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.
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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.
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.
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!
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.
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!
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:
While the baked cakes cool, whip up the quick vegan vanilla buttercream frosting. You'll need:
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 smooth.
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.
When it comes to the main ingredient of this entire funfetti 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.
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.
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.
-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.
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:
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!
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.
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.
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!
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.
If you make this Vegan Funfetti Cake + Vanilla Buttercream, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Vegan Funfetti Cake + Vanilla Buttercream.
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Can we use this same recipe and use lemon if our baby does not like sprinkles. will this change the texture or anything?
Hi Jessica! Absolutely! The texture won't change at all! To add lemon, I would add sub the lemon juice for the apple cider vinegar and then add lemon zest to avoid additional moisture. That way you can get a lemony flavor and still fluffy texture. 🙂
I really enjoyed this cake. I made it twice, first time I made it as instructed except I added a tbs of vanilla instead of a tsp. I wasn't a fan of the sprinkles in the cake but that's just my personal preference. It was a lovely cake. The second time I left out the sprinkles and used 1.5 tbs of vanilla paste and it was so yummy. Made for my sons 5th birthday.
Hi Sherry! OMG! I'm so happy that you loved this cake! It's definitely one of my faves! Thanks so much for choosing my recipe and for sharing! 🙂
Can these (cupcake version) be frozen?
Hi Alex! Yes, the cupcakes can be frozen for up to 6 months when unfrosted and thawed.:-)
I never read the notes and planned on making 3 8-inch cakes Assuming that the recipe was enough for the cake shown in the picture. After Attempting to fill the 3-8 inch cake pans, I ended up with about an eighth filled of the bottom Of each 8 inch pan, so i made the recipe all over again, and as it turns out doubling the recipe gave me 3-8-inch cakes.
I'm so happy to hear that you were able to remake it and it turned out great! I only triple the ingredients for thicker layers, however, doubling definitely does the trick! I hope that you enjoyed it!
Tried this cake today, taste really good, although it only filled up one 9inch cake pan and not two and a full cup of funfetti is way too much, would cut it by half if i were you.
So sorry to hear that it didn't work out in terms of size! Did you double all of the ingredients? Thanks for your feedback! Truly appreciated! 🙂
Do you have to double it to get two layers? Are the ingredients written as-is only for one layer?
Hi Stephanie! Yes, they are! I've included the amount of times that you would need to add the ingredients in the notes depending on the amount of layers that you are trying to achieve! 🙂
This looks so so beautiful and delicious. I am planning a unicorn themed birthday for my kiddo and this looks perfect for that. Right recipe at the right time!
I love funfetti cake and this one looks amazing! Thanks so much for sharing, and I can't wait to try it!
What a beautiful birthday cake! This will be great for my husband's birthday next week! Looks delish!
I have made similar recipes like this before
The rainbow sprinkles dissolve when added and batter turns purple.
Any tips or is this normal?
Honestly, I think that it might depend on the brand of sprinkles. Also, since they are made out of sugar and bleed pretty quickly, I always recommend adding them at THE VERY END and only folding once or twice. This should help!:-)
Hope you had a great day! Vegan cakes are hard, but this looks utterly delicious! Fluffy and perfect.
Whoah what a gorgeous cake! Would never have guessed it was a vegan cake!
Happy belated birthday!! What a way to celebrate, this cake looks so perfect and delicious! I love anything with funfetti!
What a beautiful looking cake. Even better that it is vegan too!
Thank you for this useful recipe! Vegan is on the rise and I am myself always looking forward to new recipes that give me the option to go vegan. This is a great one. I'll definitely give it a try for my 3 year old who LOVES frosting!!!! Funfettis are great too!
What an absolute stunner! You can see how fluffy the cake is in the photo. It looks like a dream!
I have several July birthdays coming up so this recipe came at the perfect time! So fun & delicious!