Vegan Funfetti Cake + Vanilla Buttercream

This Vegan Funfetti Cake + Vanilla Buttercream is a healthier option to your classic childhood favorite---funfetti!. Not only is it completely moist and fluffy, but it’s also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they all work amazingly together to make the perfect sweet treat. A definite crowd-pleasing cake for any occasion, especially for Birthdays. Gluten-Free option.

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love.

Previously, I made this Vegan Funfetti Cake + Vanilla Buttercream for my 30th Birthday and then my 33rd birthday last year, but I wanted to remake it, perfect it, reshoot everything and release this newer version for the much anticipated 2023 Spring Baking season ahead this month!

As I look back on my life, I can honestly say that I'm absolutely grateful for how far I've come. Everything hasn't completely unfolded for me, but SO much has and it's a great feeling to see the fruits of your labor in different areas of my life as I fully settle into my 30s. 

My Biggest Life Lesson.....

One of my biggest lessons has been relationships---with self + others. What I thought was "needed" proved to me that it wasn't and so the rejection which was painful has now been revealed as redirection. Yes---I can admit that it's been super tough in the process, however, looking back at everything, I can see God's hand in it all. He was being strategic.

Secondly, I've learned just how tough cultivating your dreams and a business can be. Initially, it takes a ton of investing before you reap even a tad bit of the actual reward. If you're just starting out or you're half way through----DON'T GIVE UP! Things will get better in time. Consistency is important. Dedication is important. Just starting is key. Remain consistent even when everything says that it's not going anywhere. Something will happen when it's time. WORK THAT THING! 8 Secrets to Being Your Best You is a guide to making your current year and years that follow, the most effective and life-changing.

Why This Funfetti Cake is So Amazing!

Back to this cake----sprinkles are just the right thing to couple with a good slice of cake and when it's baking season, I just recommend using them up in this great little vegan cake. This cake is just the right amount of sweetness, fluffiness, softness and includes a ton of pure vanilla flavor, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me!

And once you love baking and decorating cake, then you’ll enjoy this Vegan Chocolate Cake which is one of my faves to create! It's definitely the most moist, chocolate-y, decadent cake that you'll enjoy----with a secret ingredient: sweet potato. Absolutely recommended for the entire family!

WHY YOU’LL LOVE VEGAN FUNFETTI CAKE WITH VANILLA BUTTERCREAM:

• It's SUPER fluffy + moist despited the absence of eggs and dairy.
• So easy to whip together.
• Only requires ONE bowl! No stand-mixer needed for cake unless you choose to use one!
• Perfectly sweet.
• Loaded with sprinkles.
• Topped with a delicious fluffy, creamy vanilla buttercream with sprinkles.
• Entirely dairy-free + vegan. Gluten-free option available!
• Make for the perfect Birthday or celebratory sweet treat.
• WARNING: Highly Addictive!

Is Funfetti Cake Just Vanilla with Sprinkles?

By definition and actuality, funfetti cake is considered a buttery vanilla cake that has sprinkles throughout the batter and is frosted with a vanilla buttercream. When it comes to vanilla cakes, they usually fall within two categories: yellow cake and white cake. So, short answer: NO, funfetti cake is NOT just vanilla cake with sprinkles.

Generally, funfetti cake is considered a white cake, which means that a traditional version includes only egg whites.

How to Make Vegan Funfetti Cake

This Vegan Funfetti Cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients. To start, you simply create the buttermilk by adding the milk + apple cider vinegar or lemon juice together and letting it sit for a few minutes. Then add together the wet ingredients, followed by the dry ingredients and mix until smooth---using a wooden spoon (and a bit of arm strength) or a hand-mixer for ease. Lastly, fold in rainbow sprinkles and divide into cake pans. Bake, cool, frost, and slice! Wallah!

Ingredients For Vegan Funfetti Cake 

This cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients. All you need to whip up this simple Vegan Funfetti Cake batter is:

• All-purpose flour. I use organic flour from Bob’s Red Mill. You can also use cake flour instead. For a GF option, I always recommend 1:1 GF Baking Flour.
• Baking powder for leavening.
• Baking soda for leavening.
• Cane or coconut sugar. Opt for organic sugar to ensure it's vegan. Coconut sugar is a great option if you're looking to reduced your refined sugar intake. It won't change the flavor of the cake.
• Coconut oil. You'll need to use melted coconut oil. However, you can always sub with melted vegan butter, olive oil, or organic canola oil, if preferred. Plant-based butter is usually made with coconut oil, so either one works well in this recipe. The butter might add a slightly more buttery flavor, but it's not very noticeable.
• Vanilla. This adds a nice vanilla flavor. Always use pure vanilla and not the imitation flavor for the best results! You can also add ½ teaspoon almond extract for an incredible flavor combo!
• Dairy-free Buttermilk.  This is the secret to achieving the rich, moist tang of buttermilk without any dairy. Almond milk is naturally neutral (when using unsweetened) and perfect for vegan baking. And apple cider vinegar adds a punch of acid to bring the other flavors to life. It's also necessary to activate the baking powder. Feel free to use a different plant-based milk if you like. I recommend making easy homemade almond milk (my recipe doesn’t require soaking!)
• Rainbow sprinkles. Ensure that these are vegan-friendly. The best brand----sweetapolita. 

Ingredients For the Perfect Vegan Vanilla Buttercream

While the baked cakes cool, whip up the quick vegan vanilla buttercream frosting. You'll need:

• Vegan butter. Be sure it's softened to room temperature, otherwise, it won't blend into a fluffy texture easily.
• Powdered sugar. Also known as confectioner's sugar. This ensures your puree is totally smooth, with no grains of granulated sugar to ruin the texture.
• Almond milk. Again, you can use your fave plant-based milk instead.
• Vanilla extract. To add another note of vanilla to your vegan funfetti cake.

The easiest way to make vegan buttercream is with an electric mixer with a paddle attachment. First, beat the vegan butter until it's smooth and creamy. Then add the powdered sugar and vanilla, and keep mixing until the mixture is fluffy and uniformly pink.

Tip: Your frosting should be a spreadable consistency. If it's too thick, add plant-based milk, 1 teaspoon at a time, until you reach that texture. If it's too thin, add powdered sugar, 1 tablespoon at a time, until you get there. 

Another note is to store the frosting in the fridge if you're not using it right away. If you do this, then you may need to let it thaw a bit on the counter to make it spreadable before frosting the vegan funfetti cake.

Cake Flour vs. All-Purpose Flour.

When it comes to the main ingredient of this entire strawberry oatmeal cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.

However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.

How to Make Your Own Homemade Cake Flour

If you're in a pinch and you don't have any cake flour on hand and you only have all-purpose flour---now orries! You can still achieve that extra fluffiness that cake flour would by simply adding 1 teaspoon of arrowroot or starch to your flour before whisking. 

How to Know If Your Baking Powder + Baking Soda are Fresh

Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your funfetti cake (and other baked goods) fully rise and bake through nicely.

Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:

BAKING SODA HACK:

-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.

BAKING POWDER: 

-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.

Tips for Making The Best Moist Vegan Funfetti Cake

Because this cake doesn't rely on eggs or dairy, there are a few steps that are slightly different from your typical cake-making process to ensure that this vegan funfetti cake comes out completely MOIST + SOFT:

• Start by making vegan "buttermilk". Combine the dairy-free milk with the vinegar and let it sit for 5 to 10 minutes to sour a bit. 
• Use melted butter for easier blending if not using oil. Otherwise, always use a high-quality canola oil or the other alternatives (coconut, olive oil, or organic canola oil).
• Make sure you let the cakes cool fully before trying to frost them. Otherwise, the frosting will melt right off. 
• Always use a high-quality vanilla for a rich flavor profile. You can also add a bit of almond extract for incredible flavor!
• For extra softness + fluffiness, sift your dry ingredients together. 
• Using high-quality vegan-friendly sprinkles is important! I've learned that this prevents colors from "bleeding" and completely changing the color of your cake. These sprinkles are truly awesome!

Assembling the Cake

Before you frost your cake, you’ll need to trim it. Use a long serrated knife (or cake slicer) to slice the thin crust layer off the top of each cake to make a flat surface.

Next, place the first cake layer on a cake stand and evenly cover the top with buttercream. Now, place the with second layer on top and evenly cover the top with buttercream. You can add more layers if you like too!

Once your cake is fully stacked, spread the remaining vanilla buttercream over the cake and down the sides.

Tip: Make things a bit easier by spreading a very thin layer of buttercream over the cake and chilling it for 30 minutes before adding the remaining buttercream.

Once fully frosted, garnish your masterpiece with bits of cake crumble from any discarded cake, rainbow sprinkles, etc. as desired. Slice and enjoy!

How to Store Leftover Vegan Funfetti Cake 

If you don't finish all of your Vegan Strawberry Oatmeal Cake, you can store leftovers for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.

Can I Make Vegan Funfetti Cupcakes?

Sure! To turn this cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set. I also have an actual recipe here for Vegan Funfetti Cupcakes.

Can I Make this Funfetti Cake Ahead of Time?

Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

Can I Make this Funfetti Cake Gluten-Free?

Yes! If you would love to make this Vegan Funfetti Cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well. 

My Fave Birthday Cake Recipes

• Best Strawberry Shortcake Birthday Cake
• Perfect One-Bowl Lemon Birthday Sheet Cake 
• Lemon + Strawberry Layer Spring Cake
• Grandma’s Vanilla Birthday Cake with Chocolate Frosting
• Vegan Vanilla Oreo Cake
• Lemon Blueberry Olive Oil Cake 
• Vegan Strawberry Oatmeal Cake

MADE OUR RECIPE(S)?

If you make this Vegan Funfetti Cake + Vanilla Buttercream, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Vegan Funfetti Cake + Vanilla Buttercream

4.70 from 13 votes

A fun, festive way to celebrate a Birthday, celebration, or occasion is with this Vegan Funfetti Cake + Vanilla Buttercream. This easy to whip together layered cake is a sure crowd pleaser and is the best thing for vanilla lovers.

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves: 8 servings

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Ingredients

CAKE:

• 4 cups organic all-purpose flour (See Notes!)
• 1 ½ cups organic cane sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 3 ½ cups Almond milk, unsweetened (You can use your fave plant-based milk)
• 1 tablespoon apple cider vinegar
• 1 cup melted coconut oil (See Notes!)
• 1 tablespoon vanilla extract (You can also add ½ teaspoon almond extract for incredible flavor!)
• 1 cup rainbow sprinkles, vegan-friendly

VANILLA BUTTERCREAM FROSTING:

• 5 cups organic powdered sugar, sifted
• 1 cup vegan butter, softened at room temp.
• 1-2 tsps vanilla extract
• 3-4 Tbsps Almond milk (You can use your fave plant-based milk)

TOPPING:

• Rainbow sprinkles, vegan-friendly

US Customary - Metric

Instructions

TO MAKE THE CAKE:

• Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper the bottoms of TWO 9-inch or 8-inch cake pans (for standard layers) or THREE 6-inch cake pans (for thicker layers).
• In a bowl, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
• In a bowl, add the milk-acv mixture, coconut oil, sugar, and using a hand-held mixer (on high-speed), mix everything together until combined and the mixture becomes wet.
• On low-speed, add in the dry ingredients and continue mixing until the batter is combined, smooth, and thick, about 3-4 minutes.  NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
• Fold in the rainbow sprinkles.
• Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
• Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

TO MAKE THE VANILLA BUTTERCREAM:

• Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

• Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
• Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Decorate with rainbow sprinkles all around the cake and on the top as desired.
• When ready to serve, remove from the refrigerator. Slice and enjoy!
• Bon Appetit!

Tips & Tricks

• STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
• FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
• FUNFETTI CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
• OIL: Instead of coconut oil, you can also use melted vegan butter, olive oil, or organic canola oil, if preferred.
• GLUTEN-FREE OPTION: If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
•  

Nutrition

Calories: 877kcal | Carbohydrates: 184g | Protein: 7g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 4g | Sodium: 765mg | Potassium: 89mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1IU | Calcium: 237mg | Iron: 3mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vegan Funfetti Cake + Vanilla Buttercream.

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