Vegan Funfetti Cake + Vanilla Buttercream

Sideways slice of Vegan Funfetti Cake with Vanilla Buttercream

4.70 from 13 votes

Vegan Funfetti Cake + Vanilla Buttercream

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 Time10

Cook Time35

Total Time45

Course: Dessert

Keyword: baking, birthday, birthday cake, cake, classic, dairy-free, dessert, funfetti, gluten-free, kid-friendly, plant-based, spring, sprinkles, summer, vanilla, vegan

Servings: servings

Calories: 877kcal

Author: Shanika

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!

Notes

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.

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