May the new year bring you lots of happiness, prosperity and good health!

I have been away from this space for over a month now. Actually, I have shifted places and am now settling down slowly in a new city. There was a lot happening on the home front that blogging took a back seat. I will try to blog more frequently from now on. Today, I have something sweet to share from my drafts. I had made this cake quite some time back for our girls get together.

So lets start the new year on a sweet note!

 Recipe Source: Divine Taste 
 
Custard Powder Bundt Cake ~ Egg less Yellow Cake

Ingredients:

1 cup milk

1 cup granulated sugar

1 1/2 cups plain flour

1/2 cup vanilla custard powder

2 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla extract

1/2 cup butter

Process:

1.      Grease a bundt tin or a 8” round tin and lightly dust it with plain flour. Tap to remove excess flour from the surface of the pan. Preheat the oven at 160 C.

2.      In a large bowl shift all the dry ingredients except sugar.

3.      In a separate bowl whisk butter and sugar till soft and fluffy. Add in room temperature milk and whisk till well incorporated.

4.      Add the dry ingredients to the wet ingredients and mix well with a whisk until there are no lumps.

5.      Pour the batter into the prepared tin and bake at 160 C for 45 minutes to 55 minutes, until a skewer comes out clean.

For the ganache:

50 ml cream
50 gm chocolate chunks

1. Add both the ingredients in a microwave safe bowl and heat for a minute. Stir till you get a smooth silk ganache.

Pour it over the cake once the cake is fully cooled. I had poured it while the cake was still a bit warm( was in a hurry). So, the ganache melted and dripped down ;(

Note: The cake taste best when eaten on the same day. Later it tends to get dry.

Thank you for stopping by! Cheers!

Eggless Vanilla Sponge Cake using Yogurt

I am professing for the umpteenth time here that I love baking. Since, I bake egg less, I am always in the lookout for good egg less recipes. This egg less vanilla cake is one of the popular ways of making an egg less sponge cake. This recipe originally by Nita Mehta has been blogged by many bloggers and every one is all praises for it. I have baked it many times and am posting it today from my drafts. It's high time I am out of my blogging slumber!

This is my second favourite way of making vanilla cake next only to this one.

Source: Sharmi's Passions

Ingredients:

1 1/2 cups AP flour 
1 cup Thick Yogurt 
1 cup Sugar 
1/2 tsp Baking soda 
1 1/4 tsp Baking powder 
1/2 cup Oil
1 1/2 tsp Vanilla extract 

Process:

1. Preheat the oven to 180 deg C for 10 mins. Grease a 9'' round tin and dust it with flour.

2. Sieve AP flour and keep aside. Cream the powdered sugar and yogurt until sugar completely dissolves.

3. Add baking powder, baking soda to the creamed mixture and mix well. Leave aside for 5 mins and till bubbles appear in the mixture and it increases in volume

4. Now add in vanilla essence and oil and whisk. Slowly add the AP flour little at a time and blend with wet ingredients. Beat well till creamy and thick. It will take about 2-3 minutes.

5. Pour the batter prepared tin and bake in the pre-heated oven for 10 minutes at 180 degrees. Then reduce the temperature to 160 deg C and bake it for another 35-40 mins. 

6.  The cake is done if a skewer inserted in the center comes out clean. Allow the cake to cool down for 10 mins, then invert it into a serving plate. When the cake has completely cooled down, slice them into pieces. Enjoy!

Notes:

- The Slices are firm and neat if the cake it cut after cooling for 4-5 hours.
- You can replace the oil with equal quantity of butter.
- In the recipe it is baked at 200 C at first and then at 180 C. But, I found my cakes turns brown and hard at that temperature. So, I lowered the temperature to 180 C and 160 C and baked it 5 minutes longer. So, adjust the temperature as per your oven.

Thank you for stopping by! Cheers!