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.

Previously, I made this Vegan Funfetti Cake + Vanilla Buttercream for my 30th Birthday, but I wanted to remake it, perfect it, and honor it for my now 33rd Birthday. Insane to know that 3 whole years has passed since I made this. 

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. 

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.

From doing the necessary work that is required to letting go of toxic relationships + environments to making minor tweaks to a healthier lifestyle; all 8 habits and practices are sure to help you be the best version of yourself that you possibly can.

How to Make the Perfect Vegan Vanilla Buttercream

• 5 cups organic powdered sugar
• 1 cup vegan butter, softened at room temp.
• 1-2 tsps vanilla extract
• 3-4 Tbsps Almond milk

How to Make Vegan Funfetti Cake + Vanilla Buttercream

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.
• Baking powder for leavening.
• Baking soda for leavening.
• Cane sugar. I use organic sugar.
• Vegan Butter. I recommend melting your vegan butter for baking.
• Vanilla. This adds a nice vanilla flavor.
• Buttermilk. You can use Almond milk (or your fave plant-based milk) + 1 tablespoon apple cider vinegar.
• Rainbow sprinkles. Ensure that these are vegan-friendly.

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

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

Cake Flour vs. All-Purpose Flour.

When it comes to the main ingredient of this entire 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.

Can I Make this Cake Gluten-Free?

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.

Tips For Making The Perfect Cake

TIP #1: Another thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.

TIP #2: One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient (usually apple cider vinegar + plant-based milk for vegan cakes). When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.

TIP #3: One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.

TIP #4: Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.

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 Vegan Funfetti Cake + Vanilla Buttercream

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.

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 THIS CAKE BE MADE AHEAD?

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!

My Fave Birthday Cake Recipes

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

MADE OUR RECIPE(S)?

If you choose to make this Vegan Funfetti Cake + Vanilla Buttercream recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Vegan Funfetti Cake + Vanilla Buttercream

4.64 from 11 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
• 2 ½ tsps baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 2 cups Almond milk (You can use your fave plant-based milk)
• 1 tablespoon apple cider vinegar
• ¾ cup vegan butter, melted (See Notes!)
• 1-2 Tbsps vanilla extract
• 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 thicker layers) or THREE 6-inch cake pans.
• 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, melted vegan butter, 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 melted vegan butter, you can also use vegetable oil or coconut 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 these donuts 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: 786kcal | Carbohydrates: 183g | Protein: 7g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 7g | Sodium: 740mg | Potassium: 92mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1IU | Calcium: 166mg | Iron: 3mg

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Vegan Funfetti Cake + Vanilla Buttercream.

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